When brothers Spyros and Vaggelis Liakos took over the old neighbourhood taverna in 2012, they set out to rethink what a seafood restaurant in Athens could be. Together with Anestis Lazai—who translates ideas into dishes—they’ve created a menu that’s at once rooted and progressive. Greek but not nostalgic. Creative, without the show.
To complement it all, Master of Wine Yiannis Karakasis curates a list that moves elegantly between terroirs and pairings—each bottle chosen with intent.
Each plate is part of a larger thought—drawn from Greek tradition, global seafood culture and modern technique. The result: a menu that’s lean, considered, and built to evolve.
