Greece in the heart of Paris.
It is in the center of the Golden Triangle, in the 8th arrondissement of the City of Light, that the Greek restaurant Anna has dropped anchor. When we think of Greece, images inevitably pass through our minds: memories of travel, the sun, the perfect combination of deep blue and bright white, the olives from the Kalamata region, the smell of freshly baked pita bread from the oven… Anna, it's all of these things at once.
Let yourself be tempted by the classics of Greek cuisine and recipes revisited by Chef Yiannis Kioroglou, sunny dishes to be enjoyed in sharing in a friendly atmosphere punctuated by a tailor-made musical atmosphere, between Greek repertoire and trendy music.
Evoking Greece at first glance without falling into clichés, such is the bet of the Madrid studio Cousi Interiorismo led by two talented architects. Far from expectations, the architects imagined a warm interior, paying particular attention to the smallest details. The fabric that covers the ceiling reveals a Mediterranean inspiration, the terrazzo floor evokes the pebbles of the beach, while the plaster wall sconces recall the traditional know-how of Greece. Anna, a subtle blend of contemporary refinement and Greek authenticity
A shared kitchen
Grilled fish, Tzatziki me pita, Hummus… Chef Yiannis Kioroglou signs a sunny and light menu tinged with references to his native Greece. Its famous sharing cuisine is available through tasty recipes enhanced by the use of different types of cooking in the oven, on the embers or on the grill. Not to be missed, the Xtapodi sti sxara – the grilled octopus -, the famous Moussaka or the unmissable Choriatiki Salata, the traditional Greek salad.
A piece of advice, always end your meal with an Ellinikos Kafès, the traditional Greek coffee.
Partner & Executive Chef, he comes to us from Athens and remains faithful to the cuisine of his roots despite his many culinary escapades to the four corners of Europe which have taken him to the French Riviera and to Italy, in the regions of Naples. and Tuscany. These trips have reinforced his passion for Mediterranean cuisine, which he conceives as a generous and convivial experience, he has been able to create and develop unique and innovative concepts.
At Anna, it is the spirit of the great summer tables of his childhood, where dishes to share followed one another, that he wishes to transcribe.
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