We caught Ouzeri on its very first night of operation, June 6th, and savoured it under perfect conditions — a table for two right by the sea. Draped in crisp white linen, with comfortable blue director’s chairs matched by elegant lamps, ashtrays, and salt and pepper shakers, all set beneath a wooden pergola that I believe is a new addition this year. The view was breathtaking, every detail perfectly arranged — like a scene straight out of a postcard from a Greek island.
That’s the feeling you get the moment you descend the stone steps at the entrance. As if you’ve been instantly transported to a Cycladic island, to an ouzeri designed by the director of Mamma Mia! or any of those films that celebrate our summer and lure visitors from around the world to experience it for themselves.
But unlike many of our islands, where expectations sometimes fall short, Ouzeri truly delivers — and the food lives up to the atmosphere.
Every dish we sampled arrived impeccably prepared. The fried crayfish was perfectly crisp yet free of excess oil, accompanied by a spicy mayonnaise. The fries were seasoned to perfection, while the taramosalata was luxuriously smooth, topped with delicate flakes of bottarga. The Greek salad featured sun-ripened tomatoes, fragrant wild oregano, and premium extra virgin olive oil. The grilled talagani cheese was paired beautifully with a sweet grape preserve — a sublime contrast of flavours and textures.
For our main course, we selected the Aegean fish soup, brimming with tender yellowbelly grouper, white grouper, vegetables, and saffron, served in a rustic, heat-retentive vessel. This was one of the most flavoursome and authentically executed versions we’ve had the pleasure of tasting. To finish, we indulged in a traditional assortment of syrup-soaked desserts, complemented by a scoop of creamy kaimaki ice cream.
Throughout the evening, a highly accomplished live trio performed a carefully curated repertoire of Greek and international songs, skilfully chosen to appeal to both the local and international clientele of the restaurant and resort. Our experience was exceptional, and Ouzeri unquestionably merits its FNL star. Considering its setting within a luxury five-star resort, the slightly elevated prices are entirely justified.
What left the strongest impression, however, were the guests themselves. A refined mix that perfectly reflects the resort’s long-established clientele: well-groomed Athenian sophisticates in relaxed summer spirits — at the next table, Greek politician Dimitris Avramopoulos was celebrating his birthday — alongside discreet, effortlessly elegant international visitors. The kind for whom price is of no concern, yet who feel no need to wear their wealth in head-to-toe logos.
Bottom line? I’ve said it before and I’ll say it again: I have a real soft spot for the Lagonissi Grand Resort. It’s the epitome of understated luxury and cultivated urban leisure — a kind of refined, effortless living that’s sadly becoming rare. And the Ouzeri encapsulates exactly the image of Greece I wish every visitor could take with them as a memory: our summer at its best, distilled into flavour, atmosphere, and the art of simple pleasures done exceptionally well.
Info: 40th km Athens–Sounio Avenue, Lagonissi |Tel: +30 22910 76000
Open daily, 20:00–00:00 (last orders at 23:30)