Christoforos Peskias needs no introduction. A pioneer of modern Greek cuisine, he masterfully reinterprets tradition through a deeply personal lens. At Dopios in Athens, he’s been doing just that since 2021, building a culinary universe around the meze concept that honors local ingredients while balancing familiarity with surprise. For the past six months, this same spirit has taken root in Glyfada, in a bright, welcoming space that carries the DNA of its Athenian sibling, yet embraces the laid-back aura of the southern suburbs—quickly becoming the talk of the town.
Expect nothing excessive. The space is airy and light, with a dining room featuring signature blue cups and the familiar “Dopios” portrait, offering character without clutter. An openable roof enhances the relaxed vibe, letting in sunlight and a sense of openness when weather permits. Service, led by Giorgos Anagnos, is friendly, polished, and attentive without being overbearing—setting the tone for a seamless experience from the start.
Peskias reaffirms his status as a culinary benchmark through the food. Spreads like avocado tzatziki, smoked eggplant salad, and airy taramasalata are perfectly balanced, proving tradition can be refreshed with subtlety and flair. Don’t skip the reggiosa, where crisp chicory adds textural intrigue, making it a repeat favorite. The greens section shines too: stamnagathi with katsuobushi blends Greek freshness with Japanese umami, while malaká with yuzu delivers brightness and crunch, ideal for awakening the appetite.
Seafood highlights showcase the chef’s mastery. The delicate amberjack tartare is elevated by a hint of molasses, while juicy seabass with sourdough crust and Kalamata olive sauce bursts with Mediterranean intensity. For bolder palates, popcorn shrimp with black garlic skordalia and umeboshi offer a playful, complex bite. Standout dishes include creamy revithia (chickpea soup), a tribute to ingredient respect, and sweetbreads in seven-pepper sauce, known for their signature heat. And of course, no meal ends without trying the house zucchini balls.