Chef Gabriel Kouvaras: At Nobilis Restaurant we redefining Mediterranean cuisine

Perched atop the SAY Hotel in Kifissia, Nobilis Restaurant offers more than just a great dinner, it provides a culinary journey through the rich and vibrant flavors of modern Mediterranean cuisine.

Helmed by the innovative Chef Gabriel Kouvaras, Nobilis prides itself on using exclusively Greek raw materials, sourced from small, dedicated producers across the country.

With a commitment to sustainability, the restaurant partners with specific fishing boats and regional meat suppliers from the Peloponnese and northern Greece.

The result is a menu that not only delights the palate, but also supports local communities and preserves traditional Greek methods.

Chef Kouvaras, artfully balances tradition and innovation, crafting dishes that honor Greek culinary heritage while introducing contemporary techniques and presentations.

Set against the backdrop of a stunning green vista, Nobilis promises a dining experience that is as enchanting as it is delicious, making it a must-visit destination in the heart of urban Kifissia.


Let’s start with the inspiration behind Nobilis Restaurant Mr. Kouvaras. What drove you to create this modern Mediterranean dining experience on the rooftop of the SAY Hotel in Kifissia?


Thank you for having me Mr. Devetzoglou. The inspiration behind Nobilis stemmed from a desire to merge the rich culinary traditions of the Mediterranean with a modern twist. Being on the rooftop of the SAY Hotel in Kifissia, we have this unique vantage point that offers a stunning green view, which feels almost like an oasis in the urban landscape.

This setting inspired me to create a menu that celebrates Greek raw materials and the bounty of our land and sea, while also providing a fresh, contemporary dining experience.


Speaking of Greek raw materials, can you tell us more about the sourcing of your ingredients? How important is it for you to work with local producers?


Sourcing local ingredients is at the heart of what we do at Nobilis. We believe in the quality and uniqueness of Greek produce. Most of our ingredients come from small producers across Greece, which ensures freshness and supports local communities.

For instance, our fish and seafood are supplied by specific boats, ensuring sustainable and high-quality catches. Our meat comes from trusted producers in the Peloponnese and northern Greece, guaranteeing that we use only the best. This approach not only enhances the flavors of our dishes but also reinforces our commitment to sustainability and local economies.


Your menu is described as modern Mediterranean. How do you balance innovation with tradition in your dishes?


Balancing innovation with tradition is indeed a fine line. I respect and cherish traditional Greek and Mediterranean flavors, but I also believe in pushing culinary boundaries. At Nobilis, we take classic dishes and reinterpret them using modern techniques and presentations. The key is to retain the essence and taste of the original dish while offering our guests a new and exciting dining experience.


The rooftop setting of Nobilis offers a magical and unexpectedly beautiful view in the urban fabric. How does this environment influence your culinary creations?


The environment of Nobilis greatly influences our culinary philosophy. The serene and picturesque setting encourages a sense of relaxation and indulgence. This ambiance inspires us to create dishes that are not just delicious, but also visually stunning.

We aim to reflect the beauty of our surroundings on the plate, using vibrant colors, fresh ingredients, and elegant presentations. Dining at Nobilis is meant to be a holistic experience that engages all the senses, with the view enhancing the overall enjoyment of the meal.


Can you highlight a few signature dishes on your menu that showcase this modern Mediterranean approach?


Certainly. One of our signature dishes is the organic Sea Bass Tiraditto, which features thinly sliced fresh sea bass, drizzled with a mastic oil, lime gel, wasabi mayo and garnished with microgreens. Another favorite is Vitellone tonnato, a thin-sliced veal with a espuma tuna sauce. Carpaccio is thinly sliced raw beef. Tuna espumosa is likely a light and airy tuna foam. Truffle oil adds an earthy richness, and caper powder brings a salty piquant touch. A combination of smooth textures, contrasting temperatures, with bursts of savory, salty, and earthy flavors.

There are also a classic dish with a small twist and amazing concentrated, clean flavors, like the grilled grouper, which offers a charred, slightly bitter contrast to the sweetness of roasted vegetables. Tender zucchini and juicy tomatoes complement the fish, while the parchment paper parcel steams everything to perfection, resulting in flaky, moist grouper. It’s a light yet flavorful dish with a delightful textural contrast.


You mentioned working with specific boats for your seafood. Can you explain how this partnership enhances the quality of your dishes?


Our collaboration with specific boats ensures that we receive the freshest seafood possible. These boats practice sustainable fishing methods, which not only helps preserve marine life but also guarantees high-quality catches. By having a direct relationship with the fishermen, we can select the best and freshest seafood for our dishes. This results in superior taste and texture, and allows us to offer our guests seafood that is both delicious and responsibly sourced.


What challenges do you face when creating a menu that relies heavily on local and seasonal ingredients?


One of the main challenges is the availability of ingredients, which can vary with the seasons and weather conditions. This requires us to be flexible and creative in our menu planning. We often have to adapt dishes or come up with new ones based on what is available. However, this challenge also presents an opportunity to keep our menu dynamic and exciting. It pushes us to innovate and come up with unique dishes that reflect the changing seasons and the best of what Greece has to offer at any given time.


How do you envision the future of Nobilis Restaurant? Are there any upcoming projects or changes that guests can look forward to?


The future of Nobilis is very exciting. We are constantly looking to evolve and enhance the dining experience we offer. We plan to introduce more interactive elements, such as chef’s table experiences and cooking classes, where guests can learn more about our culinary techniques and philosophy. We are also exploring the idea of seasonal pop-up events that highlight different regions of Greece and their unique culinary traditions. Our goal is to keep surprising and delighting our guests while staying true to our commitment to quality, sustainability, and innovation.


What do you hope guests take away from their dining experience at Nobilis?


I hope that guests leave Nobilis with a sense of having experienced something truly special. I want them to feel that they have not only enjoyed a delicious meal but also connected with the rich culinary heritage of Greece in a contemporary and sophisticated way. Our aim is to provide an unforgettable experience that combines exceptional food, breathtaking views, and warm, attentive service.