Blu Kouzina, Singapore’s beloved Greek restaurant, launches the Blue Zone Lunch Set, a new weekday dining experience that brings the Mediterranean philosophy of balance and vitality into everyday life.
In the traditional Mediterranean lifestyle, lunch has long been the main and most nourishing meal of the day, taken slowly and in good company. Meals are centred around vegetables, legumes and good olive oil, prepared simply and enjoyed without haste. This way of eating is as much about wellbeing as it is about pleasure, and Blu Kouzina leans into this spirit with its new Blue Zone Lunch Set.
Available exclusively at their Dempsey location on weekdays from 12pm to 2pm, the Blue Zone Lunch Set invites guests to enjoy a customisable three-course meal comprising two mezze, one main and one dessert at $58++ per person. Each dish reflects the restaurant’s ongoing commitment to provenance and purity—made with ingredients sourced from trusted farms and anchored by the Tsakiris family’s extra virgin olive oil from their 600-year-old groves in the Peloponnese. Blu Kouzina’s approach to food is guided by philotimo, the Greek value that blends warmth, sincerity and the instinct to care for guests as though they are family. This shapes how ingredients are sourced and how dishes are cooked, with the kitchen keeping to fresh produce, traditional methods and the honest flavours of Mediterranean home cooking.
“The Blue Zone Lunch Set is our way of bringing the Greek approach to food into a modern context,” says Gigi Tsakiris, Director of Blu Kouzina Group. “Greek food has always been about balance and connection—between what you eat, how you eat, and who you eat with. We wanted to offer a lunch that reflects that spirit and leaves you feeling good, the way food should.”
The menu takes cues from the Greek island of Ikaria, one of the world’s recognised Blue Zones, regions celebrated for the longevity and vitality of their people—often well into their nineties. Their approach to food is simple—quality produce, minimal fuss, and olive oil as the foundation of almost everything. Blu Kouzina mirrors this philosophy through dishes that are largely plant-forward and cooked with intention, celebrating depth of flavour rather than complexity for its own sake.
Highlights include Revithia Stew featuring chickpeas from Arosis, a small family farm in northern Greece known for its organic legumes. The dry chickpeas are soaked and prepared in-house, then slow-baked with sweet onions, garlic, and bay leaves until tender. The Fasolakia, made with green beans simmered in ripe tomatoes and onions in olive oil, captures the quintessential warmth and comfort of Greek cooking. The Santorini Fish Fillet highlights wild-caught fish from Greece, baked with herbs, lemon, and St. George Skouras—an imported Greek wine used both in the kitchen and on the restaurant’s wine list. The same wine poured at the table flavours the dish, a reflection of how Greeks see no divide between cooking and dining. The Gemista, roasted
vegetables filled with herbed rice and served with potatoes, shows the balance that defines Greek food—humble ingredients elevated through care and time.
Dessert continues this tradition of simplicity and wholesomeness, with Greek yoghurt served with a medley of sweet Greek fruits and a sprinkle of walnuts, or green apple topped with honey and cinnamon—a light, restorative finish that recalls how meals often end in Greece. The Blue Zone Lunch Set is an invitation to slow down and eat with intention, extending Blu Kouzina’s long-held belief in honest cooking, good ingredients and meals that leave diners feeling well. From the family’s olive groves in Greece to its kitchens in Singapore, the restaurant continues to share a Mediterranean way of living centred on wellbeing and genuine hospitality.
Book now at +6597287514 or visit www.blukouzina.com for more information.
