At the very core of Athens, with a breathtaking view of the Acropolis and the Hellenic Parliament, Tudor Hall Restaurant at the King George Hotel is a destination where culinary artistry meets unparalleled luxury.
Helmed by the brilliant Executive Chef Asterios Kostoudis and Chef de Cuisine Nick Livadias, this Michelin-starred restaurant has become a beacon of excellence in the city’s gastronomic landscape.
With two stars from FNL as well, Tudor Hall continues to push the boundaries of international cuisine, delivering a tasting menu that not only delights the palate but also transports you into a world of pure sensory indulgence.
From the moment you step inside Tudor Hall, you are enveloped in an atmosphere of elegance and timeless charm. The restaurant, with its delicate balance of classical design and modern touches, exudes an air of sophisticated grandeur that is both welcoming and awe-inspiring.
The grand windows, framing the majestic Acropolis and the imposing Parliament building, make every glance a spectacle in itself. The view, paired with the stunning interiors, offers a perfect backdrop for a truly memorable dining experience.
Amuse-Bouche
The tasting journey begins with a series of amuse-bouches that set the stage for what promises to be a culinary adventure of the highest order. Each bite is a delicate balance of texture, flavor, and artistry.
The tuna tartare with blueberries and crispy tart shell is a marvel—a perfect marriage of the sea’s briny freshness with the sweet, vibrant tang of blueberries, all encased in a crisp, buttery tart shell that provides the ideal textural contrast.
The roasted sweet potato with chestnut foam is another stroke of genius, where the earthiness of the sweet potato is perfectly complemented by the nutty creaminess of the chestnut foam, while the crispy mic adds an unexpected crunch, heightening the complexity of the dish.
A standout moment comes with the smoked eel tartlet, where the silky eel cream, tinged with smokiness, is balanced beautifully by the sharp bite of cucumber pickle and the luxurious burst of caviar. Each element plays off the others in a perfect harmony, demonstrating the chefs’ mastery in balancing bold flavors with subtlety.
The sushi rice with king crab, avocado, and caviar is another delightful amuse-bouche, where the tender, sweet crab is paired with the creamy richness of avocado and crowned with the luxury of caviar, offering a bite of decadence.
The degustation menu
The degustation menu at Tudor Hall is an experience not just of food, but of art and sensation. Each dish in this carefully curated tasting menu is a masterpiece, showcasing the talents of the chefs while telling a story of flavor, technique, and creativity.
The journey begins with the raw shrimp in a sanguine jelly pocket, where the sweetness of the shrimp is elevated by the sharp tang of ponzu dressing and a hint of raspberry. It’s an unexpected combination that delights the palate with its refreshing brightness and complex flavors.
The celeriac root cooked in a salt crust with green apple compote, black garlic emulsion, and hazelnut sabayon is a dish that exemplifies the precision and creativity at play here. The celeriac’s bold, earthy flavors are softened by the bright green apple compote, while the black garlic and hazelnut sabayon provide layers of depth and richness. It’s a dish that feels both luxurious and grounding, offering a perfect harmony of contrasts.
Perhaps the most unforgettable dish on the menu is the lobster stuffed with scallops, pumpkin puree, and lobster bisque. The lobster is impeccably tender, the scallop stuffing both delicate and flavorful, and the pumpkin adds a subtle sweetness that complements the richness of the seafood.
The saffron and squid ink veil not only adds drama but also enhances the dish’s depth, while the lobster bisque brings the entire experience together with its velvety, aromatic richness. It’s a dish that dances on the palate, offering layers of flavor that unfold with every bite.
The confited cod in aromatic butter with Jerusalem artichoke risotto, smoked eel foam, and champagne is another exceptional creation, where the perfectly cooked fish melts in your mouth, and the Jerusalem artichoke risotto brings a creamy earthiness to the dish. The smoked eel foam adds a surprising smokiness, while the champagne gives the dish an elegant effervescence. The balance of flavors and textures here is simply flawless.
Finally, the petivière with rabbit leg, mushroom duxelles, and rabbit consommé provides a rich, savory end to the tasting journey. The delicate pastry encases tender rabbit meat, while the earthy mushroom duxelles and rich consommé add depth and warmth to the dish. It’s a comforting yet refined conclusion to a truly remarkable meal.
The wine selection
Tudor Hall’s wine list is an absolute treasure trove, boasting approximately 800 labels from both the Greek and international wine worlds. The selection is as diverse as it is exceptional, offering everything from rare Greek gems to renowned international vintages.
Each bottle has been carefully chosen to pair beautifully with the restaurant’s exquisite cuisine, enhancing the flavors of each dish with precision and elegance. The sommelier is highly knowledgeable, offering insightful recommendations that will elevate the experience to new heights.
The service here is nothing short of exceptional—elegant and refined, yet completely unobtrusive. Operating in what can only be described as “stealth mode,” the staff moves with remarkable precision and grace, attending to every need without ever disrupting the intimate nature of the dining experience.