folk
restaurant
YOU DON'T HAVE TO LEAVE BLEND
TO ACTUALLY GO OUT

Folk, the resident restaurant. Geographically promiscuous, whimsical and “West Coast” inspired, Folk deliberately and delicately showcases produce routed in Greek origin. Modern yet familiar, Folk blends healthy with decadent seamlessly.

2 Vissis St., Athens 105 51, T +30 21 0322 1219 E folk@blendhotel.gr

folk
restaurant
DISCOVER OUR MENU

(7.30 - 19.00)

RISE AND SHINE

  • Porridge with thyme honey and seasonal fruits 5.5
  • ‘banana bread’ granola, with house-made yoghurt and seasonal fruits 5.8
  • Burnt brioche with house-made ricotta and seasonal jam 6.2
  • Dinkel bread, soft boiled egg, aged Kasseri & Tseberi cheese, Tinos Louza, sheep prosciutto, pickled carrots & cucumbers 9.7
  • Fried (or poached egg) on sourdough, smashed sriracha avocado, feta, pancetta affumicata, fresh onion, lemon oil 8.5   (Add an extra egg +1)
  • Fried house cornbread, chipotle butter, coriander, fresh onions & lime 4.5   (put an egg on it +1)
  • Smashed Avocado, pickled carrots, garlic cream, sumac & white sesame on sourdough (V) 7.5
Brown rice folk menu
Burger photo

11.00 - 19.00

BRUNCH

 

  • Katsu Sando - homemade milk bread, crispy chicken, cabbage 8.8
  • Housemade Tagliolini with kale pesto, Roasted tomato, pine nuts and lemon 10.5
  • Fried wild rice with a fried egg, sprouting broccoli, kale, spring peas, mustard leaves, fresh chilli and fresh onion 12.5
  • Milk fed Lamb merguez with cranberry beans, slow roasted tomatoes, housemade labneh & a crunchy sourdough wedge 14.5
  • Pan scorched, spiced bio cockerel breast with raw vegetable salad 16.5
  • Cherry tomato, cucumber & sugar snap salad with pickled onion and whipped feta 11
  • ‘Buddha bowl’ – falafel, beetroot hummus, purple cabbage salad, avocado, pumpkin seeds, mustard leaves, pea shoots & naan bread 12.5
  • Sprouting broccoli, valeriana leaves, baby spinach, dates, pine nuts, yoghurt ras el hanout 12

19.00 - 23.00

EVENING

Land

  • Pan seared bio cockerel, broth, jerusalem artichoke puree and char-pickled onions 16.5
  • Slow cooked lamb with rose harissa, feta & sweet and sour cucumber 15.5

Earth

  • Eggplant Mezzalune with Scarmoza, Cherry tomato sauce and basil 11.5
  • Brown butter roasted cauliflower, dried anthotyro, sultanas, pickled romesco & pinenuts 13

Sea

  • Seared sweet water salmon trout, nori puree, miso butter 15.5
salad
Bowl meal

19.00 - 23.00

ATMOSPHERE

  • Sea scallops, kefir sauce, yuzu kosho dressing 16.4
  • Spiced roasted broccoli sprouts, muhamara, labneh cream, roasted hazelnuts, fresh onion 7.5
  • Charred cabbage, goat cheese raita, pickled cucumber, dukkah 6.5
  • Charred sweet potatoes with toum 5.5
  • Baby Gem lettuce, pistachio cream, dill, chervil, chives, crushed pistachio 5.5
  • Naan flat bread 3

SERVED ALL DAY

HEAVEN

  • Fried apple pie, miso butterscotch, yoghurt ice cream (preparation approx 15 minumins) 9
  • Coffee infused buckwheat mousse, lemon sorbet, salted caramel 8.5
Our restaurant