We start our tasting tour geographically and more specifically from Glyfada, where Pino has already opened. Chef Luca Piscazzi’s brand new trattoria, which has just opened at 18 Cyprus Street, is dedicated to the cuisine of the eternal city and his childhood years, with the big stars being Pizza Romana and his grandmother’s smoked carbonara.

Nikos Roussos is also returning to Athens, and together with the Souvolou brothers will open an all-day Bistrot in Ano Glyfada. S&Co – The Athenian Bistro will start in the morning with coffee and a wide range of breakfast options, and will continue with lunch & dinner menus with Greek character and comfort mood. In the kitchen will be the talented Alexandros Gerontidakis, whom we met as head chef at Abra Ovata.

Nikos Roussos Returns to Athens with a New All-Day Bistro
Nikos Roussos is returning to Athens and, together with the Sobolos brothers, will open an all-day bistro in Ano Glyfada. S&Co – The Athenian Bistro will start the day with coffee and a wide range of breakfast options, continuing with lunch and dinner menus featuring Greek character and a comfort-food vibe. The kitchen will be led by the talented Alexandros Gerontidakis, known as head chef at Abra Ovata.

New Season, New Beginnings

Moving to the city center — specifically to the broader Syntagma area on Navarchou Nikodimou Street — chef Thomas Matsas and his Striggla restaurant team will soon open Thirio. This will be a 20-seat gastro-tavern with a large bar, emphasizing seasonality and a distinct Greek identity.

Already operating for a few weeks is 12 Piata (12 Plates), Pavlos Kyriakakis’ second restaurant on Romvis Street. It offers traditional Greek flavors in a classic tavern setting, similar to the original 12 Piata in Koukaki — but with a greater emphasis on home-cooked dishes.

At number 98 Ermou Street, the Ergon House team has just opened Taverna Ermou. Bringing back classic recipes with a focus on seafood, including the iconic Athenian salad, the tavern offers a nostalgic urban tavern atmosphere under the culinary direction of Panagiotis Xanthis.

At Lukourgou Street in Omonia, early December will see Konstantinos Dagritzikos (Six d.o.g.s) and Greek-Palestinian chef Vasilis Hamam (Poster and Mirlo) revive a historic eatery in Omonia that has operated since 1932. Athinaion will be a modern Greek tavern playing old Greek music, with pots and ovens producing Greek-inspired dishes with Levantine influences, paired with a wide selection of wines and spirits.

Heading to Kolonaki, the ever-creative Giorgos Melissaris (Brunello, Brutus, Ox, Brasserie Lorraine) is preparing to reopen a historic destination in October: Kafeneio Kolonaki on Loukianou Street. This urban spot of the past will be led in the kitchen by Kyriaki Fotopoulou — known from Sigala Estate and Kyr Giannis Estate — offering classic Greek home-cooked dishes and Sunday table staples, such as lemon chicken and beef giouvetsi.

In the same neighborhood, on Patriarchou Ioakeim Street, a new concept called Diva will open in October. A bistronomic space under chef Dimitris Katsanos, featuring open flames, fusion cuisine, and a focus on seasonal produce.

Further north in Kifisia, Artisanal is entering a new era under chef and owner Yiannis Parikos. The menu will blend a fine-dining approach with Greek-inspired touches in a fully renovated, iconic space.

Returning to the center, near EMST in Koukaki — where for years the beloved Fabrika tou Efrosynou stood — soon Filings & More Filings will open. Two spaces in one, from the team of Alexandros Koniaris, Giorgos Zacheilas, and Vaios Koromilas. This new-age bakery and restaurant will carry forward Alexandros’ culinary signature from the old Filings in Pangrati. From the afternoon onward, the venue will transform into a comfort restaurant with a Josper grill in the spotlight and wine playing a central role.