Fine Dinning in Athens
Φαγητό
In the garden of a striking neoclassical building dating from 1897, Balthazar (27 Tsocha, tel. 210-64.41.215), a restaurant/bar in business since 1973 is a gastronomic and nightlife landmark. Its lush garden spreads over a number of levels. There’s a large bar and sofas and cushions beneath pergolas. Accomplished chef Christoforos Peskias works a
menu that fully expresses his culinary style, a fusion approach based on Mediterranean and Asian pillars, with lots of ingredients from Greek artisanal producers. Choices include: beef carpaccio with cream made using Arseniko cheese from Naxos and crispy capers; the chef’s renowned
meatball recipe; and a raw menu (seabass with urchin, tomato, roe, passion fruit, olive oil and toasted bread).
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Balthazar
27 TsochaIn the garden of a striking neoclassical building dating from 1897, Balthazar (27 Tsocha, tel. 210-64.41.215), a restaurant/bar in business since 1973 is a gastronomic and nightlife landmark. Its lush garden spreads over a number of levels. There’s a large bar and sofas and cushions beneath pergolas. Accomplished chef Christoforos Peskias works a
menu that fully expresses his culinary style, a fusion approach based on Mediterranean and Asian pillars, with lots of ingredients from Greek artisanal producers. Choices include: beef carpaccio with cream made using Arseniko cheese from Naxos and crispy capers; the chef’s renowned
meatball recipe; and a raw menu (seabass with urchin, tomato, roe, passion fruit, olive oil and toasted bread).
Consistently ranked among Greece’s finest restaurants, Spondi (5 Pyrronos, tel. 210-75.64.021), founded by Apostolos Trastelis in 1996, has been for years Athen’s only two-star Michelin restaurant. During the summer, the restaurant serves diners in its ultra-stylish courtyard, decorated in classic luxury style and surrounded by a stone wall for privacy. Chef Angelos Lantos offers a refined modern cuisine with international influences, primarily French. This refined gastronomic experience is complemented by a wine list comprising 1,300 labels from Greek and international wineries as well as exquisite service.
Εστιατόριο Σπονδή
17 KaratasouConsistently ranked among Greece’s finest restaurants, Spondi (5 Pyrronos, tel. 210-75.64.021), founded by Apostolos Trastelis in 1996, has been for years Athen’s only two-star Michelin restaurant. During the summer, the restaurant serves diners in its ultra-stylish courtyard, decorated in classic luxury style and surrounded by a stone wall for privacy. Chef Angelos Lantos offers a refined modern cuisine with international influences, primarily French. This refined gastronomic experience is complemented by a wine list comprising 1,300 labels from Greek and international wineries as well as exquisite service.
One of the most charming city centre courtyards, which once hosted Athiri restaurant, is now home to CTC (15 Plateon, Kerameikos, tel. 210-72.28.812), consistently ranked as one of the country’s most important fine-dining restaurants. A visit here is sure to enhance any visitor’s overall Athens experience. The space offers serene luxury with black and white marble tables reminiscent of old Athens courtyards. Chef Alexandros Tsiotinis has created stylish and highly creative dishes with plenty of personality. His CTC Voyage menu represents a radical reworking of Greek cuisine with options such as “dolmadakia,” a vine-leaf flavoured brioche with tamarind-flavoured yoghurt, or the chickpea stew with homemade seafood chorizo and Greek Ossetra caviar. The desserts are prepared by new team member Manolis Stithos, an exceptional pastry chef previously of Funky Gourmet.
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CTC - Restaurant Urban Gastronomy
15 PlateonOne of the most charming city centre courtyards, which once hosted Athiri restaurant, is now home to CTC (15 Plateon, Kerameikos, tel. 210-72.28.812), consistently ranked as one of the country’s most important fine-dining restaurants. A visit here is sure to enhance any visitor’s overall Athens experience. The space offers serene luxury with black and white marble tables reminiscent of old Athens courtyards. Chef Alexandros Tsiotinis has created stylish and highly creative dishes with plenty of personality. His CTC Voyage menu represents a radical reworking of Greek cuisine with options such as “dolmadakia,” a vine-leaf flavoured brioche with tamarind-flavoured yoghurt, or the chickpea stew with homemade seafood chorizo and Greek Ossetra caviar. The desserts are prepared by new team member Manolis Stithos, an exceptional pastry chef previously of Funky Gourmet.
In the courtyard of an immaculately renovated, 19th-century single-storey neoclassical building, the outdoor version of Aleria (57 Megalou Alexandrou, tel. 210-52.22.633) features custom lighting that highlights
the details of the space, with small lights in the trees offering a dreamlike touch, while the wrought-iron furniture provides the necessary connection with the spot’s past. For the tenth year running, Gikas Xenakis, one of Greece’s leading chefs (he was named best chef in 2020 by the Gault et Millau restaurant guide), creates modern Greek dishes of refined harmony and appearance, drawing on his extensive knowledge of ingredients. The menu includes two six-course tasting choices: Earth & Sea, with meat and
fish, including lamb with green beans and aubergine; and Garden & Nature, one of the city’s most interesting vegetarian degustation offerings.
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Aleria Restaurant
57 Meg. AlexandrouIn the courtyard of an immaculately renovated, 19th-century single-storey neoclassical building, the outdoor version of Aleria (57 Megalou Alexandrou, tel. 210-52.22.633) features custom lighting that highlights
the details of the space, with small lights in the trees offering a dreamlike touch, while the wrought-iron furniture provides the necessary connection with the spot’s past. For the tenth year running, Gikas Xenakis, one of Greece’s leading chefs (he was named best chef in 2020 by the Gault et Millau restaurant guide), creates modern Greek dishes of refined harmony and appearance, drawing on his extensive knowledge of ingredients. The menu includes two six-course tasting choices: Earth & Sea, with meat and
fish, including lamb with green beans and aubergine; and Garden & Nature, one of the city’s most interesting vegetarian degustation offerings.
Vezene (11 Vrasida, tel. 210-72.32.002) recently extended out onto Madritis Square, creating a very atmospheric space with potted plants and large stylish umbrellas on a gravel surface, a nod of appreciation to the classic Greek taverna. Its cuisine follows the path of Greek bistronomy, but with some Asian touches. The dishes are designed to be shared. Choices include handmade pasta (fettucce with sea urchin, red pepper and speck), and matured premium meat cuts, while the wood-fired oven produces goodies such as flatbread with aubergine and Metsovone cheese.
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Vezené
11 VrasidaVezene (11 Vrasida, tel. 210-72.32.002) recently extended out onto Madritis Square, creating a very atmospheric space with potted plants and large stylish umbrellas on a gravel surface, a nod of appreciation to the classic Greek taverna. Its cuisine follows the path of Greek bistronomy, but with some Asian touches. The dishes are designed to be shared. Choices include handmade pasta (fettucce with sea urchin, red pepper and speck), and matured premium meat cuts, while the wood-fired oven produces goodies such as flatbread with aubergine and Metsovone cheese.
A few metres away, at Eleftherias Park, a fantastic yard with modern minimalist furniture, atmospheric lighting and a wooden bar hosts the summer version of Fuga (1 Petrou Kokkali, tel. 210-72.42.979). It recently adopted the new international gastronomic Itameshi trend, which has managed to fuse Italian and Japanese cuisine with dishes such as gyozas and ossobuco served with carrot puree, or the beef tartare with kosho cream, dried egg yolk and truffle.
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Fuga
1 Πέτρου ΚόκκαληA few metres away, at Eleftherias Park, a fantastic yard with modern minimalist furniture, atmospheric lighting and a wooden bar hosts the summer version of Fuga (1 Petrou Kokkali, tel. 210-72.42.979). It recently adopted the new international gastronomic Itameshi trend, which has managed to fuse Italian and Japanese cuisine with dishes such as gyozas and ossobuco served with carrot puree, or the beef tartare with kosho cream, dried egg yolk and truffle.
Nikkei Jardin (10 Xanthippou, Dexamenis Square, tel. 210-72.39.366) bases its efforts on another fusion style, nikkei, blending Japanese and Peruvian cuisine. It’s an exotic-chic
spot; the bar is a flower-decorated cage and multi-coloured rope forms a canopy overhead. The octopus with kimchi sauce, the nigiri scallops, the gyozas with Iberian pork, and the lamb with sriracha-kimchi are all menu highlights.
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Nikkei Peruvian Resto Bar Athens
10 Dinokratous Nikkei Jardin (10 Xanthippou, Dexamenis Square, tel. 210-72.39.366) bases its efforts on another fusion style, nikkei, blending Japanese and Peruvian cuisine. It’s an exotic-chic
spot; the bar is a flower-decorated cage and multi-coloured rope forms a canopy overhead. The octopus with kimchi sauce, the nigiri scallops, the gyozas with Iberian pork, and the lamb with sriracha-kimchi are all menu highlights.