There’s no doubt that Koukaki is where some of Athens’ most intriguing new openings are happening — and More Filings is among them. This small bistro opened about three months ago, and if the name sounds familiar, you’re not mistaken. It’s a natural evolution of Filings, the beloved bakery by Alexandros Koniaris in Pangrati — famous for its exceptional croissants — which has now relocated to a more central spot, almost literally under the shadow of the Acropolis.
A Gradual Evolution
The transition was gradual: first came the tiny namesake bakery, followed by More Filings — the restaurant ‘extension’, co-owned by Vaios Koromilas, a well-known figure behind several popular Athens concepts. From the outset, it was introduced as the ideal brunch destination: think top-tier coffee alongside inventive dishes like a grilled cheese sandwich with caramelised onion marmalade on handmade sourdough, served with a rich, velvety potato soup — or a waffle topped with fried chicken and peanut butter, paired with house-made kimchi.
Even Better at Night
But the real magic happens after dark. The first impression begins with the space itself: a quietly elegant interior blending Doric simplicity with warm industrial touches. Though the design leans modern, the dining room feels deeply inviting — thanks to open kitchen visibility (the heart of the experience), candles nestled in repurposed wine bottles, fresh flowers, and tables evoking a refined urban café — all without veering into cliché. The muted colour palette is confident, never weak, holding your attention without ever competing with the food — a rare feat in Athens’ competitive dining scene.
Comfort With Intention
In the kitchen, chef Giorgos Zachailas leads with quiet precision. He avoids flashy tricks, instead building on a grounded, thoughtful comfort-food philosophy — one rooted in clear references, clean technique, and seasonal ingredients. The menu rotates regularly, reflecting both local produce and global gastro-bistro trends. What sets his dishes apart is their balance: between boldness and restraint, flavour and intention. Nothing feels overworked — nor underconsidered.
Bread here is far from an afterthought. Served warm in two daily variations, it arrives with outstanding extra virgin olive oil and a salted butter mousseline — a subtle, ritual-like beginning to the meal. Standout starters include hummus with pico de gallo — an early sign that the kitchen isn’t afraid to reinterpret classics — and crispy roasted chickpeas drizzled with chilli oil. Together, they create texture, heat, and layered harmony — a refreshing departure from the predictable.
And while there’s one dish that truly stands out — the one guaranteed to leave you exhilarated — the Greek text cuts off before revealing it.