The menu follows the philosophy of the discreet environment of the Tudor Hall Restaurant. The creative imagination of Michelin awarded Executive Chef, Asterios Koustoudis, and the talented Chef de cuisine Alexander Koskinas composes dishes based on fine raw materials available according to the season. The perfect way to complete a meal is a dessert from award-winning Chef Pâtissier Arnaud Larher, and a "Greek" sweet from Pastry Chef Eugene Vardakastanis.
The dishes are accompanied with a matching range of Greek wines, selected with knowledge and passion by our Head Sommelier Evangelos Psofidis.
Head Sommelier Evangelos Psofidis was born in Thessaloniki in 1976. While working for "48" he began his studies on wine and spirits attending the educational institute "Wines and Spirits Education Trust" and graduated having obtained the "Advanced Certificate in Wines and Spirits" and the "Professional Certificate in Spirits".
Since 2006 he has been working for the Hotel Grande Bretagne and in 2009 he undertook the maintenance of the Cellar and the creation and editing of the wine card of GB Roof Garden restaurant and GB Corner.
Moreover, the restaurant has managed to receive from its very first year of operation the special recognition of 'Best of Award of Excellence' from the famous ‘Wine Spectator' magazine.