La Pantera Negra

Athens: La Pantera Negra

Peruvian cuisine with a roar

Needless to say, Peruvian is the buzzword on everyone’s lips right now. It seems that everybody is riding on the South-American wave, from pisco sours mavens like Kokka in Barcelona to purple corn-devotees Chicha in Berlin. Hailing from different European corners, restaurants are internalizing their Peru-fetish, coming up with their own versions of traditional and Nikkei classics. And we’re loving every bit of it!

With every ceviche dish and mezcal-based cocktail, the bar is raised and the Peruvian-game is turned up a notch. And this is exactly what La Pantera Negra in Athens is doing.

Roaring from Agora square in Greece’s bustling capital, La Pantera Negra is basically the project of chef Dimitris Katrivesis (former El Bulli and Dos Palillos in Barcelona, among others). Dimitris is a gastropolitan himself - having culinary mapped places like Tokyo, Barcelona, Paris, Luxembourg, Tenerife and London, he brought both his knowledge and taste for colourful flavours back home, turning La Pantera Negra into his gastronomic playground.

Bold, loud and welcoming just like its decor, La Pantera Negra is not afraid to make a statement and experiment with flavours. Serving both Nikkei classics like causas, ceviches and fiery anticuchos, as well as more fusion dishes like oysters topped with masago served in a mist of dry ice, wasabi ice cream and white truffle dressings, this restaurant seems to raise the bar of Athens’ culinary scene. If you’re new to Nikkei, don’t worry: the waiters will walk you through the menu and also present you with some well-crafted cocktails to fit your choices.

Street-food or not, we give a welcoming nod to La Pantera Negra for no compromises and its healthy “no fucks given“ rock 'n' roll attitude.

What you're eating:
Anticucho de gambas - charcoaled shrimp skewers with aji panka
What you're drinking:
For the ones who want a bit of kick, their signature Machete cocktail with chipotle, smoked, smoked patron reposado and mango pure is a winner.
The extra mile for:
Exploring beyond the traditional Nikkei taste combinations.
“I think an artist is anybody who does something well, like if you cook well. ”
- Andy Warhol -