HumainAthens

Brioche / Kombu / Butter

Kombu brings depth and umami to one of the most familiar things on the table, right in the middle of the tasting menu. A small gesture, perhaps, but very much in the spirit of Humain: flavours, as well as ideas, travel, finding new ways to make something familiar feel a little different.

The table becomes the place for sharing ideas, stories, laughs, and, most importantly, time. Good time. Perhaps that’s one of the most Mediterranean things there is.

Small in size, the amuse-bouche is the first gesture from the kitchen. A taste to awaken the palate, set the tone, and offer a glimpse of what is to come.


-

There is a certain kinship between the kitchen and the studio. Both begin with raw materials and take shape through hands, heat, patience and instinct. No two pieces are quite the same, just as no two dishes should be. At Humain, craftsmanship is part of the experience; from what is created in the kitchen to what carries it to the table.


-

Cooking is a fine art of precision. It takes concentration, instinct, and a good deal of focus. Where will it lead? You’ll have to try it to find out.


-

Inside the Josper, intense heat meets charcoal, creating a precise balance of smoke, char, and retained moisture. It is where ingredients acquire another layer of flavour: deep, aromatic, and unmistakably shaped by the fire. Sometimes we let the flame do the talking.


-

The table is set, the city is still warm; we’re ready to welcome you back.

After a short pause, Humain reopens its doors on August 24, just in time for those late-summer evenings on the terrace.


-