To tell of the Atlantis, myth or reality, has already been done by Plato in his “Republic”, in detail, to the glory of the Atlantis people who lived prosperously fifteen hundred years b.c. before disappearing with its infinite treasures, engulfed by water, suddenly carried away by the blast of a monstrous volcanic eruption.
Welcome to L’Atlantide
Many geologists and archaeologists believe that there is a connection between the island of Santorini and the legendary lost city of Atlantis from Plato’s famous legend. It was this hype, that in 1991 inspired Vassilis Arvanitis and his wife, Ioanna Markou to name L’Atlantide their new restaurant in Brussels and to promote the best of the Hellenic gastronomy. Later in 1993 his brother Spyros Arvanitis and his wife Sylvie Bajot joined the family business.
Since then L’Atlantide strives to promote the authentic traditional homemade Hellenic cuisine using selected fresh meats, fish and vegetables, extra virgin olive oil from Ilia region in the Peloponnese, and an array of Hellenic aromatic herbs.
Meat is one of the main ingredients for a lot of our dishes, therefore we make sure that they are fresh and well cooked. Thus we get a daily provision of fresh meats to ensure quality of the highest standards
Vegetables are also one of the fundamental ingredients for the Hellenic cuisine. For this reason we resupply on a daily basis to provide you with the best seasonal selection.
Extra Virgin Olive Oil
The basis for most Hellenic foods is the extra virgin olive oil. Olive oil binds the rest of the ingredients together. Each year, we are being supplied with more than a thousand liters of Koroneiko extra virgin oil from Ilia region.
Soup of the Day
During winter time, a traditional Hellenic soup made with leguminous vegetables is prepared on a daily basis.
Ladero of the Day
Ladero is a traditional olive oil-based Hellenic dish that has it’s origins in a simple peasant-style cooking. It is made of fresh vegetables cooked in olive oil with tomatoes, garlic, herbs and spices. Daily preparation during summertime.
Twice a week, we visit our trusted fishmonger to handpick the best fresh fish for our fish-based plates.
Taste our “spécialités” dishes: grilled octopus, lamb cooked in olive oil and lemon “ladorigani” or Lamb in tomato sauce and spices “kokinisto”, and beef cooked in white wine and vegetables “moscharaki krasato”.
Highlights from the menu, which offers a variety of vegetarian and vegan options, include grilled cypriot cheese “haloumi”, zucchini balls “kolokithokeftedes”, vine leaves with rice “dolmadakia”.
Our wine selection is a grand tour of Greece. Domaine Lafkioti “Agiorgitiko” from Nemea, the Domaine Biblia Chora “Cabernet Sauvignon-Merlot” from the foothills of mount Pangeon, and the Domaine Paterianakis organic wines “Kotsifali” from Crete.
For dessert, discover the walnut pie as made in Skopelos island, the traditional Cretan orange pie combining flavors of fresh orange and cinnamon, or treat yourself with the epitome of Greek traditional desserts, “baklava” and “galaktoboureko”.
Every day we cook a special dish for you
During the cold winter days, we prepare a traditional Greek soup
During summertime, we cook a traditional Greek olive oil-based dish
What People are Saying
Yannis Apostolos Kec
Anne Delnoy-Saint Hubert