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CLEAN MONDAY AND LENT TAKE OVER THE INTERCONTINENTAL KITCHEN

Hot and cold buffets, salads, soups, a choice of various traditional breads, including lagana flat bread, and a great number of irresistible sweets will constitute the selections on the admittedly challenging menu for the first day of Lent.

At Cafezoe, Clean Monday is set to impress

At Cafezoe, the award-winning restaurant on the ground floor of the Athenaeum InterContinental, Clean Monday and its related gastronomic traditions are a source of inspiration for our chefs de cuisine as they create their irresistible concoctions.
Marinated seafood, either alone or with a sauce, light and refreshing salads enhanced with a selection of seafood of the day, traditional Greek fish stew and Spanish paella, plenty of olive oil, fragrant lemon juice and imaginative dishes to satisfy every palate. For the finish, the impossible variety of sweets is matched by the impossibility of resisting them: Halva in all of its variations, sesame nougat, fritters, and almond and walnut sweets are just a few of the temptations of the day.

At Café Vienna, Cafezoe, Bistrot Vienna and naturally in the room

The Athenaeum InterContinental has created special selections for all those fasting during the Lenten period which are true to tradition but lack nothing in flavour. Grilled courgettes with herbs and balsamic syrup, humus, lettuce and olives on a dark baguette roll, shrimp with fish roe salad, rocket leaves and scallions a white baguette roll, green salad with sun-dried tomato, sunflower seeds and a vinaigrette dressing, carrot-ginger soup, cherry tomatoes with scallions and barley rusks, shrimp risotto and pasta with vegetables and tomato, along with halva, make up the complete, nutritional Lenten dishes for all tastes.

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IF ONLY EVERY DAY COULD BE VALENTINE’S DAY - FOOD-WISE!

On the afternoon of 14 February or earlier if it’s more convenient, give yourself and your beloved a little treat, something out of the ordinary, a tiny taste that will make a huge impression: Come to the Café Vienna on the Athenaeum InterContinental’s ground floor, make yourselves comfortable and order the red fruit gelatine dessert with Champagne foam, or pink velvet raspberry biscuits with cream cheese and berries, or a brownie with salted caramel, caramelised pecans and a scoop of vanilla ice cream. Let the flavours take your taste buds to new heights and let the conversation drift pleasantly along, to plans without deadlines and dreams without obligations.

In the evening of 14 February climb to the stars at Première on the Athenaeum InterContinental’s terrace, sit close to one another to gaze at the Acropolis and set off on a journey of gastronomic delights with a celery root velouté soup with green apple and scallops, followed by roasted crayfish, filleted sea bass or beef fillet with mashed potatoes and sweet Port wine. Allow the flavours to flow over the palate as you relax and enjoy. For dessert, give in to the temptation of chocolate and passion fruit and remember that moments of pleasure are intervals in life that we should enjoy uniquely each time they occur.

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THE WINTER MENU AT PREMIÈRE SHOWCASES TALENT, FRESHNESS AND A MEDITERRANEAN AIR

Seasonal produce painstakingly selected for quality and flavour, together with childhood memories, a true love of Mediterranean tastes, and years of experience and deep knowledge – have all been lovingly combined by a world-class team led by the renowned chef Michalis Nourloglou to produce the new winter menu at Première.

Second to none

Michalis Nourloglou, one of the leading chefs of his generation, has a vivid memory for tastes and flavours, years of experience at award-winning restaurants around the world and a well-known commitment to fresh, seasonal produce. The menus he creates are a carefully-researched and inspired array of dishes featuring the nutritional value and taste of select fresh ingredients, artistically presented for maximum effect and pleasure. With selections for every taste from all the food groups, Première’s menu is a fascinating thing in itself, worthy of study and attention – with only the restaurant’s amazing view for competition.
You can also choose from a world-class wine list of over 300 labels, which our experienced sommelier can help you pair with the dishes of your choice. These wines, including many rare and vintage labels from both foreign and domestic vineyards, perfectly complement the new menu at Première and provide connoisseurs and oenophiles the ultimate tasting pleasure. This exceptionally well-researched and carefully-curated wine list includes 40 wines that are now available by the glass, adding further flexibility to your dining experience and leaving you with months of fine memories from your special evening at Première.

MOROCCAN CUISINE TO START OFF THE NEW YEAR AT BISTROT VIENNA

Although located in northern Africa, Morocco has a distinctly eastern feel and is known for its contrasts and incredible charm, its high mountains and boundless beaches, and its multicoloured cities, both modern and medieval, with their labyrinthine markets redolent of perfumes, spices and exotic tastes. And so it is Moroccan cuisine – featuring the all-important spice cumin, with slow-roasted lamb (mechoui) and a mouthwatering vegetable dish (tajine) – to which Bistrot Vienna has dedicated January’s menu, welcoming this new year of gastronomic delights in rich and spicy fashion!

A mix of cultures – a blend of tastes

At Bistrot Vienna in January you can surrender to the charms of an inspired blend of Arabic, Andalusian and Mediterranean cuisine, with notes from Europe and sub-saharan Africa, enriching your dining experience with a colourful cuisine you’ll never forget – especially if you love spicy tastes.

A “spicy” menu for every taste

Start your meal with lamb keftedes (meatballs), flavoured with lemon and olives and served with fresh, warm bread; or try the chicken with ginger served with hot couscous. The spicy journey continues with two more choices: cauliflower soup with almonds and coriander pesto - or rice with chicken, apricots and chickpeas. For dessert, semolina cake with almonds and date syrup.