In the heart of Bordeaux’s renowned wine region, a welcoming Greek ouzerie named Yamas is attracting locals and visitors with its authentic flavors and warm hospitality.
The restaurant is the creation of Giannis Sofios, a 36-year-old chef who hails from the small coastal village of Marathias in central Greece.
His journey from his family's village taverna, through a Michelin-starred kitchen, has culminated in his own successful establishment in France.
Mr. Sofios's upbringing was deeply intertwined with food, both at home and in his family's restaurant. Growing up in a community of farmers, fishermen, and livestock keepers, he developed a profound respect for the origin of ingredients.
After pursuing culinary studies in Greece and later in France, Mr. Sofios made the move to Bordeaux in 2013, arriving with limited French language skills.
He described it as a significant life change, encompassing culture and communication.
However, he found guidance and opportunity through an internship at Soléna, a Michelin-starred restaurant. The head chef, who spoke English, became a mentor and facilitated his adjustment to the new environment.
From there, Mr. Sofios went on to work at the prestigious Intercontinental Grand Hôtel de Bordeaux, eventually joining the team of the globally recognized British chef Gordon Ramsay.
This experience exposed him to a world he had never imagined, where he encountered top chefs, sommeliers, and producers, and learned advanced culinary techniques.
In May 2022, Mr. Sofios realized his long-held aspiration by opening Yamas Ouzerie, a taverna that blends traditional and modern Greek culinary styles.
The menu features classic dishes such as moussaka, lamb giouvetsi, imam bayildi, and baklava, all thoughtfully paired with ouzo, tsipouro, and a selection of Greek wines.
Recognizing Bordeaux's status as the world's wine capital, he emphasized that ninety percent of the wine list showcases Greek varieties like Xinomavro, Roditis, and Malagousia.
The restaurant's decor reflects his vision, moving beyond the typical blue and white associated with Greece to incorporate modern touches with authentic Greek character, including photos, flowers, and souvenirs, aiming for a balanced atmosphere.
The reception to Yamas has been overwhelmingly positive.
Mr. Sofios noted that the French have a strong affinity for Greece, and the majority of his clientele are French, alongside some tourists and Greeks, who have warmly embraced the ouzerie.
Despite the success, the journey was not without its challenges, including sourcing the right Greek products abroad, navigating bureaucracy, and staffing.
However, Mr. Sofios credits the support of his family and friends for helping him overcome these hurdles from the beginning.
While focused on his current venture in France, the idea of returning to Greece remains a consideration for Mr. Sofios, acknowledging a deep connection to his homeland, his parents, and his roots.
Looking to the future, he is considering potential expansion, possibly into the distribution of Greek products, but for now, his primary focus remains on the continued success of Yamas.
By Konstantina Voulgarelli