liquid narrative of the greek landscape

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

On the coast of Athens, inside the Four Seasons Astir Palace Hotel Athens, Avra ​​deploys a proposal where each element is designed to build a comprehensive experience. The ideal moment coincides with twilight, when the terrace is illuminated with warm sparkles and the sea takes on deep tones. The pine trees that surround the hotel provide a natural framework that integrates naturally into the scene.

The dynamic invites you to start with a fresh glass accompanied by small dishes that dialogue with the flavors of the glass. Between conversations and meetings, the menu surprises with short texts that evoke scenes associated with the universe of the bar. The selection includes contemporary combinations that explore new techniques and traditional recipes executed with precision. The sound atmosphere and attentive service maintain an elegant and relaxed atmosphere.

The identity of the space is marked by Nikos Tachmazis, a Greek bartender with a solid international career. His first steps were in Patras at the age of eighteen. Later he moved to London, where he worked in landmarks such as Bar Termini in Soho and 69 Colebrooke Row, recognized for incorporating its own laboratory for cocktail research. His tour continued at the Four Seasons Trinity Square and the creative Artesian, followed by a stint at the Four Seasons Milan before returning to Greece to take over management of Avra.

From the marble-clad bar, its style is expressed in measured and precise movements. Pear combines redistilled white rum with cardamom and coriander, pear cordial and a light carbonation that adds liveliness. A delicate sheet of fruit accompanies the presentation. Pine connects directly with the hotel’s environment, gin infused with needles from nearby pine trees and syrup made with mandarin juice and peel that intensifies aromas and color. A final twist of citrus peel releases fragrances that expand the sensory experience.

The exclusive creations are structured from four components that refer to different phases of the plant cycle. Leaves, flowers, seeds and ripe fruits are translated into distillates and syrups that change according to the season. During the summer, Pine gains character from pine cones, while Pear explores the aromatic profile of leaves rather than fruit. Each recipe reflects research applied to local ingredients.

The section dedicated to dairy provides another dimension of flavor. Dairy integrates cognac infused with white chocolate flakes and mascarpone cream, accompanied by green apple juice and Palo Santo, an aromatic wood used in perfumery. The result combines woody and citrus notes, crowned by a chocolate disc that slowly melts on the ice.

The classic proposal brings together twenty-four recipes that span different eras and geographies. Gibson, Sazerac, Adonis con Fino Sherry, Perfect Lady, Mary Pickford and Penicillin are part of a list that balances historical references and less common choices. Each drink is accompanied by a brief scene inspired by team memories, moments linked to European bars, celebrations or farewells. The letter functions as a compendium of stories associated with the act of toasting.

The interior combines vegetation, pieces of art, books and vintage suitcases that reinforce the feeling of an elegant refuge. The terrace, open to the sea and the forest, integrates architecture and nature in the same plane.

Avra articulates technique, territory and story in each service. The bar becomes a meeting point where the Athenian coastal environment finds expression in each glass.