An urban escape for brunch with a view that briefly takes you away from Athens, while still being right in the heart of the city. Athinaiki Taratsa, located on the 7th floor of the Regal hotel, combines a stunning view of the Acropolis, a relaxed atmosphere, and a menu designed for a morning mini getaway.

The pedestrian streets of the historic center are bustling. Athens has more traffic than expected, and the cloudy sky is about to drizzle. We stop at number 60 Mitropoleos Street and find the small, almost hidden entrance to the Regal hotel. A discreet retro sign reads “Athinaiki Taratsa.” We pass through the narrow entrance, reach the reception, and wait a moment as tourists move their luggage. “How do we get to Athinaiki Taratsa?” — “Take the elevator to the 6th floor and then the stairs to the 7th,” we’re told.

At the 6th floor, we exit and continue up the stairs. The higher we go, the more the city seems to fall away beneath us. Reaching the 7th floor, the Acropolis immediately comes into view.

Athinaiki Taratsa

A large opening frames the Acropolis like a natural backdrop. Marble tables, slender metal chairs, and on the left, the open kitchen leads to the bar with a large mirror and the iconic logo. Around the edges, there are counters with tall stools, orange sofas at one side, and in the center, more discreet, minimalist lines.

Planters with flowers make the terrace feel more welcoming. Each table has a unique vase with fresh autumn flowers, while the dishes stamped with the retro “Athinaiki Taratsa” logo add just enough vintage flair to give character. The music plays softly, and the open kitchen fills the space with subtle aromas.

The Brunch We Tried

The brunch menu at Athinaiki Taratsa is curated by chef Alexandros Karakatsanis and is based entirely on Greek ingredients, with eggs, dairy products, pies, and salads playing the leading roles.

In the free-range egg dishes, we found options like pancakes with bacon and salad, or with avocado and Sitia whey cheese. We tried the “strapatsada” (scrambled eggs) with Cretan anthotyro cheese, tomato, and toasted bread, as well as the Syros-style frittata with zucchini, feta, and mint, without potatoes. Both dishes were excellently prepared, featuring top-quality ingredients. The omelets were fluffy, airy, and juicy, with generous portions that truly satisfied us.

Moving on to dairy and pies, we chose cow’s milk yogurt with granola, honey, and banana, served in a deep bowl—hearty and comforting, exactly what you expect from a Greek “energy bowl.” We also selected the pie of the day, which was a tray-baked cheese pie with thick filo and a substantial filling, not overly salty.

For the sweeter options, we tasted the pancake with praline, hazelnuts, banana, whipped cream, and cocoa, as well as Thessaloniki’s famous bougatsa pastry. Both were delicious, made with very high-quality ingredients.

To accompany our brunch, we ordered herbal infusions. The blends of herbs and spices were among the most interesting parts of the menu. The presentation had the care we always appreciate in a good brunch: a wooden tray, a small teapot, milk on the side, and an hourglass timer to measure the perfect steeping time.

Leaving, the usual question arises: will we come back? Yes. The churros we didn’t try and the platters with Greek products are enough reasons for a second small escape within the city.

One more thing: the prices are affordable for brunch in the city center, reasonably balanced considering the quality, generous portions, and the location at Athinaiki Taratsa.

Info
Mitropoleos 60, Athens, Tel. 2110080660