Kyma gets off to smooth start in Annapolis

A recent addition to the wave of trendy restaurants on Annapolis’ inner West Street is Kyma, a hip meeting place as well as a spot to experiment with some of the city’s newest food offerings.

Kyma (pronounced kee-ma) offers modern versions of classic Greek and Spanish cuisine.

The menu is made up of tapas and mezzes — small plates — and are creations of executive chef Jose Picazo, formerly a chef at the District’s Jaleo and Kyma’s sister restaurant, Mie N Yu in Georgetown.

Kyma opened on July 5 and touts an extensive wine list that features 90 bottles and 24 wines by the glass. The list is represented by vineyards of Greece, Spain and the United States.

Since cocktails appear to be making a comeback, Kyma is ahead of the curve with a menu offering more than a dozen signature drinks. The Mediterranean Martini ($13) is a smooth, not-too-sweet concoction of Three Olives citrus vodka, Alize and white cranberry juice. For fun, there’s a gummy fish “swimming” in the blue beverage.

There are also the Mo-Jo-Jito, a fun twist on the popular mojito that features Captain Morgan passion fruit rum, mint and fresh juices, or the Queen Sofia, with ouzo, Hidalgo cream Napoleon sherry, Cointreau and fresh juices.

The Greek-Spanish restaurant is a partnership between the owners of Mie N Yu and the Sfakiyanudis family of Annapolis.

The restaurant, in a 200-year-old building, is another addition to the renaissance of the inner West Street area. “We opened six months later than anticipated because we wanted to make sure we did everything the best possible way,” said General Manager Victoria Caplick.

Kyma’s design was created by award-winning architects Theodore Adamstein and Olvia Demetriou. It was the first Annapolis venture for the team, which has designed a number of the District’s restaurants, including Zaytinya, Zola and Bistro Bis.

The look and colors of the interior are very nautical — something as appropriate to Annapolis as it is to the Mediterranean.

White and blue tiled walls are backlit with etched panels against rich dark woods along with exposed brick walls.

There is an open kitchen with a wood-burning oven.

Dark wood floors adorn the first and second floor. Each floor features a tapas bar, with a large lounge on the second floor.

We were told that for dinner the kitchen recommends ordering at least three small plates per person.

Greek-style shrimp ($7.75) are delivered with tomatoes confit, barrel-aged feta and parsley. Seasoning will make or break a shrimp dish, and this was definitely a winner. Traditional flavors paired with expertly cooked shrimp were key. The tomato added depth, and the feta a tart contrast.

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