To be honest, I’m not used to dining in hotel restaurants in Athens. Certainly not out of snobbery, but perhaps because Greeks - and especially those of us living in the capital - tend to associate this kind of experience with tourists.
Translation | Amaryllis Tsegou
If that’s the case, though, maybe it’s time to rethink things. Many hotel restaurants offer beautifully designed, welcoming spaces, and some even treat you to stunning views over the city. On top of that, they often have genuinely interesting and delicious menus, making the whole experience well worth it. Of course, you might say that this usually comes with a rather high price tag. That said, there are places that manage to offer all of the above without breaking the bank.
One of them, as I recently discovered, is Zohos, located inside Electra Palace Athens, on Navarchou Nikodimou Street.
I had been hearing great things about it for quite some time, though I was a little hesitant at first, until I finally decided to visit with friends. While I didn’t get to enjoy the beautiful courtyard, where tables are set once the weather warms up, I truly enjoyed the food, as did everyone at the table. In fact, that alone was enough to convince me to come back soon and experience it in the courtyard as well.
A warm atmosphere and thoughtful design
The indoor space is small, but the moment you step in, it gives you the feeling of being in someone’s home. Soft lighting, natural materials and a palette of beige, white, and grey tones, layered rugs, the wine fridge on the right immediately catching your eye, and the beautiful ceramic tableware - along with the small pots of olive plants on each table - are some of the first things you notice.
Adding to the atmosphere is the Greek music, with its understated, artful rhythms, playing gently in the background as you enjoy your meal and conversation - at just the right volume.
You’ll naturally see visitors from all over the world, eager to try Greek cuisine in a place that goes beyond the classic - if beloved - taverna, but also plenty of locals who have simply heard about a very good restaurant with excellent food.
Traditional flavours, brought into the present
The menu is curated by executive chef Sakis Venetis, who essentially takes traditional recipes, using ingredients and aromas that feel like home and adds his own subtle touch that makes all the difference. This is something you hear often and sometimes the result can feel a bit forced - but here, that’s not the case at all. There’s nothing overly complicated. Just authentic flavours, along with small, thoughtful twists, whether in the pairing of ingredients, the cooking technique, or the presentation.
You’re welcomed with a complimentary bite - small pieces of savoury milk pie - which immediately hints at both the hospitality and the flavours to come. Most of the dishes were served in the middle for sharing, except for the mains, which we had no intention of sharing with anyone - and rightly so.
Shortly after, a warm loaf of homemade sourdough bread arrived at the table, served with fremented aromatic butter. I’ll admit I almost ate an entire one by myself. Is there anything better than freshly baked, warm bread, especially when spread with herb-infused butter?
As soon as I spotted it on the menu, I couldn’t resist the smoked beetroot with Grevena cheese spread, orange, and pistachios - I ordered it immediately. It was refreshing and truly delicious, with the smoky beetroot perfectly balanced by the acidity of the orange, all rounded off by the creamy cheese.
The grilled cabbage rolls that followed also caught my attention right away. Classic in essence, generously filled with minced meat and topped with a rich, creamy avgolemono sauce - just like you’d have them at home. The twist was that the cabbage had first been pickled and then grilled over charcoal, making every bite absolutely irresistible.
When it came time to choose mains, I said something I never thought I would: “I’ll have the slow-cooked ewe from Kimolos.” I had only tried ewe once in my life, but something about the dish made me want to give it another go.
From the very first bite, I knew I’d made the right decision. The meat was incredibly tender - meltingly so - and paired beautifully with its rich tomato sauce. It was served over spaghetti that had absorbed all the flavour of the sauce, topped with a generous grating of aged mizithra cheese. Pure poetry in a dish: comforting, deeply flavourful food that felt like a warm embrace.
At this point, I should also mention a pleasant surprise not only for me but also everyone at the table: the portion sizes. You wouldn’t necessarily expect such generous servings from such a restaurant - but we left Zohos more than full.
And of course, when I’m out with friends, there’s no way we’re leaving the table without dessert. Especially if something on the menu catches our eye -it’s simply non-negotiable.
In this case, two desserts caught our attention, so we ordered both the sheep’s yogurt mousse - since I had already enjoyed the ewe, I didn’t hesitate to try the yogurt as well - paired with tangerine and saffron and the warm walnut cake with vanilla ice cream. The mousse was everyone’s favourite: a rich yet light and refreshing cream you couldn’t get enough of, beautifully balanced with the tangerine and presented in an impressive way. The walnut cake, on the other hand, was essentially like a chocolate fondant - warm, with a soft, flowing centre and a flavour that combined walnut and cocoa. A clever twist which was absolutely spot on.
We’re definitely planning to come back this summer in Zohos’ courtyard because, dare I say, once would simply not be enough!
Zohόs restaurant
18-20 Navarchou Nikodimou Street, Electra Palace Athens
Telephone: 210-33.70.035
Cost: 35€-40€/ per person, excluding drinks
