The New Restaurants Set to Open Soon in Athens

Athens’ restaurant scene is entering the new season at a lively pace, with several new projects set to open their doors this autumn. From inventive concepts with international influences to modern interpretations of Greek cuisine, the coming weeks promise openings that will reignite public interest and enrich the city’s culinary map.
 


I’ll start with Pino by Luca Piscazzi, which just opened its doors yesterday in Glyfada. It is an authentic vera romana pizzeria, inspired by his childhood memories and the flavours of his hometown, with a strong focus on the simplicity and purity of Italian cuisine. Also in Glyfada, we are anticipating the first Em Sherif, located within the Dusit Hotel and operated by the 7 Management Hospitality Group (known for Bagatelle Athens and Lucia’s at Astir Beach). One of the world’s most celebrated Lebanese restaurants, it will also have a second branch once The Ilisian Hotel opens—currently slated for February 2026. Meanwhile, Aris Vezenes is preparing to open a second Ekiben at Holy Spirit, with further openings expected in the area, which is finally beginning to gain genuine gastronomic appeal.

Heading down towards Syntagma, it’s worth noting that the new all-day restaurant at the King George Athens has already had a soft opening. Here, Asterios Koustoudis will serve a more relaxed, comfort-driven menu that nevertheless relies on top-quality ingredients—a concept we’ll explore in more detail very soon.

Early next month, Kolonaki will welcome Diva on Patriarchou Ioakeim Street, showcasing the culinary signature of Dimitris Katsanos and operating in bistronomic style. Katsanos will also oversee the menu at Son in Ilioupoli, which takes over the space previously occupied by Geluk. Son will start the day as a micro-bakery offering brunch, before transforming into a full-fledged restaurant in the evening. In the open kitchen, Katsanos combines wood-fired cuts of meat with flavours inspired by Latin America and Mexico, highlighting seasonal ingredients and bold, spicy profiles.

Heading back to the centre, it’s worth noting that Giorgos Melissaris, together with Giannis Morakis and Thomas Grubac, are taking the reins at Kafeneio on Loukianou Street. With Kyriaki Fotopoulou in the kitchen, they are breathing new life into this legendary Kolonaki name.

Meanwhile, Pavlos Kyriakis has just opened a second Dodeka Piata on Romvis Street, serving traditional Greek cuisine in a warm, bistro-style setting. And after Striggla, Pappu (which he is stepping away from this year) and the most recent Voulkanizater, Thomas Matsas, alongside the Striggla team, is preparing to take the next step in Athens’ dining scene. His new venture, Thirio, will open soon in the historic centre on Navarchou Nikodimou Street, on the border between Syntagma and Plaka. The menu, served across two bars, will showcase a clear Greek identity, grounded in seasonality and a creative reinterpretation of tradition for the contemporary palate.

We are also looking forward to a new venture in Pangrati from Ioannis Loukakis and Spyros Pediaditakis of Akra, who will be collaborating with Periklis Koskinas, chef and owner of Cookoovaya, on what promises to be a bold and unconventional project.

Finally, I hear that Tasos Mantis (Soil) is taking over the restaurant at the Onassis Cultural Centre, the former home of Hytra, which, if confirmed, sounds like a very exciting development. I will report back once I have more details.

At the moment, there is a lot of activity behind the scenes, with new restaurant deals being signed across Athens. We will reveal these projects as soon as they are finalised, and trust me—they are set to make waves. Big waves.