In the very space where vinyl now spins behind the bar, the historic Telion patisserie once stood for nearly a century. It first opened on Patission Street in 1927, moved to Ithakis Street in the 1960s, and became a local legend for its iconic confections — until it closed its doors in 2011. The idea of bringing Telion back began circulating last September, but it only came to life a few weeks ago. This new incarnation honours that legacy — not just by keeping the name, but by preserving original features like the wooden display cases, the marble flooring, and the old bar counter. These aren’t just nostalgic design choices; they’re a genuine continuation of the space’s story.
Behind Telion are Konstantinos Polatidis, Thanasis Chatzopoulos and Yiannis Kontogeorgakis, with Mariette Sans-Rival consulting on the interior design. The result is an aesthetic that strikes a balance between vintage warmth and clean, minimalist touches. Music plays exclusively from analogue sources, carefully calibrated so as not to overwhelm the space — aided by a double entrance door that keeps street noise at bay. Telion is open Tuesday through Saturday from 7pm, and that alone feels like enough to place it firmly among the city’s most authentic bars.
I visited just after 7pm and stayed for several hours, watching the bar gradually shift in atmosphere as more people arrived and the energy picked up. I sat at the bar, and even when it was still empty, it never felt cold or lifeless. Slowly, the space filled with people and the warm, familiar buzz of a bar coming to life. The music volume increased gently, just enough to provide a backdrop to conversations without overwhelming them. At Telion, you can sit at the bar, on the sofas along the walls, or stand with your drink. However you choose to experience it, it’s the kind of place where you’d rather engage in conversation over a good drink than scroll through your phone.
And speaking of drinks, the cocktail menu is curated by Popi Sevastou, known from Nolan and Proveleggios — a guarantee of precise, thoughtfully crafted cocktails that prioritise balance and the quality of ingredients. As she explains, “What’s interesting about this project from a bar perspective is that it started with a significant limitation on the techniques I could use. On the other hand, choosing to work exclusively with stir and build methods, rather than shaking, pushes you to be more creative in new ways and also shows respect for the acoustic experience of a listening bar.”
“We don’t have a lab, nor do we want to put on a show. We work with quality spirits, precise ratios, and proper dilution. These are drinks that don’t try to grab attention but aim to stand discreetly alongside the sound, the music, the evening. I strongly believe in simplicity and attention to detail. When I create a menu, my priority is for each cocktail to be balanced, clean, and free of unnecessary embellishments. I chose these drinks to start with simply because I find them delicious, and they happen to be some of my favourites.”
The Telion menu is divided into three distinct sections: Classics, featuring eight timeless cocktails such as Negroni, Paloma, Old Fashioned, and Bobby Burns; Gin & Tonics, offering two refreshing variations made with premium spirits; and finally, Signatures, showcasing the creativity and personal touch of the team behind the bar.Among the Signature cocktails, I first tried the 50/50 Martini, made with Tanqueray No. Ten, fino dry sherry, ginger, nutmeg, and a botanical freshness that makes it wonderfully summery. This Martini balances delicately between dry and dirty, with the other elements rounding it off beautifully. The New York Rum Sour takes on a tropical twist with banana liqueur and a splash of 10ml red wine floated on top, which makes all the difference. As the wine mingles in the glass, the flavours evolve and deepen. The Apricot Sherry Negroni features Pedro Ximénez and apricot, two ingredients that combine perfectly to give the classic cocktail a distinctive character without losing its signature strength. Finally, the Aperitivo Spritz with red berries is a light, refreshing option, ideal for after-work drinks or as a low-alcohol choice.
If I were to pinpoint a minor shortcoming at Telion, it would be the absence of any snacks served alongside the drinks—something that would perfectly complement the relaxed, quality-driven philosophy of the space and complete the experience. Perhaps in the future, as the development of the basement space progresses, we might see some carefully curated food pairings designed to accompany the cocktails. Until then, Telion remains a genuine return to the essence of the bar: excellent drinks, pristine sound, a welcoming atmosphere, and nothing more—or perhaps, nothing less.
Info: 40 Ithakis Street, Amerikis Square. Open Tuesday to Saturday from 7pm.