Behind Anthes are well-known figures in the Greek culinary scene—Xaris Darras, Dimitris Karakoglou, Panos Kostopoulos, and Efthimis Kallimanis—each of whom has already made a significant impact both in Athens and the islands. At the heart of the kitchen is Ippokratis Anagnostelis, a chef with deep experience and a clear, confident vision. His menu draws on Greek flavours, layered with seasonality, technical finesse, and a playful nod to Japan. The dishes are presented in meze-style portions, but with the polish of a fine dining experience that knows exactly what it aims to be. Complementing this is the cocktail list, crafted by Thanos Tsekouras, who brings an approach that’s connected to the cuisine but maintains its own distinctive personality.
We took a seat at the bar of Anthes on an ordinary weekday evening, just before the busy service kicked in. Thanos started to introduce the concept behind the cocktail menu: a thoughtful mix of drinks that pair seamlessly with food but also stand confidently on their own. Some cocktails are designed for those who prefer something light, easy to enjoy, and accessible. Others are more inventive and layered, perfect for those who enjoy exploration and complex flavours.In the first category of aperitifs, Mandarin Glow stands out — a refreshing creation made with Aperol, kumquat, mandarin, and peach, offering a bright, pleasantly bitter profile. What truly caught my attention, however, were the two coffee-based drinks. First, the Coffee Campari — a sophisticated blend of coffee, plum, and tonic — exudes an almost cosmopolitan feel. The combination of Campari’s bitterness with coffee may sound unusual, but trust me, it works perfectly. On the other hand, the Espresso Martini is another story altogether. Rich, creamy, and featuring notes of hazelnut and coconut foam reminiscent of a classic `Freddo Espresso,` each sip offers a different experience, depending on how much cream you gather.
In the realm of signature cocktails, the creations become decidedly more daring. The Elysian Delight — with vodka, passion fruit, Madagascar vanilla, and ice cream — borders on comfort in liquid form, with the ice cream adding a rich, sweet, and creamy note that makes it luxuriously indulgent. Wilder but equally captivating is the Wonderlust, crafted with gin, peach, berries, hibiscus, and a subtle, earthy touch of mushroom. Served with a dried mushroom resting on top of the ice, Thanos advised me to taste it first on its own, and then after having eaten the mushroom. The result was a completely different sensation — an explosion of umami with every sip.
Afterwards, I tried the Midnight Sun, a cocktail that combines tequila, mezcal, beetroot, and port. It’s not for everyone, but it’s exceptionally well-crafted — the beetroot doesn’t overpower the other ingredients but ties everything together perfectly with the tequila and mezcal. Next came Green Flash, featuring rum, banana, hazelnut, pandan, and caramel. This drink moves within warm, almost tropical shades, with a flawless balance between fruity notes and a creamy texture. The menu concludes with an emotional touch: Clandestino, a recipe made with rum, pineapple, elderflower, and honey — a cocktail that won Xaris Darras the Bacardi Legacy title a few years ago. It’s like his lucky charm, and I still vividly remember being there to watch him compete.
Anthes is a stunning restaurant featuring a bar that invites you to enjoy it alongside your meal or on its own. It’s the place for those who want to drink well — without pretension, but with substance. If their aim was to bridge the restaurant experience with elevated drinking, then perhaps we’re witnessing one of the most exciting new chapters in Athens’ fine drinking scene. And with Thanos Tsekouras behind the menu, this chapter is worth exploring to the very last drop.
Info: Skoufou 3, Syntagma | Tel: 6974010187