First things first: I had no idea what molecular gastronomy is until Maria talked to me about it a few years ago! With photos! And excitement! And then she shared the bill amount and I lost interest for a while! But humans tend to overspend when they want to celebrate a special occasion and so did I the other day!

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What is molecular gastronomy? 

In very simple words: Molecular Gastronomy blends physics and chemistry to transform the tastes and textures of food. It’s a style of cuisine, in which chefs explore culinary possibilities by borrowing tools from the science lab and ingredients from the food industry, resulting in a modern cuisine with unexpected results.

\hspace{10mm}Funky Gourmet

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What is Funky Gourmet?

Funky Gourmet is an award winning (including some Michelin stars) restaurant specialising in molecular gastronomy since 2009. The dishes are mostly based on traditional greek recipes. With the necessary twist of course! It must be the best restaurant in Athens and TripAdvisor seems to agree, as it’s been awarded as such for a few years in a row!

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Where is it?

Funky Gourmet is located in the Keramikos neighbourhood of Athens (more details at the bottom of this post). The restaurant is housed in a neoclassical building, surrounded by similar beautiful buildings in a small pedestrian street oozing with old athenian charm!

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Funky Gourmet Athens interior

Its interior is muted and minimal.

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What about the food?

The star of the show is, of course, the food and its presentation!

Let’s have a look at some of their dishes!

Salsify in the soil was the opening act!

Salsify in the soil: Deep fried salsify sitting on top of salty caviar mousse

\hspace{10mm}Funky Gourmet sea urchin & sea sponge

Funky Gourmet sea urchin & "sea sponge": The presentation of this one was pretty cool, as you could only eat the sponge from the one dish. The rest was just for presentation. So, you pick up the sponge that's nothing but bread and you dip it in the delicious sea urchin eggs!

Sea urchin & “sea sponge”: The presentation of this one was pretty cool, as you could only eat the sponge from the one dish. The rest was just for presentation. So, you pick up the sponge (which is nothing but bread) and you dip it in the delicious sea urchin eggs juice!

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Taco: One of the simplest and easiest flavours with not so much to talk about.

Taco: One of the simplest and easiest flavours with not so much to talk about.

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Snails: I've tried snails in the past in both Greece and France. They have never been my favourite food, but it keeps me from making any disgusting expressions when I hear that people actually eat snails! Nowadays, I don't eat meat in general, so the dish was adjusted for me without the snails! With or without them though, the dish still looks pretty much like this! And tastes really really earthy and nice!

Snails: I’ve tried snails in the past in both Greece and France. They have never been my favourite food, but it keeps me from making any disgusting expressions when I hear that people actually eat snails! Nowadays, I don’t eat meat in general, so the dish was adjusted for me without the snails! With or without them though, the dish still looks pretty much like this! And tastes really really earthy and nice!

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Catch of the day fricassee: The greek version of fricassee recipes is one that I normally enjoy because its main ingredient is a lemon and egg based sauce (avgolemono).

Catch of the day fricassee: The greek version of fricassee recipes is one that I normally enjoy because its main ingredient is a lemon and egg based sauce (avgolemono). This one was no exception either!

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Greek salad: This was the biggest surprise of the whole dining experience for me! The greek salad is a dish we're all familiar with, yet none of us would recognise it in this shape and form! However, all the flavours of the salad as we know it were combined in this light and mouthwatering sorbet! Wow! This is what molecular cuisine is about! I was impressed!

Greek salad: This was the biggest surprise of the whole dining experience for me! The greek salad is a dish we’re all familiar with, yet none of us would recognise it in this shape and form! However, all the flavours of the salad as we know it were combined in this light and mouthwatering sorbet, which you eat with a shovel! Wow! This is what molecular cuisine is about! I was impressed!

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Rib eye tartare: As I said, I don't eat meat and I didn't try it, but all Chris had to say for it was praising words. And the presentation was very pretty and elegant! It even came with instructions!

Beef cheeks and its pairing: As I said, I don’t eat meat and I didn’t try it, but all Chris had for it was praising words. And the presentation was very pretty and elegant! It even came with instructions!

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Ferrero Rocher?: The question mark is theirs not mine! Because if I had only seen it, I would put a fullstop! It turned out to be the cheese based dish though!

Ferrero Rocher?: The question mark is theirs not mine! Because if I had only seen it, I would have put a fullstop! It turned out to be a cheese based dish though! And it’s served with a bread roll!

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Carrot Mojito: A light carrot flavoured sorbet to cleanse the palate before going on to the sweeter dishes. Again, despite the presentation, you only eat the topping of the carrot only!

Carrot Mojito: A light carrot flavoured sorbet to cleanse the palate before going on to the sweeter dishes. Again, despite the presentation, you only eat the topping of the carrot only!

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Milk Skin "bracelet": It's presented in a jewellery box! I can't remember what it tasted like because we were too busy making jokes about it! But I'm sure it was nice!

Milk Skin “bracelet”: It’s presented in a jewellery box! I can’t remember what it tasted like because we were too busy making jokes about it! But I’m sure it was nice!

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Black Forest: Thay've made this one look so pretty, almost like a black forest! I'm not a big fan of black forest as a dessert, but it surely tasted like one!

Black Forest: Thay’ve made this one look so pretty, almost like a black forest! I’m not a big fan of black forest as a dessert, but it surely tasted like one!

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And last but not least, the dessert that I had: The Chocolate Explosion! It’s chocolate “pearls” filled with orange, that you should eat with your mouth closed, so as to avoid any accidents/embarassment! Have a quick look at how it’s presented! Very impressive!

 

How much does all this cost?

3 different menus are there to choose from, in various prices, ranging from the Choice Menu at 90€ to the Degustation Menu 1 with wine and drink pairing at 240€ (both prices per person)! You can choose 1 of the 3 menus with or without the wine and drink pairing and the price will change accordingly. They can, also, adjust the food of the menu based on your dietary requirements.

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I know what you’re thinking! It’s EXPENSIVE! I know! That’s what i thought, too, when Maria was talking to me about it with excitement the first time! I loved the idea, but I put it in the back of my mind. Until I had a special occasion to celebrate.

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It truly is a unique experience and everything (from the food to the service) was excellent! I do use TripAdvisor every now and then, but since anyone can submit a review, it surely is not a perfect tool to judge. But the fact that Funky Gourmet has been ranked among the 25 best restaurants in the world for 3 years in a row (top 10 in 2013 even!) on tripadvisor.com says a lot about it!

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As in 2016, it is the only restaurant in Athens that offers molecular gastronomy and it’s (one of) the best places to dine in the city without a doubt!

Would you be willing to spend such an amount for this experience or do you think it’s not worth it?

 

Practical information:

Address: Paramithias 13 & Salaminos, Keramikos, Athens, Greece

Telephone: +30 210 5242727

Emailinfo@funkygourmet.com

Websitehttp://www.funkygourmet.com