The medley of art, artisanship and industrial design is reflected in Chef Pavlos Kiriakis’ culinary proposition which combines high-end gastronomy with a comfort food sensibility. Fusing Greek, French and Scandinavian flavours and techniques, the menu’s cosmopolitan flair is creatively balanced by hearty recipes with dishes such as ‘pithivier’ pie with pigeon, foie-gras, eel and mushrooms, grilled turbot with an Assyrtiko wine and caper sauce, and caviar-topped Basque cheesecake topped with caviar supplied by Fine Foods Collection, the country’s leading purveyor of luxury, gourmet and premium food products. An extensive wine list perfectly complements Gallina’s culinary offerings featuring over 500 listings with a focus on natural wines, curated by sommelier Giannis Gougoutoudis. Showcased prominently on the mezzanine level, a space reserved for private dining and wine tasting, the wine bottle display forms a symbolic triad with the aforementioned vibrant tapestry by Varelas and the colossal Tube Light, all three being visible from the street, heralding Gallina as a nexus of art, design and gastronomy.