Okupa Kitchen & Listening Bar believes gastronomy can blend art and emotion. Set to the rhythm of vinyl records, it’s giving the city another reason to love its nights—and we were convinced enough to find out why. Just a few days ago, an impromptu evening stroll led us to Psaromiligkou Street. The fairy lights above the courtyard and the soft sound of vinyl playing in the background set the tone before we even stepped inside. Due to the cool weather, we moved indoors: the space, with its mid-century aesthetic, wooden tones, curved lines, and retro vibe, truly feels like an urban sanctuary. What truly impressed us, however, was the analog sound console and the collection of over 4,000 records on display—a rare sight, such devotion to music contained in one place. This introduction made it clear that an evening at Okupa wouldn’t be just dinner, but a small ritual blending aesthetics, music, and taste in perfect harmony. Chef Nikos Drantakis, with experience at Fuga, Artisanal, and Colonial, has captured this essence, crafting a menu with distinct culinary identity and personality. Each dish has its own axis—rooted in simplicity, avoiding unnecessary embellishments, yet rich in flavor and technique. We started with the taramasalata: white, airy, with dill oil and a hint of avgotaraho, a subtle opener reflecting the chef’s intentions. The burrata ‘Bloody Mary’ with cherry tomatoes, Urfa pepper, and olive crumble is a pleasant twist combining Mediterranean freshness with Levantine spices, though it slightly fades next to the green pea puree with crispy tsoritho—a clever play of textures and aromas. Among the hot dishes, the sea bass ceviche with sumac and crispy sweet potato chips is refined, but the raw shrimp with escarole pickle, crunchy onion, and jalapeño sauce takes intensity up a notch. Drantakis works with local ingredients, blending Greek and Middle Eastern influences, nostalgia and modernity. Perhaps that’s why the free-range chicken with carrot purée and mushroom pickles—our main course—effortlessly reminded us that comfort food can have fine-dining depth without losing its warmth. Also notable was the crispy pork trotter with smoked carrot purée, elevated by a pomegranate BBQ sauce that tied all elements together. The finale came with a miso and chocolate brownie, white Monte chocolate, and crumble—a grounded dessert with a salty touch delivering perfect balance and umami.
When Taste Meets Sound: Okupa Kitchen’s New Menu Redefines Psyrri Dining
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