Kyma, part of the Buckhead Life Restaurant Group owned by my father Pano I. Karatassos, is the only upscale Greek restaurant in Atlanta, as well as the only restaurant to offer a white tablecloth vegan and vegetarian menu.
My roots are in Greece, and I grew up on Mediterranean fare. I began cooking at my father’s various restaurants when I was 16 years old, and went on to train under some of the most famous chefs in the country after graduating from the Culinary Institute of America. My entire life has been based in the culinary arts so I have a sincere appreciation of upscale dining. Kyma has given me the platform to blend my heritage with the fine dining standard that my father founded in Atlanta with Buckhead Life many years ago.
At Kyma, we value a variety of tastes and lifestyles. We not only offer traditional Greek vegetarian cuisine, like spanakopita and dolmades, but also serve more contemporary dishes that incorporate a Mediterranean flair, such as our watermelon feta salad and quinoa salad. The modern dishes are just as well-liked as the traditional ones, and keep our menu balanced and colorful.
We also pride ourselves in using the freshest and healthiest produce possible, much of which we grow ourselves in the garden at Kyma. Guests can expect that many of the vegetables and herbs in their favorite entrees and meze (small plates), come from our backyard.
Having a vegetarian menu is valuable to Kyma. The lifestyle has gained great popularity in recent years. The origins of vegetarianism can be traced back to the 6th century B.C. in Greece. It seems natural that our restaurant should blend the two.
We also offer seafood options and other meat dishes, like chicken and lamb. One of our most beloved Mediterranean seafood entrees is the wood grilled octopus. We were the first restaurant in Atlanta to serve this dish, and we are often told no other restaurant can match it. Kyma serves some of the freshest seafood in the city. Through Buckhead Life’s own boutique seafood company, we source directly from fishermen to guarantee an 18- to 48-hour timeline of sea-to-table.
words by Pano Karatassos
