Thomas and George Douzis are the brothers behind Ergon Foods — a Greek hospitality and food company that started as a small deli concept in the early 2000s and is now one of the country's most consistent exporters of contemporary Greek hospitality. Sites in Greece, the UK, Qatar, the UAE, and Cyprus.
“The country's food, served as the country eats it.”
The core idea has never moved: a single short list of trusted producers, a single design vocabulary, a single way of cooking. Thomas runs the group as chief executive and public face; George works alongside him as co-founder. Both have stayed close to the operational floor, the way owner-operators tend to in restaurants that age well.
In Athens they have built a small, dense Ergon archipelago in the historic centre. Ergon House on Mitropoleos 23 was the original — a deli, restaurant, and 38-room hotel folded into a 1920s building, opened in 2018. Ergon Bake House opened next door soon after. Taverna Ermou — the third site, on Ermou 98 — opened in September 2025 as the ground floor of what will become the next Ergon House. London followed in March 2026 with a second Taverna Ermou in Marylebone, then an Ergon House in Covent Garden.
What ties them together is restraint. Mosaic floors, whitewashed walls, marble-topped tables, a Greek pantry on display, a wine list that doesn't reach beyond Greece. The country's food, served as the country eats it.