Estiatorio KEIA, a Stylish and Sophisticated Restaurant, Presents Authentic Mediterranean Flavours for Hong Kong Diners.
TEXT AND PHOTOS: CatchOn
Presenting modern Greek cuisine, Estiatorio KEIA has opened in H Queen’s in the heart of Central Hong Kong. Capturing the rich culinary culture of the Mediterranean region, diners can look forward to fresh premium seafood and traditional Greek specialties. The restaurant is the latest venture from Bulldozer Group, the Dubai-based hospitality company that successfully launched ICHU Peru in September last year.
To bring both authenticity and creativity to KEIA, Bulldozer Group engaged Mykonos-based chef Alexis Zopas from the ultra-hip Scorpios restaurant to collaborate on the dishes. A celebrated chef in his native Greece, Zopas has created an ingredient-driven menu that celebrates the spirit of Greek culture while reinterpreting traditional recipes. With an emphasis on shared plates, the menu is designed to bring people together and create a communal, convivial environment.
Appetisers include Alifes me Pita featuring a range of traditional dips, from Tzatziki Avocado and Spicy Feta to Taramas, Smoked Aubergine and Hummus. Keia Salata, the popular Greek Salad, features the classic combination of vegetables, herbs, olives and feta cheese. Main dishes are designed to be simple yet satisfying. In addition to the pasta offerings, the menu includes a range of fresh Greek and Mediterranean seafood dishes. Diners are invited to browse the ‘Raw Bar’ featuring a variety of fresh seafood, from tuna and salmon to sea bream sashimi and Greek ceviche. A classic choice is Psari se Alati, seabream cooked with sea salt in the oven and served with lemon oil and fresh herbs.
The restaurant is also equipped with a central oven designed to make Peinerli (Greek baked pies). Diners can choose from a range of toppings, including the classic Spanaki (spinach and feta cheese) and Thalassina (mixed seafood and tomato).
2/F H Queen’s 80 Queen’s Road, Central, Hong Kong