A Greek culinary journey at Astéria took Fernanda Langhammer on a flavour-filled visit to this idyllic country where fresh ingredients meet the art of cooking.
Astéria means stars in Greek and the outlet does shoot to them when it comes to delivering amazing ambience and delectable cuisine. The brand new restaurant, or we can say a very bright star landing in Bahrain’s culinary scene, has found its place in the heart of Block 338, where Attic was previously located. Offering a fine dining experience with Greek and Mediterranean staples, it is an eatery that is here to stay and illuminate our evenings with impressive dishes and an elevated atmosphere. Get ready to be taken on an Odyssey of flavours.
My dining companion and I reached Astéria and, after a quick elevator ride up, the doors opened to this entirely renovated and enchanting venue. Greeted with ‘Kalispera’ (which means good evening in Greek), we were taken to our table. The space is divided into three areas: an indoor lounge with a DJ booth and smoking and non-smoking dining rooms. The décor is done in soft tones of beige and white with Greek columns, clay vases and mosaics on the wall, giving an Ancient Greece vibe without overdoing it. The predominant warm white shade reminded me of the soft sunlight that kisses this country known for its many islands and blissful beaches.
A fish counter made of marble is placed near the open kitchen, from which you can choose the freshest catch of the day. If you want, you can peek at the spotless kitchen where Chef Antonio (the Greek chef who landed in Bahrain three months ago to conceptualise Astéria’s menu) and his team bring the dishes to life.
I am a huge enthusiast of Greek cuisine. I have visited the country many times, including several cities in the Peloponnese and a few islands. The expansive menu at Astéria shows that Chef Antonio is bringing authentic dishes from various regions, adding his personal touch to them. I couldn’t wait to start tasting them. We had a lot of dishes, but I will highlight a few as I, unfortunately, have a limited word count.
We chose our drinks. Philia, made with passion fruit, vanilla, pomegranate and grapefruit soda, was super refreshing, while Lalia was an interesting mix of orange, coconut cream, honeycomb and lime. Also from Greece, Mike, the man behind the bar creations, explained that he likes to play with ingredients and create drinks that play with the palate and imagination. The presentation is an essential part of the experience and, if you like to try drinks with unexpected flavours, you must visit Astéria’s bar and chat with Mike. A selection of dips reached our table: Tzatziki, the iconic Greek yoghurt with cucumber, garlic and fresh herbs; Melitzanosalata, smoked eggplant pureé, peppers, pickled baby aubergine, pecan and fresh herbs; Tirokafteri, Greek feta pureé with fresh red chilli, paprika and pine nuts; and Taramosalata, creamy fish paste with olive oil, salmon roe and dill – served with fresh bread. They were all absolutely delicious and my companion’s favourite part of the meal, but for me, the Tirokafteri is a must-try, super creamy feta cheese seasoned with a hint of smoke and a spicy kick, a flavour that is impossible to forget.
From the Fresh and Raw part of the menu, we tried two types of carpaccio, tomato and zucchini. Both were served theatrically by one of our brilliant waiters, Joy De Palash, who rolled them skillfully at our table. The thin slices of fresh heirloom tomato and zucchini mixed with their unique seasonings were a veggie’s heaven in a mouthful. The Seabass Tartare was beautifully composed of small cubes of fish accompanied by diced tomatoes, cucumber, shallot, olives, capers, basil and orange gel with a tangy citrus dressing. It was really refreshing mixing tender pieces of seabass with crunchy elements and zesty flavours. The Lamb Tonnato was quite a surprise, slow-cooked lamb sliced thinly and bathed in creamy tuna sauce, it was super soft and aromatic with a lovely sweet tone.
It was time to move to the hot appetisers, usually my favourite part of any meal, and Astéria delivered them with mastery! We had the Grilled Baby Squid Skewers, which were spectacular – charcoal grilled and served with squid ink tarama (a creamy mixture of fish roe, lemon and bread, painted grey with the ink). Our other super attentive waiter, Abdulatif, prepared the dish in front of our eyes, removing the squid from the skewers and mixing it with the tarama, olive oil and lemon before serving. Think of flawlessness in a spoonful. I am not a big fan of squid, but this one was perfectly cooked with a smoky hint, and the smooth texture of tarama made it just a superb bite. We also had the Grilled Octopus, which was just as amazing, and one of my favourite hot appetisers when in Greece: Fried Cheese Pie (also known as Tiropitaki). Thin filo pastry stuffed with Greek feta mousse accompanied by Manouri cheese, drizzled with thyme honey and sesame seeds. Not every place does it right, but guess what? The one at Astéria is worth the visit.
Moving to mains, we had a beautifully presented Greek Lobster Pasta, tender pieces of lobster placed in a bed of basil-tomato linguine, basil oil, lemon zest and herbs. The plate resembled a lobster (with a head and tail made of ceramic), and the recipe was placed in the centre. The pasta was al-dente and the tomato sauce paired really well with the tender pieces of lobster – yum! The other main was the Gemista Risotto, a reinterpretation of the traditional stuffed capsicum. A creamy risotto with elevated flavours composed of peppers, semi-dried tomato, zucchini, mint, dill and kefalograviera cheese – comforting flavours and delicious texture. The desserts have their own dedicated menu, and we chose the Yoghurt Gelato and Chocolate Soufflé. I had only one spoon of the first one; my dining companion was not keen on sharing it. It was truly delicious and very light, with a tangy yet sweet hint from the Greek yoghurt. I actually didn’t care much that she was not sharing the gelato because the Chocolate Soufflé was my favourite! Baked dark chocolate with a super light cake-like texture oozing with a melted chocolate centre and a scoop of vanilla on top – it was like a warm hug – absolutely delicious.
After a meal that gave us a refined fine-dining feel with authentic yet creative dishes, superb attention from the entire staff and a unique serving style, it was time to say goodbye, leaving a taste of see you really soon!
For more information or to make a reservation,
please call Astéria on 1771 7780.
@asteria.bahrain