Call us biased but we agree with Chef Ramsay.
The newest addition to bar team, Nyck, is fuelled by the sheer prospect of innovation,
creativity, and guest satisfaction when it comes to libations. He cultivates an academic curiosity towards the classics in his pursuit to understand what makes them work and utilizes the fundamental, mixing principles to create avant-garde concoctions that are nothing short of
Hydra’s favourite moussaka as a feast thoughtfully packaged, paired with new wines each month and ready for pickup or delivered safely to your home to re-heat, savour, sip, and enjoy. That’s Hydra moussaka and wine club. Starting at just $99/month.
Our traditional moussaka is a baked casserole of spiced lamb & beef, complimented with local eggplant, BC potato and homemade yogurt béchamel. It’s part of our culinary expertise here at Hydra. Arriving family-style in a oven-safe pan for heating or storage, we have 4 choices of package to feed the whole family or just one.
Named after the beautiful culinary Greek island in the Aegean Sea, World-Class culinary-driven Hydra Estiatorio Mediterranean & Bar is a Mediterranean-inspired restaurant with an engaging lively 40-foot cocktail bar.
Hydra applies Greece’s time-honored ingredients and traditional cooking styles, focusing on quality Mediterranean dishes prepared in the original fresh and simple way with great enthusiasm and passion.
Mark Greenfield is the Director of Culinary Operations with Executive Hotels. In his role, Chef Mark coordinates teams across multiple restaurants, providing all aspects of back of house operations, including concept design, culinary training, and menu development. A big believer in sustainability, Chef Mark supports farms and fisheries that “do it the right way” by raising and harvesting locally-sourced, conscientiously grown and wild foraged foods.Before joining Executive Hotels, Mark worked for 14 years for a diverse range of international restaurants and hotels, including the Fairmont Pacific Rim, and Glowbal Restaurant Group in Vancouver. Drawing on years of experience as an Executive Chef and leader, Mark now focuses mainly on team building and cultivating the next generation of passionate chefs to be more knowledgeable, engaged, and effective than ever before. To contact Chef Mark directly, please email email@example.com
A note from the owner-3 years ago, I spent the month of July sailing amongst the Cyclades Islands in Greece with my family. We anchored in the main port of Hydra one afternoon, a beautiful relatively small island and I was struck by its gorgeous scenery and simplicity. There were no cars, transport is by horse or donkey, there was a vibrant fish and vegetable market and the rocky outcrop of small rustic houses and shops was like being transported back in time. The culinary scene on Hydra is as well, simple, rustic, authentic and excellent. The star is the simple fresh ingredients and authentic time-honored cooking techniques to bring out the best of the island’s flavours.
Have you visited our washrooms, want to hear that story again?
We have strived to attend to each and every detail to ensure you receive the ultimate HYDRA experience. Have you ever been regaled by the ancient Greek legends and myths in our beautiful washrooms? We have been asked time and time again to make the curated Greek myth Spotify playlist public… FYI, most of these timeless stories are from 1957
So here it is, especially for you!
Take a look inside Vancouver’s own Hydra Restaurant, from it’s intimate and inviting downstairs to the grand eloquence of the main dining room and through the bright and airy Cabana. The unique spiral staircase with custom leather-wrapped bannister brings you into the space with flair and style, making every entrance an event to remember. You’ll be struck by our bespoke, one-of-a-kind fish chandeliers made from delicate, handmade bone china porcelain; Scabetti works of art imported from London to match our fish scale tiling behind the bar. For an exceptional and private experience, reserve a table in the Cabana, suspended high above the atrium and dressed in bright linens and washed in light.
Everyone has seen the late-night infomercials hawking must-have kitchen gadgets that will slap-chop, air-fry, and squeeze-dry your food in ways you never imagined. Before you add “the next big thing” to your shopping cart for your foodie-friend’s stocking stuffer this year, think about whether a professional chef would ever be caught dead using it? Through roughly two centuries of professional restaurant cooking, even though kitchens have gotten shinier and smarter, very little has changed in terms of equipment that a chef relies on every day that you would use at home. I have used knives and ovens worth more than a year’s salary, aerated foamy sauces with repurposed aquarium bubblers and immersion-circulated espumas of all kinds, but I could do-away with all of them without a tear, as long as I have these essentials: