Neos Kosmos
Amphibian.
Tasos Mantis moves the kitchen to the roof of Onassis Stegi.
Amphibian occupies the sixth and seventh floors of Onassis Stegi, an open kitchen run by chef patron Tasos Mantis and the team behind Soil. The menu moves between Mediterranean and international, built for sharing, shaped by what local producers bring in that week. The rooftop clears to the Acropolis on one side, the city on the other.
Amphibian opened in January 2026 on the sixth and seventh floors of Onassis Stegi, the cultural centre on Syngrou. Chef patron Tasos Mantis — who built Soil into one of the most discussed restaurants in Athens — brings the same producer-first thinking to a rooftop format. The kitchen is open; the menu is Mediterranean and loosely structured, designed to unfold across several plates.
The seventh floor completed the rooftop in Q2 2026. On one side: the Acropolis. On the other: Lycabettus and the city grid dropping toward the sea. The wine programme and bar extend the evening past the meal — Amphibian is a destination, not a venue to pass through.
We live between worlds, we are amphibians.
The name cites a quality Mantis finds in the best cooking: something that moves between worlds without belonging to either. Syngrou at this level is Athens unframed — the logic of the avenue visible from above, the noise gone. Reservations advised; the rooftop fills early.
2026
Year
€€€
Price
