Set within the serene ambiance of Aqua Blu Boutique Hotel and Spa in Kos, Cuvee restaurant (awarded a star by the FNL Best Restaurant Award) beckons with its unique blend of culinary artistry and seaside tranquility.
Helmed by consultant chef Gikas Xenakis and chef Petros Letsi, Cuvee promises an unforgettable dining experience where every dish reflects a harmony of flavors inspired by contemporary Greek cuisine with some twists.
From the moment you ascend the entrance steps, Cuvee envelops you in its modern minimalist design, perfectly complemented by the salty sea breeze and breathtaking orange sunsets. The ambiance exudes a laid-back yet refined vibe, where discreet care ensures a lavish feeling of unwinding, restoring, and relaxing.
The culinary journey at Cuvee begins with a tantalizing array of amuse bouche, each crafted to surprise and delight the palate.
The first bite features lobster with lobster sabayon, Ossetra caviar, and cauliflower cream, a luxurious combination where the richness of lobster is enhanced by the delicate flavors of sabayon and creamy cauliflower, crowned with the exquisite touch of Ossetra caviar.
This is followed by a aery fried bao filled with seaweed mayonnaise, smoked eel, and zucchini, a fusion of textures and flavors where the crispy bao encases the smoky eel, balanced by the umami of seaweed mayonnaise and the freshness of zucchini.
Next, a crispy chicken stone with aubergine cream and smoked beef tongue offers a playful presentation, where the crispy chicken contrasts with the velvety aubergine cream and the robust essence of smoked beef tongue.
Finally, a cold cucumber soup with tomato water and feta broth provides a refreshing interlude, featuring the crispness of cucumber enhanced by the essence of tomato water and the creaminess of feta broth, offering a cool respite.
Following the amuse bouche, the degustation menu unfolds with a curated selection of dishes that showcase the best of seasonal ingredients and culinary craftsmanship.
Scallop are paired with charred cucumber, tapioca caviar, and olive oil lemongrass sauce. Tender scallop complemented by the smokiness of charred cucumber, the subtle crunch of tapioca caviar, and the aromatic lemongrass-infused olive oil sauce.
The Aegean tuna dish celebrates Aegean flavors with a harmonious blend of fresh tuna, the sweetness of peach, the crispness of finocchio, and the brininess of green olive, all enhanced by a refreshing basil-infused broth.
Next up, the tomato trilogy, a real tribute to the versatile tomato, featuring yellow cherry tomato tartare, tomato sorbet, and tomato broth, accompanied by delicate olive crackers. Each preparation showcases the tomato’s unique characteristics, from the vibrant tartare to the cooling sorbet and the rich broth.
For the next dish, the fresh grouper pairs the perfectly cooked, succulent fish with the briny notes of clams, the tanginess of pickled artichokes, and the velvety texture of zucchini cream, all brought together with a vibrant parsley sauce infused with caper.
No culinary journey is complete without a delightful conclusion, and Cuvee ensures a memorable finale with its exquisite dessert.
The chocolate cherry dessert is a symphony of chocolate and cherry flavors, featuring indulgent bitter chocolate ganache, luscious pistachio cream, and tangy marinated cherries, all brightened by a refreshing cherry sorbet.
Dimitris Margaritis curated an exquisite list of wines, a testament to his discerning taste and expertise. Featuring rare vintages and celebrated labels, each selection tells a story of terroir and craftsmanship. From robust reds to crisp whites, Margaritis‘ collection promises a journey through the finest vineyards of the world.
Good service in this restaurant ensures a memorable dining experience. Attentive staff, prompt responses, and a welcoming atmosphere create comfort and satisfaction.
Cuvee restaurant at Aqua Blu Boutique Hotel, under the supervision of the owner George Koutsos, epitomizes the essence of fine dining amidst a seaside paradise, promises a dining experience that nourishes both the body and soul, leaving you with cherished memories of a gastronomic journey by the sea.