Contemporary Greek restaurant KAIA | From posh dishes to soul food
Contemporary Greek restaurant KAIA - credits Emiro Smolders
Contemporary Greek restaurant KAIA - credits Emiro Smolders
Contemporary Greek restaurant KAIA - credits Emiro Smolders
Contemporary Greek restaurant KAIA in Amsterdam breaks new ground from casual restaurant to neighbourhood favourite. A more accessible KAIA should attract more returning guests outside special occasions. These guests come for modern Greek cuisine with the high-quality KAIA is known for.
1 minute read
From casual restaurant to neighbourhood favourite
The current zeitgeist demands a different culinary approach. People from Amsterdam are critical of where they spend their money and competition is cutthroat. A high-end restaurant like Greek restaurant KAIA is very popular for a perfect night out to celebrate an anniversary or a cosy family lunch but should attract guests beyond that. With KAIA capitalising more on sharing food at a lower price, the restaurant emphasises that at KAIA the door is always open and for every occasion -from anniversaries to weekday dinners.
Sharing at the table
KAIA’s Greek chef also works with traditional recipes and ingredients within the new philosophy, using them to create accessible dishes through non-traditional kitchen techniques. No longer posh dishes, simply good food that you share with the people sitting at your table according to Greek custom. Back to basics and the roots of both the owners and the chef.
Contemporary Greek restaurant KAIA | Homemade with KAIA twist
The ingredients used by contemporary Greek restaurant KAIA are of very high quality and almost everything is homemade. From the pickled vegetables to the crusty, fresh bread served with fig butter and the best herb-infused Greek olive oil. On the menu, Greek dishes with a KAIA twist. Like grilled sea bass with chorta (wild vegetables) and a fish soup, or athinaiki, an originally Athenian fish dish with mayonnaise and pickles that you get at KAIA as a salad with sashimi.
In addition to the dishes, the interior is also getting a more relaxed look over time to evoke more of a living room feel, and the staff is being lifted out of their stiff suits. KAIA’s new approach does not get in the way of its ambitions, as next year they will again aim for a nomination in the Michelin and Gault&Millau guide. The level remains high, the threshold low.
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Website: KAIA
