Returning to Annie Fine Cooking, the gastro-bistro that transformed Menainchmou Street into a culinary destination

Returning recently to Annie Fine Cooking, accompanied by wonderful company and blessed with pleasant weather, we chose to sit outside, immersing ourselves in the vibrant new vibes of the neighbourhood. It is widely recognised just how much this once off-Broadway neighbourhood  has changed since the opening of this beautiful gastropub in Neos Kosmos. The street has evolved into a trendy destination. On Menaichmou Street, just a few meters away, the wine bar 7 Martyrs has opened, and next door is the bar-brewery Baubo - bottleshop & groceries. The latest addition is the bar Amore, which embraces aperitivi, while a little further down, on Sismani Street, the unique café-bar Titanas has been serving since 2022.

But a lot has changed at Annie fine cooking as well. For over a year now, Konstantina Kasparidou has taken the baton from Stefanos Michalis and assumed the role of head chef, bringing with her the memories of her childhood in Evros and her experience from various kitchens in Komotini, Cyprus, Santorini, Athens, Rhodes, Spain and Sifnos, where she was part of the strong team at the two-star FNL-awarded Cantina of Giorgos Samoilis, in Seraglia.

With primary focus on impeccable ingredients from selected Greek producers and a signature approach that emphasises simplicity, Chef Konstantina Kasparidou has created a menu that honours traditional flavours while infusing them with her unique style and personal perspective.

We began our meal with warm sourdough bread drizzled with olive oil and accompanied by olives, as well as a taramas flavoured with olive oil and smooth in texture. The menu changes weekly, although some beloved dishes remain with slight seasonal variations. One such dish is her magical, warm fish soup; dense, hearty, and so comforting that I felt its rich flavours nourishing my soul. 

After the soup, transitioning to the raw Christfish could have been a challenge, but the delicate flesh of the fish and the chef`s careful handling transported me to another time and place, one that reminded me of summer. I sensed that the chef`s relationship with the sea`s bounty was a love affair, which I confirmed by trying the raw crayfish paired with mullet and a subtle strawberry vinegar. I loved how she harmonised the ingredients, enhancing the sweetness of the crayfish. 

The bulgur with squid and tahini is a dish that bridges land and sea. The tahini acts as a "liaison", adding an earthy note to the cephalopods without altering their inherent flavours.

We continued with fried eggplant and kale, where I truly appreciated how the acidity of the eggplant contrasted with the richness of the liver, while the greens added a refreshing touch to the dish. The beef, cut almost like a tagliata and served with a smooth puree, was superbly cooked, just as we requested. For dessert, the warm rice pudding topped with coarsely chopped nuts was simply a clever way to "play" with tradition, subtly and deliciously.

Margarita Margariti curates the wine list, with the support by one of the owners, Panos Stoyannis, who also loves wine. Together, they have created a small yet impressive wine selection that allowed us to pair the food beautifully.

• (+30) 210 9213690
• Address. Mainehou 4 Neos Kosmos, Athens
• Website: https://www.anniefinecooking.gr/
• Open: daily, evening.
• Price per person (€)*: 35 - 50