Restaurant Ammos marries style with class just like Feng Shui is a balance of the yin and the yang. Style is seen through its glass wine cellar and twenty-four feet high waterfalls running from the second floor to the first floor. True to its name, Restaurant Ammos (ammos means sand in greek) displays an incredible collection of sands handpicked by the owner, George Antypas, on fourteen best beaches of Greece . As for its class, dark blue velvet chairs and benches, granite bar and a fireplace located on the second floor are some example of it.
The perfect combination of its décor is only match by the excellence and diversity of its dishes. Indeed, at Restaurant Ammos, your taste buds will discover a whole new world of Mediterranean pleasures.
Restaurant Ammos offers a wide variety of appetizers including calamari, oysters, shrimps, salmon, foie gras |
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and octopus. We started with the octopus from the Tunisian coast grilled served with red onions and a chickpea purée. In my opinion, the chef, David Blackburn, cooks the best octopus. A true delight! Then came the delicious Saganaki Shrimps in garlic butter, tomatoes and melted feta cheese. Followed by the Loukaniko plate, char grilled Greek sausage with orange zest served with mix of lentils and diced vine-ripened Savoura tomatoes. Finally, the Foie gras Poêlé, seared duck liver on a cinnamon French toast and caramelized pear flambéed with Porto was not one of my favorites. But, I am certain that it will bring to many.
The main dishes vary from pasta to seafood. You can have lobsters, shrimps, lamb, foie gras, paella and filet mignon, just to name a few. My partner in crime chose the Lamb Chops; a succulent char grilled baby Quebec lamb chops served with grelot potatoes and spring vegetables. I, on the other hand, opted for the seafood. I had the roasted Chilean Sea Bass scented with smoked paprika served with leek and onions mixed olive risotto and spring vegetables. The tenderness of the savory fish made it melt in my mouth! Our meal was complimented by a great bottle of white wine imported from Greece , Agioritikog, which was a suggestion from our waiter, Peter.
A Dark Chocolate Soufflé with Vanilla Ice Cream and White Chocolate Goat Cheesecake crowned our Mediterranean experience. The soufflé was exquisite. As for the goat cheesecake, it’s a salty dessert.
Let’s not forget the service. The waiters are friendly and very attentive. They will help you choose the best dishes and will provide you with the information on the ingredients. Consequently, we spent a marvellous time at Ammos.
If you have always dreamed of the Mediterranean , Ammos is the destination of choice! You can experience the warmth of the Mediterranean everyday and at all occasions.
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