Dopios in Glyfada: The popular mezedopolio now also cooking in the South

Dopios
Chef Christoforos Peskias — highly awarded and a pioneer of modern Greek cuisine — has made the civilization of meze his banner. Everything helium creates astatine Dopios successful Athens, which opened successful 2021, and successful the newer Dopios successful Glyfada, which opened six months ago, is meze for sharing. Meze to bring radical together.

By meze we mean not conscionable sardines, cheese, and olives. Here, meze are originative delicacies with property — that peculiar interaction you expect from a cook similar Peskias. The Greek individuality prevails some successful spirit and successful ingredients. Carefully selected products from Greece either heighten the dishes oregon tin beryllium ordered separately arsenic portion of a mini meze paper wrong the main menu.

We began with lesser-known Greek delicacies, ordering Kermes ham from the Greek workplace Kermes successful Lapitha, Elis. They rise Spanish achromatic pigs and nutrient a imagination ham that would delight Spaniards with its steadfast texture and concentrated meaty flavor. We besides ordered the fantastic sheep-and-goat beverage graviera food “Meriareno” from Kasos, by cheesemaker Ioannis Bonaparte — fragrant and buttery.

Next came a trilogy of spreads: tzatziki with avocado (by Athinagoras), smoked eggplant crockery with Florina capsicum dressing, and a airy taramasalata. The tzatziki had its ail kick, and the by Athinagoras refers to Chef Athinagoras Kostakos, who archetypal imagined tzatziki with avocado. Peskias gives him afloat written credit. We besides ordered the herring salad, and rightly truthful — it’s a signature recipe. Made with herring roe and olive oil, it is delicious and contains chunks of herring soma that astonishment you with their texture.

The stamnagathi (wild greens) with Japanese olive oil-lemon dressing were beautifully seasoned, combining the acquainted citrus acidity with subtle umami notes from dried bonito flakes (katsuobushi), a hallmark of Japanese cuisine and a main constituent successful dashi broth.

The grilled squid with bourdetto condiment smelled of the sea. The soma was tender, and the tentacles fried to crisp perfection. The sauce, served connected the side, was reddish and intensely spicy with chili, pursuing the accepted Corfiot recipe, enhancing the scent of the grilled seafood.

The amberjack tartare was excellent. The affluent soma mixed with herb chunks, capers, and a spot of chive was dressed with a delightful condiment featuring a hint of molasses that makes it genuinely special.

When tasting the chickpea stew with manouri cream, we debated whether to classify this divine crockery arsenic a meze. Perfectly cooked chickpeas from Salamousa (a section assortment from Panagia, Lemnos), paired with a delicate manouri pick garnish, made for a crockery worthy ordering arsenic a main successful its ain right.

Another standout crockery was the spicy sweetbreads from milk-fed lamb with a condiment of 7 antithetic peppers. The sweetbreads melted successful the mouth, their gentle spirit amplified by the condiment — different crockery we would gladly bid arsenic a main information adjacent time.

The meatballs stay unbeatable — juicy, aromatic, with a beauteous crust, perfectly fried, and a joyousness from the archetypal bite. Archetypal Greek meatballs.

Moving to the “main dishes” arsenic described successful the menu, we chose milk-fed kid lamb successful a casserole with mustard sauce. Generous capable for 2 people, it could beryllium chopped with a spoon and was delicious.

For dessert, astatine the Athens Dopios, we person tried the galatopita tres leches and the semifreddo of Macedonian halva with coconut caramel — desserts loved by those who privation sweets genuinely sweet.

Here successful Glyfada, we enjoyed a kataifi roll filled with brushed Aegina pistachio cream, topped with coarsely chopped pistachios, and pseudobougatsa successful crispy spheres. These spheres are pani puri from accepted Indian cuisine — tiny dough shells fried until puffed into crispy balls and filled with saccharine cream. A delightful opposition of texture.

In short, Dopios is simply a modern mezedopolio that maintains the tone of conviviality portion offering originative meze by Peskias, galore varieties of tsipouro and aged spirits, and in-house vino from Katogi Averoff. Integral to the pleasance is the fantabulous work led by Giorgos Anagnou.

Info:
Laodikis 31, Glyfada
210 8981747