From carpets to candles and from the big monastery table to the old-fashioned lights, everything is coherent with the premium Moroccan atmosphere that the owners wanted to create. All the little details combined put together an exceptional environment that will most definitely seal Bakù’s unique character during this season. The restaurant is the new precious jewel of The Margi hotel in Vouliagmeni which gives lessons of hospitality and pampering to its guests.
Chef Giakalis manages to keep the perfect balance between what connotes to sophisticated gastronomy -as opposed to heavy tastes- and what is haute cuisine. Do not miss his inspired gastronomic suggestions: the angus beef rib eye with béarnaise sauce, the lamb with chickpea purée and the chocolate biscuit mousse for desert.
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