Estrella started out in Thessaloniki where it was a great success, people were waiting standing for one of its tables to empty. Soon its reputation spread over the city’ s borders and it became a brand name. Estrella’ s highly successful concept, as expected, moved to Athens a few months ago and introduced to the Athenian crowd, among other things, the famous“ bougatsan”. In the heart of the city, in the pedestrianized Romvis street, on the ground floor of a neoclassic building, Estrella created its cozy space with a non-smoking policy, outdoors and indoors tables, open kitchen, and the innovative addition – compared to its“ sibling” in Thessaloniki – of the cocktail bar, which serves cocktails, alcoholic or non-alcoholic, selected from an inspired signature list of suggestions. We like to go there from early in the morning for excellent Kudu coffee, healthy smoothies and juices and of course the delicious breakfast and brunch menu items, and naturally we choose it later in the day for lunch and dinner. We do not know what to try first from its new menu card, except, of course, from its trademark, the famous, delicious“ bougatsan”... sweet and salty waffles( must taste the whole wheat one with smoked salmon), the different club sandwich made with koulouri of Thessaloniki(!), the excellent pancakes – top of the list the red velvet ones – the“ alternative” banoffee pie, the healthy and delicious waffle with tahini and matcha( you can also have matcha in a beverage or in latte), whatever you choose it will convince you to come back again and again! Daily 08:00-11:00( the kitchen).
By Katerina Rigou, Photos: Kostas Kapareliotis
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Στο Estrella δεν γίνονται κρατήσεις. Estrella does not book reservations.
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Το εξαιρετικό spicy burger « Ottoman » με μπιφτέκι από κιμά μοσχαρίσιο και αρνίσιο και καραμελωμένα κρεμμύδια, όπως και η breakfast pizza που αντί για ζύμη φτιάχνεται με κουλούρι Θεσσαλονίκης. The excellent“ Ottoman” spicy burger made from minced beef and lamb and caramelized onions as well as the breakfast pizza which, instead of dough, it is made with a base of Thessaloniki koulouri.
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