Located on Skouphou Street, just a few steps from Syntagma Square, the culinary scene of Athens has gained a new multidimensional reference point. Anthes, the result of collaboration between an experienced team of hospitality professionals — Haris Darras and Dimitris Karakoglou, who joined forces with Stratis Athanassakis, Panos Kostopoulos, and Efthymis Kallimanis — offers a modern take on Mediterranean cuisine with fusion influences, orchestrated by executive chef Ippokratis Anagnostelis, known for his work at Kensho in Mykonos and Crios in Paros.
The space, designed over multiple levels, smartly blends urban industrial design with wood in warm, soft tones, proving that one can create an environment balancing warmth and contemporary aesthetics. The bar dominates the ground floor, while the lower level hosts an open kitchen offering views into the heart of creation. This is the domain of head chef Konstantina Panagiotopoulou, who, after years working alongside Ippokratis, dynamically interprets Anthes’ philosophy: seasonality, technical precision, and a creative redefinition of Greek cuisine, subtly influenced by the Asian touch of the fusion & ethnic restaurant neighborhood.
The menu is focused, without unnecessary options, featuring dishes encouraging sharing and presenting fresh flavor interpretations. The laderi (olive oil-based dish) opens the meal with its intense character, perfectly complementing the smoked tarama with leek confit. Among the mezedes, the sea bass with kiwi and jalapeño exemplifies Anagnostelis’ signature style — fresh and balanced with bold yet harmonious combinations. The beef tartare wrapped in crispy Japanese mint leaf impresses with clean flavors and textures, while the shrimp gyoza with tomato and feta highlights a novel approach to familiar Greek elements.
The ‘papoutsaki’ (Greek ‘shoe’) with caramelized eggplant, pulled veal, and cheese cream translates tradition into something refreshingly current and flavorful. We also tried the linguine with lamb prosciutto, which impressed with its full-bodied taste and perfect fat balance, but the standout lamb dish features the meat as filling in a crepe, accompanied by eggplant purée and Metsovone cheese cream — earthy flavors, technical consistency, and harmony of ingredients. On similar comfort-food paths with Greek roots, the juicy confit chicken leg with trahanas croquettes and porcini mushrooms delivers deep satisfaction.
Dessert featuring brown namelaka, almond cake, coconut cream, and mocha ice cream closes the experience, evoking memories of Greek coffee culture. Please note that due to Anthes’ emphasis on seasonality, some dishes may have been replaced by more summery alternatives.
Wine & Cocktails
The wine list, featuring around 70 labels, combines Greek and international selections, while the cocktails — classic or signature — curated by award-winning Thanos Tsekouras, enhance the dining experience, serving either as complements or standalone delights. Try the Green Flash with rum and caramel, Coffee Campari (coffee, damson, and tonic), or the earthier Wonderlust with gin, peach, and crisp mushroom.
Anthes isn’t just another stop in the upward trajectory of Athenian gastronomy. It’s a focused concept proving that creativity, when rooted in technique and substance, can redefine the modern Greek table.
Skouphou 3, Athens | Tel: +306974010187 | Price Range: €40 – €50 per person without drinks.