Vous avez une remarque, une suggestion, une proposition ? Toutes les idées sont les bienvenues.
L'avis de Gault&Millau
Head Chef Guillaume Montes takes control of the Hellenic kitchen at George Calombaris’ GAZI, presenting authentic but modern and exciting Greek restaurant.
The fun interior of this city institution, with a rooftop full of misshaped terracotta pots and an open kitchen, continues to make it an inviting space, always full of buzz.
The Greek menu starts with small dishes, like a prawn kataifi. It’s wrapped in a crunchy shredded pastry and served with a smoky sweet mayo and smoked almonds. Lamb kalamaki is a lamb skewer with hints of spice and a mint yoghurt. The saganaki comes oozing in a sizzling pan and has an intense sweetness from peppered figs. The soft-shell crab souvlakis are a signature dish: charred dense bread with crisp fried bites of crustacean and a Japanese mayo with hints of honey. On the lighter side, a whole rainbow trout is delicate and fresh, with a simple lemon butter and crispy skin.
PSST! Come in at lunch for a bend over box – a quick and fast weekday mix of savoury to sweet for $27.50.
Reviewed for the 2019 Guide