Until recently, going out in Glyfada meant cafeterias, comfort food and “safe” options. This year, the curve is changing. International and domestic brands, along with independent, fresh projects, are descending to the south, while new hotels are raising the bar in hospitality and dining. The result is a vibrant mosaic of cuisines that, if it overcomes the initial opening hype and stabilizes, could transform Glyfada from a “sidewalk” into a permanent reference point for Athenians and travelers.
The “descent” of downtown names (Dopios, Base Grill and soon Ekiben) gives prestige and recognition. At the same time, new independent signatures, from Piscazzi to Pino to Ry?tei 118, show that the area is building its own food ecosystem. In the sweet and all-day section, Routina and Choureal add “sweetness” and show the commercial potential of the neighborhood.
The openings that map the new scene
Pino: Trattoria “vera romana” with thin, crispy roman-style pizza and classics of Rome (carbonara, amatriciana). Luca Picciani (Pelagos) makes his own step and the first impressions speak of a dough that respects the toppings. (Kyprou 18)
Dopios: The modern meze restaurant has acquired a southern “little brother”. Christoforos Peskias brings the modern meze to the seaside with familiar, thoughtful flavors. (Laodikis 31)
Ekiben: Aris Vezenes’ popular Japanese-comfort concept is preparing a second base in Laodikis, in the former Holy Spirit space, another “powerful magnet” from the center.
Ry?tei 118: Japanese gastropub from “Ithaki” chef Antonis Kourkoutas in his personal project. Casual, lively, with a bar in front of the open kitchen: ramen, katsu sando, gyoza and sushi (signature rolls, nigiri, hosomaki), along with sake. (Gounari 118, Ano Glyfada)
Basegrill Glyfada: The Liakos brothers’ meat-eating “school” finds a southern location. High standards, nose-to-tail storytelling and the consistency that characterized the original in Peristeri. (Zissimopoulou 5)
Starlight Burgers: Athenian cult for smash burgers in Glyfada offers pure, comfort enjoyment with a classic smash, proper baking, few ingredients with a point. (Artemidos 9, Glyfada)
Routina: Premium pastry shop–all day caf? by Dimitris Makryniotis. “Serious” brunch and signature sweets of French technique (tartes, tiramisu, pastry cream). (Dousmani 8)
All of this comes to complement the wonderful things already happening at Asteria in Glyfada, which is gradually transforming into a gastronomic core with a special identity. Bungalow 7, with chef Dinos Fotinakis, presents a “feel-good” fine dining experience, in a mid-century aesthetic that revives the glamour of coastal Athens. A little further away, Barbarossa recommends a more relaxed, island approach to seafood cuisine, while Ark, a fixed point of reference in the area, renews its profile with Symposio Nights, thematic dinners with guest chefs and an emphasis on creativity, wines and musical accompaniment.
The hotel chessboard that changes the game
Ace Hotel & Swim Club Athens: An international brand with character, a swimming pool/Swim Club and multiple F&B points, which is expected to bring a new audience to the area. It is heard that the pool area will host Ling Ling by Hakkasan, if it materializes, it will change the profile of the neighborhood.
Dusit Suites Athens: The first European hotel of the Thai Dusit is located in Glyfada. On the terrace, O Live serves Mediterranean cuisine all day on an elegant rooftop overlooking the Athenian Riviera, while the menu emphasizes seasonality and seafood. It is also a spot for cocktails from the afternoon until late. The hotel’s hospitality ecosystem is joined by Em Sherif (by 7 Management), a brand that started in Beirut in 2011 and today has a presence in the Middle East and Europe (e.g. Monaco, London), with upcoming European openings.
And of course, let’s note the ultra-luxury resort of the international chain One&Only Aesthesis, which has brought new standards to beachside hospitality. In its culinary section, Ora by Ettore Botrini, where the award-winning chef presents a modern Mediterranean cuisine with a Greek core, Manko Athens transfers the energy of Paris and Peru to the coastal landscape, while the Sumosan pop-up brings sophisticated Japanese cuisine to the resort.
Even the leisure spots are revising their program, such as the BBQ Saturday at the Colonial of the Glyfada Golf, and are coming to enhance the overall “vibrancy” of the area.
