Chef de Cuisine Alexandros Koskinas takes you to a walk in the woods, through his forest-inspired menu. Until April 5th, guests will have the chance to savor an exclusive menu that will satisfy even the most discerning palate. Wood-oven roasted wild mushrooms on chestnut leaves, potato cream gnocchi, chestnuts and black truffle, roasted pheasant with pumpkin ‘au gratin’ as well as venison fillet, forest fruits and salt-roasted roots on pine needles, are some of our talented Chef’s creations promising an exceptional culinary experience in a relaxing setting, overlooking the fabled Acropolis.

Leg and breast of pheasant, pumpkin ‘au gratin’, salsify and diablo sauce
TUDOR HALL RESTAURANT | KING GEORGE HOTEL, ATHENS