Italian ritual in front of the Saronic Gulf

By Flavia Tomaello, https://flaviatomaello.blog/, Instagram @flavia.tomaello

With the Aegean stretching in a deep blue and the Athenian coast drawing gentle curves on the horizon, Mercato is consolidated as a setting where Italian culinary tradition finds a privileged natural setting. From the balcony, the view encompasses the Saronic Gulf and conveys an immediate calm that accompanies every meal. On winter days with clear skies, the exterior becomes the chosen place to enjoy the sun and the sea air.

The interior dining room receives light through large windows that illuminate imposing chandeliers, wooden bookcases and blue leather sofas with textile finishes. The setting combines refinement and closeness, generating small spaces that encourage encounters. In this environment, the kitchen deploys a proposal that appeals to recognizable flavors and precise execution.

Chef Maggie Tampakaki, trained in Rome and an expert in Italian gastronomy, leads a seasonal menu that balances elegance and comfort. The raviolo filled with Japanese kabocha squash, flavored with orange zest and nutmeg, is presented on a silky gorgonzola cream. The entire plant piece is used, including its skin, consistent with a comprehensive use approach. The toasted seeds provide relief and character.

Among the main dishes, the cotoletta boasts a golden breading that protects juicy meat, accompanied by a renewed version of Caesar salad with anchovy mayonnaise, finely chopped capers and freshly grated Parmigiano Reggiano DOP. The carbonara-inspired white pizza includes mozzarella, pecorino cream, crispy guanciale and grated confit egg, enhanced by a mixture of black pepper, mandarin orange and Madagascar bourbon, also present in the house cacio e pepe.

The arancino al tartufo occupies a prominent place among the desserts. This crispy sphere of truffle risotto made with Castelmagno, the emblematic cheese of Piedmont, is covered with charcoal breadcrumbs and concentrates truffle and truffle broth inside. Fresh slices complete the preparation, served on parmesan cream and accompanied by a Chardonnay with a buttery profile.

The usual dinners take place in a serene climate, focused on spongy focaccias and winter products such as pumpkins, chestnuts and mushrooms, intense flavors that invite you to explore the wine list. The selection covers key regions of Italy with mature vintages and Super Tuscans, along with labels from France and Greece that expand the repertoire.

Sunday introduces a festive dynamic with the Pranzo della Domenica. Freshly baked pizzas and hearty plates fill the tables, while a cart offers risotto served from a parmesan wheel. The gnocchi arrive inside large roasted pumpkins and are presented directly to the diners.

The buffet displays a variety of cold cuts and seafood, prawns, salsiccia and chicken Diavola, in addition to a central island dedicated to cheeses. Goat options that stand out are matured in chestnut leaves, in Barolo or in Moscatel. A gorgonzola melted under a special lamp acquires a creamy texture reminiscent of fondue. Slow-cooked preparations coexist with dishes prepared instantly.

The sweet moment includes a room dedicated to chocolate with working fountains, shelves full of specialties and a soft ice cream machine that invites you to prolong the pleasure. Mercato turns the table into a sensory ritual where tradition, landscape and hospitality dialogue with the Aegean as a backdrop.