Kyma Menu (2025 Update)
Introducing the menu at Kyma, a classy and upscale Greek seafood restaurant located in Atlanta, GA. The traditional Greek spreads offer a variety of flavors, from olive kalamata to grilled eggplant puree. The meze selection includes luxurious options like caviar and oysters, as well as unique dishes like European seabass ceviche and ahi tuna tartare. The quality and freshness of the ingredients shine through in each dish, creating a memorable dining experience. With options for vegan and vegetarian diners, as well as a full bar and happy hour specials, Kyma provides something for everyone. Don't miss out on trying their delicious seafood dishes and Greek-inspired flavors during your visit to this popular restaurant.
Traditional Greek Spreads
Olive
kalamata olive, tomato & CP olive oil puree "pate"
Pepper
roasted red pepper, feta cheese & jalapeno puree "htipiti"
Chickpea
chickpea, CP olive oil, lemon & coriander hummus "revthiasalata"
Eggplant
grilled eggplant, yogurt & crushed walnut puree "melitzanosalata"
Assortment of 4 Spreads
Caviar
kaluga reserve "the new beluga", crème fraîche, chives, potato blinis (1-ounce)
Oysters
today's east & west coast oysters, saffron mignonette, cocktail sauce (6)
Ceviche
Greek style... European seabass, preserved lemon, jalapeño, tomato, mint
Tuna
ahi tuna tartare, wild mushrooms "a la grecque", shredded filo crunch
Salmon Caviar
ouzo cured faroe islands salmon, kaluga reserve caviar, yogurt crème fraiche, preserved lemon, crushed pink peppercorns
Grape Leaves
stuffed with bulgur, tomato & mint, cumin yogurt "dolmathes"
Sautéed Calamari
sautéed ribbons of calamari with zucchini, olives & capers, saffron yogurt
Scallops
peruvian bay, sautéed, yellow split pea puree "fava santorini", capers, onions
Chips & Fritters
zucchini chips & fritters, tempura fried, preserved lemon yogurt
Octopus
signature wood grilled octopus, marinated red onions, greek olives, capers
Cheese
"saganaki" sautéed graviera cheese, ouzo, lemon & CP extra virgin olive oil
Spinach Pie
"spanakopita" spinach & leeks with feta cheese crisped in flaky filo triangles
Lobster
pappou pano's maine lobster morsels lightly crisped, greek honey mustard
Sweetbreads
crispy veal sweetbreads, potato garlic "agnolotti", walnuts, white truffle oil
Pork Ribs
slow cooked & grilled 3-bone slab, coriander-oregano crust, coriander yogurt
"BBF" Lamb Pie
braised leg of lamb crisped in country filo, arugula-olive salad, yogurt
Meze
Soup & Salads
Navy Bean
white navy bean soup, puree of carrot, onion, celery & tomato
Watermelon
watermelon, feta cheese, watermelon sorbet, kyma garden herbs
Tomato
cucumbers, holland pepper, red onion, feta cheese & CP olive oil "horiatiki"
Beets
baby beets, warm sheep's milk cheese "manouri", beet sorbet, roast walnuts
Giant Beans
kastorian giant white bean stew, tomato, onions, dill "gigandes plaki"
Eggplant Stew
layers of eggplant, tomato sauce & caramelized onions
Lemon Potatoes
fingerling potatoes, lemon vinaigrette, fleur de sel, chives
Brussel Sprouts
lightly caramelized, CP olive oil, lemon, chives
Greek Fries
crisped in olive oil, crushed red pepper, grated kefalotiri cheese
Tuscan Kale
braised until tender, CP olive oil & lemon "horta"
Sides
Whole Fresh Fish
Lavraki (European Seabass) Greece
mild flavor, tender, delicate
Tsipoura (Royal Dorade) Greece
medium flavor, semi firm, flaky
Snapper (Genuine Red) Florida
medium flavor, tender, delicate
Arctic Char (salmon Family) Iceland
medium flavor, tender, delicate
Dover Sole (Genuine Variety) Holland
medium flavor, firm, dense, pan roasted
Arctic Char "Unilateral", 16-Ounce Filet
wood grilled from the skin side up, presenting the temperature of the fish on top of the filet with cp olive oil, lemon & capers. chef pano recommends a temperature of medium. served with a side of tuskan kale
Royal Dorade "Klimatofila", Prepared Tableside
wrapped in wine leaves with lemon, thyme, bay leaf & steamed in bamboo on rock salt. served with a side of baby beets
European Sea Bass "Salt Crusted", Flambéed Tableside
slow baked in course sea salt & finished with cp olive oil, lemon & tuscan kale
Whole Fish Specialties
Seafood Specialties
Prawns
"saganaki", sautéed & finished in the oven with tomato, ouzo & feta
Lobster Pasta
grilled nova scotia lobster, homemade spaghetti, lobster emulsion
Salmon
sautéed, organic pearl barley risotto, arugula coulis
Halibut
olive oil poached, vidalia onion fondue, peeled baby tomatoes & green grapes, first pressed tomato coulis
Snapper
pan-roasted, greek style ratatouille of zucchini, eggplant, yellow squash, roma tomatoes & confit of garlic & potatoes
Lamb Chops (3)
3-day marinated & grilled over an oak wood fire, greek fries, "tzatziki"
Lamb Pasta
braised leg of lamb, pappardelle pasta, sheep's milk cheese, gratinée
Lamb Shank
slow braised, orzo pasta, tomato, lamb broth, fresh herbs, mizithra cheese
Beef Tenderloin
"souvlaki", lemony quinoa salad, cucumber-yogurt spread "tzatziki"
Beef Ribeye
prime, bone-in, 22oz. grilled with olive oil, lemon and oregano, lemon potatoes, parsley sauce
Meat Specialties
The Aegean
Select Two Appetizers Plus Greek Salad
Our Signature Grilled Whole Fish
Select one of our signature whole fish finished with Chef Pano's extra virgin olive oil, lemon & capers. Also served with braised kale and Greek Style Lemon Potatoes (salt crusted whole fish supplement $10 per person)
The Santorini Platter
Grilled whole Nova Scotia lobsters, grilled Spanish octopus, steamed little neck clams, sautéed Maine scallops, grilled leeks, fingerling potatoes, lemon vinaigrette, & drawn butter
The Santorini
The Mykonos
The Mykonos Platter
Prime bone-in beef ribeye (22 oz.), Joyce farms organic chicken breast, Heritage Farms pork ribs & 3-day marinated Australian lamb chops, basted & grilled with a lemon-garlic vinaigrette, served with caramelized fennel, eggplant stew, tzatziki & parsley-caper puree