Le Grand Balcon, or if you prefer, the now modern La Suite Lounge, continues the culinary tradition of the Saint George Lycabettus Lifestyle Hotel with merit, offering a modern, understandable, and essentially flavorful Greek cuisine that evolves without losing its identity.
The Saint George Lycabettus Lifestyle Hotel It is, without a doubt, one of Athens' very few iconic hotels. Characteristically located at the foot of Lycabettus hill, it is directly connected to the upscale Kolonaki district. Its neighborhood, with Dexameni Square, gives it landmark status. As one of Athens' high-prestige spots, in addition to the famous personalities it has hosted, it has been and continues to be a meeting point for many well-known—and less famous—Athenians of urban background.
For most of those who experienced it from the day it opened its doors in 1974 – and even later – what remains indelibly in their memories is one name: “Le Grand Balcon.” It was, and continues to be, one of the most interesting spots in the bustling city – whether as a restaurant or a bar – naturally for the excellent cuisine that has always accompanied its existence, but also for another important reason: that unique view it offers visitors, allowing them to admire the city from above, with all its important landmarks in the frame, all the way to the sea and even beyond.
Today, Le Grand Balcon is experiencing a renaissance, also having a second name “La Suite Lounge”. The restaurant space today is decoratively refreshed, more in line with current design trends, with an interesting bar in the background and, of course, the same wonderful view.
The same is true for the culinary proposal it makes. The restaurant's taste steering wheel is in the hands of a young man – of Stefanos Papanikolaou – who follows a line that most of the city's good chefs should be committed to. He draws inspiration from classic Greek cuisine, which he handles in a clever way, and the result is offerings that honor tradition while also treading in the footsteps of the 21st century we are in.
Our opinion is that this new chef clearly sees how traditional Greek cuisine must evolve to have a future. The main element in his dishes is taste quality. Despite the fact that fashion dictates gustatory extravagance and strange foreign ingredients, the chef, without rejecting them, uses them judiciously, a sign that he does not deny evolution. The result is dishes that delight the palate and educate the customer, who understands exactly what is in the dish. At the same time, it educates him and allows him, if he wants something more complex at a later stage, to be able to perceive what he is tasting and appreciate it.
Additionally, La Suite Lounge does not obligate the customer to a set menu without options, but offers them (which is what everyone should do) an à la carte menu as well. Obviously, the picture is completed by a good wine list and, of course, by service that lives up to the prestige of the hotel.
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