Sunday noon, and November in Athens has arrived with sunshine and temperatures that allow the tables with the beautiful sea view to be set outside on the large veranda—perhaps for the last time this year.
The historic venue of Bo in Voula has been completely changed. The signature turquoise umbrellas of Nammos attempt to create a connection between perhaps the two most successful Mykonian brands. Still, in some magical way, and despite such a clear wink, the restaurant reminds us of Sea Satin while simultaneously being a highly successful hybrid of the two worlds in which the business duo has been operating in recent years.
"Greece- France alliance", takes on a new meaning, where Greece stands for Mykonos, and France for Cannes, with a touch of Monaco. White tables, the famous vases with wildflowers, cozy striped armchairs, music that relaxes and excites depending on the moment, and impeccable service. The menu features all the classic Nammos dishes, presented in true Sea Satin fashion, with jars of honey supporting plates of fish and meat. A diverse and interesting wine list - also reasonably priced - that elevates the experience and boldly looks at the next level, champagne glasses filled with ice and flowers, and people. Lots of people.
As you enter, you`ll notice the impressive entrance, a
testament to the vision of Zannis and Sammy. Unlike many business owners who
might focus solely on maximising table space, Zannis and Sammy have chosen to
dedicate the entire downstairs to specific areas. These include the reception,
the kitchen—which is the most stylish in Athens, open, ultra-modern, and comfortable with a stunning sunset view—the the fishmonger’s with fresh selections, and the exceptional restrooms. Their attention to detail and commitment to providing one-of-a-kind dining experience are evident in every aspect of the restaurant.
From there, an almost floating staircase—and a comfortable elevator—lead to the first floor, where the winter dining area will be located. It is gorgeous. With expansive glass windows that fill the space with light and a view of the sea from above, it will be the perfect spot for Sunday lunches and those cheerful evenings when we crave good, simple food in a relaxed, beautiful setting. The menu features a variety of dishes, from fresh seafood to hearty pastas, all prepared with the finest ingredients and served in a warm and inviting atmosphere.
The food is delicious and based on excellent raw materials. The few missteps, such as the grilled squid which needed a little more cooking, the crayfish pasta and bottarga that needed a little extra kick, and the meatballs, which would reach perfection if the minced meat were cut by hand, just like at Nammos in Mykonos, rather than by machine, are all likely due to the fact that the kitchen is still finding its rhythm. That said, the taramosalata was airy and delicious, the fries to die for, the crayfish bisque with spicy mayonnaise was impeccable, as was the marinated anchovy, and the mussels pilaf that arrived at the table as the main dish resulted in groans of delight from those who tried it.
Of course, there are fresh fish and meats, and for dessert, make sure to save room for the walnut pie and loukoymades with ice cream, honey and fresh fruit. Both are very, very good.
Staring at the people around me, I thought to myself that it makes sense for Zannis to have been able to dream up and set up so flawlessly the next chapter of a restaurant he has been a customer of since the very first day it opened on the island—a place he loved so much that, many years later, bought its brand and is now steering it towards the future. I guess it`s his next super successful international brand, and I`m honestly glad because I won`t hide from you that I went in with a bit of anxiety.
For those of us who have lived in Mykonos for all the summers of our adult lives—myself included, along with my childhood memories—Sea Satin is a restaurant inextricably linked to many of our most important nights. It`s where we got married in 2001 - our wedding was the first wedding ever held there; it`s where we danced, partied and stayed up endlessly, and in general, it`s a landmark in our personal history.
So, it was all the more rewarding to see how beautifully and organically this iconic concept has moved on to its next phase and how much love, care and respect Zannis and Sammy have treated it with, all while staying true to their vision without compromising its essence.
I would be three times as happy if the team were somehow joined by Mimis Foukas, the man who initially built the legend of Sea Satin and whose name and presence are synonymous with the restaurant for everyone who experienced its early years. I think it would have given a different feel to have his presence, going from table to table, making sure everyone was having a good time and everything was flowing to perfection as only he knows how, and when in the mood, dancing that magical zeibekiko of his. It would be a thread connecting the past with the future, a reference to the history of a place that gave great joy to many people from around the world, and an acknowledgement that the future is always built on the past.
So, let`s hope that happens, too. But truth be told, even so, the new Sea Satin is set up to rock. And we`ll be there enjoying it, always proud of our friends who dream high and far and manage to make their dreams come true.
P.S. "Do you believe in karma?" Zannis asks me as he shows us around the upstairs of the shop. "Fifty years ago, before it became a bar-restaurant, this was a hotel. And what do you think they called it? Monte Carlo!!! The name is still on the bus stop outside, so tell me, wasn`t it almost fate that it ended up with me?"
Info: Sea Satin Athens Riviera, 14 Constantine Karamanlis Avenue, Voula, tel. 2192190000
Login or register to join the conversation