Our Cuisine
Rooted in the traditions of the Aegean, elevated for New York City.
How We Cook
The Philosophy
At Kellari, we believe that great food begins with great ingredients. Our kitchen sources directly from trusted Mediterranean importers and local farmers' markets — choosing only what is freshest, most seasonal, and most honest.
We honor the simplicity of Greek cooking: fire, olive oil, salt, and time. Our chefs resist the urge to overcomplicate, letting the quality of each ingredient speak for itself. The result is food that feels both ancient and alive.
What Drives Us
Four Pillars of
Greek Cooking
Sourced with Intention
We work with a network of Mediterranean importers and local purveyors who share our commitment to quality. Every fish, every olive, every herb is chosen with care.
Wood-Fired Tradition
Many of our dishes are prepared over open flame — a technique as old as Greek cooking itself. The char, the smoke, the caramelization: these are flavors that cannot be replicated any other way.
Whole Fish, Whole Story
Our whole fish program is the heart of the Kellari experience. Guests visit our display, choose their catch, and watch it come to life on the grill. Lavraki, turbot, pompano, red snapper — the selection changes with the season.
Mediterranean Depth
Beyond seafood, our menu draws from the full breadth of Greek culinary tradition — mezedes, slow-braised meats, wood-roasted vegetables, and house-made pastries that close the meal with warmth.
Fire is the
First Ingredient
The wood-fired grill is the soul of our kitchen. Every fish, every chop, every vegetable that passes over the flame carries with it a depth of flavor that no other technique can replicate. It is the oldest form of cooking — and still the best.
Signature Dishes
A Taste of Kellari
Grilled Whole Lavraki
Mediterranean sea bass, grilled over open flame, finished with lemon and extra-virgin olive oil. Served tableside.
Charred Octopus
Slow-braised then wood-grilled, served with fava purée, capers, and a drizzle of aged red wine vinegar.
Lamb Chops Paidakia
Herb-marinated rack of lamb, grilled to order, with tzatziki and roasted lemon potatoes.
Spanakopita
House-made phyllo, spinach, and aged feta — baked golden and served warm as a classic mezedes.
Taramosalata
Whipped cured fish roe with lemon and olive oil — a silky, briny classic served with warm pita.
Galaktoboureko
Semolina custard wrapped in crisp phyllo, soaked in citrus syrup. A dessert that ends every meal with grace.
The Wine List
Our cellar is built around the wines of Greece — from the volcanic whites of Santorini to the structured reds of Naoussa. We also carry a curated selection of French, Italian, and New World bottles for guests who want to explore beyond the Aegean.
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