2 fine-dining restaurants we would send a friend to, in Neos Kosmos and Pangrati.
Chefs Giannis Loukakis and Spiros Pediaditakis cook what the market and season allow, almost all of it through a wood-fired oven, in plain view of the counter. A bakery at the door turns out bread and pastries all day: Syros sour cheese on fresh bread, lamb over embers.
The chef behind Soil, now on the sixth and seventh floors: an open kitchen and a loosely structured Mediterranean menu meant to unfold over several plates, built on what producers bring in that week. The Acropolis on one side, Lycabettus and the city grid on the other.
