SIMUL



Gastronomic Situ


Getting acquainted with the modern cuisine of the world!


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At SIMUL we create our tastes based on fresh raw material and the creativity of the day.

CHEF NIKOS THOMAS

Our
philosophy


In gastronomy, in-situ refers to the art of cooking with the available raw materials depending on the season or the time you cook.



MENU


 

 

Bread-Spread/per person (3.00)

Cold/Raw dishes


TOMATOES
Strawberries / mastic flavor goat cheese/ greek salad broth/ cucumber sorbet (13,00)

CRAB CAESAR
Soft shell crab / mixed greens/ Caesar sauce / dashi / egg (14,00)

MACKEREL
Semi cured mackerel / apple / celery (12,00)

SHRIMP TARTARE
Cuttlefish ink lazani / fish roe / pickled mussels (14,00)

“ATHENEAN SALAD “ TARTARE
Fish of the day / smoked eel mayonnaise / vegetables / dill / celery (price depends of the fish)

BEEF CARPACCIO
“Manoura”cheese from Sifnos / aged balsamic vinegar / sea salt /mustard seeds (12,00)

BEEF FILET TARTARE
Beef /rise / grilled tomato vinaigrette / radish / herring’s eggs (18,00)
 

 

Appetizers


ZUCCHINI
Grilled zucchini / “staka” / bottarga (10,00)

DOLMAS
Lamb sweetbread / savoy cabbage / koji / egg-lemon sauce (12,00)

BEEF TONGUE
Padron peppers / smoked eel / baked garlic sauce (13,00)

GRILLED SQUID
Parsnip / chorizo / bok choy / fermented leeks sauce (15,00)

CHICKPEAS
Beef marrow / crayfish (17,00)

COD
Sorrel / burned vegetables and bacon consommé / beans (16,00)

 

 

Main dishes


ROOSTER

Red wine sauce / frumenty / cheese from Naxos (18,00)

LAMB WITH ARTICHOKE

Artichokes / topinambur / asparagus / peas / cured egg yolk (20,00)

PORK

Corn / guanciale / grilled tomatoes (22,00)

BEEF SPARE RIB

Eggplant / Florina peppers / “nivato” cheese / dried fig (26,00)

FISH OF THE DAY

Celeriac / kale / Bloody Mary ( price depends on the fish )

MEAT CUTS

French fries / hollandaise sauce / salad ( price depends on the cut )

 

 

Desserts



Parsnip

Caramelized hazelnut / fluid gel espresso /hazelnut praline foam / 3 months fermented parsnip ice cream (11,00)

Crème brulee

Cacao crème brulee / tonka ice cream (10,00) *Kraken Spiced Rum 23 y.o (3,00)

Cherry tart

Patisserie cream / carob / tarragon / almond / sour cream ice cream (10,00)

Grilled Peach

Goat yogurt / fermented peach / lime tuile / honey gel / lemongrass basil sorbet (9,00)


NIKOS THOMAS


The chef



The chef is Nikos Thomas, a young man with a lot of love for cooking.

RESTAURANT



Getting acquainted with the modern cuisine of the world!

 

THE RESTAURANT

In December 2015 we opened our doors for the first time on 63, Ypsilantou street in Kolonaki, down town Athens.


The chef is Nikos Thomas, a young man with a lot of love for cooking.

The cuisine is based on his daily inspiration! Apart from the main menu - which changes quite often - it flirts daily with genius suggestions on different dishes such as fresh fish that the chef orders from fishermen from a Greek island called Evia, near Athens.
 

THE MENU

The art of cooking. Menu is based on fresh raw material and the creativity of the day.

 

ATMOSPHERE

The architecture of SIMUL reflects the aesthetics of the people that are managing it. Alexandra, the owner of the restaurant and Nikos the head chef of the restaurant.

In collaboration with the architect, they managed to transmit their elegance and their philosophy into an amazing restaurant. Simple clean lines, arches and primary raw materials can be seen all around the restaurant.

The diners can observe the unique manipulation of the raw materials, like Travertino marble, some metallic elements in the decorations, golden elements in the furniture. Intensity but also elegance, variety but also a nice balance.

OUR PHILOSOPHY

In gastronomy, in-situ refers to the art of cooking with the available raw materials depending on the season or the time you cook.


At SIMUL we create our tastes based on fresh raw material and the creativity of the day.

We serve the cuisine philosophy that accepts, respects and transforms timeless influences into something new, aiming to inspire an interactive relationship with flavors.


THE WINE & COCKTAIL LIST

Enjoy a wide-ranging assortment of fine wines from a variety of regions of Greece and around the globe. Cocktail manu is based on Greek premium spirits.



The space makes you feel familiar with it and relaxes you in order to enjoy the unique cuisine that drives you to experience magical taste moments.


The lighting in the restaurant is in bronze shades and that intensifies the directorial architecture as it uses a variety of focus points.

The little terrace with the marble floors and the metallic pergola, surrounds the facade of the restaurant and creates the appropriate transitional area. It is small, friendly and elegant, with modern designed elements and a great combination of unique materials.
 

BUSINESS DINNERS & EVENTS



 

Αward-winning restaurant Simul in Kolonaki operates a dedicated banquet unit, ready to serve corporate events, business dinners, parties and etc.

Special designed food and beverage menus, flexible spaces - indoor and outdoor - Simul manages successfully high demand professional events.

The restaurant can be rented exclusively for lunch and dinner.


CORPORATE INFO

Persons inside: 44-50
Persons outside: 18
Available for corporate events, business dinners, parties
Location: Down town Athens
Metro Stations: Evaggelismos 300m - Megaron 350m

Contact: info@simul.gr
 

CONTACT


Address
63 ipsilantou, Kolonaki Athens

Working hours
Daily 18:00 - 00:00 ~ Sunday closed
 
Home-chef
Home-chef
Home-chef

Tel

+30 210 722 47 37


Write us a message

info@simul.gr

 

RESERVATION FORM*


 

    (*) Your reservation is valid, only after the confirmation of Simul.