Emailhas already subscribed to our news letter!has successfully subscribed to our news letter!An error occurred! Please try again later.Your Message has been delivered!Stop SalesNot operatingBookedUnavailableCan CheckoutAvailable for arrivalUnavailable for booking

Meze Aegean Taverna

Making your way through a bougainvillea topped archway, you will feel like you have suddenly popped up in Mykonos, or another picturesque Aegean island. Executive chef and partner Alexandros Goutsi claims to be an “arbiter of tradition over trend”, having grown up in a countryside home of Greece and within a family that harvested straight from nature the majority of the ingredients used in their home kitchen. Always keeping in mind and close to his heart the things he learned by his yiayia (grandmother), while cooking over the wood fire, he found himself in leading restaurants of the world, including Michelin-starred Konstantin Filippou in Vienna. Today, Alex resides in Meze, breathing life and bringing to light some of his grandmothers’ traditional recipes, such as the dolmadakia (vine leaves stuffed with rice and herbs), the tzatziki (yogurt based traditional Greek starter) and the Imam (aubergines with tomato and garlic), and cooking over fire and embers the delicacies coming from the Mexican land and sea. An ultimately authentic experience in an elegant-minimal jungle ambiance.  

Making your way through a bougainvillea topped archway, you will feel like you have suddenly popped up in Mykonos, or another picturesque Aegean island. Executive chef and partner Alexandros Goutsi claims to be an “arbiter of tradition over trend”, having grown up in a countryside home of Greece and within a family that harvested straight from nature the majority of the ingredients used in their home kitchen. - Image

The Restaurant

Making your way through a bougainvillea topped archway, you will feel like you have suddenly popped up in Mykonos, or another picturesque Aegean island. Executive chef and partner Alexandros Goutsi claims to be an “arbiter of tradition over trend”, having grown up in a countryside home of Greece and within a family that harvested straight from nature the majority of the ingredients used in their home kitchen. - Secondary Image
Making your way through a bougainvillea topped archway, you will feel like you have suddenly popped up in Mykonos, or another picturesque Aegean island. Executive chef and partner Alexandros Goutsi claims to be an “arbiter of tradition over trend”, having grown up in a countryside home of Greece and within a family that harvested straight from nature the majority of the ingredients used in their home kitchen.
Today, Alex resides in Meze, breathing life and bringing to light some of his grandmothers’ traditional recipes, such as the dolmadakia (vine leaves stuffed with rice and herbs), the tzatziki (yogurt based traditional Greek starter) and the Imam (aubergines with tomato and garlic), and cooking over fire and embers the delicacies coming from the Mexican land and sea. - Image

The Dish

Today, Alex resides in Meze, breathing life and bringing to light some of his grandmothers’ traditional recipes, such as the dolmadakia (vine leaves stuffed with rice and herbs), the tzatziki (yogurt based traditional Greek starter) and the Imam (aubergines with tomato and garlic), and cooking over fire and embers the delicacies coming from the Mexican land and sea. - Secondary Image
Today, Alex resides in Meze, breathing life and bringing to light some of his grandmothers’ traditional recipes, such as the dolmadakia (vine leaves stuffed with rice and herbs), the tzatziki (yogurt based traditional Greek starter) and the Imam (aubergines with tomato and garlic), and cooking over fire and embers the delicacies coming from the Mexican land and sea.