Open kitchen, impressive 25-meter marble bar, fine-comfort Greek cuisine and music that keeps the pulse high
Bright, theatrical and full of energy, Geco Athens is not just a restaurant. It is a setting that comes to life every night in the small gallery next to the Gatsby Hotel.
On the ground floor of a historic 19th century building, under the colorful decoration, the old mosaic floor is discernible, as a nice reminder of how the city changes over time. In the beautifully lit, imposing hall, fun and taste meet without exaggeration.
White, wavy sails hang from the ceiling and seagulls among them, creating an extroverted d?cor, subversive and maximalist. The “lovely” marble bar, with its back “covered” to the ceiling with premium spirits, invites you to put it on your agenda for early drinks with a bar menu, while the large windows connect the gallery, the lounge and the street, mutually feeding a continuous flow.
Following the curve of the 25-meter bar with stools, the true spectacle is revealed: the open kitchen. The brigade works in full action and eye contact with the patrons, while in the lounge the energy has a nice flow with music, conversations and glasses that rise and give life to the space.
Geco changes face daily: DJs, live singing, music from the piano, saxophone or harp alternate depending on the day and set the pace.
Although it focuses on entertainment, Geco takes the food it serves very seriously. Chef Panagiotis Flakas heads the kitchen, while Christos Rigas (CTC) has joined the team. Together they create a modern menu with a focus on Greek flavors, in dialogue with international trends: comfort and technique, freshness and complexity, “everything in between” and top quality ingredients.
The street-food & bar menu is intelligent and delicious. The seafood “popsicles”: crab and shrimp croquettes on a stick with yuzu mayonnaise, are a playful idea with an upscale result. The “gyros” of ib?rico with cherry tomatoes, pickled onions and Greek yogurt unites East and West with pure flavor, while in pasta, the collaboration with the three-star Antonino Cannavacciuolo raises the bar: tagliatelle with Trikalino roe and lemon zest, and Cacio e Pepe with handmade spaghetti and umami cream have become signatures.
For main courses, the lemon-oregano chicken with crispy skin and potatoes and the lamb, cooked for 12 hours with the aroma of rosemary, awaken memories of a Sunday table. The Black Angus tagliatelle from the American farm Creekstone comes juicy and aromatic, like a clear statement of quality.
And because a meal is never complete without a sweet climax, the light tiramisu, the cool creme brulee with strawberry sorbet and the exuberant profiteroles with hazelnut praline ice cream close the evening in the most delightful way.
Geco Athens is one of the few places that balances beautifully between fine dining and the lively experience of the city. Here, food, drink and music create a “scene” of enjoyment that gives every outing a touch of celebration.
Starting Saturday, October 25 and every weekend, 12:00–18:00, the signature Brunch Sessions begin with resident DJs Dimitris Metaxas, Maria Fragkaki and Nikos Markoglou with a corresponding menu, rhythm and welcoming atmosphere.
Address: Lekka 14, Syntagma, Tel: 2103216001, www.gecoathens.com
