Neos Kosmos
Trio Noon Bar.
A 23-square-metre bar in Neos Kosmos, built by three friends as their own neighbourhood spot.
Trio Noon Bar opened in 2025 on Sismani in Neos Kosmos, built by three friends — Nikolas Ntais, Michalis Christou, and Hektor Liatsos — as the bar they wanted for themselves. A 23-square-metre room designed by architect Elina Loukou around the building's original quartz mosaic floor and glass walls, centred on a marble bar. Twisted classic cocktails, a small natural wine list, and snacks from chef Babis Axiotis, including a grilled cheese with kimchi mayonnaise that's become the order to make. Daily, 17:00 to midnight.
Trio Noon Bar opened on Sismani in Neos Kosmos in 2025, the work of three friends — Nikolas Ntais, Michalis Christou, and Hektor Liatsos — who built it as the bar they wanted to drink in themselves before thinking about anyone else. A few minutes off Syngrou, the room manages to feel removed from the avenue's noise entirely.
The intention from day one was to coexist with the neighbourhood rather than dominate it: music kept low, hours kept reasonable, the logic of a considered afternoon and evening out rather than an all-night push. Just 23 square metres, designed by architect Elina Loukou with all three founders involved at every stage. The original quartz mosaic floor and the glass walls surrounding the room were kept and built around — a modern, simple identity layered on top of what was already there, centred on a marble bar that anchors the whole space. The result feels like it's always been there. So do the tables outside.
The design was undertaken by architect Elina Loukou, with the three founders of the place actively participating in every stage of the design.
The drinks carry the same attention to detail as the room. Twisted classics, executed with technical precision rather than reaching for novelty: a Dry Martini served properly cold and austere, a Bloody Mary with real intensity and balance, an Espresso Martini that skips the usual excess sugar. Lighter, summer-leaning options sit alongside — a Strawberry Margarita, and a Peach Spritz with bitter almond notes that's become one of the list's most ordered drinks. The team's own signature creations are already in development.
Non-alcoholic options round out the list, alongside a small, thoughtful wine selection spanning Greek and international labels, natural wines, and pet-nat, plus a short run of beers from Greek microbreweries.
Food plays a supporting role rather than competing with the bar — simple, unpretentious, built to go with a drink rather than stand in for dinner. The grilled cheese, made with four different cheeses and a spicy kimchi mayonnaise, and the tuna melt with pickles are the two most ordered dishes, alongside toasted bread with tomato and anchovies. The menu is developed by chef and pastry chef Babis Axiotis, a close friend and collaborator of the team, who stays actively involved in how it evolves.
Open daily, 17:00 to midnight.
2025
Year
€€
Price
