Athens never ceases to amaze me. Each neighbourhood has its own energy, unique stories, and landmarks. However, Kotzia Square has been lacking in these elements for the past few years. The lower part of Stadiou street was a quiet area in a bustling city. It was there that a few months ago, a new bar arrived, eager to make its mark on the city`s nightlife. Subject of Athens, created by the team behind the successful Abstract Athens, aims to be more than just a bar; it seeks to provide an experience that unites three different worlds under one roof.
Konstantinos Vasilakopoulos, who after 9beta in Chalandri, went downtown and surprised us with the diverse offerings of Abstract in Pangrati. He has now partnered with Dimitris Roussos to channel their creativity and aspirations into a new project, and they have succeeded. Just above Kotzia Square, on a charming street that connects the square to Stadiou, lies Subject of Athens, which aims to bring new energy to the area and offer an experience envisioned by the two experienced bartenders.
I visited Subject during its first days of operation for
drinks with my friends. I went on both quiet days and bustling nights. However, I was eager to learn more about this new bar directly from its creators. One afternoon, I met with Dimitris Roussos at the Subject bar, where he explained the entire concept, their goals, the current offerings, and what they plan to serve in the future.
Three Bars in One.
Subject of Athens does not follow the traditional model of a single bar with a defined identity. Instead, it is divided into three distinct concept bars, each with its own aesthetic and philosophy:
● Subject (the main bar on the ground floor) - A street bar centred around hospitality and creative variations on classic cocktails.
● Informal (on the upper floor, pictured above) - A space that frequently changes, serving different concepts that blend mixology with culinary creations.
● EgoDeath (in the basement) - A mysterious space that has not yet opened but promises to be significantly different from what we are accustomed to.
The Cocktails and Street Food at Subject
The cocktail list at Subject of Athens is rooted in classic recipes, yet it incorporates a significant amount of experimentation with new ingredients and techniques, highlighting the creative spirit of the team. Upon receiving the menu, I noticed familiar names like Mojito, Margarita, and Martini; however, these classics feature unexpected ingredients. For instance, the 888 Martini transcends the familiar image of this cocktail as a symbol of elegance and embraces the concept of umami. Tanqueray 10 is paired with Manzanilla Sherry, creating a delicate balance between herbaceous and savoury complexity. The addition of blue cheese brings an unexpected creaminess that gradually unfolds on the palate. As a fan of blue cheese, I admit I may be biased, but everyone in our group who tried it was impressed. This is a cocktail that even those who do not typically enjoy blue cheese should experience, as its incorporation is so seamless that it enhances the drink`s overall character.
Similarly, the 433 Margarita (pictured) is a fresh take on the classic Mexican cocktail. In this rendition, Don Julio Tequila is paired with roasted lemon, which enhances the caramelised notes of the agave. An unexpected twist comes from the addition of Dijon mustard, creating a slightly spicy and intensely aromatic sensation. The capers and jalapeños add an intriguing saltiness and mild heat, transforming the drink into a refreshing and unexpectedly exciting experience. At Subject of Athens, each cocktail surprises with its combination of ingredients, final flavors, and artistic presentations. The glass for the 433 Margarita is designed to resemble splashes of the drink`s ingredients. Meanwhile, the 023 Mojito features a garnish of strawberry along with a cleverly camouflaged banana. This attention to detail is what truly sets Subject of Athens apart—each cocktail tells a story and invites guests to savour it sip by sip.
At the back of the list is the food menu, which aims to be more than just an accompaniment; it hopes to take center stage. The street food menu is a distinct part of the experience and is curated by Christos Tsakiris. From the Beef Meatball Sub with beef meatball and marinara sauce to the Shrimp Sub with shrimp, jerk cocktail mayo, and kimchi, each dish has its own identity, blending flavours from various parts of the world.
The Informal project
The first floor is where the philosophy of Informal unfolds, as the name suggests, providing a complete high-quality experience in a relaxed and beautiful environment, without being pretentious. Having known both bartenders for years, I can confirm that this embodies their approach. From time to time, the space will adopt themes based on culinary influences or creative projects, transforming Informal into an ever-evolving setting. At the beginning of the year, they hosted the Executive Chef of Spondi, Arnaud Bignon, who presented three creations accompanied by three cocktails specially crafted to complement the chef`s dishes.
During the period of Apokries (Greek carnival) ,inspiration will be drawn from Latin America, with cocktails paired with street food creations by Christos Tsakiris from various Latin countries. In March, Italy will take the spotlight with aperitivo, variations on spritz, and, of course, Italian food recipes.
Starting in April, following this trial period, Informal will begin to take on its permanent and final character. The menu will follow a triptych concept, with each cocktail featured prominently in the center, flanked by creations that highlight a specific ingredient from the cocktail. The philosophy behind this approach is to continuously repurpose that ingredient to achieve a distinct presence in each of the three preparations. The initial dish resembles an amuse-bouche, while the final offering looks like a mignardise.
Dimitris spoke to me about the first two offerings on the menu to give me taste of what to expect. First is the Boulevardier, with Bulleit Bourbon, Campari, Metsovone cheese, mushrooms, and rhubarb-berry vermouth, accompanied by a bite of cheese with savory and sun-dried tomato for the appetiser, followed by a Campari & Soda sphere for the finale. The second is a Bloody Mary made with Ketel One vodka, tomatoes, kimchi, and shrimp broth, served alongside shrimp ceviche, tiger`s milk, and mango, finishing with shrimp crackers and salsa ranchera. This culinary experience expertly balances flavours and textures, giving each sip a unique character and aiming to present something truly unique. The degustation menu puts the cocktail in the spotlight, with the food playing a secondary and complementary role.
Subject of Athens opened a few months ago with the goal of presenting a new way to enjoy the magical world of cocktails, all while preserving the authentic essence of a bar. And it has succeeded. It`s a place that entices me to try each cocktail during every visit, igniting my excitement with Dimitri`s description and making me eager to see how Informal and EgoDeath, unfold. The atmosphere is enhanced by vibrant music, curated by Nikos Djebbour, and the bar is open daily from 16:00.
- Info: Subject of Athens, Georgiou Stavrou 2-4, Athens
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