When one hears that a global giant like Mastercard is behind a new restaurant, it`s easy to believe it might just be a flashy corporate move. However, in the case of Kykloi by Priceless, the reality is more complex, intriguing, and meaningful. A closer look reveals an initiative that connects dining experiences with education and social support for individuals seeking a second chance. Most importantly, it`s a chance they are grasping and pursuing every day.
ReStart by Mastercard recently launched in Greece, aiming to provide genuine opportunities for individuals from vulnerable groups to re-enter the job market with confidence. A key part of the programme involves teaching practical skills — how to work effectively in a kitchen or in customer service. But it doesn’t stop there. Through a combination of lessons, hands-on practice, and ongoing guidance, participants rebuild their self-confidence, learn to collaborate, and develop professional demeanour, equipping themselves with the tools needed to stand on their own feet. In short, their intentions go far beyond good will — they’re creating real pathways to change lives.
Kykloi by Priceless opened its doors on 28 June 2025 in Gazi, on Voutadon Street — the same location where we used to meet Momix, whose team now also runs this restaurant. It is the first establishment to host the innovative social responsibility programme, blending a commitment to community with exceptional dining.
While social awareness is commendable, at the end of the day, a restaurant’s true success is measured by the quality of its food and the overall experience it offers. With this in mind, I visited recently to get an initial impression of the space and the cuisine.
The restaurant features a minimalist yet refined aesthetic, with dominant materials such as wood and metal. The open kitchen immediately conveys a sense of energy and teamwork, making guests feel part of the experience and highlighting the lively, welcoming atmosphere.
The menu is crafted by the highly acclaimed chef, Pavlos Kyriakis — unquestionably one of the most important Greek chefs of today. Supporting him in the kitchen are Christos Chitos and Konstantina Kroell, two of his closest collaborators over the past few years. To put it plainly, the food is the standout feature of Kykloi by Priceless.
Since I visited the restaurant on its opening day, I’m eager to see it evolve with daily energy to fully appreciate the vibrancy of the space and the team behind it. Additionally, I was told that soon there will be a greater focus on wine, which I believe is essential for a complete dining experience. Currently, wine options are limited, but they have assured me that a broader, more varied wine list is in the works.
For now, I will concentrate on the food — and during a future, more “normal” visit, I look forward to sharing more about the atmosphere, service, and overall experience.
Nestled in the heart of the flavours here, Greek cuisine takes centre stage—more modern, more creative, yet without losing its essence or its brilliance. Two dishes exemplify this perfectly: the beets with walnuts, coffee aroma, and aged balsamic — earthy, balanced, with depth — and squid, prepared in two ways, grilled and fried, paired with an excellent tarama. The tarama’s delicate acidity elevates the dish and makes it truly stand out.
Other dishes follow this same refined approach: a finely sliced tomato carpaccio served with raw, sweet-fleshed shrimp from the Valley, and fried Simi shrimp — fresh, balanced, and bursting with flavour. I also particularly enjoyed the chickpea stew with lamb saddle, subtly smoked and cooked in Xinomavro, resulting in a rich, earthy plate.
There are also options with a more Mediterranean character that raise the culinary bar even further: the lobster pasta for two is one, and the beef and shrimp tartare with caviar is another — expertly prepared, with intense, deep flavours.
For dessert, the milk pie with kumquat and pollen offers a playful nod to Basque cheesecake and is delightfully indulgent from start to finish.
What I take away from this first visit to Priceless is that it has a solid foundation to develop into a truly noteworthy restaurant — one that carries a meaningful social purpose alongside great cuisine. The kitchen has character, strong technical skill, and some excellent ideas. As time passes, and as the team places greater emphasis on wine and overall hospitality, I believe Priceless will continue to strengthen and define its identity further.
Until then, it’s worth watching with keen interest — not only for the quality of the food but for how it links gastronomy with something greater: a belief in the power of people. Perhaps that’s ultimately the most important ingredient of all.
Info: Voutadon 36, Athens, Greece, Tel: 210 3469662