{"id":673,"date":"2025-05-10T10:40:58","date_gmt":"2025-05-10T10:40:58","guid":{"rendered":"https:\/\/stoffa.net\/?p=673"},"modified":"2025-05-10T10:40:58","modified_gmt":"2025-05-10T10:40:58","slug":"the-famous-meat-resto-of-kifisia-serves-top-cuts-in-its-lush-green-gardens","status":"publish","type":"post","link":"https:\/\/stoffa.net\/index.php\/2025\/05\/10\/the-famous-meat-resto-of-kifisia-serves-top-cuts-in-its-lush-green-gardens\/","title":{"rendered":"The Famous Meat Resto of Kifisia Serves Top Cuts in Its Lush Green Gardens"},"content":{"rendered":"\n

Summer has arrived, and the city’s most beautiful courtyards are once again in the spotlight. Stoffa<\/strong> welcomes us for top dining experiences under the trees and the stars.<\/h4>\n\n\n\n

It is no coincidence that Stoffa<\/strong> has been the ultimate meeting point in Kifisia for more than a decade. Here, top-quality ingredients<\/strong> meet delicious flavors<\/strong>, and the easy-going vibe<\/strong> blends with the coolness of two lush green gardens.<\/p>\n\n\n\n

While in winter, we love Stoffa<\/strong> for its beautiful wooden setting<\/strong>, with the traditional stove<\/strong> taking center stage and the cozy atmosphere<\/strong> meeting industrial details<\/strong>, in summer<\/strong>, things get even more exciting.<\/p>\n\n\n\n

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Two lush green courtyards, filled with plants, tall shady trees, and colorful flowers, make Stoffa<\/strong> the ultimate place to be<\/strong> on our summer nights. Here, quality culinary delight<\/strong> meets the al fresco dining experience<\/strong> in its finest and most effortless form.<\/p>\n\n\n\n

As soon as temperatures rise, we take our seats on the comfortable sofas<\/strong> and large tables<\/strong>, surrendering to the unique creations<\/strong> of Head Chef Apostolos Takoulas<\/strong>, satisfying even the most demanding foodies<\/strong> of the city.<\/p>\n\n\n\n

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Seasonality, freshness, and high quality play a huge role in shaping Stoffa’s menu<\/strong>, which allows nothing into its kitchen that does not meet the highest standards<\/strong> set by its chef<\/strong> and the restaurant’s owner<\/strong>, Mr. Spyros Tsalavoutas<\/strong>\u2014a man who believes deeply in respect for his guests<\/strong>.<\/p>\n\n\n\n

This is precisely why Stoffa<\/strong> boasts a large number of loyal repeaters<\/strong> who would never consider changing their favorite spot.<\/p>\n\n\n\n

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The summer menu<\/strong>, which launched just a few days ago, includes both classic favorites<\/strong> and new dishes<\/strong>, as everything here revolves around the best seasonal ingredients<\/strong>.<\/p>\n\n\n\n

Of course, we always start with the Basque Savory Cheesecake<\/strong> with tomato chutney<\/strong>, pear<\/strong>, honey<\/strong>, and fresh summer truffle<\/strong>, as it has consistently been one of the restaurant’s most popular dishes for 11 years<\/strong>\u2014and for all the right reasons.<\/p>\n\n\n\n

We also make sure to pair it with the perfectly matching Buffalo Burrata<\/strong> with aromatic seasonal cherry tomatoes<\/strong>.<\/p>\n\n\n\n

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The Tempura rolls<\/strong> with young veal fillet<\/strong>, nori seaweed<\/strong>, green asparagus<\/strong>, and a very refined beurre blanc<\/strong> flavored with wild horseradish<\/strong> showcase the elegance of the kitchen<\/strong> in handling precious ingredients.<\/p>\n\n\n\n

Meanwhile, the Naxos potatoes<\/strong> with country chorizo<\/strong>, creamy graviera cheese<\/strong>, truffle<\/strong>, and poached eggs<\/strong> reveal the chef’s more comfort-oriented side<\/strong>, continually surprising us with his flavors.<\/p>\n\n\n\n

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We always find ourselves in a serious dilemma between the delicious and consistently best-seller Skopelitiki Striftopita<\/strong> with robust barrel-aged Parnassos feta<\/strong>, thyme honey<\/strong>, and sesame<\/strong>, and the Cycladic cheese fritters<\/strong> with bergamot chutney<\/strong> and fresh sprouts<\/strong>.<\/p>\n\n\n\n

In most cases, we end up getting both<\/strong>.<\/p>\n\n\n\n

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Before diving into the serious carnivorous options<\/strong> and premium cuts<\/strong> of the kitchen, we always make a stop<\/strong> at the exquisite Rotoli<\/strong> with spinach<\/strong>, aromatic herbs<\/strong>, Katiki Domokou cheese<\/strong>, tomato<\/strong>, basil<\/strong>, and Pecorino Sardo foam<\/strong>.<\/p>\n\n\n\n

These delicate rolls delight both the eye and the palate<\/strong> with their elegant flavor<\/strong>.<\/p>\n\n\n\n

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The exceptional cuts<\/strong> and high-quality meats<\/strong> are masterfully grilled in the Josper<\/strong>, enchanting the meat lovers<\/strong> of the city.<\/p>\n\n\n\n

The 60-day dry-aged Veal Tagliata<\/strong> with Parmesan<\/strong> and confit cherry tomatoes<\/strong> always steals the show, as does the Roasted Chicken<\/strong> in the wood-fired oven<\/strong> with smoked butter<\/strong>.<\/p>\n\n\n\n

Among the timeless most-loved dishes<\/strong> is the classic Pepper Steak<\/strong> from young veal<\/strong>, always cooked exactly to our liking, thrilling us from the first to the last juicy bite<\/strong>.<\/p>\n\n\n\n

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When it comes to desserts<\/strong>, we always find ourselves returning to the Signature Banoffee<\/strong> with its luscious dulce de leche mousse<\/strong>, vanilla crumble<\/strong>, banana<\/strong>, vanilla ganache mont\u00e9e<\/strong>, banana ganache<\/strong>, and passion caramel<\/strong>, which remains irresistibly addictive<\/strong>.<\/p>\n\n\n\n

It’s worth noting that Stoffa<\/strong> is open for dinner every day from the afternoon<\/strong>, while on weekends<\/strong>, it operates from midday<\/strong> in its cool and shady gardens<\/strong>.<\/p>\n\n\n\n

Source: CNN.gr<\/p>\n","protected":false},"excerpt":{"rendered":"

Summer has arrived, and the city’s most beautiful courtyards are once again in the spotlight. Stoffa welcomes us for top dining experiences under the trees and the stars. It is no coincidence that Stoffa has been the ultimate meeting point in Kifisia for more than a decade. Here, top-quality ingredients meet delicious flavors, and the […]<\/p>\n","protected":false},"author":1,"featured_media":655,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-673","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/stoffa.net\/index.php\/wp-json\/wp\/v2\/posts\/673","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stoffa.net\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stoffa.net\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stoffa.net\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stoffa.net\/index.php\/wp-json\/wp\/v2\/comments?post=673"}],"version-history":[{"count":1,"href":"https:\/\/stoffa.net\/index.php\/wp-json\/wp\/v2\/posts\/673\/revisions"}],"predecessor-version":[{"id":682,"href":"https:\/\/stoffa.net\/index.php\/wp-json\/wp\/v2\/posts\/673\/revisions\/682"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stoffa.net\/index.php\/wp-json\/wp\/v2\/media\/655"}],"wp:attachment":[{"href":"https:\/\/stoffa.net\/index.php\/wp-json\/wp\/v2\/media?parent=673"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stoffa.net\/index.php\/wp-json\/wp\/v2\/categories?post=673"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stoffa.net\/index.php\/wp-json\/wp\/v2\/tags?post=673"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}