Columbia Beach Resort in Pissouri has opened a new restaurant, Bacchus Fire + Raw, combining fire-cooked meats with raw dishes under Executive Chef Polys Papageorgiou.
The menu centres on two elements. The Raw Bar features dishes including Steak Tartare, Tenderloin Carpaccio, and Wild Seabass Ceviche, while the fire section focuses on premium meat cuts including USDA Prime Fillet, USDA Prime Ribeye, USDA Creekstone Black Angus Picanha, and Snake River Farms Wagyu Rib-Eye. The menu is rounded out by warm starters, sides, and desserts.
Papageorgiou said the restaurant was conceived with a clear identity in mind. “With Bacchus Fire + Raw we wanted to create a restaurant with a clear identity and a strong evening character — a concept where the power of fire meets the freshness of raw options, through a menu that emphasises quality, technique, and enjoyment”, he said.
The restaurant is open to both resort guests and the general public.
Bacchus Fire + Raw operates seasonally and takes reservations at +357 25 833 000.
