At our plant-based restaurant, we serve innovative vegan cuisine that is both detoxifying and energy-boosting. By choosing locally sourced, seasonal ingredients, we reduce our carbon footprint and support sustainable agriculture. This approach ensures that our guests enjoy meals that are as environmentally friendly as they are delicious. Our restaurant is awarded with an FNL award in the International Cuisine category as Best Restaurant of the Year 2024 & 2025.
With respect to the principles of Authenticity, Simplicity and Balance, Koukoumi expresses the philosophy of veganism by treating nature, animals and humans with empathy.
Our Vegan Chef, Aggeliki Charami, walks this path by constantly exploring new flavors and secret ingredients. Mediterranean materials, flavors and smells, mixed with Japanese recipes, stimulate the senses, stir up emotions and awake memories.
Our menu is inspired by nature and the paradoxical coexistence of different elements, Thus, composing a unique dining experience.
Koukoumi aspires to change the way, one thinks about plant based cuisine. In our cuisine we discover new flavor paths, through familiar textures; thus, all references made to animal products and bi-products only hold a reference position and are 100% plant-based.
With our breakfast, you start your gastronomic trip. We have created a rich buffet and a la cart options that will offer you a healthy boost for the long island days.
Our plant-based approach, focused on purity and freshness, offers you homemade dishes cooked with love and passion.
Our fine dining dinner menu elevates the standards and intends to change everything you know or imagine about vegan food.
Koukoumi’s Plant-based Menu Dégustation, by our Chef Aggeliki Charami, aspires to take you on a nostalgic journey through time, where the past and the future coexist in a delicate balance, and the changing seasons evoke cherished memories. Inspired by this very land, from the sea, drying on the rocks and the salty wind, to the arid land and hot sun, to the transformation of seeds into fruit and grapes into wine, our experimental cuisine pays tribute to the philosophy of our ancestors.
Simplicity is elevated to minimalism, the ceramic plate to art and dinning becomes a mystical experience, that we invite you to embrace with trust and passion.
Enjoy the journey...
*Booking 24 hours in advance is requested.
Please be informed that a limited number up to 4 people can experience it per night at 19:00
The cost is 150€ per person.
For reservations, please contact us at +30 22890 76317 or at reservations@koukoumihotel.com.
08:00 - 11:00
13:00-20:00
with aromatic butter & rosemary oil
10€
feta foam, cherry tomatoes, herbs,
potato straw, toasted bread
17€
lemon aioli, crispy rosemary crumble, walnut
12€
asparagus, black garlic, herbal oil,
potato straw, toasted bread
20€
crispy tofu, caramelized fennel,
roasted garlic skordalia, crispy capers
19€
vegetables, avocado, almond cream,
micro greens, ginger sauce
16€
Confit cherry tomatoes, caper oil, tofu kabayaki,
cucumber slices, garlic croutons, black rice,
avocado, melon, citrus dressing
18€
furikake powder, crispy onion, mayo with
giant beans miso and chives
18€
caramelized onion, tomato, artichoke confit,
roasted grapes, baby rocket
22€
fresh greens and herbs, sun-dried tomato,
roasted Aegina pistachio, sea fennel
served with country potatoes
22€
teriyaki sauce, spicy cabbage–carrot coleslaw,
guacamole, cucumber
21 €
taramas, grilled vegetables, rocket,
tahini–lemon–dill sauce, crispy onion
22€
cannabis pita bread, grilled porcini mushrooms,
tomato tartare, tzatziki, potato straw
15 €
mushroom ragù, truffle oil, flame-grilled,
king oyster mushrooms, crispy garlic
21€
smoked aubergine, fresh herbs, pistachio,
garlic chips, lime, zucchini chips
24 €
smoked seitan, cashew cream, egg cream,
dried xinomizithra cheese
25 €
15€
Home-made ice cream
ask for the flavors
5€/scoop
with fresh orange juice
15€
19:00-22:30
sourdough bread with koji and burnt rosemary,
smoked straw butter, aromatic oil
12 €
seaweed cracker with fermented cream cheese and
ceviche ‘’chicken of the woods’’ mushroom, lime
18 €
tart with burned leek purée, celery oil,
aromatic celery root, and lemon-dill sauce
18 €
aubergine unagi, chili, crispy leek, chives,
miso mayonnaise, chilli strings
18 €
seasonal greens, carob phyllo pie, feta foam, herbs
18 €
baby green leaves salad, peanut butter dressing,
feta ice cream, rice chips, strawberry, smoked hazelnut
20 €
salad with smoked beans, tomato–roasted garlic foam,
almond chips, and fish sauce.
23 €
topinambur pasta with fermented rice, truffle, lemon,
cashew cream, topinambur bacon soil
27 €
pastitsio dumplings with wild mushrooms,
vegetable demi-glace, and cauliflower béchamel
30 €
chickpea stew-revithada with celery sea-lettuce consommé,
caviar, lime zest, baby gem, celery cress, and bean soup cream
22 €
strawberry-port-wine smoked seitan,
hazelnuts, tsigareli, aromatic potato terrine
33 €
lasagne with slow-cooked seitan, pickled shallots and
cherry tomato, sour cheese foam, herbs oil and pickled onions
28 €
risotto inspired by stuffed vegetables, sour cheese flakes,
aubergine powder, mint oil, smoked aubergine foam
27 €
smoked pearl-onion and caper “stifado,”
onion crumble, rosemary–vegetable sauce
26 €
handmade trahanas, onion crumble, smoked-cheese cream,
and eucalyptus-glazed mushroom souvlaki with crispy artichoke
28 €
mykonian almond cake, infused with citrus blossom and lemon,
mastic cream, basil sorbet
19 €
halva foam with lemon and melon sorbet,
crunchy pistachio, strawberry caviar, yuzu foam
20 €
chocolate lava with salted caramel topinambur,
ice cream, tonka crumble.
21 €
