Copper pots and pans hanging from hooks

Kokkari: cooking up a delicious book

Greece via a San Francisco favorite bound for the home cook.

by Elixir
Kokkari book cover showing chickens cooking in open hearth above stacks of bowls

Elixir recently had the pleasure of collaborating with publisher Chronicle Books and Kokkari Estiatorio on the design of a cookbook for this acclaimed San Francisco restaurant. Kokkari: Contemporary Greek Flavors, authored by Executive Chef Erik Cosselmon and Janet Fletcher, presents almost 100 of the restaurant’s most popular recipes and illuminates the Greek traditions that inspired them. Photographs by Sara Remington are featured throughout.

Kokkari’s limited edition cookbook is available for $40 at the restaurant. We encourage you to book a table and experience the old-country style and wide-ranging Mediterranean repertoire—a “marriage of classic Greek cuisine with a fresh, Left Coast sensibility”—that has earned Kokkari a place in the San Francisco Chronicle’s “Top 100 Restaurants” every year since opening in 1998.

Open book showing brown and white pattern adjacent to page with small seaside photo
The story begins on the island of Samos.
Open book showing suited man setting up glasses at dinner table adjacent to Kokkari title page
Crisp linens complement Kokkari’s interior, designed by Howard Backen.
Open book showing dinner table of glasses and plates adjacent to page of text
Kokkari’s lustrous communal table can be reserved for private parties.
Open book showing seaside town of houses and buildings with reflections in the water
Incidental photography reinforces Kokkari’s dedication to Greek cuisine and hospitality.
Open book showing copper pots and pans hanging from hooks
Kokkari’s open kitchen radiates warmth and conviviality.
Open cookbook showing plated citrus slices adjacent to page of text
Simple presentation underscores the restaurant’s delight in color and texture.
Open cookbook showing plated fish adjacent to page of text
At Kokkari, your server debones your fish with a big fork and a little flourish. At home, it’s up to you.