Our story

The restaurant was opened in 1966 by Antonis and Evgenia.

Evgenia cooked here every day. The recipes were never written in a notebook, they were written at the stove, and several are still cooked the way she left them. The moussaka is the best known.

Antonis opened it when Plaka was still an ordinary Athens neighbourhood, with the people who lived here as its customers, before the tourism that filled it.

Today it is run by the second generation of the family, in the same building.

The cooking today is modern Greek. Most dishes are Greek seen from a present day angle: a Greek salad with feta mousse and carob rusk, octopus caramelised in aged balsamic on fava, saganaki croquettes with figs. A few classics stay exactly as they were.

Most of the tables are outside, on the Adrianou pedestrian street. In the morning the street is still quiet, and that is when we serve breakfast, until 11:30. In the evening it fills with people walking up and down to the Acropolis. The kitchen runs through to 23:30 without an afternoon break, so a late lunch at four is never a problem.

Sixty years have changed a great deal. One thing has not.

The care: the attention to quality and the effort to do something a little better each year. It passes from one generation to the next.

We thank our customers, our neighbours in Plaka and our friends from all over the world who have honoured us over the years. And you, coming for the first time, in the certainty that you will remember us on your next visit to Athens.