OUR STORY
Kythira NP draws on the recipes and culture Nicholas grew up with on the island of Kythira (north of Crete) and beyond — south, north, and the 12 islands of Greece. Much of his inspiration comes from time spent with family.
For Nicholas, community has always been at the heart of his culinary journey. As a child, he organized regular neighborhood cookouts—occasions where family, friends, and locals gathered not just to eat, but to connect. Today, Chef Nicholas proudly carries that same spirit into Kythira NP. Every dish is rooted in the belief that food is more than sustenance and flavor; it’s a celebration of culture, connection, and community.
If you look at the restaurant logo, you'll notice that it includes one of the beautiful yellow flowers that grow in Kythira all year round — the Sempreviva. This symbolizes not only the island, but health and eternal life.
GREEK HERITAGE
My father took me fishing for the first time when I was five years old. We'd take out his small boat, dive into the water, and catch what we needed to make dinner for the night. Those experiences shaped how I cook — with respect, simplicity, and a sense of connection to where the food comes from.
My father took me fishing for the first time when I was five years old. We'd take out his small boat, dive into the water, and catch what we needed to make dinner for the night. Those experiences shaped how I cook — with respect, simplicity, and a sense of connection to where the food comes from.
My father took me fishing for the first time when I was five years old. We'd take out his small boat, dive into the water, and catch what we needed to make dinner for the night. Those experiences shaped how I cook — with respect, simplicity, and a sense of connection to where the food comes from.
OUR STORY
CHEF NICHOLAS POULMENTIS
A native of Kythira, Greece, and a proud New Yorker, Chef Nicholas Poulmentis is redefining how the world experiences Greek cuisine. At his debut restaurant, Kythira NP, he bridges tradition and innovation with a rare balance of artistry and precision — transforming timeless Greek flavors into dishes you’ll think about long after dinner, like a song you can’t get out of your head.
A graduate of Le Cordon Bleu and S.T.E. Anavyssos Culinary School, Nicholas has shaped menus at some of the most acclaimed Greek restaurants in New York and beyond. His culinary mastery has brought him to national television—Beat Bobby Flay, Chopped Throw Down, Alex vs. America, and Yes, Chef! — where his bold creativity and technical brilliance earned widespread acclaim.
Recognized for his role as a culinary diplomat at the White House, he’s also showcased Greek gastronomy at premier events like the South Beach Wine & Food Festival, Gulfood 2025 in Dubai, and the New York City Wine & Food Festival, where he co-hosted alongside Carla Hall.
His first book, The Novelty of Greek Cuisine, established him as a leading voice in contemporary Greek cooking. His forthcoming cookbook, set for release in late 2025, continues his mission to elevate Greek cuisine to the global stage. Kythira NP marks his debut as a restaurateur; his lifelong passion for hospitality has finally found its fullest expression—one that guests now get to experience firsthand.
OUR STORY
CHEF NICHOLAS POULMENTIS
A native of Kythira, Greece, and a proud New Yorker, Chef Nicholas Poulmentis is redefining how the world experiences Greek cuisine. At his debut restaurant, Kythira NP, he bridges tradition and innovation with a rare balance of artistry and precision — transforming timeless Greek flavors into dishes you’ll think about long after dinner, like a song you can’t get out of your head.
A graduate of Le Cordon Bleu and S.T.E. Anavyssos Culinary School, Nicholas has shaped menus at some of the most acclaimed Greek restaurants in New York and beyond. His culinary mastery has brought him to national television—Beat Bobby Flay, Chopped Throw Down, Alex vs. America, and Yes, Chef! — where his bold creativity and technical brilliance earned widespread acclaim.
Recognized for his role as a culinary diplomat at the White House, he’s also showcased Greek gastronomy at premier events like the South Beach Wine & Food Festival, Gulfood 2025 in Dubai, and the New York City Wine & Food Festival, where he co-hosted alongside Carla Hall.
His first cookbook, The Novelty of Greek Cuisine, established him as a leading voice in contemporary Greek cooking. His forthcoming cookbook, set for release in late 2025, continues his mission to elevate Greek cuisine to the global stage. Kythira NP marks his debut as a restaurateur; his lifelong passion for hospitality has finally found its fullest expression—one that guests now get to experience firsthand.
CULTURE & INGREDIENTS
At Kythira NP (pronounced as KEETH’ uhrah), Chef Nicholas brings deep reverence for tradition, a mastery of technique, and a mission to showcase the cultural richness, depth, and significance of Greek culture.
He's also adding his own touch to the dishes drawing on influences from around the world. In particular, he's sourcing ingredients from the Greek island where he was raised, including local salt, bee pollen, caperberries, honey, and even seaweed. These are flavors that come from the sea, the hillside, and his home back in Kythira.
Even the drinks draw on his native past. The wine list features bright Assyrtiko from Santorini, floral Malagousia, and bold reds, alongside select European wine standouts from Italy, Spain, and France. The signature cocktail, Mastiha Mojito showcases a naturally sweet liqueur crafted from the resin of mastic trees native to the Greek island of Chios.