The restaurant logo features the eyes and beak of an owl, “Cookoovaya” (κουκουβάγια), which means “owl” in Greek. In Athens' historic and vibrant Pangrati neighborhood, the logo is prominently displayed on the signage outside the Michelin Guide restaurant, with the words “Wise Cuisine” underneath. The owl is the sacred bird of the goddess Athena and the emblem of Athens. It is a symbol of wisdom and knowledge in Greek culture, which is reflected in the restaurant's culinary excellence and thoughtful, creative dishes.
![](https://www.aluxurytravelblog.com/wp-content/uploads/2024/07/Cookovaya-Restaurant-Athens-920x767.jpg)
![](https://www.aluxurytravelblog.com/wp-content/uploads/2024/07/Cookovaya-Restaurant-Athens-920x767.jpg)
Upon arrival, we were greeted by a modern reception area with a striking floor-to-ceiling wine fridge. This impressive display case is so tall that you need a ladder to reach the tallest bottles.
![](https://www.aluxurytravelblog.com/wp-content/uploads/2024/07/Cookoovaya-Restaurant-reception-920x767.jpg)
![](https://www.aluxurytravelblog.com/wp-content/uploads/2024/07/Cookoovaya-Restaurant-reception-920x767.jpg)
The first page of the Cookovaya menu is titled 'Apheresis', which is the core of the restaurant's culinary philosophy, emphasizing traditional techniques that extract and emphasize natural qualities and flavors. It features the best Greek ingredients from land and sea, and the determination to utilize all ingredients “from nose to tail” and “from root to stem”.
food
We were invited to choose from the a la carte menu or the chef’s recommendation. We chose the latter, with the only caveat being that one of us is pescatarian. This was a good choice as we thoroughly enjoyed a variety of dishes that we otherwise would not have chosen.
Everything you need to plan your trip in 2024
We started with the savory Dorad Royale Carpaccio, which was topped with wild fennel pollen, yuzu kosho, and lemon zest. Thin slices of this fish, also known as gold leaf sea bream, had a delicate sweetness and a delicious, almost nutty flavor.
![](https://www.aluxurytravelblog.com/wp-content/uploads/2024/07/Carpacchio-920x767.jpg)
![](https://www.aluxurytravelblog.com/wp-content/uploads/2024/07/Carpacchio-920x767.jpg)
And the dishes just kept coming, especially the local red shrimp, scallops, avocado, chili, lime and cilantro that delighted my palate.
![](https://www.aluxurytravelblog.com/wp-content/uploads/2024/07/Local-red-prawns-scallops-avocado-chilli-lime-coriander-920x767.jpg)
![](https://www.aluxurytravelblog.com/wp-content/uploads/2024/07/Local-red-prawns-scallops-avocado-chilli-lime-coriander-920x767.jpg)
Of course, no Greek meal is complete without a Greek salad, and this one did not disappoint. The feta cheese, especially from the Arcadia region in central Peloponnese, is barely aged, has less salt, and has a much softer and smoother texture than regular feta cheese.
![](https://www.aluxurytravelblog.com/wp-content/uploads/2024/07/Cookovaya-Restaurant-Greek-salad-920x767.jpg)
![](https://www.aluxurytravelblog.com/wp-content/uploads/2024/07/Cookovaya-Restaurant-Greek-salad-920x767.jpg)
Anyone familiar with Greek cuisine will also be familiar with spanakopita (σπανακόπιτα), a delicious spinach pie from Cucubaya filled with wild greens, chicory, feta cheese and herbs.
![](https://www.aluxurytravelblog.com/wp-content/uploads/2024/07/Spinach-pie-with-wild-greens-chard-feta-and-herbs-920x767.jpg)
![](https://www.aluxurytravelblog.com/wp-content/uploads/2024/07/Spinach-pie-with-wild-greens-chard-feta-and-herbs-920x767.jpg)
The most memorable dish for me was the scallops on top of smoked eggplant and jalapeno puree. It was so delicious that my mouth still waters when I think about it!
![](https://www.aluxurytravelblog.com/wp-content/uploads/2024/07/Scallops-smoked-eggplant-jalapeno-920x767.jpg)
![](https://www.aluxurytravelblog.com/wp-content/uploads/2024/07/Scallops-smoked-eggplant-jalapeno-920x767.jpg)
We also enjoyed a dish of octopus with fava and tomato on toasted bread…
![](https://www.aluxurytravelblog.com/wp-content/uploads/2024/07/Octopus-grilled-bread-fava-tomatoes-920x767.jpg)
![](https://www.aluxurytravelblog.com/wp-content/uploads/2024/07/Octopus-grilled-bread-fava-tomatoes-920x767.jpg)
… and tarama, made with white fish roe, olive oil and lemon juice, served on crusty, yeast-free filo bread.
![](https://www.aluxurytravelblog.com/wp-content/uploads/2024/07/Tarama-at-Cookoovaya-920x767.jpg)
![](https://www.aluxurytravelblog.com/wp-content/uploads/2024/07/Tarama-at-Cookoovaya-920x767.jpg)
A plate of steamed spring beans with grated traditional tomatoes, extra virgin olive oil, aged vinegar and fresh garlic, and grilled Ambrasia prawns with olive oil, lemon and oregano flowers (known for their high quality from the Gulf of Ambrasia on the northwest coast of Greece) is another example of how simple cooking techniques can produce excellent results.
![](https://www.aluxurytravelblog.com/wp-content/uploads/2024/07/String-beans-920x767.jpg)
![](https://www.aluxurytravelblog.com/wp-content/uploads/2024/07/String-beans-920x767.jpg)
![](https://www.aluxurytravelblog.com/wp-content/uploads/2024/07/Grilled-Ambracian-prawns-olive-oil-lemon-oregano-blossom-920x767.jpg)
![](https://www.aluxurytravelblog.com/wp-content/uploads/2024/07/Grilled-Ambracian-prawns-olive-oil-lemon-oregano-blossom-920x767.jpg)
Our main course was the traditionally cooked catch of the day (bianco, burdeto, soup, boiled basil, buruburu), which was deboned and served to our table.
![](https://www.aluxurytravelblog.com/wp-content/uploads/2024/07/Cookovaya-Restaurant-catch-of-the-day-920x767.jpg)
![](https://www.aluxurytravelblog.com/wp-content/uploads/2024/07/Cookovaya-Restaurant-catch-of-the-day-920x767.jpg)
In Greek cuisine, “buruburu” is a traditional soup made with a variety of vegetables and sometimes pasta or rice. It is a hearty and comforting dish, usually enjoyed as an appetizer or light meal. In this case, the fish (grouper) is surprisingly 'meaty', tasty and filling.
![](https://www.aluxurytravelblog.com/wp-content/uploads/2024/07/Cookovaya-Restaurant-catch-of-the-day-prepared-at-the-table-920x767.jpg)
![](https://www.aluxurytravelblog.com/wp-content/uploads/2024/07/Cookovaya-Restaurant-catch-of-the-day-prepared-at-the-table-920x767.jpg)
By this point we were more than satisfied, but we were almost insistent that we had to try the Buga Tea, which was crunchy phyllo cheese, vanilla cream, and cinnamon ice cream, all of which was presented to us in all its glory and then smashed in front of us.
![](https://www.aluxurytravelblog.com/wp-content/uploads/2024/07/Crunchy-phyllo-vanilla-cream-and-cinnamon-ice-cream-920x767.jpg)
![](https://www.aluxurytravelblog.com/wp-content/uploads/2024/07/Crunchy-phyllo-vanilla-cream-and-cinnamon-ice-cream-920x767.jpg)
The pear tarte tatin with butterscotch and vanilla ice cream was also really delicious.
![](https://www.aluxurytravelblog.com/wp-content/uploads/2024/07/Pear-tarte-tatin-with-butterscotch-and-vanilla-ice-cream-920x767.jpg)
![](https://www.aluxurytravelblog.com/wp-content/uploads/2024/07/Pear-tarte-tatin-with-butterscotch-and-vanilla-ice-cream-920x767.jpg)
chef
Chef-owner Periklis Koskinas, originally from Corfu, is one of the most traveled chefs in Greece, having worked in the UK, the Canaries, Venezuela, the US, Canada and of course Greece. He believes in simplicity in his cooking, using seasonal and local produce. He opened Cookoovaya in late 2014 with five other prominent Greek chefs. For the past three years he has been running it solo. Greek culinary traditions are still at the core of his menu, as are Greek values, local produce and Greek hospitality.
![](https://www.aluxurytravelblog.com/wp-content/uploads/2024/07/Chef-Periklis-Koskinas-ALTB-920x767.jpg)
![](https://www.aluxurytravelblog.com/wp-content/uploads/2024/07/Chef-Periklis-Koskinas-ALTB-920x767.jpg)
atmosphere
When we visited, this air-conditioned restaurant had a lively atmosphere. The tables were widely spaced and the ceilings were high, so most of the tables were occupied, with a few spilling over to eat outside, but it wasn't too noisy. The service was very friendly and attentive, but not overly so, and the atmosphere was very relaxed. Because we were seated at the front of the restaurant, we didn't notice there was a fully open kitchen where you could see all the culinary magic happening until we turned the corner to visit the restroom.
![](https://www.aluxurytravelblog.com/wp-content/uploads/2024/07/Cookoovaya-kitchen-920x767.jpg)
![](https://www.aluxurytravelblog.com/wp-content/uploads/2024/07/Cookoovaya-kitchen-920x767.jpg)
expense
Appetizers range from €10 to €25. Mains start at €30 (lamb ribs, tzatziki, french fries, wild oregano). There are also two “wise tasting menus” available for €75 or €85 per person. Desserts are usually around €10.
Final Verdict
Now in its 10th year, Cookoovaya continues its commitment to simplicity and wisdom in cooking (hence the return of the owl). It offers dishes that celebrate the essence of Greek cuisine through meticulous preparation and respect for tradition. Diners will also notice that the plates are subtly marked with the words “270 degrees” and a line that is three-quarters of a circle, representing the total angles an owl can turn its head. These kinds of details demonstrate the restaurant’s attention to detail and underscore its commitment to integrating wisdom into every aspect of the dining experience.
Disclosure: This post was sponsored by Cookoovaya.
Did you like this article?
Get similar content delivered straight to your inbox.
Please enable JavaScript in your browser to submit the form.