• H οινική λίστα, που με-
τρά γύρω στις 45 ετικέτες
ελληνικού και γαλλικού
αμπελώνα.
• Τα χειροποίητα γλυκά του
με best seller το προφιτε-
ρόλ και την κρέμα μασκαρ-
πόνε σε μιλφέιγ.
• The wine list, which counts
about 45 labels of the Greek
and French vineyard.
• The handmade sweets,
amongst which best seller
are the profiterole and the
mascarpone cream in a mille-
feuillet.
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Highlights
First stop… Metaxourgio. Polly Maggoo bistro
is being launched in 2009 in a neighborhood of
Metaxourgio and soon becomes a point of reference
for its unpretentious style and its Parisian essence,
similar to the hangouts at Saint Germain. Chef and
owner Giorgos Iliou impresses with a menu avoiding
extravaganzas, until last July when the successful
recipe is transferred north to write a new chapter in the
gastronomic map of Athens.
Next stop… Psychico. Upon entering into the new
home of Polly Maggoo you instantly feel a sense of
familiarity, although there is little to remind of Leonidou
Street. Here, a new aldomodovaric aesthetic, a mix
and match of a French bistro, using cinematic elements
and a homey atmosphere is the outcome of the efforts
of architect and mechanic Panagiota Kamperou
(George’s wife) and director Haris Michalogiannakis
(co-owner).
The ground floor declares its obvious bistro mentality
with authentic Parisian influences and classic motives
of the French city, but, walking up the stairs brings you
to a cozy homey corner, with carpets, fer forze sitting
places, "museum" show cases with works of art, all
harmoniously and happily blended together.
Special attention was given to the columns which were
used as noteboards depicting notes and memories
from personal collections which inadvertently aim
to start a "dialogue" with the customers whilst
they enjoy their dinner. As for the menu, it is based
on the same philosophy… that of a French cuisine
with Mediterranean influences and earthy, easy to
understand flavors. Giorgos managed to blend classic
meals such as lentils with poached egg, salad with
goat cheese, snails with juicy liver. Next to them stand
dishes such as entecôte, lamb sew and sea bass tartar
for the fans of the kind. From its new age appetizers
the ones that easily stand out are the asparagus with
camembert. Plus, a casual atmosphere and an easy
going service which allows you to fully enjoy your
culinary trip without interferences. From €25. Tue.-Sat.
18:00-00:00, Sun. 13:00-17:30 (during winter). Mon.-
Sat. 18:00-00:00 (during summer).