Food and drink
The modern Mediterranean menu – which changes almost daily and is printed on plain paper tablemats – is hit and miss. Typical (stand-out) dishes would be fresh strozzapretti with pumpkin and pancetta, cuttlefish and spinach stew, and strawberry millefeuille. Even if some dishes disappoint, you won’t regret sampling some amazing wines at really competitive prices.
Seasonal risottos, pastas, and refreshing salads are generally very good.
Cheerful, casual and welcoming. The split-level space, with sliding doors that open up in summer, is all blonde wood and recycled wine crates. Tables, adorned with miniature basil plants in old tomato puree tins, spill out onto the pedestrian street in warm weather. The floor-to-ceiling wine cellar is encased in glass, so you can watch the tireless sommelier at work.
Friendly and informal; usually dressed in “Terroirista” t-shirts.
The tiny pedestrian street in residential Pangrati is not easy to locate. It’s only a few blocks from the ancient Panathinaiko stadium. What should be a low-key neighbourhood restaurant has developed a loyal following from all over town.
Average €25 per person, without wine. But you could really go crazy with the wine, sherry, and port.
Tables to book
Avoid the mezzanine – you’ll feel you’re missing out on the action.
- Business travellers
- Families with teenagers