That is all it took for Elena and Costis to fall in love with barbecue.
Aspiring to join the ranks of the well-travelled and intently curious gourmands
of the world, they set off on their adventure in the Spring of ’15 –
and came back with low & slow.
In Athens, they built their offset smoker and started experimenting.
Elena was captivated, she wanted to do more with Smoke.
And this is how it all began.
We use seasoned beech to build our fire,
and we keep the temperature low: around 135°C.
We designed and built our own offset smokers to do this properly.
Then, we take our time:
a day’s cooking session runs twelve to fourteen hours,
kicking off long before you join us for dinner.
In our pits, fire is not a gimmick.
The Smokeroom truly is a magical place, with wood imparting amazing complexity and depth to our food – and bringing out a wildly unexpected character. And yet, there is much more to our barbecue to discover. For that, you will have to take a walk in our kitchen.
