Columbia Beach Resort in Pissouri has recently inaugurated Bacchus Fire + Raw, a unique dining venue pioneered by Executive Chef Polys Papageorgiou. This restaurant marries the robust flavors of fire-cooked meats with refined raw dishes, providing a distinct dining experience. The menu is divided into the Raw Bar, showcasing Steak Tartare, Tenderloin Carpaccio, and Wild Seabass Ceviche, and a fire-grilled section with a variety of premium meats like USDA Prime cuts and Snake River Farms Wagyu Rib-Eye. Chef Papageorgiou emphasizes that Bacchus Fire + Raw was crafted to embody a distinct identity and provide an extraordinary culinary experience focusing on high-quality ingredients and intricate techniques. The restaurant welcomes both resort guests and visitors and is a seasonal operation with reservations available.