Where Tradition Meets the Aegean
Nestled in the coastal charm of Voula, WeSud restaurant is a love letter to pasta, crafted with equal parts reverence and innovation. Here, dishes are more than meals, they’re stories told through handmade noodles, locally sourced ingredients, and a dash of poetic flair. The air hums with the scent of garlic and thyme, while the sea whispers just beyond the terrace. At WeSud, every forkful is an invitation to savor the Mediterranean soul, blending Italian tradition with Greek whispers. Ready to dive in? Let’s unravel the pasta tapestry.
Amatriciana: A Roman Sonata
Bucatini, Guanciale, Pecorino
Close your eyes. Picture Rome’s cobblestone streets, sunlit and timeless. WeSud’s Amatriciana channels this spirit with bucatini -thick, hollow strands that cradle smoky guanciale crisped to perfection. The pecorino? Sharp, salty, unapologetic. Tomato sauce simmers for hours, clinging to each noodle like a lover’s embrace. It’s rustic yet refined, a dish that winks at tradition while dancing on modern palates. Crumbs of pepperoncino linger like a whispered secret. This is comfort, reimagined.
Skioufichta: A Greek Island in Every Bite
Chicken, Mushrooms, Estragon, Naxos Gruyere
Skioufichta -a name as melodic as its flavors- pays homage to Greece’s heart. Hand-rolled pasta curls around tender chicken and earthy mushrooms, while estragon (tarragon) weaves an anise-kissed melody. The star? Naxos Gruyere, creamy and golden, melting into a sauce that hugs each twist. It’s rustic taverna meets fine dining, a dish that tastes like a sunlit afternoon on a Cycladic island. Pair it with Assyrtiko wine. Let the Aegean breeze in.
Malfadines: Truffle’s Luxurious Whisper
Mushrooms, Thyme, Parmesan, Fresh Truffle
Ribbon-like malfadines ripple across the plate, their edges catching the light -and the sauce. Earthy mushrooms and thyme sing in harmony, while parmesan adds a nutty crescendo. Then, the truffle arrives: shaved fresh, its aroma an intoxicating prelude. Each bite is velvet and crunch, warmth and mystery. This isn’t just pasta; it’s a sensory sonnet.
Pro tip: Save the last bite. Savor it slowly. Regret nothing.
Spaghetti Colatura di Alici: The Sea’s Bold Kiss
Garlic, Pepperoncino, Parsley, Bread Crumbs
Imagine the sea bottled, distilled, then set free. Colatura di alici -an ancient anchovy elixir- drenches spaghetti in umami’s deep embrace. Garlic sizzles, pepperoncino bites, parsley brightens. But the crunch? Golden breadcrumbs, toasted like sunlit sand. It’s simplicity perfected, a dish that roars with coastal passion. Pair it with a crisp Vermentino. Let the waves crash.
Risotto with Shrimps: A Creamy Coastal Dream
Broccoli Pesto, Dried Pepperoni
Risotto at WeSud is silk incarnate. Arborio rice, stirred to cloud-like perfection, cradles plump shrimps kissed by the grill. Broccoli pesto injects a verdant vibrance, while dried pepperoni lends a smoky kick. It’s the Adriatic meets the Aegean -creamy, bold, unafraid. Each spoonful is a sunset over the horizon.
The Art of Pasta at WeSud
Craftsmanship in Every Strand
Behind every dish lies obsession. Pasta is rolled daily, bronze-cut for texture. Tomatoes ripen under Greek suns; truffles are unearthed in autumn’s chill. Even the salt whispers of Amorgos. Chefs here are alchemists, transforming flour and water into gold. It’s not just cooking -it’s reverence.
Come Hungry, Leave Enchanted
At WeSud, pasta is a journey -one that begins in Voula but spans continents. Book a table, let the flavors linger like a summer twilight. Because here, every meal is a memory waiting to be made. Kalí órexi!