Athens never stops changing — and that’s not just a trend, it’s part of its identity. In this ever-evolving city, Anthes doesn’t appear as just another “new opening,” but as a fresh statement. A place that doesn’t try to impress with noise or attitude, but invites you in gently — to offer you something honest and tell you a story.

A Story That Begins with a Friendship

Dimitris Karakoglou and Haris Daras, known for Stilvi in Paros, reunited with their old friend Efthymis Kalimanis — the three had met years ago, working behind bars in Halandri. The spark of collaboration never went out.

Together with Dimitris Athanasakos, who connected them to the space on Praxitelous Street, the idea of Anthes began to take shape.

The owners welcomed us themselves, with genuine smiles and warmth. We started at the bar, where the experience truly begins. The first cocktail — the Green Flash, botanical, fresh, almost alpine — set the tone. The bar manager, energetic and deeply knowledgeable about spirits, introduced us to a menu designed by Thanos Tsekouras: reimagined classics, creative Greek distillates, and a balance between comfort and edge.

Balance in the Dining Room and the Kitchen

The venue unfolds across three levels, where marble, ceramics, and wood textures mix naturally. The walls echo Greek relief patterns, as if you’re stepping into a serene temple of flavor. The design is minimal but full of character, effortless and unpretentious.

As we tasted the first dishes — sourdough bread with whipped butter, and gyozas stuffed with Mykonian sausage — the team told us how they found their chef.

“The moment we tried Hippokratis Anagnostelis’ food, we knew he was the one,” they said. “From the first dish, he had us. Balance, purity, technique without excess — it felt like he was describing Anthes before it even existed.”

Chef Hippokratis Anagnostelis and His Three Culinary Pillars

Calm yet fully present, the chef spoke to us with the same quiet rhythm that defines his kitchen:
“For me, Anthes is personal. I serve flavor with silent precision. I want guests to taste Greece without the noise — a balanced acidity, a clean broth, a flavor that awakens memory.”

His cuisine is built on three pillars:

• Greece, for its ingredients and emotional core.
• France, for its structure and craftsmanship.
• Japan, for its delicacy and umami.

“If you don’t recognize Greece in the first bite, we rewrite it,” he says. “If the technique speaks louder than the product, we turn it down.”

Signature Dish: Gyoza–Spetsofai

His favorite dish is the gyoza–spetsofai: “It’s a bridge — Greek soul, French technique, Japanese subtlety. If the first bite reminds you of the land and the finish leaves clarity, I know it worked.”

An Experience Without Pressure

At Anthes, everything flows. From the first cocktail to the comforting, layered dishes and the music playing at just the right volume, nothing feels forced. They’re not trying to convince you of anything — they simply invite you to the table.

“If someone leaves feeling truly good — having eaten, drunk, and felt at home — then we’ve achieved what we set out to do,” says Efthymis as we leave.
And yes, they had achieved it.

📍 Anthes
3 Skoufo Street, Syntagma, Athens
📞 +30 6974 010187