Aleria.
A courtyard in Metaxourgeio, and Greek cooking that starts from the season.
Edited by Aki Sumawaki
Michelin Star
Since 2006
Gikas Xenakis
~12 min walk to Psyrri Square
~21 min to the Acropolis
Gikas Xenakis, who grew up in Thebes, leads the kitchen in this restored neoclassical: creative Greek cuisine from seasonal produce, some of it from his own small farm. Sommelier Despina Tokalaki keeps a list of more than 400 labels. Dinner only.
Aleria occupies a restored neoclassical building on Megalou Alexandrou, in Metaxourgeio, and has been cooking here since 2006; the 2027 Michelin Guide Greece gave it its first star. The name comes from Aleria in Corsica, a town first founded by Greeks. The dining rooms are elegant and unhurried; in summer the restaurant moves out to its paved inner courtyard, a quiet enclosure in the middle of the city.
Gikas Xenakis has been head chef since 2012. He grew up in Thebes, and his cooking draws on Greek culinary tradition, the seasons and his own memories — creative Greek cuisine built on seasonal produce. He also keeps a small farm where he grows organic vegetables. Alongside the Aleria menu there is a tasting menu.
The wine list runs to more than 400 labels from 15 countries, with the Greek vineyard well represented. It is kept by sommelier Despina Tokalaki, who received the Michelin Sommelier Award in the same 2027 guide. Dinner only, Monday to Saturday from 19:00. Private events can be booked in the restaurant.
Why we picked it
Greek cooking at its most thoughtful, in a courtyard that slows the whole evening down. The wine list makes it worth staying for the last course.
Best forA special dinner built around Greek produce and wine
