A New Take on Classics

By Tim Johnson

It’s the kind of dish your Ukrainian grandmother might serve at her house on special occasions – an old-school pleasure usually piled high with mashed potatoes. But this chic, new spot in Kiev has cut down on the portion size and added gourmet touches. They’ve included a lovely presentation of the time-honoured dish (chicken breast, stuffed with butter and herbs) on just a splash of mash. Try their other takes on Ukrainian classics, like vareniki (pierogies) with truffles.

Young Chef Esben Holmboe Bang sought to reinvent Norwegian cuisine, best-known for its variations of dried and pickled fish. Since then, Maaemo, Norse for “Mother Earth”, has become one of the hottest Nordic restaurants in the world, and Bang has been rewarded with three Michelin stars. Try one of the creative dishes reflective of Norway’s nature, like the restaurant’s signature langoustine glazed in pine butter.

Located in upscale Kolonaki, on the flanks of dramatic Mount Lycabettus, Zinglee, with its laid-back bistro feel, art deco décor and soundtrack set firmly to jazz, offers a delicious version of pastitsio, a flavour-packed, baked pasta dish served in many Greek homes. Zinglee is breathing new life into it with Black Angus ragout, bechamel sauce, graviera cheese and a refined presentation that caters to travellers wishing to experience a new take on this Greek comfort food.

These days in Warsaw, vodka is everything. Small, atmospheric vodka bars are popping up in every corner of this capital city, including WuWu, which brings food into the equation. Chef Adriana Marczewska has created a menu that pairs well with vodka. Find WuWu right next to the newly opened Polish Vodka Museum, which tells 600 years of liquid history in a former vodka factory.