Everyone knows Greek cuisine, but hardly anyone knows Greek fine dining. This is also due to the fact that hardly anyone outside of Greece tries to sublimate Hellenic classics. The "Neora" is an exception. What we tasted here went far, far beyond the usual pseudo-Greek delicacies. Excellent taramosalata, subtly spiced tzatziki, even the oven-baked rimmings were successful, but were surpassed by red prawns with barrel-matured feta. We heard that the Greek fries were hand-cut and served with grated feta, but we skipped them in favor of the moussaka because we were curious to see what chef Leonidas Zervakis would do with the family dish. Although it consisted of the same ingredients that every Greek housewife uses, it was brilliantly balanced and seasoned. Incidentally, St. Moritz wouldn't be St. Moritz if you couldn't also order lobster, caviar and truffles at "Neora". Yoghurt sorbet with all kinds of toppings from nuts to honey was great fun at the end. The service could easily keep up, because it was no less attentive than in the "Cà d'Oro" in the same place, and because suitable wines were recommended. Greek wines, of course, which we had never heard of before: Hardly anyone here knows what can be made between Thessaloniki and Rhodes. We tried Malagousia from Ktima and Symbolo from Lyrarakis and were thrilled, followed by some great Muscat-Tsikoudia, a top-class marc brandy. You should get to know it!
Route
