The city boils from new beginnings, relaunches and unexpected collaborations. From the “old” that returns with freshness to new ideas that speak the language of today, creative collaborations, but also private fine-dining, here is a guide that keeps you informed about the best “new dishes” of the season.
- Written by Chrysa Kakiori
Kolonaki
Kafeneio Loukianou (photo – Loukianou 26) — opens mid October
The legendary hangout of ’87 returns in mid-October from the Brunello team (G. Melissaris, G. Morakis, T. Grubac). With “rectifier” in the space, respect in the atmosphere and chef Kyriaki Fotopoulou. At noon it will serve Greek cuisine with seasonal cooked dishes (stuffed vegetables, okra, cabbage rolls, veal with orzo, chicken with lemon), in the evening it will play in “bistro” rhythms with meats.
Diva (Patriarchou Ioakim 56) — opens mid October
Modern bistro with Asian-Nordic signature from Dimitris Katsanos. Handmade breads, crudos and brunch dishes, creative without “exaggerations”. Emphasis on good drinks and nice music.
Pangrati
Plyta (Plyta Square 1) — first ten days of October
Collaboration Cookoovaya (Periklis Koskinas, Marios Korovesis) with Akra (Giannis Loukakis, Spyros Pediaditakis). Hybrid of grill house–caf?–refreshment hall, “simple and tasty” with the technical superiority of the team. Initially only evening, soon also from morning with sweet and savory proposals.
Koukaki
More Fillings & Fillings (Zinni & Androutsou) — 15–20 October
The team of pastry chef Alexandros Koniaris, chef Giorgos Zacheilas and Vaios Koromilas transfers and upgrades the beloved Fillings. It will operate from morning as bakery-restaurant for breakfasts, brunch, with small flexible menu. After 18:00 it will transform with menu in style more restaurant comfort with careful techniques, josper for “smoked”, list with many labels from the Greek vineyard and wines natural/mild intervention. Next door, the homonymous micro-bakery with breads, doughs, sweets and for take-away.
Kuchisabishii (Falirou 36) — end of year
New Japanese sakaba/izakaya from Babis Askeridis (Tuk Tuk) and Giannis Petris (Tiki). Ramen, yakitori, gyoza, curry, yakisoba, takoyaki. At the bar sake, beers, highballs curated from Petris.
Syntagma – Historic Center
Dodeka Piata (Twelve Dishes) (Rombis 9) — opened
Pavlos Kyriakis signs second base: warm bistro with Greek cuisine. Classic hits (warm spicy cheese dip, potatoes with eggs, gyros), but also cooked dishes (cabbage roll, moussaka in clay pot, pasta with cheeks/tail).
King George – new all-day (ground floor) — soft opening
Asterios Koustoudis (photo) serves relaxed comfort cuisine with top raw materials.
Ergon – Taverna Ermou (Ermou 98) — opens immediately
Arcade–preserved building, chef Panagiotis Xanthis. Seafood heart: cod with garlic dip, sardines, Athenian salads, steamed fish. Next door also opens Balboa (smashed burgers, fried chicken, frozen drinks).
Thirio (Navarchou Nikodimou, borders Syntagma–Plaka) — next weeks
From Thomas Matsas (Voulkanizater) with the Striggla team. Two bars, open kitchen, clear Greekness with seasonality and contemporary reading of tradition.
Drunk Sinatra project (Theseos 16) — end November
Dimitris Katrivesis together with the Swede Ebbe Volmer (3* Michelin) set small fine-dining (~20 seats) in the back of the arcade, keeping in front the “bar” aura with drinks and finger food. Name under search.
Omonia
Athinaion (Lykourgou 9) — beginning December
The historic cookhouse (1932) revives from Konstantinos Dagritzicos (6 d.o.g.s.) with chef Vasilis Chamam (Estet, Mirlo). Locality in raw materials, old Greek music ’30s–’70s curated with Mr. Z (Zois Chalkiopoulos). Wines: Dimitris Koumanis (Heteroclito).
Glyfada
Pino (Kyprou 18) — opened
Good impressions from the trattoria of the Michelin-starred Luca Piscazzi (photo) who serves authentic pizza romana (thin, crunchy), new age carbonara, risotto, ravioli, list of sparkling & small Italian producers (with emphasis on Lazio) and cocktails.
Dopios – Glyfada (Laodikis 31) — opened
Second base for the imaginative dishes of Christoforos Peskias (popcorn shrimp, salad with green beans & feta, Koilada shrimp in cast iron, seabream in vine leaves, sweetbreads in green spicy).
Ekiben Kitchen (new base) — opens soon
Aris Vezenes brings Japanese comfort flavors to Laodikis (former Holy Spirit), with additions that fit the neighborhood.
Anapsiktirio (Refreshment Hall) (Kyprou 70) — end October
From the Pere Ubu / Bella Vespa team (Nikos Michalos) with Thanos Feskos (Delta). All-day, nostalgic mood with today’s look and ice cream machine. Breakfasts and Greek comfort cuisine.
S&Co (Dimitriou Gounari 160, Ano Glyfada) — under planning
Nikos Roussos (Funky Gourmet, Opso, Kima) with the Sobolos brothers set stylish Greek bistro: from coffee & viennoiserie/eggs to comfort/“sophisticated” lunches–dinners (garlic bread with beet–garlic dip–berries, shrimp avgolemono, gkogkes, octopus giouvetsi, soutzoukakia with stewed pilaf, twist on chicken soup). Chef Alexandros Gerontidakis.
Em Sherif – Dusit Hotel — coming soon
The internationally much-discussed Lebanese restaurant comes to Glyfada from 7 Management Hospitality Group (Bagatelle Athens, Lucia’s). Second base will be hosted at The Ilisian (former Hilton) probably February 2026.
Kifisia
Artisanal (Zirini 2) — restart
Passes into the hands of Giannis Parikos (photo). Creative Mediterranean cuisine with obsession in raw material, renewed space that highlights the dreamy garden.
