The finest ingredients from across Greece, prepared with simplicity and techniques that highlight their natural quality rather than overshadow it

A white platter lands on the table. All eyes focus on its contents: the catch of the day (always ultra-fresh), accompanied by expertly softened potatoes in a rich sauce. Aromatic, delicious, and perfect in its simplicity, this dish—the famed Bianco by chef Periklis Koskinas—is one of the signature plates not just of the restaurant, but of all of Athens. It’s the perfect starting point, encapsulating the culinary philosophy of Cookoovaya: top-quality Greek ingredients (like dentex, grouper, sea bream, dry-aged beef, wild mushrooms, organic vegetables, award-winning olive oils and cheeses from all over the country) prepared with a commitment to simplicity and with techniques that elevate the natural flavors rather than overpower them.

In the hands of Periklis Koskinas, one of the finest chefs of his generation, these ingredients are transformed into refined bourdeto, giouvetsi, soups, and of course the celebrated Bianco, as well as exquisite carpaccios and tartares—Periklis is a master of raw preparations. The dining room at Cookoovaya reflects this culinary philosophy, subtly emphasizing how it’s the little details that make all the difference. From the beautiful lighting that casts a glow on your table, to the minimalist yet elegant art de la table, the predominance of white, the spacious and breezy terrace, and the open kitchen—everything contributes to making your meal here truly memorable.

Extra tip: Cookoovaya is also getting a sibling location in Antiparos. Starting early June, you’ll also find it at the Beach House in Apantima.