Athens’ culinary scene has recently welcomed Garum, a restaurant that defies easy categorization. Spearheaded by chef Christos Glissidis, it draws inspiration from Asian cuisine while incorporating fermentation techniques to deliver a modern, balanced, and deeply flavorful dining experience. This is not just another Asian-inspired eatery; it’s a personal venture rooted in precision, hard work, and a distinct Greek touch present in many dishes. Alongside Glissidis is his wife, food technologist Themis Stilianoudaki, and the restaurant’s name—taken from the ancient Greek fish sauce ‘garon’—reflects their mission to bridge old and new. With experience from top kitchens and appearances on MasterChef, Glissidis presents a cuisine firmly anchored in the present without abandoning tradition. Housed in a minimalist, earth-toned space blending home-like warmth with urban elegance, Garum features three intimate rooms and a small garden extending the dining experience outdoors. Guests can observe the choreographed kitchen activity through a large viewing window. The menu begins gently: oysters with sour green apple, green chili, and sake granita cleanse the palate, while shrimp tartare with citrus notes and crispy shiso delivers freshness and intensity. Standout dishes include bao tartare—one of Athens’ best—and gyoza with red shrimp from Kefalonia, enhanced by beef pastourma, merging traditional Asian forms with local ingredients and modern technique.
Garum: A Fusion of Asian and Greek Cuisine in a New Athenian Arrival
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