- VenueFine Dining
- CuisineAustrian, Greek
Raw Elegance and Culinary Tension
Konstantin Filippou’s eponymous restaurant delivers a fine dining experience that is quietly radical—refined but unpredictable, minimalist yet deeply expressive. With two Michelin stars and a chef whose heritage bridges Austria and Greece, it’s a place where opposites collide in the most elegant of ways.
The tasting menus lean toward the elemental: raw fish, fermented vegetables, smoked broths, and foraged herbs layered with delicate precision. Expect dishes like amberjack with citrus and bottarga or pigeon with black garlic and wild berries—stripped down, balanced, and often thrilling. The wine list is bold and international, with a strong showing of natural and biodynamic producers.
The room is understated: dark wood, monochrome tones, and soft lighting that keeps all focus on the plate. Service is confident, informed, and relaxed, reflecting a philosophy that prizes authenticity over ornament.
This is not classical fine dining—it’s a personal statement, rendered in sharp flavours and quiet confidence.
