Kokkari Estiatorio restaurant space is designed by award-winning architect Howard Backen of Backen & Gillam Architects. The designed draws on Old-World warmth crossed with modern European charm. Kokkari Estiatorio Greek restaurant features seafood and game, specializing in traditional Aegean dishes. Be sure to make reservations via Open Table. It is one of San Francisco‘s best restaurants.
Pikti 9.50: One of the best terrine of Berkshire pig trotters & head with pickled cucumber & egg. The hard boiled egg added a nice creamy warm to the meat pate. Flavors were well balanced and not too salty.
Ippoglossa 29: A generous juicy piece of Pacific Halibut steak pan-roasted with black lentils & Kalamata olive, artichoke tapenade. Black lentils seasoned with olives, olive oils and herbs is filled but not heavy. Capers, red onions and cilantro layer on top of the halibut. The fish has a slight crispy charred skin but it meat itself is still moist.
Kokinisto me Manestra 28: Aromatic braised lamb shank with orzo & myzithra cheese. How can you not order this? You can smell and see the large rotisserie of lamb, birds, and other delicacies roasting center of the restaurant!
The lamb itself is fall of the bone tender and moist. Au jus sauce is fragrant and rich. It is perfect for the orzo to soak in. Myzithra cheese slightly melts on top of the hot lamb shank.
I’m quite disappointing that Vancouver does not have a fine dining Mediterranean Greek restaurant like Kokkari Estiatorio. Afterall, aren’t we a foodie town also?
Cuisine: Greek, Mediterranean
Mon 11:30 am – 2:30 pm, 5:30 pm – 10:00 pm
Tue 11:30 am – 2:30 pm, 5:30 pm – 10:00 pm
Wed 11:30 am – 2:30 pm, 5:30 pm – 10:00 pm
Thu 11:30 am – 2:30 pm, 5:30 pm – 10:00 pm
Fri 11:30 am – 2:30 pm, 5:30 pm – 11:00 pm
Sat 5:00 pm – 11:00 pm
Sun 5:00 pm – 10:00 pm
200 Jackson St, San Francisco, CA 94111, United States