A. Diamantis & G. Rigas: An amazing 4-hands dinner at KUKO’s The Summer Bar
KUKO’s The Summer Bar sets the stage for a night of culinary delight on July 31, where two chefs join forces to bring vibrant dishes, live music, and perfect wine pairings to the table.
On Thursday, July 31, KUKO’s The Summer Bar will host a unique 4 hands menu that brings together the bold, fresh flavors of the mediterranean with the delicate, vibrant notes of Japanese cuisine.
Crafted by chefs Alexandros Diamantis and Giorgos Rigas, this innovative menu offers an unforgettable dining experience, complemented by the perfect wine pairings with Zacharias Winery.
Set to the backdrop of live violin music and resident DJs, the evening promises a celebration of summer’s finest flavors.
From the start, the menu captivates with a blend of Mediterranean ingredients and Nikkei-inspired touches. It’s a fusion that feels both refreshing and exciting—light, vibrant, and perfect for a summer evening.
The first course: Panzanella
Opening with a Mediterranean classic, the panzanella brings together juicy cherry tomatoes, cucumber, onion, and sourdough bread, crowned with creamy burrata and fragrant basil. It’s a dish that evokes the essence of summer—cool, fresh, and light. The unexpected twist lies in the wine pairing: Synastry sauvignon blanc Zacharias, with white-fleshed fruits such as peach, citrus fruits such as bergamot and vegetal notes reminiscent of green pepper, make up a charming aromatic ensemble. The taste is refreshing and delicious with a nice fruity finish, flavors that cuts through the richness of the burrata and lifts the dish’s summery flavors.
The second course: Carpaccio
The carpaccio offers a more delicate yet rich progression. Thinly sliced beef, enhanced with tonnata sauce, capers, pickled onions, and cashews, creates an interplay of textures—creamy, crunchy, and savory. The bold, briny capers and creamy tonnata sauce bring depth to the dish. Paired with Sklava Zacharias, a wine with elegant aromas of citrus fruits such as lemon, green apple and herbs that suggest tea and chamomile. The body is light to medium, the acidity is balanced and the finish is pleasant.
The third course: Ceviche
Here, the menu turns to a bold, zesty ceviche, where tuna takes center stage, marinated in a tangy chili chutney and paired with cucumber, black radish, and coriander. The dish is an explosion of flavor, balanced by the freshness of the vegetables and the spice of the chutney. What stands out is the Peruvian and Japanese marinade that ties the flavors together, bringing a distinctly Nikkei touch to the dish. Paired with Lexis Gris sur Lie Zacharias, a refreshing rose wine it has a medium body, refreshing acidity and a deliciously oily texture, with flavors of juicy strawberries, cherries, lemon and peach and candied rose petals, that enhances the ceviche’s acidity and bright flavors, offering a balance that feels vibrant and lively.
The fourth course: Cod
Moving to a more refined course, the cod is served with beurre blanc, celeriac, salsolasoda, caviar, and chives, a luxurious combination that brings the richness of the Mediterranean together with a hint of caviar’s delicacy. The Lexis Kidonitsa barrel fermented Zacharias wine pairs beautifully here, adding depth and complexity to the dish, with complex nose, aromas of apricot, peach, bergamot, lime, quince and honeysuckle on first reading. After a while, notes of evening primrose, citrus blossom, vanilla, butter and hazelnut make their appearance.
The fifth course: Cappelletti Osso Buco
Next, the cappelletti filled with osso buco takes center stage, a hearty, comforting dish with a touch of brightness from the gremolata. The rich, tender meat is complemented by the fresh citrusy notes of the gremolata and the creamy parmesan. The pairing with red wine Agiorgitiko Zacharias,a full-bodied wine, with a bright ruby red colour. It comes from organically grown grapes and is characterized by aromas of cherry and red fruits, with hints of vanilla. The palate is medium-bodied with an elegant structure, balanced acidity and ripe round tannins, comforting flavor, perfect for rounding out the meal.
Dessert options: Tiramisu or Strawberry
As the evening draws to a close, two dessert options offer a sweet finish. The tiramisu, with pistachio crème, mascarpone mousse, and espresso, is a modern take on the classic, adding a nutty twist.
Alternatively, the strawberry dessert brings the season’s freshness, with lime, white chocolate, strawberry textures, and anglaise lemongrass. The pairing with Rose Agiorgitiko Zacharias, a particularly fruity wine, with a soft salmon colour, in Provence style. It comes from organically grown grapes and is characterized by aromas of strawberry, cherry and sweet and sour seasonal fruit. The palate is medium-bodied with a cool acidity.
