Ethos Is Built On Experience
Famed Johannesburg restaurateur, Chris Tatsakis sat down with his family and laid out the plan to open another restaurant. But this time it would be different. It would be something for the family and an homage to the Mediterranean.
“Synonymous with the depths of culture, beautiful in its historic and natural makeup, it will forever be compelling for the fables it shares. The Mediterranean will always fascinate us for what it reveals most – that humanity is more than just breathing… it’s alive,” says Chris.
“Ethos has been a lifetime in the making and it’s more than just another restaurant, it’s an experience of the very Mediterranean soul that put us on this path in the first place.''
World Class Design
The interiors of Ethos have been left up to Giorgio Tatsakis, who is currently studying a degree in Interior Architecture and Design. Giorgio describes his approach to the interiors as
“a take on a modernised authentic, Mediterranean style.” He adds that the interiors and design of the restaurant were conceptualised around the colours and unique features of the Mediterranean. With a combination of wood, brass, terrazzo, marble, ceramic tiles and different textiles, the space can be described as contemporary with a “
Mediterranean flare.”
A Meaty Affair
Aged and matured beef is a specialty of Ethos. The ageing process is where the natural bacteria in the meat breaks down the proteins by being kept in an ageing cabinet where the temperature and humidity level is controlled over an extended period of time, which will make the meat softer and add extra flavour! By carefully picking only the best suppliers, you can expect Angus and Wagyu beef from Sparta and Woodview in the heart of the Free State, which is known for its abundant clean air and hand selected for its marbling. This ensures that every bite is filled with all the flavour you would expect from Ethos. As for more local cuts, they use Karan beef, which is put through their ageing process to add to the tenderness and flavour.
It's A Vegan Thing
At Ethos, you can expect a variety of Mediterranean meals ranging from Italian, Greek and Spanish, at both the main restaurant and the tapas bar. With that said, vegans and vegetarians are in for a treat! With an eye on sustainability and seasonal produce, the menu sings songs that vegans and vegetarians can chime along to for sure! Patrons can expect to spoil their palates with cauliflower steaks, puy lentil and aubergine ragu, and hearty vegetable briam, to name a few.
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Wine Not?
Continuing on their path in supporting local gems, the restaurant's head sommelier, Duane Hendricks (who holds a BSc in Viticulture and Oenology from the University Of Stellenbosch), and owner, Chris Tatsakis, had taken to Cape Town to capture a great selection of rare Cape Winemakers Guild wines. Apart from the Cape Winemakers Guild wines, the Ethos team has spent countless hours securing some of South Africa’s unique and exclusive top achieving wines.
Star choices include 2017 La Motte Pierneef, 2014 Spioenkop and a beautiful 2012 Overgaauw Touriga Notional. The wine menu does not offer any descriptive notes, but the Ethos sommeliers will gladly assist you with your wine choice to complement their exquisite food menu. Ethos also offers corkage.
For reservation enquiries, email
[email protected] or call
(010) 446-9906.
