Kokkari: cooking up a delicious book

Elixir recently had the plea­sure of col­lab­o­rating with pub­lisher Chronicle Books and Kokkari Estiatorio on the design of a cook­book for this acclaimed San Francisco restau­rant. Kokkari: Contemporary Greek Flavors, authored by Executive Chef Erik Cosselmon and Janet Fletcher, presents almost 100 of the restaurant’s most pop­ular recipes and illu­mi­nates the Greek tra­di­tions that inspired them. Photographs by Sara Remington are fea­tured throughout.

Kokkari’s lim­ited edi­tion cook­book is avail­able for $40 at the restau­rant (or via faxed order). We encourage you to book a table and expe­ri­ence the old-country style and wide-ranging Mediterranean reper­toire — a “mar­riage of classic Greek cui­sine with a fresh, Left Coast sensibility” — that has earned Kokkari a place in the San Francisco Chronicle’s “Top 100 Restaurants” every year since opening in 1998.

The story begins on the island of Samos.


Crisp linens com­ple­ment Kokkari’s inte­rior, designed by Howard Backen.


Kokkari’s lus­trous com­munal table can be reserved for pri­vate parties.


Incidental pho­tog­raphy rein­forces Kokkari’s ded­i­ca­tion to Greek cui­sine and hospitality.


Kokkari’s open kitchen radi­ates warmth and conviviality.


Simple pre­sen­ta­tion under­scores the restaurant’s delight in color and texture.

At Kokkari, your server debones your fish with a big fork and a little flourish. At home, it’s up to you.

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