PRESS

“When you come to Kyma, you get a real Greek experience… There is nothing else like this in Atlanta.”

-Chef Pano

 Atlanta’s Finest Dining (September/October 2007)

 

“The mark we leave behind is our challenge, and as long as we keep telling our story, sharing our knowledge and keeping Greek food real, this trend will be here to stay.”

-Chef Pano

“Going Greek," Atlanta’s Finest Dining (December 2007/January 2008)

 

“I have a huge grasp of what this cuisine is—I’ve lived it. It’s my heritage, my culture, and I love it.”

-Chef Pano

“Kyma," Flavors (Fall 2007)

 

“Ten years ago, even in Athens ,there was such thing as an upscale, creative Greek restaurant. It was all French, Italian, even Pan-Asian. But now, there’s an absolute fascination with using Greek ingredients and Greek tradition.”

-Chef Pano

 “The Chef: Michael Psilakis. He says it’s Greek. Will Mother Agree," The New York Times (February 6, 2008)