Chef Tania Kosmeli
Private Chef In Athens
Get to know me better
Enjoying create life memorable moments for my guests with the best services provided
Ι AM A PASSIONATE PROFESSIONNAL CHEF , WITH A 16 YEAR EXPERIENCE IN 5* HOTELS , FINE DINING AND CASUAL RESTAURANTS. THE LAST 4 YEARS , I DECIDED TO GIVE MORE ATTENTION TO THE PRIVATE CHEFFING , GIVING MY GUESTS A UNIQUE EXPERIENCE IN SEVERAL TYPES OF CUISINE. MY EXPERIENCE IN DIFFERENT TYPES AND CULTURES OF FOOD , CAN GIVE YOU A SPECIAL EXPERIENCE FOR BREAKFAST , LUNCH OR DINNER.
More about me
For me, cooking is...
MY PASSION , MY EVERYDAY LIFE , MY JOB , MY EVERYTHING.
I learned to cook at...
IN LEMONDE INSTITUT IN ATHENS AND THEN IN PAUL BOCUSE INSTITUT IN LYON , FRANCE.
A cooking secret...
THE FRESH INGREDIENTS AND THE PROPER WAY TO USE THEM.
My menus
Tuna tataki with spicy ponzu sauce and sesame seeds
Salmon tartare with yuzu-truffle sauce , avocado and mango cubes and crunchy fyllo
Veggies tempura with sriracha salsa and chives
Variety of nigiri (4pcs / person)
Crazy roll (inside out roll with black rice , spicy mayo , mango and cucumber inside , seased salmon and tuna on top)
Beef roll (inside out roll with smoke mayo , avocado ,cucumber and pear inside and beef carpaccio on top with parmesan and ruccola)
Salmon teriyaki with sushi rice and sesame seeds
Beef skewers with truffle ponzu sauce
Soba noodles with vegetables , shrimps and tahini sauce
Tori no karaage sando with purple cabbage sunomono and sriracha
Banoffee with matcha tea
Coconut pudding with mango salsa
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Greek salad renovated
Feta tempura with sweet cherry and spinach leaves
Spianch pie dumplings with feta foam and dried eggyaulk
Beetroot rissotto with hazelnut and gruyere cheese
Fava beans puree with marinated octopus and ouzo gel
Stuffed zucchini flowers with cheeses and spicy tomato dip
Rack of lamb with smoked eggplant and baby veggies
Beef with haloumi cheese and crunchy potatoes from Naxos island
Fresh fish of the day with humus cream and thyme beurre blanc sauce
Grilled calamari with greens
Greek yoghurt with honey and nuts
Baklava with pistachios
Galaktoboureko with vanilla ice cream
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PROSCIUTTO & MORTADELA WITH PARMESAN ROCKS & FRESH RUCCOLA
BURRATA CHEESE WITH MARINATED CHERRY TOMATOES & BASIL LEAVES
VITELLO TONATO
GNOCCHI WITH GORGONZOLA CREAM & PINENUTS
RIB EYE WITH RUCOLA AND PARMESAN
LASAGNA BOLOGNESE
TIRAMISU
CANOLI WITH PISTACHIO CREAM
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Beef tartare with pickeld cucumber , capers and semi dried eggyaulk
Brie cheese pane , with fig marmelade
Quiche lauraine
Foie gras escalop with aged balsamic vinegar reduction90
Beef bourgignon with truffle potaot puree
Fish en papillot with steamed veggies
Coq au vin
Lmb chops with dijon mustard sauce
Chocolate soufflee
Profiteroles with vanilla ice cream
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Guacamole
Salsa roja with nachos
Seabass ceviche with mango - chilli leche de tigre , echalot onion and avocado
Loaded nachos , chicken , cheddar , pico de gallo and sour cream
Chicken tacos with pico de gallo and aji amarillo
Shripm tacos with guacamole and spicy mayo
Pork belly tacos with pineapple salsa , veggies and spicy mayo
Chicken a la brasa ,with street corns , parmesan and sour cream
Giant prawns with aji rocoto
Beef tagliata with green chimichurri salsa
Chicken Quessadilla , tomato , cheddar cheese , beans and sour cream
CHURROS WITH CHOCOLATE
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Tuna tataki with spicy ponzu sauce and sesame seeds
Salmon tartare with yuzu-truffle sauce , avocado and mango cubes and crunchy fyllo
Veggies tempura with sriracha salsa and chives
Variety of nigiri (4pcs / person)
Crazy roll (inside out roll with black rice , spicy mayo , mango and cucumber inside , seased salmon and tuna on top)
Beef roll (inside out roll with smoke mayo , avocado ,cucumber and pear inside and beef carpaccio on top with parmesan and ruccola)
Salmon teriyaki with sushi rice and sesame seeds
Beef skewers with truffle ponzu sauce
Soba noodles with vegetables , shrimps and tahini sauce
Tori no karaage sando with purple cabbage sunomono and sriracha
Banoffee with matcha tea
Coconut pudding with mango salsa
View full menu
Greek salad renovated
Feta tempura with sweet cherry and spinach leaves
Spianch pie dumplings with feta foam and dried eggyaulk
Beetroot rissotto with hazelnut and gruyere cheese
Fava beans puree with marinated octopus and ouzo gel
Stuffed zucchini flowers with cheeses and spicy tomato dip
Rack of lamb with smoked eggplant and baby veggies
Beef with haloumi cheese and crunchy potatoes from Naxos island
Fresh fish of the day with humus cream and thyme beurre blanc sauce
Grilled calamari with greens
Greek yoghurt with honey and nuts
Baklava with pistachios
Galaktoboureko with vanilla ice cream
View full menu
PROSCIUTTO & MORTADELA WITH PARMESAN ROCKS & FRESH RUCCOLA
BURRATA CHEESE WITH MARINATED CHERRY TOMATOES & BASIL LEAVES
VITELLO TONATO
GNOCCHI WITH GORGONZOLA CREAM & PINENUTS
RIB EYE WITH RUCOLA AND PARMESAN
LASAGNA BOLOGNESE
TIRAMISU
CANOLI WITH PISTACHIO CREAM
View full menu
Beef tartare with pickeld cucumber , capers and semi dried eggyaulk
Brie cheese pane , with fig marmelade
Quiche lauraine
Foie gras escalop with aged balsamic vinegar reduction90
Beef bourgignon with truffle potaot puree
Fish en papillot with steamed veggies
Coq au vin
Lmb chops with dijon mustard sauce
Chocolate soufflee
Profiteroles with vanilla ice cream
View full menu
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