Nestled in the heart of Voula, WeSud is a symphony of flavors where every meal begins with an overture, a curated selection of starters that awaken the senses. Here, the first bite is more than an introduction; it’s a promise of artistry. Each dish balances tradition and innovation, crafted to linger in memory like a well-told story. Let’s wander through this menu, where simplicity meets elegance, and every ingredient sings.
Celery Root Soup
Imagine a bowl where autumn whispers its secrets. WeSud’s celery root soup is a velvety embrace, its earthy sweetness lifted by a confetti of dried prosciutto and a garden-fresh herbs dressing. Each spoonful contrasts the creamy base with the salty crunch of cured ham, while bright herbs cut through the richness. It’s comfort reimagined, a humble root vegetable transformed into something quietly spectacular. Perfect for those who believe soup should be both a warm hug and a conversation starter.
Garlic Bread
This isn’t your childhood garlic bread. WeSud redefines it with pillowy pizza dough, blistered to golden perfection, and molten mozzarella that stretches like a sigh. The garlic melds with grassy olive oil, and a sprinkle of sea salt crackles on the tongue. Share it? Unlikely. This is the kind of dish that demands selfish indulgence, best savored while the cheese still trembles with heat.
Mushroom Bruschetta
Porcini mushrooms, earthy and robust, crown a crisp slice of sourdough, their umami depth softened by taleggio cheese’s buttery decadence. A drizzle of thyme-infused oil ties it together, a rustic yet refined bite. It’s as if the forest floor met a Parisian fromagerie, and they decided to throw a party on your palate.
Cauliflower Tempura
Light as sea foam, the tempura batter shatters to reveal tender cauliflower within. Fresh truffle shavings weave their magic, while leeks add a whisper of sweetness. The miso vinaigrette? A tangy crescendo that elevates this from bar snack to haute cuisine. Crispy, creamy, and utterly addictive, it’s a dish that defies expectations.
Grilled Goat Cheese
Creamy goat cheese, charred at the edges, sits atop a vibrant tomato chutney studded with toasted almonds. The chutney’s sweetness dances with the cheese’s tang, while almonds add a satisfying crunch. It’s a harmony of textures and flavors, a reminder that simplicity, when executed flawlessly, can feel revolutionary.
Mushroom Ragu
A rich tapestry of seasonal greens, slow-cooked in Chablis until they surrender their bitterness, then draped over a hearty mushroom ragu. The foamy lime dressing is a stroke of genius, a citrusy cloud that lightens each bite. Earthy, wine-kissed, and bright, this dish tastes like the essence of a sunlit meadow after rain.
Beef Tartare
Black Angus fillet, diced with precision, is kissed by capers, shallots, and a yolk as golden as a Greek sunset. Silky yet robust, it’s served with fries so crisp they shatter like glass. A classic reborn, this tartare is for purists and adventurers alike, a testament to the beauty of unadorned quality.
Seabass Carpaccio
Translucent seabass slices, marinated in olive oil, lime, and kumquat, melt on the tongue. The citrus sharpness is tempered by the fruit’s subtle sweetness, creating a delicate balance. Each bite feels like diving into the Aegean, cool, clean, and alive with freshness.
Calamari
Tender squid, sautéed with ouzo’s anise spark, rests on a basil sauce as vibrant as summer. Potato sticks add a playful crunch, echoing the sea’s rhythm. It’s a dish that captures Greece in a plate, sun, salt, and a hint of mischief.
Epilogue: The First Note
At WeSud, starters are not mere preludes, they’re the opening notes of a culinary sonata. Each dish, a carefully composed melody, invites you to linger, explore, and savor. In Voula, where the sea breeze mingles with the clink of glasses, your journey begins here. Come hungry. Leave enchanted.