Tucked within the polished minimalism of the Aqua Blu Boutique Hotel + Spa in Kos, Cuvee Restaurant is far more than a luxury dining venue, it is an elegant culinary dialogue between the island’s local ingredients and the finesse of French technique.
Under the guidance of acclaimed consultant chef Gikas Xenakis and the inspired leadership of head chef Petros Letsis, Cuvee presents a tasting experience that is at once grounded and elevated, and it was the best menu I’ve tried in the last 10 years of visiting this restaurant.
The cuisine is distinctly Greek, yet filtered through a lens of subtlety, clarity, and restraint—qualities that define every plate that leaves the pass.
From the very first bite, Cuvee’s philosophy becomes clear: The dishes are composed with precision, each ingredient treated with care, every element chosen with purpose.
The journey begins with a dish of shrimps from Koilada, delicately marinated and adorned with cherry, kefir, rose, and crispy tapioca. These shrimps, caught at a depth of 300 meters, are prized for their bright red hue and deep, natural sweetness.
The kefir panna cotta provides a gentle tang, while the rose adds a faint floral note, making the shrimp the true star of the dish. It’s a clean, fragrant beginning, an ode to the sea that surrounds the island.
Next up is the charcoaled artichoke, a dish that captures the rustic soul of Greek cuisine through a contemporary lens. A fluffy parsley salad lends freshness, while figs and sumac contribute a sweet-sour contrast.
But it’s the crispy bacon that surprises, adding a salty crunch that anchors the dish and elevates it into something unexpectedly hearty. This is Greek countryside reimagined, familiar flavors given new structure.
The third course brings a delicately cooked plate of scallops, paired with raisins cream, pumpkin, and a rosemary savory sauce. The scallops are tender, almost translucent, and their sweetness is echoed and expanded by the creamy raisins and autumnal pumpkin.
The rosemary, intense and aromatic, keeps the sweetness in check. There’s a comforting depth here, reminiscent of colder seasons and earthier moods, a warm embrace in the middle of the menu.
Following this, the sea returns with a dish of grouper, dressed in a lemon artichoke cream, accompanied by roasted carrots, and finished with a fish and saffron sauce.
The grouper, firm and fresh, acts as the perfect canvas for the smooth, tangy artichoke cream, while the saffron lends floral depth. This dish feels like a conversation between land and sea—sun, salt, and earth dancing together on the plate.
The next dish shifts confidently to the mainland with beef, served with cream of smoked eggplant, a small spoon of tomato jam, goat cheese ravioli, and rosemary sauce.
The eggplant’s smokiness feels almost nostalgic, evoking memories of summer grilling and Mediterranean hearths. The tomato jam adds a touch of acidity and sweetness, while the goat cheese ravioli is a burst of richness that harmonizes the dish. It’s a modern, deconstructed nod to moussaka—but much lighter and more refined.
Finally, dessert arrives in the form of a reinvented ekmek ice cream. It’s a masterclass in balance: honey cremeux, almond praline, bitter almond whipped cream, and a refreshing pear sorbet.
The textures are layered but never heavy; the sweetness is controlled, and the sorbet finishes the meal on a crystalline note. It’s familiar yet surprising—a fitting end to a journey that continuously reinvents tradition.
To accompany the menu, Cuvee’s wine list is curated with precision, focusing on premium Greek labels that reflect the character of the country’s evolving viticulture. Each pairing is selected to subtly enhance the dishes rather than overpower them. A Moschofilero, floral and crisp, dances beautifully with the artichoke; a robust Xinomavro finds its perfect moment with the beef and eggplant. The sommelier is attentive but never imposing, offering gentle suggestions and letting the wine do the talking.
At Cuvee, you don’t simply eat—you listen. To the whispers of salt and citrus, to the murmur of the land, to the echo of tradition reinterpreted. Each dish is a sentence in a beautifully composed letter to the Dodecanese.