Gourmet Restaurant Review: "Spondi". A Celebration of Excellence

© 2012 by Theocharis Vagelis

Restaurant Name: SPONDI
Address: PYRRONOS 5, 11638, Athens, Greece
Owner: Apostolos Trastelis
Executive Chef: Arnaud Bignon

Spondi translates to “Libation”. Libation was an ancient Greek ritual pouring of a liquid as an offering to the Gods.

Crabs with mint herb and cauliflower; Pan Fried Foie Gras with Chervil Root, Chinese Radish and Liquorice; Scallops with Lemon, Ginger and Young Cabbage; Roasted pigeon layered between truffle-scented potatoes; Milk Fed Lamb Filet with Sweetbread, Raz el Hanout Seasoning and Agria Potato, Rabbit, slowly braised in clay, served with delicate monkfish liver and two subtle sauces; Roasted Pheasant Filet with Jerusalem Artichoke and Burgundy Truffle; Olive oil ice cream served in a pool of wine-poached strawberries; Clementine Sorbet with Caramelized Pecan Nuts, Rum Raisins and Crusty Biscuits – this is no ordinary Greek Restaurant serving Greek Mousaka and Souvlaki but an ode to the art of cooking. No wonder this restaurant owns 2 Michelin Stars and is a member of “Relais & Chateaux’. Spondi was voted from 2001 to 2007 “Best Restaurant in Greece”.

The owner Apostolos Trastelis created Spondi in 1996 focusing on elegance, exquisiteness and authenticity. The Restaurant is not as “flashy” as other upscale Athenian Restaurants but it is housed in a beautiful, old neo-classic villa with a delightful stone courtyard in the center of Athens, 100 meters behind the Panathenian Marble Stadium.

Food is obviously the priority. Its quality is exquisite. Then it is about presentation. Each and every dish offers an explosion of flavors and pleases the eye. ing it on the plate. First it should be pleasing to the eye. Chef Arnaud Bignon (student of Alain Ducasse, Dourant, Yannick Alleno and Frechon) has become the Ambassador of a melange of French and Greek gastronomy. Bignon’s food is a celebration of excellence as its creator juggles with flavors, fragrances, colors and presentation.

Grade: 5/5

Small but carefully planned and adequately diversified wine list. Spondi cooperates with 2 very experienced Sommeliers, Simos Gergopoulos and Bertrand Moreau. The list includes:

• Jaquesson Avize Grand Cru, 1996 Champagne, France
• Ktima Argyrou, 2006, Greece
• Egon Muller Riesling Schzarkhofberger, 2002, Germany
• Prager Riesling Weissenkirchen Smaragt, 2002, Austria
• Chablis 1er Cru “Montée de Tonnerre" Raveneau, 2003, Burgundy France
• Chardonnay Domaine Geravasiliou, 2001, Greece
• Santorini Nychteri Chatzidakis, 2006, Greece
• Pouilly-fumé Daguenau Pur sang Blanc, 2004, Loire Valley France
• Batar Querciabella, 1999, Italia
• Gevrey Chambertin “Au Vellé", 1996, Burgundy, France
• Boekenhoutskloof Shiraz, 2002, South Africa
• Ornaillaia, 1999, Italia
• Chateauneuf du Pape Reserve Chateau Rayas, 2000, Rhone Valley, France
• Muscat Riou Patron Parparousis, 2003, Greece
• Coteaux du Layon Chaume Domaine Jo Pithon, 1997, Loire Valley, France
• Riesling Auslese Golden capsulen, J.J Prum, 2001, Germany
• Château Musar, 1996, Lebanon, and more.

Grade: 4,5/5

Service is quite friendly and fast. Spondi’s personnel are very well trained, kind and are able to offer vital information upon the ordered dishes.

Grade: 4/5

Spondi is designed by Angelos Antonopoulos who has managed to create a uniquely warm atmosphere.

Grade:5/5

Spondi offers A la Carte Dishes as well as 2 Menus. On average an A la Carte Menu costs 60 - 80 €/person, without wine.

The “Winter Vegetables & Fruits” Menu costs 80 €/person and includes 2 appetizers, 1 main course dish and 1 desert, accompanied by 2 glasses of wine. The “Discovery” Menu costs 157€/person and includes 2 appetizers, 1 meat dish, 1 fish dish, cheese, coffee and 1 desert, accompanied by 4 glasses of Greek wine or 6 glasses of French wine (price rises to 195 € / person). Eating at Spondi is not cheap, but it is a unique experience.

Grade: 3,5/5