My aspiration for CTC is to become the junction where the classic meets the modern and the Greek cuisine meets the world.
Up and coming Greek chef Alex Tsiotinis, winner of S.Pellegrino Young Chef 2015 for the Mediterranean Countries, is putting his stamp on the culinary scene in Athens with the opening of his stylish, yet understated new restaurant, CTC.
Located in a central residential district of the Greek capital, the restaurant manages to capture that effortless blend of classic and modern, taking the lead from its name (CTC is derived from the Greek noun “sitisi” meaning feeding), which is further endorsed by the interior design, and of course in Tsiotinis’ dishes themselves.
An interior of wooden floors, white furniture and grey details echoes the minimalist gallery-like feel that serves as a complimentary backdrop to the chef's offerings, while the open-plan kitchen adds an unexpected intimate vibe to the mix.
Greek Cuisine Reinvented
Behind the pass, Tsiotinis and his team cook up dishes on an ever changing two-speed menu using an inspired mix of culinary techniques and innovation.
Focusing on seasonal local produce and an impressive list of Greek and Mediterranean wines, Tsiotinis is dedicated to re-discovering the roots of Greek cuisine as reflected in the menu. From his winning signature dish “Cretan Salad in a Pot,” which secured him his victory in last year’s competition, through to new classics such as the sweet-corn veloute with lobster, truffle and bergamot espuma and the white chocolate namelaka, the innovative menu is challenging the local concept of fine dining.
Beyond the Pass
CTC’s experimental vibe continues beyond normal service hours, with some noteworthy collaborations and culinary experiments happening beyond the pass.
In fact you might be lucky enough to spot Tsiotinis behind the pass of a hip downtown bar, or even two Michelin-starred chef Sang Hoon Degeimbre of L’air du Temps in his kitchen for a four hands dinner, making CTC the most talked about destination on any visit to Athens.
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