Iodio: The gourmet seafood proposal by Georgianna Chiliadaki

Iodio recently opened its doors on the uphill side of Loukianou Street in Kolonaki, promising memorable dining experiences to seafood lovers. Behind this new venture are Haris Spyrou (Alemagou, Zurbaran, Gorlomi), Yannis Salpeas and Spyros Vagenas, while the culinary vision has been has been designed by Georgianna Chiliadaki, whose portfolio is filled with prestigious awards, alongside Danae Voridou and Easmia Balaska. Together, they form the restaurant`s team of Culinary Directors, with the first two joining the owners` team. In addition, Danae Voridou serves serves as head chef, and Erasmia Balaska oversees Research and Development (R&D).

Cosmopolitan, bright and effortlessly chic, Iodio successfully blends traditional and modern elements - featuring light-coloured mosaic floors, marble-topped tables and bars, leather sofas, and walls adorned with mirrors and artwork inspired by the sea. The patio is equally inviting and comfortable, embraced by plants that seem to merge seamlessly with the interior." 

Traditional and modern creative elements come together in Iodio`s dishes. The flavours are by no means unfamiliar, yet  they are presented with delightful twists and fine dining techniques that reflect Hiliadaki`s professional background and expertise. The menu is exciting, making the choices pleasantly challenging. I decided to start my dinner with oysters that had the scent of the sea. I also enjoyed the velvety, elegantly acidic cod soup and the raw dishes I sampled—fresh tuna paired with jalapeños, spinach, vinegar and lemon dressing, as well as glistening valley prawns drizzled with olive oil and lemon. The airy taramas, garnished with bonito flakes, added beautiful smoky notes, while the handmade lagana, devoid of anise, was excellent. The taramas, combined with Mesolonghi egg, tarragon, and chives on a base of handmade potato chips, although slightly oily, presented a delightful twist on the classic English "fish & chips".

Of the wood-fired creations, I tried the aromatic spinach pizza - a traditional spinach pie filling on fluffy bread - and the beautifully baked stamnagathi, although it lacked lemon and salt. The kitchen`s grilling showcase continued with the octopus, which was infused with tantalising aromas of charcoal and paired with a vibrant chimichurri sauce, making it one of my favourite dishes of the evening. 

Before moving on to the sweet creations, my meal`s last stop was the spaghetti. Properly cooked, they arrived adorned with fresh vongole and coated in a buttery sauce with subtle acidity and earthy flavours.

The desserts are inspired by the ideas of the Culinary Directors and have been crafted in collaboration with renowned pastry chef Manolis Stithos. I tried the exuberant Chicago served in a polished paper cup. The pistachio ice cream was also delightful, garnished with a flower made of salt and topped with a handmade cherry spoon dessert, caramelised pistachios, and white chocolate namelaka. 

The wine list, curated by Phaedon Vernikos, features top varieties from European vineyards, including Greek Assyrtiko and French Chardonnay, while cocktails and spirits round out the drinks menu.

For about a week now, Iodio has remained open for lunch, offering the same menu and an "amazing vibe", as Georgianna Chiliadaki shared with me, clearly pleased with the atmosphere of peace that wafts through the restaurant.

Info. Loukianou 36, Athens, tel. 213 0263656

*Photos:Anna Tasioula