I had heard of the first Meatsquare, a renowned restaurant situated in Drosia (Stamatas Avenue 5A), but had not taken the time to visit it, despite the fact I greatly appreciate meat, both white and red, and have a soft spot for grilled cooking.
I knew the eatery offered excellent beef chateaubriand and a very good red, house wine (these things simply cannot remain a secret for too long) but, as I reside in the Northern Suburbs of Athens, entertainment is restricted to surrounding areas. I would rather not count my sips of wine on an evening out in order to safely drive the long distance home. But unfortunately, this attitude has deprived me of some exquisite dining.
Nevertheless, Meatsquare has been cloned and transplanted into Halandri, one of Athens’ northern suburbs, and I am determined to make up for lost time. I visited the restaurant twice during the first week it opened, first for a personal tête-à-tête, and then with a lively party of seven other women. Under all circumstances, the eatery was incredibly pleasing for both my mood and my appetite. Of course, I tried everything and anything, and now have an opinion on all.
Where do I begin? The crispy, flour-sprinkled, deliciously fried, but not greasy courgettes and aubergines? Although this appetizer is so typical of the taverna, Meatsquare presented it in a new-and-evolved form, accompanied by delicious fried graviera cheese from Crete.
Or should I begin with the perfectly fried, impossible-to-resist potato chips that win you over straight from the beginning? Not only are they served in ample quantities, but they’re also fresh, cut thinly and by hand just as one dreams them to be.
But how could I not begin with the delectable salads- fresh and light with capers, cherry tomatoes, rocket lettuce, olives, cheese, and virgin olive oil? Exquisite to the point of perfection, Meatsquare salads are a story in and of themselves and should not be overlooked. But I will of course sympathize with your hesitation to choose between a fresh salad and the grilled vegetables or the Plevrotous mushrooms from Kastoria. Whatever may be your choice, remember that the real feast .... has not yet started.
The most carefully selected Greek meat produce (you will even find cutlets from organically bred animals) will march across your table, cooked in exactly the manner you wish, whether you ordered entrecote, t-bone steak, or fillet. Juicy and artfully cooked, you may be sure of the success. Or try one of the Argentinean options, like Rib eye steak for example. Either way, you will be amazed by what is brought to your table.
The restaurant is known for its plethora of cold draft beer options, but, if you would prefer wine, opt for the red "Orinos Hlios Kokotou." Because the general consensus has declared it to be the top choice, Meatsquare offers it as a house wine. Even so, the white wine is just as good.
Has the time come for you to taste the delicious lemon tarte? What’s that? You have no room in your stomach? Don’t worry, the lemon tarte really deserves a trip onto itself. Plan to come again next week. Perhaps order the authentic cheesecake, or the huge tiramisu as well.
How improper of me not to mention to the service. The always-smiling staff at Meatsquare is extremely polite, helpful, and efficient. You are guaranteed to be impressed.
