Varoulko, pioneered in offering seafood prepared directly from any other restaurant, not limiting its offering to the classic Greek fish on the grill, but opening the floodgates to a whole new style of cooking, where the fruits of the sea starred in many unusual, creative dishes.
At the same time it also rediscovered the use of humble product of the Greek earth in the kitchen and redeveloped forgotten” traditional recipes

Lefleris tries to match his food creations with a big variety of Greek wines produced in different part of the country. Over the years Varoulko offered a stage to local wine producers to show the quality of Greek wines and the uniqueness of some indigenous grape varieties.

Homer referred to olive oil as the gold of the Greek earth. Lefteris finishes every dish of his with a golden green signature from "Gαeα" extra virgin olive oil Extra virgin olive oil should be added once the food has been served on the plate in order to relinquish all the rich aromas and the taste of the oil.

The movement of the hand of the Chef over the plate with the olive oil bottle resembles that of a master painter with his brush over the canvas.