Back to top
Skip to main content
Reserve now
Official Website
Call to Reserve: +302103330265
Tudor Hall

Contemporary Cuisine

Ekmek Kataifi dessert

On the 7th Floor of King George, the Tudor Hall Restaurant offers the finest and most elegant Contemporary Cuisine.

 

The décor prevailing at Tudor Hall mirrors the decoration of the King George - an environment of elegance and comfort. The outdoor area offers a breathtaking view of Athens, the ancient city so rich in history it echoes through the modern day identity. Spectate the fabled Acropolis and regal Syntagma Square with views that capture the essence of the ancients in the historic city center. 

 

At Tudor Hall, dishes of Contemporary Cuisine are enhanced by the exquisite accompaniment of the finest Greek & International wines.

 

Evening Dress Code (after 17:00) at the Main Dining & Lounge Area:
Elegant, Smart Casual
We kindly request all guests to adhere to a smart casual attire with appropriate footwear while dining with us.
Beachwear, sportswear, safari sandals and flip-flops are not allowed. Shorts or bermudas are accepted when combined with closed shoes.

  • Breakfast : 06:30 - 11:00 (for in-house guests only)
    Dinner : Daily, 18:00 to 02:00 (Kitchen  closes at 23:15) 
    Tudor Bar Lounge: 17:00 - 02:00

  • Fish menu
  • Canapes
  • dessert-menu-tudor-hall-restaurant-athens.jpg
  • bread-experience-tudor-hall-restaurant-athens.jpg

Main Menu

Appetizers

Tomato bavaroise, olives, capers, Katiki Domokos cheese P.D.O. ice cream and tomato ‘consommé’ - 27
Vegetarian
Charcoal-grilled fresh peas, zucchini, stracciatela, caviar and herb sabayon - 29
Eggplant foam, sausage, Florina pepper cream and white onion tuille - 27
Shrimp tartare with soy crepe, chili, caviar, fresh onion and avocado sauce with dashi - 38
Bonito with pickled cucumber, kiwi, cappuccino leaves, purslane and Aegina pistachio P.D.O. dressing - 37
Grilled langoustine and tartare with citrus glaze, rice pearls and coral sabayon - 47
Dry-aged red mullet with pineapple, tomato, jalapeño and yellow curry sauce - 45

Fish

Steamed cod with lobster, ginger, chili pepper oil and butter sauce with yuzu kosho - 58
Turbot with fennel, green beans, pickled grape, and almond sauce - 57
Seabream with artichoke textures, sea fennel oil, ‘tsitsiravla’ and caper sauce - 57

Meat

Guinea fowl breast, beetroot purée, blackberries, amaranth and praline sauce with juniper - 39
Pork carré with spices, carrot confit and purée, roasted peach, pine nuts and beer sauce - 49
Charcoal-grilled saddle of lamb, eggplant, harissa and lamb jus - 49
Served with potato bread and lamb terrine with potato and yoghurt

Dessert Menu

Dessert Menu

Chocolat - 16
Moelleux with black cardamom, olive oil chocolate crémeux, chocolate ice cream with long pepper, buckwheat crepe, chocolate-whiskey siphon and flower honey ice cream
Fleur de Rhubarbe - 16
Grapefruit marshmallow, strawberry marmalade with rhubarb and black lime, rhubarb sorbet, lemongrass siphon and crispy meringue
Vanille 100% - 16
Brioche feuilletée, Madagascar vanilla crémeux, salted vanilla caramel, vanilla ice cream, pain perdu, and burnt vanilla milk crisps
Ice cream and sorbet selection - 6
Ice cream and sorbet selection

Degustation Menu

Degustation Menu -160€

Chef's Welcome / Canapés -
Tomato bavaroise, olives, capers, Katiki Domokos cheese P.D.O. ice cream and tomato ‘consommé’ -
Oenops Wines “Apla” Rose, 2024 / Drama, Greece/ Xinomavro, Mavroudi, Limniona 100ml
Skipjack bonito with pickled cucumber, kiwi, cappuccino leaves, purslane and Aegina pistachio P.D.O. dressing -
F.X. Pichler ‘Loibner’, 2022 / Wachau DAC, Austria / Grüner Veltliner 100ml
Bread & Butter -
Steamed cod with lobster, ginger, chili pepper oil and butter sauce with yuzu kosho -
Vassaltis Vineyards, 2019 / PDO Santorini, Greece / Assyrtiko 100ml
Guinea fowl breast beetroot purée, blackberries, amaranth and praline sauce with juniper -
Domaine de Montille Beaune 1er Cru ‘Les Sizies’, 2022 / Burgundy, France / Pinot Noir 100ml
Skotyri cheese from Ios island with spices and nuts -
Predessert ‘Main de Bouddha’, pineapple sorbet with verbena and champagne granita -
La Fraise Macerated strawberry compote, lemon confit, rocket leaves, yoghurt cream, St. Germain liqueur siphon, and basil sorbet with jalapeños -
J. & H. Selbach Bernkasteler Kurfürstlay Spätlese, 2022 / Mosel, Germany / Riesling 100ml
Mignardises -
*Optional wine pairing suggestions by the Wine Manager Evangelos Psofidis 90€ per person -
The degustation menu is served per table
View the Full Menu
George, The Lobby Bar

Nestled within the elegance of the King George Hotel lobby, George, The Lobby Bar redefines the art of all-day hospitality, offering a refined experience from morning espresso and brunch to a relaxed lunch. Each moment of the day is elevated by cosmopolitan charm and sophisticated design, inviting guests to linger and indulge.
As evening falls, the bar becomes the vibrant centerpiece of the night. Signature cocktails, inspired by the six senses and crafted around a zero-waste philosophy, are prepared tableside in a captivating ritual featuring aromatic bitters and rare expressions of gin and tequila. Inventive bites perfectly complement each drink, transforming the evening into an unforgettable journey of taste, atmosphere, and style.

 

Daily, 10:00 - 00:00 

 

View Our Menus
Breakfast & Lunch Menu
Bar Bites Menu
Bar Menu
 
George, The Lobby Bar
tudor-hall-restaurant-christmas-2019.jpg