Κροκέτα γεμιστών, γεύση από καλοκαίρι

Cookoovaya is a celebration!
It’s a daily, boisterous feast: laughter rings out, while cutlery and plates compose a new melody each day.

Chefs Spyros and Vangelis Liakos, Pericles Koskinas, Nikos Karathanos and Manos Zournatzis – ten pairs of hands and eyes, all welcome you to Cookoovaya.

Cookoovaya is a celebration, it is a daily feast and as such, is boisterous: laughter and glasses and cutlery and plates compose a melody each day. It is hospitality through a good meal. The menu changes with the season, the kitchen is continually evolving. You will remember how you felt and not just what you ate. In the bright Cookoovaya dining room, which was designed by architect Stefanos Psyllakis, the food participates in the meal and complements the company. It is the feast of Saint Everyday.

Cookoovaya isn’t just the result of a happy coincidence. It is the product of proper planning and excellent timing. It advocates a wise cuisine, in the sense that it respects the cooking process, ingredients, service and hospitality. After all, wise cuisine is indicative of Greek cuisine. Cookoovaya was founded on household economy, sagacity, knowledge, seasonality, and the imagination to poetically combine ingredients from our blessed country, which somehow thrive under the hot, bright sun and taste delicious - simple and delicious. Try our Christmas pork, Easter lamb and the light spring lamb served in summer. Veal, venison, grouper, tuna, sea bream and more, each one served at exactly the right time, with creative contrasts. Everything is prepared on the premises: from the bread and the food to the ice cream and the pasta. Cookoovaya is about the food, the fare, the fodder, the seed that will become food, the quest of the cultivator – and the cultivator who becomes a friend.
Five chefs in one kitchen, in their very own palace, who never waste time carrying coal to Newcastle, serving food as it should be served: delicious, honest, prepared with experience, thought, passion and the incredible joy every cook feels when entering the kitchen, the very moment the ingredients come into sight.

Hegel said that the owl of Minerva only flies at dusk. Cookoovaya of Athens, however, is open daily except Mondays, from 1.00 pm to 1.00 am. If you leave the restaurant late, you will hear the gurgle of Ilissos River as it flows underground. Knowledge is all around us.