Modern seafood dining with a flavorful identity that is worth the trip to Lavrio. Chef Ricky Vallis proposes a creative Greek cuisine with European influences and 21st-century aesthetics.
The name KALEO, the uncontracted form of the verb «to call,» was not chosen by chance. Ricky Vallis adopts a learned, almost aristocratic manner to extend an invitation to those seeking high-quality gastronomy and a different seafood dining experience.
The Lavrio It had been for many years a city mainly associated with its industrial history and its proximity to the archaeological site of Sounio. In recent years, however, its image has changed noticeably. The upgrading of the port and its steadily growing tourism development have transformed it into a destination with strong potential, both for the residents of Attica and for visitors.
Within this new landscape, I call is one of the most interesting culinary arrivals in the area. Created by Ricky Valli, a man with a strong presence in the catering and entertainment scene in Lavrio, the restaurant expresses a modern conception of Greek seafood gastronomy. With an urban culture and significant experience from the French culinary scene, the chef brings European techniques and aesthetic references to his cooking, while always maintaining the Greek character of the flavors.
KALEO stands out not only for its cuisine but also for its location. It is located in Olympic Marine in Lavrio, at a point where the sea is an integral part of the experience. The view of the marina, with its dozens of moored boats, creates a setting that exudes a cosmopolitan atmosphere and adds special value to the visit.
Inside, the aesthetic follows the philosophy of the kitchen. The space is bright, modern, and unpretentious, with a subtle elegance that leaves the starring role to the flavors. This is a restaurant that successfully balances the comfort of a seaside destination with the urban finesse of a modern dining concept.
The cuisine is based on the gifts of the Greek sea, utilizing daily fresh catches from professional fishermen with whom there is a steady partnership. Fish and seafood are transformed into dishes that highlight the raw ingredient without unnecessary interventions. The precision in grilling, the balance of flavors, and the careful presentation reflect the philosophy of Ricky Vallis: Greek flavor with a modern European perspective.
Although the sea takes center stage, KALEO does not neglect to look after those who prefer meat. Selected cuts and careful suggestions complement the menu, offering options that can satisfy every preference.
Special mention also deserves the wine list. Curated with knowledge and consistency, it includes Greek labels that ideally accompany the flavors of the menu, further highlighting the character of each dish.
If a few years ago the reason to visit the area was mainly the Temple of Poseidon in Sounio, today Lavrio has evolved into a complete destination. History, the sea, the modern marina, and high-gastronomy options, such as KALEO, create a new identity for the town, which is rightly earning its place more and more on Attica's culinary map.
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