Chronis Damalas channels his entire life philosophy into his dishes at RAWBATA.
Why did Chronis Damalas leave the safety of Michelin-starred restaurants to return to Lakonias Sq. in Ambelokipi? Because, as he says himself, he wants to cook ‘ delicious food, made with passion and love ’ in the neighborhood where he grew up. Chronis Damalas wants ‘flavors to be novel and at the same time bring out something familiar on the palate, like musical notes that stand out and fit together harmoniously’.
At RAWBATA -which has already celebrated its first year- he mixesdeliciously grilled green beans (on the Japanese robata grill, which also lent its name to the restaurant) with tuna tataki,trahanas with young goat or rooster with hilopites. He creatively applies the techniques of Japanese cuisine, which he masters, with seasonal ingredients he seeks out daily at the farmers markets or directly from producers.
Chronis Damalas brings his entire life philosophy to the plate, one that puts a ‘ban’ on preservatives and chemical additives because, above all, he champions purity of flavor. And he does it successfully, drawing on his culinary studies at the Culinary Institute of New York as well as stints in renowned restaurants around the world, such as in Spain, France, and Italy.
Yet the Chef is not alone. He is supported by a dynamic team led by Fotini Markoutsa, with many years of experience in hospitality, who looks after the flawless organization of RAWBATA.
No need, then, to travel anywhere but as far as ...Ambelokipi and make our reservation at one of the cool outdoor tables on Lakonias Sq. for a culinary journey of distinction from one of the best chefs of his generation and beyond!
RAWBATA, Lakonias 33, 21 0692 3796, Ambelokipi
