Over time, the marks of change became increasingly evident, especially on the menu. After Giorgos Venieris, frequent chef rotations and a succession of dishes—a “legacy” left by each chef that the next was expected to carry forward—began to take a toll, even on the loyalest patrons. Last year, the departure of the long-time manager and the driving force behind the restaurant, Nektarios Dallas, further suggested that Cash Athens might be losing its edge. Fortunately, however, the restaurant proved resilience. It may have faced challenges, but it certainly did not lose the battle.
The downtime was used effectively to regroup, renovate, and find new leadership—a dynamic new manager and a highly talented, innovative chef. The restaurant reopened more beautiful and vibrant than ever before, ready to enter the next chapter of its story and make its mark once again.
The pristine white marble of the stunning courtyard perfectly highlights the blue cushions and matching umbrellas, while the lush trees surrounding the space provide a cool refuge even on the warmest nights. Vasilis Ksistras, well known to guests from his previous experience in Spetses, welcomes diners with city elegance. The award-winning chef Thanos Stasinos presents a menu infused with influences from Peru and the Nikkei cuisine, which is his ultimate area of expertise.
That evening, we sampled almost everything on the menu, and all dishes were both delicious and well-executed. The menu now has a clear concept and structure, and although the kitchen is still relatively new, the level of preparation is already quite impressive. The focus is primarily on the many starters and the short yet excellent sushi section, while the main courses adopt a more conservative approach with simpler dishes that suit the setting well. Even in this early stage, subtle details highlight the presence of a talented head chef—such as the fantastic fried rice served as a side. The ceviche, unsurprisingly, is exemplary; the cucumber tagliatelle with king crab is fresh and aromatic, and the signature fusion-Hellenic touches of Stasinos are evident, such as Kasos staka (a type of clarified butter) in gyozas or a hint of prasoselino (Greek pork and celery stew) sauce on the tempura prawns. Overall, the dishes embody the elegance characteristic of the chef. As both the restaurant and kitchen communication improve over time, I believe the intensity of the flavours will rise to the level Thanos Stasinos is known for. Some fine-tuning remains, particularly in ingredient selection, but I am confident this will be addressed as the restaurant continues to develop.
“You don’t get a second chance to make a first impression,” says the English proverb, but Cash Athens proves that there are exceptions to every rule. With the right moves and even better choices, it is making a strong comeback — both to win back the hearts of its loyal long-time patrons and to introduce itself to new visitors. I have no doubt it will succeed, given that its new chapter has started with great confidence and renewed energy, paving the way for a compelling future.
As I observed the tables around, accompanied by excellent music, I couldn`t help but notice the familiar faces—most of them smiling. That, I believe, is the most reassuring sign of what’s to come. I have no doubt that it will be one of the very best experiences.
Info: Diligianni 54, Kifisia | Tel: 212 1004772