The holiday season is just around the corner, and Kima is gearing up with cheerful decorations. The sharing festive menus and tailored made drinks will get you into the Christmas mood as early as the 13th of November!
Amidst the hustle and bustle of Marylebone, Kima offers an exclusive Greek oasis. Headed up by chef Nikos Roussos, who has two Michelin stars to his name, and co-founder Andreas Labridis, this restaurant offers a unique concept, taking the philosophy of fin-to-gill cooking to new heights.
We had the chance to visit this amazing retaurant and we where truly fascinated by the tastes and the unique environment.
Their pride lies in the daily unveiling of fish display, just like the local fishermen along the Greek coastline, when they proudly present their bountiful catch of the day on their boats. At Kima, they create menus utilising every part of the fish practising ‘fin-to-gill’ philosophy and take pride in aging various fish cuts in-house, which are showcased in their dedicated fish butchery section.
The wine list offers a variety of exclusive Greek wines, highlighting the versatility of Assyrtiko grape; the perfect match for fish and seafood, along with a selection of international labels including hidden gems and fine wines from well-established vineyards, as well as a Sake selection, aiming to enhance the umami flavours of our seafood. We had the chance to visit this exceptional "fin-to-gill" restaurant in Marylebone and we where truly impressed. The intimate space, personally designed by Greek architect Ioanna Balli, is warmly lit with brass lamps, creating an inviting and soothing space. The restaurant’s focal point is the striking fish counter which displays the day’s specials, from freshly-caught grouper to hand-dived scallops. In an experimental move, diners can peruse the counter and choose whatever takes their fancy, which then guides the rest of their bespoke meal; a truly tailored experience. The fin-to-gill ethos is then employed, with every effort taken to ‘waste not, use all.’ By ensuring that all cuts of fish are utilised in delicious ways, Kima manages to reproduce the soul of Greek culinary heritage, simply and with style. While dishes change daily according to availability, you may find on offer lightly fried fish tails served with aioli, or charred fish collars with a fresh squeeze of lemon and drizzled with high-quality extra virgin olive oil. Desserts include the 75 Dots seaweed millefeuille, served with dainty caramelised nori and coffee cream and the Citrus curd with extra virgin olive oil.