The wine cellar, curated by sommelier Konstantinos Kosmadakis, boasts a collection of 130 labels. Approximately 60% of these wines come from Greece’s most renowned wine regions, while the remaining 40% hail from abroad — including France, California, and other New World destinations. The prices are quite accessible, as part of the concept currently underway is turning a section of the restaurant into a wine bar, giving guests the opportunity to sample a diverse range of varietals.
As you ascend to the ground floor, you`re greeted by an interior space with high ceilings that seamlessly blends industrial design with archaeological elements, all centred around the bar. The outdoor area of the ground floor offers a completely different aesthetic, bursting with vibrant colours and views that stretch to the old apartment buildings in the neighbourhood, creating a captivating contrast.
The first floor is currently under development, but on the second floor, tables have been set both indoors and on the spacious balcony. From this vantage point, guests can enjoy uninterrupted, panoramic views of the Acropolis from Anafiotika, the Temple of Hephaestus, and other historic landmarks of Athens.
With wine playing a central role in the fully realised restaurant concept, plans are in place to host weekly events in collaboration with some of Greece’s top wineries. Head chef Nikos Apostolakis will carefully craft dishes that perfectly complement and enhance each wine selection. In addition, within the next month, a new gastronomic venture will open on the second floor — an exclusive restaurant named Ydoron. Currently operating as part of Liystor, which will be relocated to the first floor, Ydoron promises an elevated dining experience. To prepare, the chef is working with dry-aged fish, which will be served in modern, expertly sliced cuts, inspired by the presentation standards of premium steak houses.
The chef’s overarching goal is to create a fine-dining restaurant centred on fish and seafood. The direction has already been clearly set, as evidenced by the current brunch menu, where bacon and sausages are made from fish, alongside other similar, innovative preparations. I didn’t have the chance to try these during my recent visit, as I was there specifically for dinner. The menu is quite focused, featuring six dishes in the ‘Salads and Starters’ section, notably mellow in flavour — despite each dish featuring a rich array of ingredients and complex preparations. Still, some were well-balanced and flavourful, even with the restrained intensity. Moving on to the main courses, the menu states ‘fish and meat’, but only two dishes are seafood-based. There’s no real meat on offer, aside from the beef tail served with the paccheri, which is presented here as a mushroom ragù.
Overall, many of the dishes were quite rich in ingredients, with some showing a strong presence of aromatic oils, while others lacked intensity in flavour and presentation.
Given that we`re still early in the journey and that the menu would benefit from a clearer structure to define its concept, most preparations would require further culinary refinement to deliver cleaner, more balanced flavours.
Info: Ermou 92-94, Monastiraki | Tel: 2102241113 | Open daily from 9:00 a.m. to midnight | Price range: €40-€60