Cookovaya

The owl, a symbol of knowledge and wisdom, does not perch on the roof of Hatzigianni Mexi 2A – it is, after all, six floors high. Cookoovaya welcomes you and pushes your chair to sit down. "But where shall I put my right hand?", you ask yourself, and the answer comes from your own experience: you will clink your glass loudly, you will eat, you will touch your soul mate. Cookoovaya lands on your linen towel, flies into the hall, tastes and eats, pours wine into the glasses. Peeking behind the open kitchen. The cooks Spyros and Vangelis Liakos, Periklis Koskinas, Nikos Karathanos, Manos Zournatzis, ten pairs of eyes and hands, welcome you to Cookoovaya.
Cookoovaya is a celebration, it is a daily festival and as such it must be noisy: laughter and glasses and cutlery and plates make up the melody of every evening. It is hospitality through food. The menu changes as the season changes, as the cuisine evolves. Remember what you felt, not just what you ate. In the bright hall of Cookoovaya, the architectural supervision of which is by Stefanos Psyllakis, the food participates and complements the company. It is the festival of holy everyday life.
Cookoovaya did not appear by chance. It was done in a way, at the right time. It serves wise cuisine, in the sense of respect in cooking, ingredients, serving and hospitality. Wise cuisine, moreover, is characteristic of the Greek philosophy of food. Of household economy, of philosophy, of knowledge, of seasonality, to carve poems with materials of our blessed place. Simple and delicious. To eat the piglet at Christmas, the little lamb at Easter, the light ewe in the summer. Birch, roe, grouper, tuna, fagre or others, each in its own time. With creative contrasts. Everything is produced here: from breads and snacks to ice creams and pastas. The food, the food, the seed that will become fruit, the search for the producer. Of the producer who will become a friend.
Five cooks in a kitchen, in their own castle, they don't cut corners in Athens, they serve the food as it should be: delicious, honest, made with the experience, the thoughts, the anger or the inexpressible joy of each cook the moment he enters to cook, the moment he sees the ingredients. The choice of the name came about with the aim of displaying the deep knowledge of the chefs and the daily search for culinary wisdom. The owl, which is characterized by equally good vision during the day and at night, directly refers to the exit, which can be done both at noon and at night. In fact, the source of inspiration for the symbol of the logo was the eyes of the owl, which at the same time refer to the floor plan of commercial kitchen stoves.
It is said that the owl flies at dusk. Cookoovaya of Athens operates daily from 13:00 to 01:00 at night. If you leave slowly, you will hear the purr of Ilisos lost in the kennels. Knowledge is all around us, did you know?