Kosmos: A New Greek Restaurant by Sun Group

Greek cuisine appears to be entering a new chapter in Almaty, and Kosmos is among the clearest signs of that momentum. Mediterranean restaurants are increasingly commanding the same attention once reserved for the city’s pan-Asian and Middle Eastern openings. The shift speaks to broader changes in contemporary dining habits. Guests are gravitating towards menus built around exceptional produce, freshness and restraint — food that feels both satisfying and considered. Greek cooking, with its ingredient-led philosophy and natural sense of balance, answers that demand with remarkable ease.

Each floor at Kosmos has been conceived with its own identity. Inspired by the Greek islands, the lower level pairs whitewashed walls with natural textures and architectural details that recall the streets of Lindos on Rhodes, creating an atmosphere that feels unmistakably Mediterranean. Upstairs, the mood shifts. Taller, brighter and more composed, the space unfolds beneath soaring ceilings and a palette of natural materials inspired by the understated elegance of Mediterranean villas. Flooded with light by day and atmospheric after dark, it provides the backdrop for the restaurant’s live performances, themed evenings and signature celebrations.

The cocktail list continues the Mediterranean narrative through citrus, herbs and bright, fresh flavours. One of the most theatrical signatures is Zeus (KZT 5,000), a cocktail built around berry-infused vodka, peach, cocoa and tonka bean. Rather than telling the story of Olympus’s supreme deity through a few lines of menu copy, the team chose a more memorable approach. The drink arrives alongside a statue of Zeus, and as it reaches the table, a bolt of lightning flashes from his hands — a nod to the god’s most powerful weapon. The effect is immediate: phones come out long before the first sip.

Brand chef Enver Dzhemilov has built the menu around seafood and dishes cooked over an open fire. Fish, octopus, prawns, market-fresh delicacies displayed on ice and a selection of Greek classics form the backbone of the offering. Among the signatures are:

• Lobster Wellington, designed for sharing — KZT 124,000;

• Slow-roasted kid goat shoulder — KZT 36,800;

• Chargrilled octopus with fava cream — KZT 19,800;

• Orzo with crab, tomatoes and stracciatella — KZT 18,800.

• Oven-baked sea bass with potatoes — KZT 18,800.

Why Kosmos? The team explains: «For the ancient Greeks, kosmos was a symbol of harmony, beauty and balance. We have translated that idea into a Mediterranean dining experience centred on simple pleasures: warm bread from the oven, fresh seafood, good olive oil, wine and the kind of long, unhurried evenings that naturally unfold around a shared table.»

Photos: restaurant website and social media; Yandex Maps

Among the starters, the baked halloumi with yoghurt (KZT 12,200), flame-seared beef (KZT 12,200) and the generously sized Kosmos Greek salad (KZT 12,800), ideal for sharing, are particularly worth exploring. Desserts deserve special attention. Perhaps the most intriguing is Adonis’s Last Love (KZT 3,800). Its name references the ancient Greek myth of Adonis, the beautiful youth beloved by both Aphrodite and Persephone. Their rivalry for his affection became one of the most enduring love triangles in classical mythology. At Kosmos, the story is reimagined as a dessert with an unexpected edge: chocolate ganache layered with finely sliced Kalamata olives, enrobed in white chocolate glaze. Just before serving, it is finished with fragrant olive oil and a sprig of thyme. Sweet, savoury and herbaceous notes coexist in much the same way as the Greek myth’s protagonists.