Official Website

Tudor Hall

Contemporary Cuisine

Name: Tudor Hall Restaurant
Address: 7th floor of King George, a Luxury Collection Hotel - 3 Vasileos Georgiou A, Athens, Athens, 10564, Greece
Telephone: +302103330265

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.

Breakfast : 06:30 - 11:00 (for in-house guests only)
Coffee : 11:00 - 13:30
Dinner : Daily, 18:00 to 02:00 (Kitchen closes at 23:15)
Tudor Bar Lounge: 17:00 - 02:00

Main Menu

Appetizers

Santorini cherry tomatoes, ‘tsalafouti’ cream cheese, raspberry tuile, coriander and tomato dressing

Vegetarian

Smoked eggplant, Florina pepper cream, yoghurt glaze and almond

Vegetarian

Cured amberjack with tomato bavaroise, dashi, pickled cucumber and shiso oil

Shrimp tartare, Kombu, grape sauce, cucumber, jalapeno and caviar

Charcoal grilled red mullet, mussels, corn, caper leaves and savoro sauce

Squid with somen noodles, caviar, seafood sauce and lime

Grilled scallops, ‘sabayon’ with its eggs, fresh peas, spicy lemon, chilli and dill

Fish

Cod with crayfish, carrot, ginger, trout eggs and butter sauce

Lobster with fish mousse, stuffed bao, zucchini, lemongrass scented bisque

Monkfish with fennel purée, rice pearls, green beans, green apple and green curry sauce

Meat

Chicken breast with ginger and kimchi, mushroom ‘duxelles’, thigh confit ravioli with hazelnut sauce

Saddle of lamb and mince, ‘Lardo di Colonnatawith’, eggplant, romesco and marjoram scented sauce

Wagyu beef with green asparagus, black garlic emulsion, potato confit in duck suet and summer truffle sauce with pear

Dessert Menu

Ice cream and sorbet selection

Rhubarb

Poached rhubarb with black cardamom and fennel, goat cheese cheesecake, rhubarb sorbet with raspberries, citrus meringue

Chocolat

Chocolate moelleux with licorice, bitter chocolate cream, caramelised hazelnuts, chocolate mousse, buckwheat praline and espresso ice cream

La Fraise

Crunchy meringue, lime shortbread, fermented strawberries marmalade,

Degustation Menu

Degustation Menu - €135

Bread & Butter

Chef's Welcome / Canapés

Ice cream with Santorini cherry tomatoes, olives, carob, capers, samphire and foam with ‘katiki’ cheese from Domokos P.D.O.

Brioche with King crab, kitro and caviar

[G] Alpha Estate “Latypes”, 2023 |Florina, Greece|100ml [W] Domaine Mittnacht Freres Rosacker Grand Cru, 2022 |Alsace, France|100ml

Cod with crayfish, carrot, ginger, trout eggs and butter sauce

[G] ALS Extreme Terroir, 2021 |Cyclades, Greece|100ml [W] Pietradolce “Archineri”, 2022 |Etna Bianco, Italy|100ml

Saddle of lamb and mince, ‘Lardo di Colonnatawith’, eggplant, romesco and marjoram scented sauce

[G] Tetramythos Laurier Noir Nature, 2022 |Aigialeia, Greece|100ml [W] Familia Torres “Perpetual”, 2018 |Priorat, Spain|100ml

‘Sfakiani pita’ with ‘galomizithra’ cheese, truffle and fir tree honey

Noisette Croissant tartelette, hazelnut biscuit, salted caramel foam, calamansi gel, hazelnut ice cream and praline cream

(G) Parparoussis Reserve Mavrodaphne, 2003 | Peloponnese, Greece (W) Blandy’s 10 Years Malmsey | Madeira, Portugal

Mignardises

*Optional wine pairing suggestions by the Wine Manager Evangelos Psofidis [G] Greek Wines | 75€ per person, [W] Wines of the world 110€ per person