Kyma is a contemporary seafood tavern with an inventive yet approachable menu that stays true to its Mediterranean origins. Kyma’s dazzling constellation display on the deep blue ceiling, white marble columns and bold fresh fish display are dramatic while the inviting patio offers an ideal setting for savoring a glass of Greek wine. Fresh, healthy food, attentive Mediterranean hospitality and festive atmosphere await at Kyma.
AWARDS
Jezebel Magazine's 100 Best Restaurants (#25, 2011)
Jezebel Magazine's 20 Favorite Restaurants in Atlanta (#18, 2010)
OpenTable Diner’s Choice Award "Best Food" (#8, 2010)
The Sunday Paper’s Reader’s Choice Award “Best Greek” (2010)
Jezebel Magazine’s 100 Best Restaurants (#18, 2010)
Jezebel Magazine’s 100 Best Restaurants (#25, 2009)
Wine Spectator's Award of Excellence (2009)
The Sunday Paper's Reader’s Best Award "Best Greek" (2009)
Buckhead Referral Guide’s “Favorite Dinner Spot” (2008)
Georgia Trend's Silver Spoon Award "The Best All Over" (2007)
Jezebel Magazine's Best Restaurant List (#12, 2002-2007)
Zagat Survey's Most Popular (#15, 2007 and 2008)
Zagat Survey's Top Echelon for: "Top Food", "Top Greek/Mid East" (#1), "Top Décor", and "Top Service" (2007 and 2008)
Atlanta Magazine's "Best Greek Restaurant" (2006)
Atlanta Magazine's "Best Greek Restaurant" (2003)
BUZZ
“Kyma brings an upscale touch to Greek tavern food.” – Access Atlanta, August 2008
“Worth every penny” – Zagat, Atlanta Restaurants 2007/08
"Akin to a romantic sail around the Greek isles…[Chef Pano Karatassos] prides himself in serving only the most pristine seafood and Greek provisions available…includes the best selection of Greek wines in the city." – Newcomer Magazine, March 2008
“Fine Greek dining has finally arrived in Atlanta. One of the newest additions to the Buckhead Life Restaurant Group, Kyma is a contemporary Greek seafood tavern unlike any other. The restaurant is absolutely stunning and the predominantly Greek staff adds authenticity to the experience. Chef Pano I. Karatassos led the menu development for Kyma, showcasing his love of French fundamentals and his clean technique, featuring spices, acidity, and finesse. Kyma will delight you with its cuisine full of true Greek flavors, including mezedakia (assorted Greek appetizers), whole fresh fish flown in daily from Mediterranean waters, and favorite spreads. The mezedes are typically shared and enjoyed with ice-cold ouzo, a Greek liqueur flavored with anise. Try a combination tasting of appetizers, from traditional Greek red-caviar mousse to roasted red-pepper purée with feta cheese, to get the full range of flavors and textures.” – NewYorkTimes.com Travel Guide, February 2008
