When it comes to Kedros Cookhouse and its acclaimed chef Giannis Parikos, recommendations are practically unnecessary. Renowned for his work at Michelin-starred restaurants like Varoulko, Spondi, and Hydra, as well as prestigious international venues such as Epicure in Paris and Sea Grill in Brussels, Parikos brings more than just experience — he brings tradition, passion, and an intimate knowledge of Greek ingredients from land and sea.
Now, after two successful years on the island of Paros, Parikos has brought his culinary finesse to Lykovrysi, offering locals a taste of Cycladic authenticity without ever leaving Athens. And the result is impressive.
Upon entering Kedros Cookhouse, you’re immediately struck by two things: the open, welcoming space and the surprisingly affordable menu. The interior features Cycladic-inspired design — white walls with geometric patterns, straw lighting, and breezy aesthetics that transport you straight to a seaside taverna, minus any folkloric clichés. The outdoor area, overlooking a lush green park, makes it perfect for summer nights away from the city’s hustle.
What truly sets Kedros apart, however, is the food. Every dish is made from scratch using carefully selected products from local producers across Greece. This is a place where meze takes center stage, but not in the usual small-plate fashion — these are hearty, generous portions meant for sharing and savoring.
Start with the dips: velvety taramosalata with eggshell shavings and barley rusks, spicy feta dip with za’atar, refreshing tzatziki, and smoky eggplant salad with Florina pepper. Then move on to the must-try marinated anchovies served over crispy, salty lachanoraki chips — a summer highlight. Follow up with the grilled octopus with dill vinaigrette, tender and juicy, complemented by pickled chili peppers for a tangy kick.
Vegetarian options shine too, especially the creamy favas with sautéed greens, tomato, and Surwty cheese from Paros, or the indulgent phyllo-wrapped cheese pie baked in a cast iron skillet, topped with fig jam. Even the classic fried cod stands out, though it could use a bolder flavor profile than just Florina pepper and black garlic.
Highlights include the stuffed sausage with graviera cheese and marathiko sausage, simply served with grilled cherry tomatoes — a serious meze worthy of ouzo or tsipouro. For mains, the slow-cooked beef tail with Paros graviera, runny egg yolk, and truffle shavings will leave you wanting more.
Wine lovers will appreciate the smartly curated list of around 40 Greek labels, alongside craft beers and a wide array of spirits. Rumor also has it that a small grocery section will soon open inside, allowing guests to take home a piece of Kedros Cookhouse.
This isn’t just another ‘traditional yet modern’ restaurant — this is a place with soul, substance, and genuine hospitality. Casual yet never careless, Kedros is ideal for groups, family dinners, or simply enjoying a few glasses while watching the world go by.