Étsi

Chef Mikaëla Liaroutsos's cuisine at Étsi represents a thoughtful evolution of Greek cooking, honoring traditional flavors while embracing contemporary techniques and presentations. The menu centers on mezze—small plates designed for sharing—which allows diners to explore the breadth of Greek cuisine across a single meal.

The approach balances familiar Greek classics with creative innovations. Traditional preparations like dolmas, moussaka, and grilled octopus appear alongside more inventive dishes such as sea bream ceviche and scallops finished with pistachio butter. Vegetable-forward options like roasted cauliflower and kolokithokeftedes (zucchini fritters) demonstrate the kitchen's ability to elevate simple ingredients through proper technique and seasoning.

Authenticity comes through the sourcing—Étsi imports fresh products directly from Greece, ensuring that key ingredients carry genuine Hellenic character. This commitment to quality ingredients forms the foundation for both traditional and modern dishes, allowing the kitchen to maintain flavor integrity whether preparing time-honored recipes or experimenting with new combinations.

The mezze format encourages exploration and variety. Plates range from €6.50 to €16, making it easy to build a diverse meal across multiple small dishes. For those seeking guidance, a €40 surprise tasting menu allows the kitchen to showcase their range and seasonal highlights. Larger format dishes like moussaka provide more substantial options for those preferring traditional main courses.

Desserts maintain the Greek focus with offerings like ravani (a semolina cake soaked in syrup) and Greek yogurt enhanced with orange blossom, providing sweet conclusions that feel authentically Hellenic rather than generically Mediterranean. These desserts, priced at €9, offer proper finishes without overwhelming after a meal of multiple mezze.

The vegetarian-friendly menu reflects modern dining preferences while staying true to Greek cuisine's natural abundance of plant-based dishes. The kitchen's treatment of vegetables—whether roasting cauliflower to bring out its natural sweetness or preparing traditional vegetable-based mezze—shows equal care to their seafood and meat preparations.

Chef Liaroutsos's vision creates a menu that works for various dining occasions—from casual weeknight dinners exploring a few mezze to more elaborate weekend meals sampling the full range of offerings. The food strikes a balance between accessibility and sophistication, offering enough familiarity to comfort those new to Greek cuisine while providing enough creativity and quality to satisfy more experienced diners seeking contemporary Mediterranean cooking.