Elea

Chef Takis Panagakis and hostess and sommelier Bibi Kuyp have set up an elegant restaurant on the chic Noordeinde in The Hague. The ambiance exudes a cosmopolitan atmosphere without feeling cold or distant. The earthy color tones found in the furniture, walls, and accessories are warm and soothing. Takis translates his Greek roots into a modern fine dining cuisine that emphasizes nature and pure flavors, complemented by subtle contemporary interpretations of classic Greek cooking. Paired with a Cava Brut from Dom Potier, we get a preview of his talents with a sophisticated bite featuring soft potato foam topped with flavorful carrot sticks, potato cubes, and pea terrine. Beautifully presented is the dish of al dente diagonally sliced asparagus interspersed with succulent razor clams, mini segments of white grapefruit, topped with lamb's ear and pickled pistachio fruit, and finished with a delicious mildly tart fermented green asparagus sauce with sesame. The white wine our charming hostess Bibi pours alongside it is from Domaine Louis Chèze. Made from viognier and chardonnay, it is richly aromatic with a touch of oak and spices, and flavorful with notes of apricot plus a slight bitterness on the finish. For the main course, slices of dry-aged entrecote are prepared in a sofrito style (Greek preparation) with white wine, vinegar, parsley, and garlic. Accompanying it are various onion preparations including chutney, a velvety cream, and shallots stuffed with braised beef. The chanterelles and robust beef jus bring this refined dish to perfection. With coffee come friandises inspired by the Greek landscape, such as 'sea sponge'—that is, baba soaked in Greek Metaxa—glossy 'kumquats' made from citrus filled with ginger gel, and 'olives' crafted from dark chocolate filled with black olive and licorice. Simply class! The score rises to 92.

The modest chef-owner Takis Pangakis creates culinary masterpieces in the open kitchen of his elegant and spacious restaurant in the heart of The Hague. His cooking style is thoughtful, innovative, and richly influenced by his native Greece. Special attention is paid to the plating and presentation of the dishes on exquisite porcelain. The wine list features numerous international references, with due emphasis on Greek wines, which are affordably priced. Hostess and sommelier Bibi Kuyp, Takis’s partner, offers excellent recommendations. As an aperitif, we enjoy a dry, fresh, and aromatic Greek Techni Alipias. The menu offers selections from multi-course menus, also available in vegetarian versions, alongside à la carte dishes. To get straight to the point: the vegetarian celeriac Wellington with chanterelles and Greek avgolemono sauce is a masterpiece. Bursting with flavor and featuring a perfectly cooked filling, it is already considered the house classic of Elea in our book. Yet the signature sweet tzatziki dish, composed of paper-thin cucumber ribbons with Greek yogurt, dill, and garlic, is equally delightful to the palate. Meanwhile, the staff delivers flawless service and keeps the selected wine—a beautiful golden-hued Idisma Drios with aromas of caramel, citrus, and oak—perfectly temperature-controlled in their wine cooler. The dry-aged Black Angus from the main course is expertly prepared, incredibly tender, and accompanied by a velvety sofrito sauce with oyster mushrooms and corn. Elea firmly ranks at number 93.

Those familiar with Elea’s formerly modest premises in Rijswijk will be pleasantly surprised by the new restaurant of chef-owner Takis Panagakis and hostess Bibi Kuyp on the Noordeinde in The Hague. Cosmopolitan is the key word. The ambiance exudes a worldly atmosphere, featuring a timeless interior, abundant natural materials, small olive trees on console tables (Elea is ancient Greek for olive), and a vast open kitchen. Takis, who has a Greek background, cooks innovative Mediterranean cuisine and adds subtle Greek elements where appropriate. And he does so superbly. All dishes are balanced with an extremely refined touch of authentic Greek ingredients. We taste this right away in the amuse-bouches: a crisp tartelet filled with hummus made from white beans from Santorini, and a Greek pie with chard. Both are refined, subtly flavored, and serve as warm-ups for what is to come. Like a modern take on moussaka served in a small decorative bowl. On a coarse puree of aromatic smoked eggplant lies a layer of herby vegetarian mince made from red-meat radish, topped with a bechamel infused with beurre noisette, and in the center, a paper-thin al dente-cooked potato circle. A fantastic combination of flavors that leaves you wanting more. We continue with dolma filled with tartare of smoked razor clam in a mildly sour Greek yogurt sauce with drops of dill oil. We indulge in star-shaped arranged slices of marinated white asparagus with a cream of spicy Greek Graviera cheese in the middle, crowned with a soft egg yolk, covered by a crispy pastry cap, and drizzled with wild garlic oil. With a perfectly cooked brisket comes revithada, a traditional Greek mildly sour stew of chickpeas with dry-aged carrots and a sauce based on fermented onions. In the glass, a red Alpha Estate from Northern Greece that seamlessly complements the meal with its powerful herbal bouquet. We finish with a refined take on Greek bougatsa, an airy cinnamon stick of filo dough filled with a sweet semolina-based cream. We are convinced. This is Greek fine dining at its absolute finest. New to the top 100 at number 93.

Everything is perfect at Elea (ancient Greek for olive). The Greece-born owner and chef Takis Panagakis and his partner Bibi Kuyp have established a solid restaurant in Rijswijk where supreme hospitality meets excellent cuisine. The atmosphere in this friendly living-room-style restaurant is extremely pleasant, and the acoustics have improved significantly since our last visit. But then, there is Takis's cooking style. Do not expect classic Greek dishes here, but rather refined and contemporary interpretations of them. Every single dish is surprising, innovative, and bursting with flavor. There are set menus and à la carte options. For tables of more than six guests, only the set menu is served. We sample the kingfish ceviche with a Greek salad of cucumber ribbons, oregano, and black olives. The dish arrives at the table like a little painting. Next come al dente asparagus with fried egg yolk, pine nuts, and an absolutely delicious sauce featuring Greek sheep's milk cheese. The lamb fillet from the main course is perfectly seared and is served alongside stewed lamb seasoned with shawarma spices. It pairs beautifully with the Greek Dougos Rapsani 2018. Spicy and full of firm stone fruit. In slightly larger wine glasses, this powerhouse would have shone even brighter. Kudos to the service, which ensures that guests feel completely pampered. Elea is on the threshold of making the Top 100 of this guide.

Takis Panagakis's roots are subtly and elegantly expressed in the kitchen at Elea. His dishes are rich in Greek elements seamlessly woven into a contemporary style. Bursting with pure flavors and built around fresh produce. The interior of this living-room-style restaurant is understated, and the acoustics leave something to be desired when it gets busy. Yet, it simultaneously radiates Mediterranean vibes, which pair perfectly with the culinary approach. The menu features seven dishes that you can combine to create your own multi-course meal. Welcoming starters such as brioche with feta and peppers, pita bread with celeriac and piccalilli, followed by an amuse-bouche of eel with butter beans, egg, and vadouvan foam set the stage for an evening of pure dining pleasure. A refreshing ceviche of yellowtail kingfish with avocado, fennel, and smoked yogurt is accompanied by a Macedonian Pezoules Sauvignon Blanc. What a golden duo. Simple yet expertly seasoned, the vegetable course features artichoke, peas, carrots, and broad beans. The presentation of the lobster pie is exquisite, followed by lobster served with yuzu foam, briny herbs, and hylopites (traditional Greek pasta). This is followed by perfectly cooked lamb fricassee served with polenta, little gem lettuce, and Greek sheep's milk cheese. Kudos to the hostess—and Takis’s partner—Bibi Kuyp. Despite the heavy crowds, she remains remarkably calm and ensures everything runs smoothly throughout the evening. A fantastic spot!

Elea, ancient Greek for olive, was the term Greek philosophers once used to signify innovation, freedom, and challenge. That is precisely what owner-chef Takis Panagakis stands for. Born and raised in Greece to a Greek father and a Groningen mother, he brings a modern, innovative culinary approach that moves beyond classical traditions while weaving in subtle influences from his homeland. Housed in a former storefront in the heart of Oud-Rijswijk, Elea boasts an atmospheric yet understated interior. Subtle references to Greece are scattered throughout, seen in the azure-blue glassware, cushions, and delicate wall accents. Takis’s partner, Bibi Kuyp, acts as a gracious and humble hostess and sommelier. “We primarily source Greek products, such as cheeses and kefir,” she explains. “We also make extensive use of herbs and flowers from our own garden.” Takis cooks with elegance and individuality, showcasing a refined palate and consistently delivering flawlessly cooked dishes. The plating is equally striking. The wine list offers a broad selection of labels, featuring a notable number of Greek wines. Elea is a wonderful restaurant that is also highly affordable. A definite return visit!

The restaurant run by chef-owner Takis Panagakis and his partner and hostess Bibi Kuyp, situated in a former shop, is doing excellently. Both hailing from top-tier establishments, they are now making an impression with an innovative Mediterranean cuisine that incorporates Greek elements without overemphasizing them. The focus here is primarily on freshness and flavor. We find a seat with a view of the illuminated church across the street, perched on a long wall bench with cushions, beneath wall panels and hanging pots filled with small plants. We enjoy a pleasant glass of Macedonian wine, Pezoules 2017, alongside a welcome bite of squid on toast with tomato and feta salsa, served with warm bread and olive oil, before switching to a South French Pacherenc du Vic-Bilh Laffitte-Teston 2016. A superb wine made primarily from Manseng grapes. It accompanies the eel on couscous, served with creamy tzatziki and bergamot. Alongside it is the North Sea crab paired with goose liver, green apple, jalapeño, and grape shoots. Delicious starters, ordered in small portions (larger sizes are also available), keeping the bill affordable. For the main course, we have cod pan-fried on the skin, accompanied by chard, skordalia (a Greek garlic puree), and potatoes. On the other plate is pigeon, tenderly roasted with gyro spices, served alongside Little Gem lettuce and black garlic. Equally outstanding. Panagakis has mastered the art of steering his European fusion cuisine well clear of Greek classics like souvlaki and gyros, instead creating exciting dishes with surprising flavor combinations. We finish with a sweet dessert featuring apple, walnut, and tentura liqueur. A truly delightful restaurant.

Following its surprising debut at Lekker last year, this intimate living-room-style restaurant near the Oude Kerk in Rijkswijk is pressing on undeterred. Executive chef Takis Panagakis serves a contemporary cuisine rooted in the traditional recipes of his native Greece, blended with classic-modern Mediterranean influences. His wife, Bibi Kuyp, acts as the ever-present hostess, keeping a watchful eye on everything and precisely directing her kitchen brigade. The interior, featuring a long wall bench and scattered small tables, is somewhat Spartan, but it is the tempting dishes from the semi-open kitchen that truly draw diners in. Take the amuse of pumpkin and kohlrabi with orange, couscous, and mustard cream, which is drizzled with lobster bisque right at the table: an unexpected and delightful combination of flavors. The white Kalogeri Malagouzia (Papagiannakos, 2016) also completely shatters the sometimes-negative perception of Greek wines: it is a fresh, slightly rounded, and highly affordable crowd-pleaser made from the Savatiano grape grown in Attica near Athens. We indulge in a goose liver roulade served with beetroot, peanuts, and quince, alongside haddock prepared with cabbage and rice (lahanorizo), carrots, caraway seeds, and cream cheese. For main courses, there is quail with celeriac, truffle, crosnes, and a rich stew, while the other plate features a generously portioned pork stew accompanied by fava (a Greek pea purée), mushrooms, and spetsofai (a spicy meathash). The dessert offers a sweet-and-sour blend of orange, yogurt, tarragon, and rizogalo (rice pudding). An excellent and surprising restaurant.