The award-winning executive chef opens a new chapter on Friday, December 12, introducing comfort fine dining, a strong bar program, and a cuisine that honors the purity of ingredients.
Yiannis Parikos brings new life to Artisanal in Kifissia. The historic garden on Zirini Street is set to return on December 12, 2025, entering an entirely new creative chapter under the signature of the award-winning executive chef and owner. At his side is Kostas Terzoudis, a close collaborator with a shared culinary vision, who will oversee the day-to-day operations of the kitchen.
From its first day as Artisanal Lounge & Gardens by Fotis Sergoulopoulos and Vaggelis Gerasimos, which opened in December 2014, Artisanal became a meeting point for the northern suburbs.
Parikos carries a background that lends significant weight to this new venture. He began at Spondi, continued at Varoulko, and his experience includes Hytra, the Water Restaurant at Sani Asterias Suites, as well as additional collaborations in Greece and abroad.
Comfort fine dining centered on the ingredient
At the new Artisanal, the cuisine is described as bold, Mediterranean and creative, with deep respect for the product. The philosophy follows the logic of comfort fine dining: clean flavors, technique serving the ingredient rather than overshadowing it. The new menu includes dishes such as potato risotto with crispy beef tail croquette, parmesan and truffle; carpaccio with sea urchin, lime, seaweed and ponzu pearls; lamb shoulder slow-cooked for 12 hours with celery, apple, charred onion and tarragon.
The bar and the wine
At the deep-red Pentelic marble bar and the high tables overlooking the garden, the wine list curated by sommelier Vlassis Theodorakopoulos and the signature cocktails are paired with small flavorful creations ideal for snacking. The aim is clear: a place where you can go for a drink with serious food or for food with a serious drink.
The atmosphere of Kifissias refined charm
Aesthetically, the new Artisanal engages with Kifissias heritage, preserving the elegance of old mansions, using natural materials, generous light that opens up the space, and a garden that makes you forget you are only minutes from the main avenue.
The essence is that Parikos is not simply refreshing a successful hotspot he is redefining it. And he is doing so in a space that has proven its identity is not one-dimensional: from the French aura of Yiannis Simotas, associated with Artisanals beginnings when its cuisine had a strong French orientation, to the creative Greek-Mediterranean approach of Dimitris Dimitriadis, and the rustic soul of Panagiotis Siafakas (Nomade et Sauvage), Artisanal has always kept flavor at its core.
With Parikoss arrival, Kifissia regains one of its most beautiful and most vibrant culinary gardens.
