Matsuhisa Athens
Award: Two FNL Stars, Fusion And Ethnic
#nobuPedigree #blackCod #rivieraSplurge
Matsuhisa Athens, at Astir Palace in Vouliagmeni, brings Nobu Matsuhisa’s Japanese-Peruvian magic to the Athenian Riviera. From Matsuhisha bites and cold and hot dishes to robata grill plates, tempura and toban yaki selections, all prepared to perfection, this place is a league of its own.
Hytra
Award: Two FNL Stars, Greek Haute Cuisine
#greekHauteCuisine #rooftop #modernGreekPioneer
Hytra has long been one of Athens’ major modern Greek fine-dining restaurants. Diners can order a la carte, the vegetarian Think Green menu or try one of two degustation menus to enjoy pure, mainly local ingredients prepared in a modern and exploratory way.
Papaioannou Restaurant
Award: Two FNL Stars, Fish Restaurant
#fishInstitution #classicGreekSeafood #multigenerational
Papaioannou is one of the great names in the Athens fish-restaurant category. The kitchen is built around whole fish, shellfish, raw seafood, grilled preparations, and wines that suit the sea. From shellfish that brings the sea to your lips, and raw or marinated dishes to fish that is perfectly steamed, fried, baked or grilled, the attewntion to detail and culinary skill comes through in every bite.
Patio
Award: Two FNL Stars, International Haute Cuisine
#farmToTable #vouliagmeni #intimateFineDining
At The Margi Hotel in Vouliagmeni, Patio offers fine dining in a boutique-hotel setting close to the Riviera. Seasonal menus, produce from the hotel’s farm, and quality Greek ingredients, make this place a special dining experience.
Seeds
Award: Two FNL Stars, Contemporary International Cuisine
#globalReferences #contemporaryInternational #creativeIngredients
Seeds in Ilisia belongs to Athens’ contemporary international gastronomy field. The ingredients translate into a menu with global references presented through a modern restaurant lens.
Sense
Award: Two FNL Stars, Contemporary Greek Cuisine
#acropolisMuseumViews #rooftop #contemporaryGreek
Sense, at AthensWas Hotel, is Alexandros Charalabopoulos’s contemporary Greek fine-dining restaurant, currently built around two degustation menus marking its 10-year evolution. The cooking revisits Greek gastronomy through updated regional references, signature dishes from the restaurant’s past, and a more formal rooftop tasting-menu
Soil
Award: Two FNL Stars, International Haute Cuisine
#gardenToPlate #organicTasting #elegantButGrounded
Soil in Pangrati is Tasos Mantis’s Michelin-starred, Green Star-awarded restaurant, with a single tasting menu shaped by his Alepochori garden. The cuisine is modern Greek fine dining with a farm-to-table logic.
Travolta
Award: Two FNL Stars, Fish Restaurant
#modernFishTaverna #sharingPlates #urbanEnergy
Travolta is the Liakos brothers’ seafood restaurant, developed with Anestis Lazaj into one of Athens’s most distinctive fish addresses.
Pharaoh
Award: Two FNL Stars, Traditional Greek Cuisine
#fireAndVinyl #bibGourmand #exarchiaCult
Pharaoh in Exarchia is a Bib Gourmand restaurant and natural-wine bar where chef Manolis Papoutsakis cooks Greek tradition over wood fire, charcoal, and wood-fired ovens.
Tudor Hall
Award: Two FNL Stars, International Haute Cuisine
#classicService #acropolisPanorama #powerDinner
Tudor Hall on the seventh floor of the King George hotel, Tudor Hall is Nikos Livadias’s Michelin-starred contemporary Greek restaurant. It serves a short à la carte menu and a tasting menu, translating Greek ingredients and heritage dishes into a formal hotel fine-dining style with strong wine service and Acropolis views.
Vezené Athens
Award: Two FNL Stars, Modern Bistro
elegantBistro #classicTechnique #ilisia #creativeComfort #sommelierPick
Vezene Ari Vezene’s restaurant serves modern Greek food from a wood-fired kitchen, with an à la carte menu built around local seafood, sustainable meat, offal, charcuterie, and regional Greek cooking. The setting is lively, urban, and open-kitchen in spirit, with the food carried by fire, sourcing, and full-flavored ideas.
