Slow food… fast! “Kedrina” in the Ionian is called the bee, in Athens however, and more specifically in Chalandri, we mean the atmospheric pizza bistro at a breathing distance from the entrance of Kifisias Avenue. At the core of his philosophy is certainly everyone’s favorite dish, Pizza, but here it is made exclusively with sourdough and a special flour of high nutritional value brought from Northern Italy. At Kentrina, they love food the way we make it at home, unpretentious, delicious and healthy! Here you will find dough made exclusively from 52-year-old natural yeast without the use of yeast. They are fermented with flours containing seeds and sprouts ground in a stone mill, containing high percentages of moisture (>80%) and ripening slowly for more than 24 hours, giving distinct aromas, flavors, as well as much more easily digestible and nutritious meals. On the menu you will find options such as Mafiosa with pecorino, anchovy cream, pink pepper and sage, the very special Negroni with gorgonzola, speck, green apple, honey, black sesame and fennel marinated in orange juice, as well as the now signature Vurratina with fresh burrata , handmade pesto, pine nuts, confit and fresh cherry tomatoes. The action at the tables that go out on the pavement starts from 12 noon and continues until the evening, in the company of very interesting salads, original sandwiches with bread that they make themselves, but also aperitifs, cocktails and wines from small producers in Italy, France and Greece.
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