Decorated in a rustic style with traditional Mexican motifs spanning from floor to ceiling, the bar-restaurant Che in Piraeus features vibrant colours of red, yellow, green, and blue that reflect its traditional aesthetic. This year, it is delivering an impressive showcase of flavours.
Upon entering the restaurant, I was greeted by two distinctly divided spaces: on the right, a dining area with regular tables, and on the left, a lively setting with high tables and wicker chairs adorned with brass and wooden details, perfect for drinks and snacks. Further inside is a spacious bar, where cocktails are crafted and served in quick succession. The lighting is bright and colourful, evoking a cheerful, almost Christmas-like atmosphere. Just as the decor elements are striking, contrasting yet harmonious, the menu created by chef Thanos Stasinos is equally bold, featuring vibrant flavours, intriguing contrasts, and perfect balance, making it a standout experience at Che.
Although Che identifies itself as a South American restaurant, the menu prominently features techniques and ingredients from Peru (including Nikkei elements that incorporate Japanese cuisine), as well as influences from Uruguay and beyond. Notably, the flavour combinations draw heavily from both Greek and Mexican cuisines, with Mexico naturally located in Central America. Chef Stasinos’s fusion cuisine successfully merges Greek traditions with the bold and spicy elements of these countries, creating a distinctive culinary experience characterised by original yet familiar flavours on the palate. To start, we were presented with tempura giant beans accompanied by homemade Οlivier salad and a red sauce. The beans were perfectly cooked and dried, with a crisp exterior thanks to the tempura batter and tender insides. The Olivier salad added a creamy contrast in texture, while the red sauce provided a hint of acidity that connected the dish`s various components. The caramelised and smoked oyster mushrooms, prepared in the josper oven, were served with a rich Aegina pistachio cream, dashi, and pickled radish. This dish elegantly combined the texture of the mushrooms with the luxurious, creamy pistachio sauce. The dashi added depth to the flavour, while the pickled radish contributed a refreshing brightness with its gentle acidity.
One of my favourite winter dishes, the pork with leeks and celery, was both a delightful surprise in concept and execution. Here, it is cleverly hidden within a delicate gyoza wrapper and accompanied by a touch of kimchi. The dish is enhanced by a rich lemon-infused avgolemono that adds intensity. Moving on to the meat offerings, the Iberico cheek served with Mexican chipotle peppers and Amazonian taro root is a standout dish. It impresses with the combination of rich, tender meat contrasted by the smoky notes from the chipotle peppers and the exotic flavour of taro root. Another highlight is the Spanish paella with seafood and shrimp bisque. Made with Arborio rice and caramelised at the edges and base—just like authentic Spanish paella— it is served in a metal skillet, delivering an exceptional blend of seafood and aromas with a perfect balance of flavours.
The service is well-informed about all the unique ingredients and is eager to provide information and assistance. The wine list features approximately 80 labels, showcasing selections from Greece, Spain, Chile, California, New Zealand, Argentina, and more.
Info: 151, Karaiskou - Piraeus, tel. (+30) 210 4296660
Upon entering the restaurant, I was greeted by two distinctly divided spaces: on the right, a dining area with regular tables, and on the left, a lively setting with high tables and wicker chairs adorned with brass and wooden details, perfect for drinks and snacks. Further inside is a spacious bar, where cocktails are crafted and served in quick succession. The lighting is bright and colourful, evoking a cheerful, almost Christmas-like atmosphere. Just as the decor elements are striking, contrasting yet harmonious, the menu created by chef Thanos Stasinos is equally bold, featuring vibrant flavours, intriguing contrasts, and perfect balance, making it a standout experience at Che.
Although Che identifies itself as a South American restaurant, the menu prominently features techniques and ingredients from Peru (including Nikkei elements that incorporate Japanese cuisine), as well as influences from Uruguay and beyond. Notably, the flavour combinations draw heavily from both Greek and Mexican cuisines, with Mexico naturally located in Central America. Chef Stasinos’s fusion cuisine successfully merges Greek traditions with the bold and spicy elements of these countries, creating a distinctive culinary experience characterised by original yet familiar flavours on the palate. To start, we were presented with tempura giant beans accompanied by homemade Οlivier salad and a red sauce. The beans were perfectly cooked and dried, with a crisp exterior thanks to the tempura batter and tender insides. The Olivier salad added a creamy contrast in texture, while the red sauce provided a hint of acidity that connected the dish`s various components. The caramelised and smoked oyster mushrooms, prepared in the josper oven, were served with a rich Aegina pistachio cream, dashi, and pickled radish. This dish elegantly combined the texture of the mushrooms with the luxurious, creamy pistachio sauce. The dashi added depth to the flavour, while the pickled radish contributed a refreshing brightness with its gentle acidity.
One of my favourite winter dishes, the pork with leeks and celery, was both a delightful surprise in concept and execution. Here, it is cleverly hidden within a delicate gyoza wrapper and accompanied by a touch of kimchi. The dish is enhanced by a rich lemon-infused avgolemono that adds intensity. Moving on to the meat offerings, the Iberico cheek served with Mexican chipotle peppers and Amazonian taro root is a standout dish. It impresses with the combination of rich, tender meat contrasted by the smoky notes from the chipotle peppers and the exotic flavour of taro root. Another highlight is the Spanish paella with seafood and shrimp bisque. Made with Arborio rice and caramelised at the edges and base—just like authentic Spanish paella— it is served in a metal skillet, delivering an exceptional blend of seafood and aromas with a perfect balance of flavours.
The service is well-informed about all the unique ingredients and is eager to provide information and assistance. The wine list features approximately 80 labels, showcasing selections from Greece, Spain, Chile, California, New Zealand, Argentina, and more.
Info: 151, Karaiskou - Piraeus, tel. (+30) 210 4296660
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