Monastiraki · Athens
Ergon Bake House.
Sleep above the dough.
29 rooms above a 72-hour sourdough bakery on Mitropoleos. The Douzenis family's second Athens hotel, four doors from Ergon House. The bakery runs 24/7; the rooms run quieter than the queue downstairs.
"The sourdough runs 72 hours. The rooms are quieter than the queue downstairs."
Mitropoleos 27. Four doors down from Ergon House, the family's older sibling. The bakery runs the building.
The 72H — for the seventy-two hours their sourdough takes to ferment — works around the clock on the ground floor. The line for the morning bread starts before the rooms have ordered breakfast. Most hotels build a bakery in. This hotel was built around one.
Twenty-nine rooms upstairs, sized Small to XXL, all of them done in the bakery's palette — flour-pale walls, walnut, brushed brass, the kind of room that smells faintly of bread by morning whether you ordered it or not. The interiors are warmer than at Ergon House; less market, more workshop.
The rooftop is called +2H — two hours after the dough is ready, in the family's clock. Pizza, pasta, udon noodles, sourdough-crusted meats. Everything that flour can become, on one menu, two floors up. Reserve a corner table at dusk and let the bakery do the rest.
2021
Since
29
Keys
