This restaurant, located about three blocks north of Kerameikou Park, is known for its fresh Greek and Mediterranean cuisine prepared using local and organic ingredients. The main dining room, designed by architect Eleni Chliova-Bitzani blends past and present with its black, clean-lined tables and chairs, weathered wood floors, stone passages, and collection of vintage black and white photographs that depicting classic scenes in and around Athens. Under the direction of Alexandros Kardasis, the kitchen crafts meals using capers sourced from Santorini, organic olive oil from Crete, and feta cheese from Cephallonia. Menu offerings include homemade bread, octopus cooked with sundried tomatoes and capers, and veal flavored with smooth lemon sauce.
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