If you ever associated Lake Vouliagmeni with anything outdated, Abra Ovata has surely changed your mind. Since its arrival two years ago, it has drawn many eyes to this breathtaking spot in southern Athens, which had long been neglected and hosted projects that didn’t suit its charm. This year, the restaurant is even more enchanting, having found its rhythm, while the lakeside design has become even more elegant thanks to the work of Zeus & Dion. The dreamlike scenery isn’t the only thing that leaves visitors speechless—here, the real star is the taste, especially when the sun sets and dinner time begins. As last year, the menu is signed by the talented chef John Skotida, who draws inspiration from his multi-ethnic roots (his father is Greek, his mother Filipino-Chinese, and he grew up in Panama) and translates that inspiration into truly fusion dishes. His years of experience in London, his admiration for Spanish seafood restaurants, and the support of head chef Vangelis Dagdelenis and sous-chef Yiannis Alibali all contribute to the final result. With the lake and illuminated rocks as your backdrop, you’ll start with exceptional bread served with hoisin butter, paired with velvety taramosalata infused with kaffir lime and a signature spicy gochujang paste. Following the chef’s suggestion, we enjoyed the ‘Athens-style’ crab and avgotaracho served like nigiri on crispy rice crackers, followed by an aromatic and fresh seabass ceviche in a cold cacao broth with leche de tigre. The comfort and finesse that define John Skotida’s Greek-Asian culinary philosophy shine through in the perfectly fried seabass served atop scallions and wild greens in a soy broth—an elegant balance of simplicity and flavor. A special highlight at Abra Ovata is the paella, available in three versions: seafood, farmer’s style with duck and chicken liver, or stuffed with tarama and dill. All are prepared authentically, with the bottom layer slightly burnt as it should be in Spain. To accompany your meal, there is a growing wine list featuring Greek and international selections. Thanks to Fotini Goula, the service flows smoothly, allowing you to enjoy the experience without feeling overwhelmed. And you won’t want to miss the classic yet light banoffee with salted caramel and chocolate soil by pastry chef Kalliopi Marou. Lake Vouliagmeni, Vouliagmeni, tel. 210-8962220. Open daily from morning, offering snacks at lounge and swimming areas from 9 AM to 6 PM. Lunch from 12:30 PM and dinner from 7:30 PM in the restaurant area. Price range: €50 – €70 per person.
Abra Ovata: Culinary Fireworks in an Idyllic Setting
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