Sole Giaguaro

An interesting, bright atmosphere and a menu with tasty suggestions. Based on these elements, Chef Giovanni Scaraggi proposes Italian cuisine with traditional notes, enriched with modern elements from Far Eastern cuisine.

Οι ρίζες του Sole Giaguaro βρίσκονται αναμφισβήτητα στην Ιταλία, και συγκεκριμένα στην επαρχία της Puglia (Μπάρι), από όπου έλκει την καταγωγή του ο chef-patron του εστιατορίου, Giovanni Scaraggi.

Ωστόσο, τα πρώτα του βήματα ως Jaguar Sole τα έκανε στη νότια Ρόδο, σε ένα απομακρυσμένο, από την πόλη, χωριό του νησιού. Όσον αφορά την Αθήνα, το εστιατόριο με το ίδιο όνομα έκανε την εμφάνισή του και είδε το φως της ημέρας στα Πετράλωνα το 2022. Έκτοτε, παραμένει σταθερά στην επικαιρότητα: έχουμε συναντήσει πολλούς φίλους που όχι απλώς το έχουν εντάξει στη λίστα με τα αγαπημένα τους, αλλά το σχολιάζουν θετικά και, δοθείσης ευκαιρίας, το προτείνουν.

What remains a mystery to this day is the reason why Scaraggi gave his restaurant (both of them, to be precise) the title of a book: Italo Calvino's «Sotto il sole Giaguaro,» which, in free translation, means «Under the Jaguar's Sun.».

Sole Giaguaro in Petralona is a restaurant with a positive trajectory, which is due, first and foremost, to the skill of its kitchen, while at the same time the ambiance contributes positively, resulting in an interesting overall offering. Regarding the space, it offers a spectacle to customers thanks to the slightly elevated, open kitchen, which allows them to observe the happenings within. The space is characterized by dark colors, due to the strong presence of wood, and by certain industrial touches. Overall, it is pleasant without being ostentatious and manages to keep the customer engaged.

Regarding the flavor profile, the menu has a clear Italian leaning and is characterized by the chef's interventions that modernize the offerings, while at times it also looks towards the Far East. A significant asset of the cuisine is the fact that it doesn't just «speak» Italian, nor do the dishes have only Italian roots: many of the ingredients are imported directly from Italy. The culinary approach is serious and the dishes are interesting.

We had the octopus with potato puree and fish sauce, as well as Bettini's charmingly homemade pasta with fish broth. A pleasant addition is the restaurant's well-curated Greek-Italian wine cellar, which sommelier Orestis Jimenez recommends with expertise.