Our Dogma
A supper club turned restaurant, built on the belief that Greek food deserves the same respect, curiosity and precision as any cuisine in the world.
From a Koukaki kitchen to Psyrri.
It started with twelve friends, one long table and Chef Nikos Andreou's grandmother's notebook. Every Sunday, the recipes were cooked faithfully, then argued over, then improved.
In 2022 the supper club moved into a 1920s leather workshop in Psyrri. We kept the exposed stone, planted vines over the courtyard, and built an open kitchen around an olive-wood grill.
The notebook still sits on the pass. The arguments still happen.
What we believe
Greek, without compromise.
Every ingredient is Greek: Kalamata olive oil, Cretan thyme honey, Naxos potatoes, Saronic fish. We visit our producers, and we pay them fairly.
The market writes the menu.
We shop at Varvakios every morning. If the fish isn't right, it isn't on the menu. If the tomatoes are perfect, everything changes.
Tradition is a starting point.
We cook our grandmothers' recipes with respect, then ask how they would cook them today with better tools and better produce.
Wine tells the story of the land.
Our cellar holds 180 labels, all Greek, from Santorini Assyrtiko to Naoussa Xinomavro, with a focus on small and natural producers.
Waste nothing.
Fish bones become kakavia, bread becomes paximadi, peels become spoon sweets. What's left goes to compost on a farm in Attica.
Behind the pass
Nikos Andreou
Chef & FounderTrained in Thessaloniki and Lyon, came home to cook what he grew up eating.
Eleni Papadaki
Head SommelierKnows every winemaker on our list, and most of their grandparents.
Dimitris Karras
Pastry & BreadBakes our sourdough at dawn and fries loukoumades to order.