Wolves Of Kitchen
The path of the WolvesWolves of Kitchen began as consulting agency for restaurants and culinary related businesses. Pairing a team with long experience in culinary services with a philosophy focused on upgrading the gastronomical experience, its goal is set to provide excellence in high quality services.
Whether you visit this unique space for coffee and some brunch, for lunch or dinner, or even for a cocktail – or two – Wolves of Kitchen has got you covered, even for special private dining occasions, in a more secluded and private area of the restaurant.
D. Vasileiou 16, Psichico, Athens
Reservations: +302106713997
Wolves of Kitchen began as consulting agency for restaurants and culinary related businesses. Paoring a team with long experience in culinary services with a philosophy focused on upgrading the gastronomical experience, its goal is set to provide excellence in high quality services. After years of success in the field, team leader and Chef Alsi Sinanaj decided to commit to his true passion and realize his dream of running his very own restaurant. That’s when Wolves of Kitchen in Ornos, Mykonos was born in the summer of 2017. With a solid concept, and an even more solid menu selection of unique flavors and cooking techniques, an opening in Athens was sure to follow.
ALSI SINANAJ
The Alpha WolfAlsi is dedicated to his passion for creation, combining raw materials with culinary art. At his first steps he was introduced to Mediterranean and Italian cuisine, but as a spirit that never rests he never stopped evolving. Polynesian cuisine came into his life in 2010 and then he came across the paths of Japanese, Peruvian, Siamese and Cantonese cooking. He has worked as both head chef and consultant. The teamwork with Chef Heinz Winkler (3 Michelin stars) was a memorable moment in his career, as well as his participation in several culinary festivals through Europe. One of the many things that set him apart is his ability to communicate the principles of commitment and respect to the team. His talent in choosing the best, freshest and purest raw materials, and treat them with the respect they deserve, combining them and at the same time elevating each one of them separately is what makes him an artist in the kitchen.
ART OF FOOD
The Wolf PackThe “wolf pack” is comprised by passionate, driven people in their early twenties, eager to learn and to progress in the kitchen. Watching their teamwork certainly answers any questions on the name “Wolves of Kitchen” itself. It’s simple. The wolf is a leader and, despite his somewhat rough exterior, it instinctively has moral rules. It is a free animal, a wild animal, but knows how to co-exist in a herd. If the leader does not walk ahead, no one goes. It shows respect, will never hurt a weak animal, but instead it’ll protect it, and encourage it to walk further.
Alsi Sinanaj
Alsi is dedicated to his passion for creation, combining raw materials with culinary art. At his first steps he was introduced to Mediterranean and Italian cuisine, but as a spirit that never rests he never stopped evolving. Polynesian cuisine came into his life in 2010 and then he came across the paths of Japanese, Peruvian, Siamese and Cantonese cooking. He has worked as both head chef and consultant. The teamwork with Chef Heinz Winkler (3 Michelin stars) was a memorable moment in his career, as well as his participation in several culinary festivals through Europe. One of the many things that set him apart is his ability to communicate the principles of commitment and respect to the team. His talent in choosing the best, freshest and purest raw materials, and treat them with the respect they deserve, combining them and at the same time elevating each one of them separately is what makes him an artist in the kitchen.
Return to the roots
Dining with the WolvesThe “wolf pack” is comprised by passionate, driven people in their early twenties, eager to learn and to progress in the kitchen. Watching their teamwork certainly answers any questions on the name “Wolves of Kitchen” itself. It’s simple. The wolf is a leader and, despite his somewhat rough exterior, it instinctively has moral rules. It is a free animal, a wild animal, but knows how to co-exist in a herd. If the leader does not walk ahead, no one goes. It shows respect, will never hurt a weak animal, but instead it’ll protect it, and encourage it to walk further.
The Landscape
Wolves of Kitchen is situated at the heart of Psychico region, Athens, housed in the old “Dioskouroi” restaurant. Renovated by architect Dimitris Pavlis, the space combines industrial aesthetics with raw wood perfectly, creating a relaxed atmosphere, suited for its all-day character. The kitchen is open-plan, so you can watch the whole cooking process; the smoking meat, the flames of the grill, the dry aging of the beef, all of which will surely tempt you before you even get the menu in your hands. Whether you visit this unique space for coffee and some brunch, for lunch or dinner, or even for a cocktail – or two – Wolves of Kitchen has got you covered, even for special private dining occasions, in a more secluded and private area of the restaurant.
The Preparation
A wolf finds its prey using all its senses, using its surroundings to make the hunt a successful one, and leaves nothing to waste, granting itself and its pack the necessary satisfaction to survive. Similar to how Wolves of Kitchen operate. First is the allocation of ingredients. For the best part of our menu, we have selected the purest, local materials to work with, based on their seasonality, and our senses; the look, the feel, the smell. Second, is the way we put those ingredients to use. We have managed to use no electricity for cooking, leaving fire work it’s magic. Whether it’s on the grill with charcoals, with beech wood, in the wood oven, the rotisserie or the robata. Innovation doesn’t end here. The production of basic food entities such as fresh pasta, butter, sausages, and bread takes place in-house, as well the dry-aging and smoking of the meat. The meat is cut with the most efficient of techniques, granting satisfaction. All these factors add up: with just one bite, one sip, we wish to take you back to our roots and our traditions, whilst using modern technology to bring the past into the future.
All-Day Destination
Wolves of Kitchen is an all-day destination, starting off with our breakfast and brunch menu. Protagonist of the hour here is the egg, prepared in many different ways: fried, smoky, baked, boiled, poached, scrambled, or in the classic omelet that we all know and love. The desserts couldn’t have been missing from our brunch menu, with our Chef’s unique interpretation of the French toast, grilled banana, or the all-time favorite pancakes, all splendid companions to a cup of coffee. Moving into the day, your lunch or dinner begins with a variety of appetizers and salads – vegetarian, meat or fish – to get you started. The feast abounds with our Legendary Steaks and our golden selection of meats. Fresh pasta and our fish of the day are equally delicious alternatives for those who want to choose another route. Lastly, you’ll find yourself tucked into the delicate and enticing range of desserts we offer. The wine list is carefully selected and comprised by the finest – mainly – Greek and foreign wines, meant to compliment and accentuate all flavors. The list of choices is supplemented by the most exquisite premium spirits as we move on the cocktail menu. Here, the whole concept Return to the Roots is accentuated through homemade ginger and thyme syrups, herbs and spices of all flavors, “marrying” Greece & the Mediterranean with Europe through low alcoholic strengths, to accompany your meal or to savor separately.
RESERVATION
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THE MENU
Our Menu
