Food and drink
The seasonal menu changes every month. A typical summer menu will feature cream of wild artichokes with sheep’s yoghurt, lime and herb oil, spring rolls with kaseri cheese, smoked cured beef and sundried fig chutney, fried chickpea croquettes with a lemon white tarama dip, sardine souvlaki with lime and fennel tzatziki, and grilled pork loin with fresh oregano and feta sauce. It’s all beautifully presented and gratifying rather than trying too hard. Desserts are experimental but can be disappointing, with a tendency to puree everything to baby-food consistency.
With a menu that changes so frequently, I have a different favourite dish every time I go.
Designed to feel like a 1960s movie set, with orange walls, mismatched vintage furniture, and a Bossa Nova soundtrack. It’s a cosy, if somewhat self-conscious set-up, lifted by the bustle from the open kitchen.
Extremely slick, under the watchful eye of maitre d’ and co-owner Dimitris Fotopoulos.
Awkward. I got lost the first time I tried to find Aneton in the residential backstreets of Maroussi, a suburb in northern Athens. But the food is well worth the effort.
At least €50 per person. Although it’s expensive, you won’t resent paying a lot for food this good.
Tables to book
Competition is fierce for the dozen-odd tables, so book early and accept whatever table you’re given graciously.
- Business travellers
- Mature travellers
- People watching