Located in the charming Daphne neighborhood, just a stone’s throw from the bustling center of Athens, the Jerar Restaurant is a culinary gem that has quickly established itself as a benchmark for fine dining in a relaxed, unpretentious setting. Founded by three close friends with a shared vision, Jerar seamlessly blends the sophistication of fine dining with the warmth and accessibility of a neighborhood bistro. At the helm of this gastronomic haven is Chef Charis Nikolouzos, whose impressive track record in Michelin-starred kitchens has paved the way for an innovative yet comforting dining experience. Today, the Fine Dining Table team sits down with Chef Charis to delve into the inspirations, philosophies, and unique offerings that define the Jerar Restaurant.
Fine Dining Table: Good afternoon, Chef Charis. We are delighted to be here at Jerar Restaurant. Let’s start by asking how you are today and could you tell us the story behind the birth of the Jerar?
Chef Charis Nikolouzos: Good afternoon and welcome to the Jerar. It’s a pleasure to have you here. The story of Jerar started with three close friends, including myself, who shared the same dream: to create a restaurant in our Daphne neighborhood, a place that is not in the heart of Athens, but close enough to attract people looking for something unique. We wanted to offer an alternative to the crowded city center, a place where good food, good wine and good company come together in harmony.
Fine Dining Table: That’s a wonderful vision. Can you tell us more about the concept behind the Jerar and how it stands out from other dining experiences in Athens?
Chef Charis Nikolouzos: The concept of the Jerar is deeply rooted in what the French call “bistronomy” – a fusion of bistro and gastronomy. It’s about offering fine, high-quality food in a more casual and relaxed setting. We wanted to move away from the formality of traditional fine dining, while still maintaining standards of culinary excellence. You’ll notice that our tables don’t have tablecloths, but we use the finest china and glassware. It’s a balance between sophistication and comfort, where the atmosphere is lively and the focus remains on the quality of the food and wine.
Fine Dining Table: Speaking of wine, we understand that your wine selection is quite extensive. Could you explain your approach to selecting the wine list?
Chef Charis Nikolouzos: Absolutely. Our wine selection is something we pride ourselves on. While the foundation of our menu is based on Greek and French wines, we also feature selections from around the world, including Chile, Argentina, Spain and Italy. Our sommelier, Dionysus, is one of the best in Greece and continually expands our offering while ensuring it complements our menu perfectly. Greek wines, in particular, have gained significant recognition in recent years, with varieties such as Assyrtiko from Santorini and Xynomavro leading the way. We strive to take our guests on a journey through these flavours, offering them a taste of Greece alongside international favourites.
Fine Dining Table: That sounds amazing. In terms of the menu, what dishes do you consider to be the Jerar’s hallmarks?
Chef Charis Nikolouzos: One of our standout offerings is our sacouterie, a charcuterie that we make in-house, along with our bread and butter. This really represents my philosophy of creating everything from scratch. Another dish I’m particularly proud of is our fried rabbit, which is reminiscent of KFC-style fried chicken, but with a twist – it’s rabbit, which is a fantastic and tasty protein. Accompanied by champagne, it’s a dish that surprises and delights our guests. Another signature dish is our stuffed Florina peppers, served with a bisque sauce and a hint of tartar, which combines traditional flavours with innovative techniques.
Fine Dining Table: It’s clear that local, high-quality ingredients are central to your cuisine. How do you approach sourcing these ingredients?
Chef Charis Nikolouzos: In Greece we are lucky to have access to some of the best ingredients in the world, thanks in part to our climate. We work closely with local markets for our vegetables and source our fish directly from fishermen, ensuring it is fresh and sustainable. For our meats, we prefer Greek farms, using premium cuts such as bone-in ribeye, which are of exceptional quality. While it may be easier to import Wagyu or other international cuts, I think it is important to highlight the excellence of our local produce and support Greek agriculture.
Fine Dining Table: What do you think is the potential of Greek cuisine on the world stage?
Chef Charis Nikolouzos: Greek cuisine certainly deserves a place alongside the great culinary traditions of Italy, Spain and France. We have a rich history of flavours influenced by various cultures, including Turkish and Italian, which have left their mark on our cuisine. However, Greek food remains distinct. Even dishes that seem similar to those of neighbouring countries, such as dolma or baklava, have their unique Greek identity. I think the potential of Greek cuisine lies in its ability to blend these influences without losing its fidelity to its roots.
Fine Dining Table: Finally, if you could sum up the essence of Jerar’s cuisine in one word, what would it be?
Chef Charis Nikolouzos: Bistronomy. It encapsulates everything we aim to achieve here: a Fine dining in a relaxed and approachable setting, where the focus is on sharing and enjoying the experience with others.
Fine Dining Table: Thank you so much for your time, Chef Charis. The Jerar is a truly special place and we are looking forward to sharing this experience with our readers.
Chef Charis Nikolouzos: Thank you, it has been a pleasure. I look forward to welcoming you back soon
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