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


 

 

Cold/Raw dishes


Tomato Salad
variety of tomatoes/strawberries/greek salad broth/cucumber sorbet...........12,00€
Crab Caesar
Soft shell crab/ mixed greens/ Caesar sauce/ dashi/ quail egg......................14,00€
Catch of the day
Tartare Olive lemon cream /pine oil /tapioca / bottarga...........(price depends of the fish)
Red Mullet Carpaccio
Smoked eel/ bloody Mary/ fish roe...............................................................17,00€
Beef Tartare Hunkar Begendi
Beef streak/eggplant/goat cheese/ herring egg..............................................15,00€
 

 

Appetizers


Eggplant
Grilled eggplant/ soya sauce/ molasses / nivato cheese/ Florini's peppers/ honey seasame bar.............10,00€
Grilled Squid
Parsnip/ peas / chorizo chutney / coconut milk / coriander...........................14,00€
Chickpeas
Beef marrow/ crayfish...................................................................................16,00€
Beef Oxtail
Beef oxtail croquette/ bechamel / eggplant cream........................................15,00€

 

 

Main dishes


Cauliflower Ravioli
Cave gruyere / hazelnut / celery / gruyere cheese consomme..............16,00€
Rooster
Red wine sauce/ frumenty/ cheese from Naxos......................18,00€
Iberico pork chop
Polenta / shallot puree/ mustard leaves / tomato crust with prosciutto.................22,00€
Young goat
Artichokes / asparagus/ cured.................20,00€
Catch of the day
Topinambur / asparagus /Bloody Mary................(price depends of the fish)
Special beef cuts
Potato terrine / coleslaw salad/ smoked eel / hollandaise sauce................(price depends of the fish)

 

 

Desserts


Caramel / Pineapple
Vanilla Sabayon / Caramel Cremeux/ Pineapple sorbet.............9.00€
Chocolate and Coconut tart
Pate sablee/ Chocolate cremeux / coconut mousse/chocolate ice cream................10,00€
Apple/ Rose
Apple compote/ vanilla patisserie / walnut tuile/rose ice cream..................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
 
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Tel

+30 210 722 47 37


Write us a message

info@simul.gr

 

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