Courtesy of Kanella

Kanella

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Ethnic identity is an important part of Philadelphia’s restaurant world, and it’s particularly apparent when chefs introduce flavors from their own family tables. Konstantinos Pitsillides re-created Cyprus by transforming an 1893 Greek luncheonette into Kanella, a sun-kissed, whitewashed taverna with creamy Mediterranean travertine floors. His straight-to-the-point cooking is a powerful link to the land and sea of his childhood. For example: a dish of braised rabbit called kouneli. It’s flavored with basturma, Armenian dried beef cured with garlic, fenugreek, and red pepper, which slowly leaks flavor into the sauce like a time-release capsule.

1001 Spruce St.; kanellarestaurant.com.

Great Restaurants in Philadelphia

Kanella

Ethnic identity is an important part of Philadelphia’s restaurant world, and it’s particularly apparent when chefs introduce flavors from their own family tables. Konstantinos Pitsillides re-created Cyprus by transforming an 1893 Greek luncheonette into Kanella, a sun-kissed, whitewashed taverna with creamy Mediterranean travertine floors. His straight-to-the-point cooking is a powerful link to the land and sea of his childhood. For example: a dish of braised rabbit called kouneli. It’s flavored with basturma, Armenian dried beef cured with garlic, fenugreek, and red pepper, which slowly leaks flavor into the sauce like a time-release capsule.

1001 Spruce St.; kanellarestaurant.com.

Courtesy of Kanella

Great Restaurants in Philadelphia

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