Beefbar: Primed to be a cut above the rest
It’s everything you’ve come to expect of Beefbar, and those who have been to its outposts all over the world will confirm, it’s the right balance of flashy and laid-back, making it the perfect place for a hedonistic, meaty getaway. Expect sleek service, fine dining street food with international influences, designer plateware with a cheeky twist, a jaw-dropping view, and despite its name, an array of choices to seduce vegans too! Beefbar at Four Seasons Astir opens its doors mid-July.
What started in 2005 as a frustrated attempt to consume incredible meats, cut just-so, imbued with flavours from the world over, ended up as a premium restaurant chain with gourmet outposts all over the world. Riccardo Giraudi draws on the same drive that led to the creation of his flagship restaurant in Monte Carlo to the stunning waterfront location at Four Seasons Astir.
For Riccardo Giraudi, Beefbar is more than a restaurant. It is a destination for epicureans, craving an extravagant indulgence in a refined setting.
With branches all over the world now, this Monte Carlo-based group has created an uber-stylish restaurant whose décor blends marble and leather. Naturally, meat is the real focus, with the prime cuts broiled then chargrilled to keep in all the flavour. To start, consider one of the lighter ceviches, smoked Mexican tacos and Japanese Kobe beef gyozas. The accent is on gutsy street food elevated to sublime grilled perfection. The mains are very much steeped in French classics like juicy Chateaubriand and filet mignon but also with a whole range of options for diners who prefer to go beef-free.
The purées here aren’t just an afterthought, they share iconic status with their meaty counterparts. From creamy mashed potatoes to other adventurous mashes delicately flecked with spices, purées come into their own at Beefbar.
Non-meat lovers who’d like to keep it light and summery can tuck into Riccardo Giraudi’s guilt-free, plant-based Leafbar menu. Picture a zesty kale salad with avocado, a spinach salad topped with miso and Manchego cheese or a revamped Horiatiki salad.
If you’ve been seduced by the food and the plating, Humbert & Poyet’s lavish aesthetics at Beefbar will have you completely floored. Inspired by the dramatic setting at Four Seasons Astir in Vouliagmeni’s pine-draped peninsula, the design reflects Greece’s natural elements with master craftsmanship. Every detail has been thought out and repurposed to create a lavish, laid-back vibe. Ceramic tabletops, handcrafted lighting, terracotta floors and furniture crafted in walnut and iroko. The paradoxical playfulness that is so cleverly perfected in its dishes comes through in their sophisticated and clever tableware too: a collection of fun and off-beat plates with funky emojis, some exclusively designed for Athens, offset with delicate gold edging.
Open every day from 6.30pm to 2am
Beefbar Athens, Apollonos 40, Four Seasons Astir Palace, Vouliagmeni
Tel: +30 210. 967. 0700, Website