The Best Seafood Restaurant in the City!

A unique culinary journey awaits you at a seafood restaurant that rightfully holds a top position in its category — renowned for its exceptional gastronomic creations.
Award-winning chef Andreas Voulgaris focuses on Mediterranean cuisine, using ingredients of Greek origin, with 80% sourced from organic products. His kitchen is defined by the use of extra virgin cold-pressed olive oil, fresh Greek milk, and organic vegetables from carefully selected local producers.

The restaurant’s interior, crafted from wood, metal, and glass in earthy tones, creates an atmosphere of warmth and elegance. It features a main hall with a capacity of 100 guests, along with two additional private rooms accommodating 30 and 15 guests respectively — both fully equipped with audiovisual systems, ideal for business meetings and presentations.
For those seeking privacy, there is also an exclusive VIP room for 15 guests, while a covered outdoor area can host up to 70 guests.

With its refined Mediterranean menu and extensive, expertly curated wine list, the restaurant promises to turn every meal or event into an unforgettable dining experience.

Internationally recognized, the restaurant has been recommended by the Louis Vuitton City Guide since 2011 and featured in National Geographic Traveler magazine.

We cook for you using extra virgin cold-pressed olive oil from the Koroneiki variety. We support local production by purchasing organic vegetables and fruits from small Greek farmers. Our fresh fish come exclusively from the seas of Halkidiki, while our pasta — linguine and pappardelle — is imported directly from Italy. Our olives are sourced from Ormylia, Halkidiki, and all our ice creams and desserts are homemade, prepared with fresh Greek milk.

Chef Andreas Voulgaris