Atelier Papaioannou has changed its setting, but not its direction. The modern take on authentic Greek seafood has moved to Neo Psychiko, at the location formerly occupied by Maison Colette, bringing with it everything that established its reputation: an obsession with top-quality ingredients, knowledge of the Greek sea, and that sense of pure flavor that doesnt need much to impress.
The new space fits perfectly with what Atelier represents: understated luxury without pretension. The white fa?ade with large black-framed windows evokes an elegant Athenian home, while inside the dining room is bright and airy, with large openings to greenery, white tablecloths, wicker chairs, and a calm vibe that immediately promises a good meal. Its the kind of environment equally suited to a business lunch or a leisurely dinner with friends.
At the heart of the venture remains Giorgos Papaioannou and his philosophy: fish and seafood as the stars, with techniques that enhance rather than overshadow the ingredients. The menu balances tradition with a modern perspective, presenting dishes with a clear identity: perfectly cooked, balanced in intensity, and with ingredients that have purpose.
Which dishes is it famous for? First of all, the raw preparations and tartares, which have gained a devoted following precisely because they combine precision and complexity without unnecessary fuss, exemplified by the tuna tartare and, more broadly, the raw section of the menu, where acidity and textures build flavor thoughtfully.
Then there are the signature dishes that feel like a return: the monkfish osso buco with Arseniko Naxos cheese is one of those main courses that prove seafood can be both comforting and grand, a dish with depth yet completely focused on the fish.
In the same spirit, standout dishes include linguini with tuna rag? and caviar: a pasta with a distinctly maritime character, maintaining elegance while embracing intensity. At Atelier, the experience extends to daily specials depending on the catch and home-style preparations, always with the same precision in ingredient selection. The setting complements perfectly: attentive, knowledgeable service, a rich wine and spirits list, and a sommelier who can recommend ideal pairings.
(Dim. Vasileiou 14, Neo Psychiko)
