Gourmet delights in Pireaus.
By Jens Hoffmann.
A dinner in the restaurant “Varoulko” is always a highlight, it is a very special treat to sit nearby the seaside, accompanied by the boats, glittering lights on the shore and the soft ripple of the waves.
The Chef de Cuisine, Lefteris Lazarou is a fantastic cook.
He was born to a father who worked as a ship-chef and Lefteris never thought of following a different path.
When he was 15 years old he started working with his father in the ship kitchen during the summers.
He traveled around many countries and worked with their national cuisine.
Working at cruise ships was where he learnt the most about cooking.
Having to cook for different people daily, he had to adjust Greek cuisine to their own nutritional habits.
As time went by, he decided to create a “boat” on land, a kitchen that will never get rocked by the waves.
Therefore in October, 1987 he opened “Varoulko” in Pireaus, that does “not get rocked by waves” but is loyal to the memories of the sea as applied on creative cooking.
Varoulko is the first Greek restaurant ever having been awarded a Michelin star (in 2002).
Chef Lefteris Lazarou is renowned for creating and reinventing Greek fish dishes on a very high level.
The restaurant is located on the Piraios road where several bouzoukia are located.
The restaurant building and its interior have elements which remind the design of a boat.
It is quite modern on the inside and the spacious dining room is built so that every table is well spaced and the guests can enjoy the menu.
First we enjoyed the olives and the bread togeher with delicious olive oil.
Yummy.
Our menu started with a fish soup, the consistency and texture of the soup were nice and creamy, like a Bouillabaisse. I felt like being in Marseille, not sure if it is a compliment for Lefteris.
The next course was small fishes with green pea cream, smoked egg plant mousse and tomato-carrot jam.
The whole menu was paired with a nice greek white wine blend.
Followed by a slice of fish with couscous, roasted grape.
It was one of the Chef signature dishes, he likes to cook with regional spices and “normal” fishes.
The portions were quite big for a Michelin star restaurant, but we were happy to taste he desert.
I enjoyed a semolina cake with coconut log and mango sorbet for desert.
The service was competent and this dinner was one of the best fish dinners I ever had, all in all worth the visit to Varoulko.
We left the restaurant with a great feeling of satisfaction and I would highly recommend the resto.
A bit more about this fantastic Chef de Cuisine.
Lefteris Lazarou, has travelled to Argentina, Japan and America, as well as most of the European capitals to promote and presenting Greek cuisine. In the US he has taught Greek cuisine in the Culinary Institute of America.
Since 1993, Lefteris Lazarou has been awarded the “Golden Chef Hat”, an award Athinorama, the leading entertainment guide for the city of Athens, gives out every year.
In 1998, he cooked for the guests of the Greek Government, in the International Expedition HELEXPO in Lisbon, Portugal.
In 1999, he collaborated with the Ministry of Foreign Affairs for the Ministry Gala Diners. In the Sydney Olympic Games in 2000, Greek cuisine was represented deservedly and Mr. Lazarou was picked as the one to represent modern Greek cuisine with seafood.
In 2002, he was awarded a Michelin star, the most coveted award for the selected few chefs in the world. This award, made Varoulko an international hotspot for seafood.
In 2010, Varoulko was also awarded “Best Greek Cuisine Restaurant” and “The Best Restaurant in the City”.
Lefteris Lazarou was one of the judges in the Cooking Game Show, MasterChef.
In 2011, he was awarded a Michelin star for the 10th time in a row.
I love this place.
