Located in the charming Daphne neighborhood, just a stone’s throw from the bustling center of Athens, 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 Jerar Restaurant.
Fine Dining Table: Good afternoon, Chef Charis. We’re delighted to be here at Jerar Restaurant. Let’s start by asking how you’re doing today, and could you tell us the story behind the founding of Jerar?
Chef Charis Nikolouzos: Good afternoon and welcome to Jerar. It’s a pleasure to have you here. The story of Jerar began with three close friends—including myself—who shared the same dream: to create a restaurant in our Daphne neighborhood, a place that isn’t in the heart of Athens but is 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 Jerar and how it stands out from other dining experiences in Athens?
Chef Charis Nikolouzos: The concept behind 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 putting together the wine list?
Chef Charis Nikolouzos: Absolutely. We take great pride in our wine selection. While our menu is built around 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 selection while ensuring it perfectly complements our menu. 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 flavors, offering them a taste of Greece alongside international favorites.
Fine Dining Table: That sounds amazing. As for the menu, which dishes do you consider to be Jerar’s signature dishes?
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 truly embodies my philosophy of making 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 source of protein. Paired with 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 flavors with innovative techniques.
Fine Dining Table: It’s clear that local, high-quality ingredients are central to your cuisine. How do you go about sourcing these ingredients?
Chef Charis Nikolouzos: In Greece, we are fortunate 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 sustainably caught. 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’s 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 flavors 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 neighboring countries, such as dolma or baklava, have their own unique Greek identity. I believe the potential of Greek cuisine lies in its ability to blend these influences without losing touch with 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 embodies everything we strive to achieve here: fine dining in a relaxed and welcoming 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 look 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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