Géa Chelsea restaurant is the new delightful addition to London’s diverse dining scene, offering a refreshing taste of the Mediterranean, with a special focus on Greek-inspired flavors.

As soon as Ι step inside the restaurant, the atmosphere transports me straight to the sun-drenched shores of the Aegean. The restaurant’s interior, designed with curved walls that echo the movement of the sea, is a visual nod to Greece’s natural beauty. The vibrant hues of blue, white, and beige throughout the space create an ambiance that feels both sophisticated and soothing, perfectly setting the stage for the flavors that await.

Led by Chef Charis Chalai, Géa Chelsea offers an authentic Mediterranean culinary experience, made the bold decision to leave the familiar shores of his home country and open this charming spot in London. The result is a menu that beautifully balances the rich flavors of Greece with modern twists, offering diners an unforgettable experience that feels both familiar and fresh.

The welcome… taste of Greece

From the moment I arrived, Géa Chelsea set a welcoming tone with a simple yet effective starter: Greek olives marinated in olive oil, from the harvest of his father’s in Greece. These olives, briny and bold, served as a reminder of the Mediterranean’s natural abundance. Prepared with care to bring out their full, robust flavor, they were the perfect way to get my taste buds primed for what was to come. Accompanying these olives was a trio of homemade bread, each loaf soft, fluffy, and warm, with a subtle crunch on the outside. The different types of bread, made fresh daily, added variety and texture to the experience, ideal for dipping into the rich olive oil that accompanied them.

The salads: Mediterranean simplicity with a twist

One of the standout dishes on the menu was the Spinach Pie Salad. This dish is an innovative take on the classic Greek spinach pie, or spanakopita, with a few contemporary touches. The salad featured crispy filo pastry shards that provided the perfect crunch, contrasted by creamy, rich feta cheese. The charred honey-infused vinaigrette was a delightful blend of sweetness and tang, offering a sophisticated flavor profile.

However, for me, the dish could have benefitted from a bit of dill, which is a key herb for spanakopita. Still, the Spinach Pie Salad was a refreshing and inventive dish that demonstrated Chef Chalai’s creativity and his ability to make familiar flavors feel new.

The main courses at Géa Chelsea restaurant

The main courses at Géa Chelsea are where Chef Chalai truly shines, displaying his skills in crafting Mediterranean dishes that are both comforting and innovative. One dish that particularly impressed me was the Tuna Supreme.

The tuna steak was impeccably cooked, with a seared outer crust that gave way to a tender, rare center, revealing the quality of the fish. The tuna was paired with cauliflower, a versatile vegetable that was both earthy and creamy in this dish, providing a perfect contrast to the rich fish. The eggplant mousse added a smoky depth of flavor that enhanced the dish’s complexity, while the wholesome groats provided a satisfying texture. The elements came together beautifully, though I would have liked a bit more seasoning in the cauliflower to enhance the natural flavors of the dish.

Equally impressive were the Swordfish Skewers, which were cooked to perfection, with the fish remaining tender and juicy throughout. The accompanying carrot puree, lightly spiced with cumin, was a standout, bringing a warm, aromatic depth to the dish. The glazed carrots added a touch of sweetness, balancing the earthiness of the cumin. .

The combination of flavors on the plate was harmonious, with each element complementing the others without overshadowing them. This dish perfectly exemplified the restaurant’s philosophy of using Mediterranean ingredients in a way that highlighted their natural flavors, rather than masking them with excessive seasoning or complex techniques.

The desserts were on par with the main menu, each a delightful treat. The standout was the orange pie, complemented by a rich namelaka and smooth vanilla ice cream, offering a perfect balance of flavors that left a lasting impression, elevating the entire dining experience.

The restaurant’s attention to detail extends beyond the kitchen, with the wine list offering a well-curated selection of Mediterranean wines that pair seamlessly with the dishes.

The staff were knowledgeable and eager to recommend the perfect bottle to complement my meal, whether I was enjoying a fresh fish dish or a hearty lamb option.

When I stepped into Drakoulis Dry and Raw in Kolonaki Square, I knew I was about to experience something extraordinary. This isn’t just another steakhouse. It’s a culinary journey that redefines what it means to indulge in top-tier meats. With a perfect fusion of sophisticated ambiance and exciting, creative flavors, Drakoulis offers an experience that lingers long after the meal ends.

The vision behind the restaurant is clear: Stratos Drakoulis has created a haven for meat lovers, with dishes that not only highlight the finest cuts but also infuse each plate with innovation. The menu, crafted by chefs Dimitris Stamoudis and Alexandros Sofianos, brings together global culinary influences, delivering everything from traditional meat cuts to dishes that surprise and delight with their bold flavors and contemporary twists.

The journey at Drakoulis begins with appetizers that set the tone for the evening. The beef nigiri is a standout, a delicate combination of tender beef fillet, the absolutely perfect sushi rice, and soy glaze, all topped with habanero pickles, Siberian Antonius caviar, and a touch of foie gras flambe. This dish is a perfect marriage of Japanese and Western influences, offering a bold yet refined start to the dinner.

The beef steak tartare is another exceptional dish, showcasing the quality of the raw beef. Whether it’s from Charolais Grass Fed in France or the Wagyu from Japan, the dish comes “alive” with the addition of Australian finger lime, truffle oil, sesame kimchi, and a touch of maple syrup, blending savory, spicy, and sweet in a way that enhances the natural taste of the beef.

The mizuna salad is a perfect balance of peppery greens, such as wild rocket and mustard leaves, paired with the sweet acidity of macerated pear. The addition of kimchi sesame pastell and yuzu soy dressing gives it a delightful contrast of flavors, both bold and refreshing.

The beef gyozas are another delicious choice, with Black Angus beef wrapped in dumplings and served with a chili sake soy dip. The deep, savory flavors of the beef paired with the spice of the dip create a burst of flavors in every bite.

For a more playful option, “Gyros… The Next Level” reimagines a beloved Greek street food. Here, Secreto di Pata Negra, a premium Spanish cut of pork, is served with roasted pepper, pita bread, and a spicy chimichurri. The addition of light tzatziki adds a creamy richness, perfectly complementing the heat of the dish.

Kobe Steak at Drakoulis Dry and Raw: A meat lover’s dream

No dining experience at Drakoulis Dry and Raw would be complete without indulging in the iconic Japanese Kobe Beef Steak, a dish that stands as the epitome of what true luxury in meat can be. Sourced from the prized Kobe region of Japan, this steak is a masterpiece of both craftsmanship and quality.

The first thing that strikes you about the Kobe beef is its rich, marbled texture, which is a hallmark of its exceptional quality. Each cut is beautifully marbled with fat, ensuring that the steak remains incredibly tender and flavorful, with a buttery mouthfeel that melts effortlessly as you take your first bite. The fat is finely interspersed throughout the muscle fibers, and as the steak is expertly seared, it caramelizes and enhances the already complex flavor profile.

When it arrives at the table, the steak is cooked medium-rare to perfection, seared on the outside to a delicate crisp, while remaining juicy and pink on the inside. The preparation ensures that every bite is an explosion of umami, a flavor profile that comes “alive” on the palate, offering an experience that is both rich and satisfying, yet incredibly delicate.

One of the highlights among the sides is the potato truffle pure, a creation that combines creamy mashed potatoes with the earthy richness of black truffle, elevating the dish into something extraordinary. The smoked parmesan adds a layer of depth and complexity, its sharp, nutty flavor melding beautifully with the creamy potatoes. But it’s the egg yolk on top that truly makes this dish sing.

After a meal filled with bold flavors, the dessert at Drakoulis takes a surprising and exciting turn with the orange pie. This is no ordinary dessert. Created by chef Thanassis Stamoudis, it has been reimagined as a multi-sensory experience. The orange pie is served with a dollop of whipped cream, adding a light, airy sweetness that perfectly complements the tangy, citrus-forward flavor of the pie.

But the true twist comes when liquid nitrogen is brought into the mix. The pie is served with a double dish of liquid nitrogen, a striking presentation that adds a theatrical element to the dining experience. As the nitrogen clouds billow around the dessert, it creates a sense of excitement and wonder, inviting diners to engage with their food in a way that’s both playful and impressive.

The service at Drakoulis is exceptional, working seamlessly in stealth mode. Staff are attentive yet unobtrusive, ensuring a flawless dining experience without interrupting the flow of the meal. Truly professional.