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.