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The Food

By The Glass

THE FOOD

Our large selection of wines, accompanies Greek tastes, with particular attention paid to sourcing, by our chef Kyriaki Fotopoulou. Mediterranean cuisine, with dishes especially designed for pairing with our wines.

By the Glass is in the 2020 edition of Gault & Millau food guide with 10.5/20, in number 41 of the 100 Best Restaurants in Greece of Restaurant 100 Awards and has been voted Number 1 Bar and Wine Restaurant in Athens for three years in a row (2017-2018-2019) by Athens Voice free press readers. It has been awarded the Best Wine List in 2017 as well.

Unique Culinary creations await you to enjoy them by yourself or with your company of friends and pair them with a glass of wine or two, or a bottle.

Our chef guides your culinary trip for a value for money unique pairing experience with the wine of your choice.

From noon till 02:00 in the morning you can trust the quality of By the Glass, for a corporate lunch or enjoy a romantic dinner later in our patio.

DOWNLOAD CATALOGUE

RAW/APPETIZERS

Steak Tartare of finely chopped beef fillet, mustard seeds, parsley, gherkin, served with whole wheat bread crisps.
Beef tenderloin carpaccio with creamed mushrooms, aged Naxos graviera cheese, arugula
Sea bass ceviche in citrus fruits juice, strawberries, chili pepper, ginger, lemongrass and roasted almonds.
House-made handmade whole wheat & carob bread with candied fruits, served with refreshing creamy Greek yogurt sauce.
Tamarisk salad with zucchini, fresh spearmint and Cretan xinomizithra cheese.
“Dolmadakia” – rice stuffed vine leaves with fresh herbs, lemongrass and sheep yogurt.
Roasted eggplant Napoleon with sun-dried tomato pesto, Andros “volaki” cheese, pine nuts and basil oil.
Greek bruschetta (3 slices) with cherry tomatoes, Corfiot “salado” salami, Kalamata olives and picante Vytina feta cheese.
Skirt Steak mini burgers (2 pcs) with sauce tartare, iceberg, crispy skin on potatoes.
Greek Salad with tomato carpaccio, little Knossos cucumber, “xigalo” from Sitia-Crete cheese, rock samphire, caper leaves and fresh oregano.
“Talagani” cheese croquettes, refreshing sour cream, ginger-tomato marmalade.

MAIN DISHES

Slow cooked lamb with pureed smoked eggplants, potato confit and thyme and molasses sauce.
Risotto with a selection of fresh mushrooms, truffle paste and parmesan.
Juicy grilled beef meatballs, with crispy skin on potato wedges, corn pita bread, spearmint flavored yogurt and arugula leaves.
Handmade “Makarina” pasta with grilled chicken nuggets and red Florina pepper pesto
Holstein T-bone with crispy potatoes, grilled corn and baby carrots, sauce tartare.
Shi Drum fish, with green peas and beans, fennel chutney and fresh herbs paste.
Beef fillet with grilled carrots, creamed shallots and Porto wine sauce.
Seafood couscous, with fresh cuttlefish, shrimp, bottarga, crayfish bouillon, and lemongrass.

CHEESE & CHARCUTERIE PLATTERS

Cheese board with Greek and international cheeses, season marmalade and crispy bread chips.
Charcuterie board of cured aged cold cuts and cheeses with season marmalade and crispy bread chips.
Fine Cheese Platter (50 gr. each): Caciottona al pepe, Swiss Gruyère, Fior d'arancio blue cheese, Sifnos manoura with handmade grissini breadsticks, grape marmalade, organic olives, carob rusks and dried nuts.

DESSERTS

Strawberry sauce Pavlova with vanilla cream.
Chocolate textures: bitter chocolate cream, milk chocolate mousse, white chocolate cream, cocoa biscuit, caramelized hazelnuts.
Plump traditional “ravani” cake, with vanilla ice cream and almond brittle.
Chocolate Yule log with fresh red fruits and chocolate twigs.
(V)=Vegetarian (G)= Gluten free
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