BlueFish: Head to tail seafood dining in an idyllic setting on the Athenian Riviera [VIDEO]
![BlueFish: Head to tail seafood dining in an idyllic setting on the Athenian Riviera [VIDEO]](https://www.noupou.gr/wp-content/uploads/2024/07/bluefish-9.jpg)
BlueFish restaurant in Vouliagmeni offers a stunning location literally above the sea, refined aesthetics, a gastronomic philosophy that combines techniques from around the world and a love for fish, which we enjoy from head to tail.
- 20/08/2024
An idyllic setting, with twilight colors and a sun slowly sinking into the sea, while at night the lights are reflected in the water, a sea breeze, and authentic seafood. The BlueFish restaurant made its journey from Paros to Vouliagmeni in 2015, bringing a touch of island life to the Athenian Riviera. The picturesque scenery resembles something out of a romantic movie, and all of us are fortunate to savor relaxed and, above all, flavorful moments as if we were the protagonists.
With discreet luxury, refined decor featuring Cycladic elements, and with the unique location as an ally, BlueFish sets tables that make you feel like you are floating on water.
The view and atmosphere are impossible to leave you unmoved, just like everything that will come through the menu of chef and inspirer of Blue Fish, George Oikonomidis, whose goal is to offer authentic and contemporary seafood cuisine. With a focus on quality ingredients and fresh fish as the main pillar, serving as the basis for various experiments, well-thought-out touches, and passion that is evident in every dish, every aroma, and every taste.
The modern way of enjoying fish.
The chef’s long experience allows for an irresistible combination: exceptional cooking techniques and a deep knowledge of the world of fish and every part of it, which in turn enables us to enjoy a from head to tail experience, which in itself is a complete ceremony. Each part of the fish is prepared as it should be and takes its place in different dishes, from raw preparations to risotto.
Furthermore, this particular practice also reflects the sustainable approach of the restaurant, which is committed to combating food waste. Overall, it offers an experience that awakens the senses – smell, taste, even food for thought, guiding towards a sustainable future.
Velvety tataki
The ideal prologue for the culinary journey through the creations of BlueFish is made with refreshing choices in salads and, of course, the unique raw dishes, incorporating techniques from various cuisines around the world. We recommend the delightful Salmon Tataki, made from seared Ora King salmon, marinated with soy sauce and extra virgin olive oil. It is accompanied by a fresh salad with cherry tomatoes, coriander, onion, and chili, adding intensity and freshness, while the avocado cream completes the dish with its velvety texture and subtle flavor, giving it a special touch.
A platter – a journey through the treasures of the sea
The Journey platter, on the other hand, will bring the sea to your table through various proposals with fresh seafood. Here, you can taste Seabream Carpaccio, with the fresh fish served in thinly sliced pieces, marinated with lemon, yuzukosho (Japanese spicy paste), olive oil, and salmon roe with ponzu sauce, Tuna Tartare with miso harissa, avocado cream, cucumber, chili, and crispy crostini that offer a harmonious blend of spicy and refreshing flavors, Sea Bass Ceviche with salad with onion, cherry tomatoes, coriander, and jalapenos and a broth of lime, passion fruit, and yuzu that add an exotic note, as well as Mayan Tiradito in aguachile, accompanied by pickled cucumber and chili, crispy quinoa, and coriander – a dish that perfectly balances spicy and crispy textures.
Grilled fish on the robata
Moving on to the star of the menu, which is none other than the fresh and skillfully prepared fish, you really must try the swordfish fillet on the robata. This is an exquisite dish that combines traditional Japanese grilling techniques with modern flavor accents. Here, the fish is grilled with precision, keeping its flesh juicy and enhancing its flavor. The swordfish is accompanied by celeriac cream, which adds a velvety and earthy note to the dish, with the saltiness of the ingredients enhancing the seafood flavors, while the kalamansi (a type of citrus fruit) and tarragon-infused olive oil and lemon provide freshness and intensity.
All dishes are harmoniously paired with selections from the carefully curated wine list of the restaurant, featuring labels from Greek and international vineyards.
With the best seaside setting, a kitchen with consistency, and flavors that bring the summer breeze, BlueFish in Vouliagmeni knows how to make every outing in the southern suburbs unique.