Before making the decision to open his own establishment, Alexis Loumiotis put a lot of miles on the restaurant meter, working in various positions. He studied management in Chicago, and after graduating, embarked on a journey through Latin America, gaining valuable experience in renowned restaurants like Astrid & Gastón in Lima, where he worked in the kitchen. There were more than a few restaurants where he learned the big school of salsa, thereby gaining multifaceted professional experience. Many will recall his long tenure as the manager at Vezene; Lou is a memorable personality who is hard to forget. He also does not hide his enthusiasm for the wine cellar he has curated in the restaurant`s basement, featuring 260 labels from Greek and foreign vineyards at excellent prices, from which you can also purchase wines to take home.
The minimalist decor of the restaurant, featuring an open kitchen, tables in dark tones, and a ceiling with lamps made of cut barrel wine and champagne bottles, clearly emphasises that wine is the heart of "Stou Lou". And rightly so. Alexis` favorite Greek tunes can be heard through the speakers. "This is the music I grew up with," he shared during my visit. He whispers the lyrics; he truly enjoys it. He embodies the type of host that is often missing in today’s dining scene—one who infuses restaurants with a personal, lively atmosphere and a sense of intimacy.
In the kitchen, Chef Yannis Galanopoulos is crafting his debut menu, under the guidance of Alexis Loumiotis, who is commited to placing Greek cuisine at the forefront of the flavours offered. The dishes primarily focus on classic preparations presented with a contemporary twist, while maintaining the authentic tastes that evoke nostalgia. However, there were a few missteps: in the Rhodian ladopitaki, the taramosalata was too intense, overshadowing the tuna tartare. On the other hand, the well-crafted dolmas, featuring a dense, aromatic, sea-scented sauce, had a couscous filling that overshadowed the shrimp. I also noticed another flaw with the saganaki, which, while technically sound - with a crispy crust and perfectly melty cheese - the Greek brie failed to deliver the intensity that would have made the dish truly exciting. That said, I also tried a series of substantial dishes that I highly recommend if you find yourself on Stou Lou`s Road.
First and foremost, I`ll put the fantastic pork belly. They cut it into taliata, thin slices, and the meat is delicious and juicy, and I would gladly go all the way to Kerameikos just for its five-crusted, sensational skin, a rarity in Athens. The braised rooster is incredibly tender, served alongside al dente noodles (toutoumakia) that blended beautifully with the rich sauce. Their ribs, cut in two, grilled to perfection and caramelised, paired nicely with a fricassee of chard and spinach bathed in an excellent lamb-flavoured sauce, balanced exquisitely by a hint of lemon . Of the desserts, I was won over by the perfectly classic and, in a good sense, "mama`s" éclair, which reminded me of carefree summers on my father`s porch. The moustalevria between two Florentines was also delightful.
- Stou Lou
- Phone: (+30) 210 4449362
- Address: 104 Konstantinoupoleos Ave., Athens, , Αθήνα
- Website: -
- Open: everyday, dinner
- Price per person (€)*: 50 - 70
- * we do our best to reflect the actual price range per-person of a full meal including first and main courses, desert, water and half a bottle of wine or one beer depending on the type of restaurant.
- 0 - 4
- Poor
- 4.5 - 5
- Average
- 5.5
- Acceptable
- 6 - 6.5
- Good
- 7 - 7.5
- Very Good
- 8 - 8.5
- Outstanding
- 9 - 10
- Excellent
0 - 4 | 4.5 - 5 | 5.5 | 6 - 6.5 | 7 - 7.5 | 8 - 8.5 | 9 - 10 |
Poor | Average | Acceptable | Good | Very Good | Outstanding | Excellent |
*"arrow-symbol": the up arrow to the right of the rating, if it appears, symbolizes a restaurant that is close to moving up to the next ranking rung. |
Login or register to join the conversation