Ithaki Restaurant Bar

Perched above the Saronic Gulf, Ithaki executes a sophisticated dialogue between Hellenic tradition and global technique. The menu is anchored by pristine seafood, notably the sea bass brandade enriched with beluga caviar and a vibrant lemongrass emulsion. Technical precision defines the squid, which arrives encased in a delicate potato crust, offering a shatteringly crisp texture that yields to tender, translucent flesh. Aromas of fresh truffle and aged ouzo permeate the dining space, particularly when paired with the Canadian lobster linguini, where the shellfish is braised in a concentrated tomato-lobster reduction. For meat enthusiasts, the Wagyu tenderloin A7 is prepared with a meticulous potato confit and bearnaise foam, balancing mineral depth with buttery richness. Each plate reflects a commitment to ingredient purity, from the saline pop of sea urchin to the earthy sweetness of fava bean foam, ensuring a sensory experience that mirrors the elegance of its Vouliagmeni cliffside setting.