By Contributor,Paul Caputo

Copyright forbes

Fine dining with views over the Acropolis

Athens is in the midst of a culinary renaissance. Once known for its hearty neighbourhood tavernas, the city now attracts cosmopolitan travellers in search of world-class dining with a distinctly Greek character. This transformation is not only about glitzy new restaurants, but about a shift in ambition. Accomplished chefs are elevating seasonal ingredients with farm-to-table transparency, placing Athens firmly on the global dining map.

At the centre of this movement is Makris Athens, a 32-seat restaurant beside the Ancient Agora created by the Domes Hotel Group and led by Chef-patron Petros Dimas. Since opening in 2023, Makris has claimed a Michelin star, two Athinorama Golden Huts, Esquire Greece’s Tasty Award for Best New Opening, and the World Culinary Award for Best Restaurant in Greece. In 2025, it added two stars at the FnL Best Restaurant Awards, cementing Dimas as one of the leading personalities in modern Greek gastronomy.

Makris interiors

Set in Thissio, in the heart of Athens’ old city, Makris occupies a historic building with views out towards the Acropolis. The restaurant feels both contemporary and connected to history, its design blending architectural echoes of the past with refined modern lines. The illuminated Parthenon provides a dramatic backdrop. The result is not only an atmosphere of understated elegance, perfectly attuned to the dialogue between tradition and innovation, it somehow evokes the restaurant’s vision of gastronomy as a narrative of land, sea, and heritage.

Makris Chef

Dimas trained at the LE MONDE Institute of Hotel & Tourism Studies in Athens before honing his craft in five-star hotels and Michelin-starred kitchens. He rose to Chef de Cuisine at Hytra, led The Dalliance House in Kifissia, and gained international experience at Jason Atherton’s Pollen Street Social, Aquavit in London, and later at Kings Social House in St. Moritz.

In 2018, he became Executive Chef at Domes Miramare in Corfu, once an Onassis family retreat, where he launched Makris Corfu. Its success spurred the brand’s expansion: first to Crete, at Domes of Elounda, then to Milos at Domes White Coast. Finally, Dimas and Dr. George Spanos opened Makris Athens, their year-round flagship venue in the capital.

The restaurant houses a collection of up to 30 regional olive oils, kept under constant temperature to preserve their character and are offered to guests much like a wine list. The interiors lead naturally to the glass-fronted cellar, where more than 600 labels are held, including some of the greatest wines in Greece.

Athens-born sommelier Michalis Kapranos curates the wine list and pairing menus. He scours the country in search of candidates for the restaurant’s Hellenic pairing. “I often travel” he says, “in search of small producers who share our ethos of ingredient sourcing – low production and authenticity.”

One of his standout finds is the mineral-driven Saint John Amphora from Venetsanos Winery in Santorini. Layered with ripe stone fruit and and wet stone texture, it offers a weighty mineral heavy palate with impressive persistence.

Makris farm 2 table

Dimas pursues a holistic dining experience at Makris and as you might expect, a fundamental element is the sourcing of high quality fresh produce. Supply comes from Dimas’ family farm, which is managed by his parents in close collaboration with the restaurant. Farming has long been part of the family tradition, with generations growing a variety of typical fruits and vegetables. Today, the farm operates on a larger scale and with greater demands, but the focus remains on careful cultivation and responsible practices that align with the restaurant’s needs. Dimas says “We have fresh produce all year round, and that freshness is really what represents Greek cuisine.”

The Hellenic Blue Crab Tartlet

Petros describes the cuisine as “innovative Greek”, where contemporary technique is applied to the country’s most emblematic ingredients. The tasting menus open with delicate bites such as the Hellenic blue crab tartlet, followed by dishes that exude a sense of place: Red Hellenic Shrimp with Caviar from Epirus, Mushroom Cappuccino with Chestnut and Brioche Feuilletée, and sea bass served with Aegean seaweed and citrus.

Richer plates include lamb with wild herbs from Crete or pigeon paired with Santorini cherry tomatoes, each presented with a precision that underscores the dialogue between tradition and innovation. Desserts continue this narrative with creations like honey and pistachio variations inspired by the islands, ensuring the menus finish with the same clarity of concept that begins them.

Guests can choose between the Genesis and Utopia journeys, or the Physis vegan option, each offered in different lengths. A la Carte is also available. The restaurant runs experiences beyond the dining room too such as mixology classes, farm-to-table visits at the Makris estate, and private ‘Makris at Home’ events.

The colours of the Mediterranean on the table at Makris.

Tourism in Athens is becoming more discerning, and Makris embodies this change. It offers a new expression of Greek culinary identity, a meeting point of ancient heritage, Mediterranean produce, and contemporary ambition. The restaurant captures Athens’ new confidence, and at just two years old is at an existing point in its mission.

Chef Dimas notes that “With Makris, I achieved what I had always dreamed of – a restaurant that truly belongs to Athens. Its historic setting, seasonal farm-to-table philosophy, and quality service are all grounded in the landscapes and traditions of Greece. Everything has a story, and we try to tell it with honesty and simplicity.”

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