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The Athenian House

THE SHOP

THE ATHENIAN HOUSE

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The People Behind the Brand

Greek owners, born and raised in Athens, are linked by their sincere interest in safeguarding local regional culinary traditions, their enthusiastic approach to individual local farmers and their quest for top quality standards, innovation and taste. Their love of travel has inspired this new venture, described as a gastronomical journey throughout Greece, from its northern frontiers to its continent, peninsulas and islands.

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the athenian house chef

Our Chef Jerome Serres

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Our Chef Jerome Serres

Jerome Serres was born in 1968 in Toulouse France, where he completed his studies in École hôtelière de Mazamet. After working in several renown Paris restaurants next to prominent French chefs, during the 80’s-90’s, he opened his own award winning restaurant in Lautrec France. Later, in 2002 he moved to Greece, where he pursued an awe-inspiring professional career, becoming one of only five chefs in Europe who have one three times one Michelin star (2003, 2006, 2007) in less than 5 years. Spondi becomes the first Relais & Chateaux in Greece under his supervision and Pil Poul earns a Michelin star just 4 months after Jerome undertakes its kitchen. 
Jerome, known for his discipline and French temperament, creates fine and refined cuisine where seasonality is its key ingredient. He loves to use citrus aromas & infusions, along with extra virgin olive oil, instead of butter, to create a fusion of Mediterranean flavors. An ardent supporter of “une cuisine franche et pure”, he believes that success in the kitchen lies in the details and the precision of execution. 
Repeatedly earning distinctions such as Premier Prix de la Grande Cuisine Européenne, Championnat de France de Dessert à l’assiette, Best Chef in Greece, Best Restaurant in Greece, Gault et Millau, Relais et Chateux honors, Jerome has undeniably marked the mediterranean gastronomic scene of the 21st century with his personal seal. For the past 10 years, he leads successful consulting for famous restaurants in the Middle East, while his innovative cuisine in the iconic Athenian restaurants Spondi, Eridanus and Pil Poul, has determined an entirely new era for many generations of Greek chefs, for whom Jerome always remains the grand master. Jerome proudly states Greece is his second homeland.

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Our Chef Giannis Baxevanis

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Our Chef Giannis Baxevanis

Giannis Baxevanis was born in 1962 in Athens Greece. After completing his culinary studies in Greece and France, he returned to his home country to work in Crete. He there encountered a true “treasure”, the incredible knowledge of the local flora and cretan herbs by old ladies in the villages. Baxevanis rediscovered forgotten products and introduced their health benefits along with their gastronomic value in modern Greek cooking. Picking up his wild greens from the mountains, gathering the salt and the kritamo from the rocks on the beach, he reestablished products such as carob, mountain or sea greens, or even goats meat and fresh sheep yogurt, as essentially local to the Greek cuisine.
Baxevanis’ culinary working experience includes some of the most prestigious restaurants and hotels in Greece and in the Emirates. From the United Nations to Fouquet’s in Paris, from the Greek Presidency to the Culinary Institutes of America, from Lausanne to Gstaad and Dubai, he has been a fervent gastronomic ambassador of Greece abroad, often travelling along with the Hellenic Organisation of Foreign Trade. For the past ten years, he has been successfully promoting Greek Gastronomy in Switzerland, where he currently serves as a member of the jury of the Swiss competition "Grand Prix Joseph Favre". 
His sophisticated approach to Greek cuisine has earned him numerous accolades and stellar reviews from critics on both sides of the Atlantic: Silver Medal at Strasbourg European Championship in France, ‘’Chef de l’Avenir’’ at Académie Gastronomique Internationale, “Chef of the Year" Greek Public Award, “Best Greek Gastronomy’’ at Toques d’Or. The "aroma magician" of Greek cuisine inspires many generations of young chefs, as he  preaches sustainability and safeguarding of our culinary traditions through the return to local and natural products.

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Our Oenologist Panos Zouboulis

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Our Oenologist Panos Zouboulis

Panos Zouboulis was born in Athens. One of the first oenologists of his generation, Panos studied food technology in Athens and then pursued his studies in oenology at the University of Bordeaux, while he later worked at several châteaux in France. With a thirty-year experience and presence in the field of wine and counseling wines in Greece and abroad, Panos is a specialist in organic and biodynamic cultivation of vines and olives. His true passion lies in rare and unique vines in the world, which remain unspoiled and intact from the phylloxera catastrophe. A true pioneer and perfectionist, he works today as a Consultant Oenologist in Greece and Argentina, with many of his creations having received major distinctions.

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Our Bar Manager Alexandros Gkikopoulos

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Our Bar Manager Alexandros Gkikopoulos

Alexandros Gkikopoulos was born in Athens and studied accounting. During his first years of professional life, he worked as an accountant in the morning and a bartender in the evening. At the age of 26 he decided to devote himself to bartending. Since then, he has prepared cocktail lists for numerous hotels and bars around Greece, emphasizing on the quality of first ingredients such as the ice or the fruits used for the drinks. In 2015, the international cocktail guru Gary Regan selected his drink "Supernature" to be included in his famous "101 Best New Cocktails Volume". Today Alexandros represents one of the most talented Greek mixologists, participating in numerous international seminars and awards. Known for his humor, auto-sarcasm and bluntness, he sees himself as a crazy bartender who likes to communicate with people in front of the bar.

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In 2022, venturing into its seventh season, The Athenian House introduces for the first time in Santorini two of the most important innovators of Greek Cuisine of the 21st century. The multi-awarded Greek chef Yiannis Baxevanis and the French chef Jerome Serres, awarded three times the Michelin Star, join their talents to reinvent Greek traditional recipes, fusing wild greens, indigenous herbs, nuts and fruits with local seafood and fresh fish. Faithful to their favorite mediterranean ingredients, olive oil and vegetables, the two acclaimed chefs have prepared together three spectacular tasting menus, full of plant based delicacies, fresh seafood and sustainable meat options, such as pasture-raised or grass fed lambs from local farms, using low impact farming.

Terms And Conditions

  • The Restaurant operates from April 1st to October 31st only for the summer season, 7 days a week, from 18:00 to 12:00. The kitchen closes at 10:30 (last order).
  • We accept reservations any time in advance via internet using the above form, only upon prepayment guarantee, or via phone at +30698 1464430 only last minute 24 h before the booking date, upon availability.
  • Our reservation line is open everyday from 10:00 am to 18:00 pm. During working hours of the restaurant, lines are still open but mostly available for last minute reservations.
  • All reservations will be held for 15 minutes, before being released to walk-ins or other diners. Kindly consult the video in this website for the best route to reach our restaurant.
  • Except booking for private parties, any reservation of tables on our outdoor terraces or our interiors is subject to the seating arrangement of the date of the dinner. Due to high demand, special table requests are noted, on first-come first-serve basis, from the booking to the arrival time.
  • For groups up to 6 people, prepayment is refundable only upon cancellation by email at least 48 hours before the time of the booking. For groups larger than 7 people, prepayment is refundable only upon cancellation by email at least one week before. For private parties, prepayment is refundable only upon cancellation by email at least two weeks before.
  • Refunds 100% are eligible only if cancellation takes place within specified time, by mail at reservations@theathenianhouse.com.
  • Our standard restaurant policy includes 100% refund upon written notice within deadlines prescribed in our terms and conditions above. All refunds are processed by end of month, for each month‘s bookings e.g. cancellations for August bookings are processed for refund closing end of August. Once the refund transaction is completed from our side you should see transaction complete in your account within 3-5 days. The refund will be made by using the same means of payment as the prepayment.
  • For change of date or time of an existing reservation, please contact directly our team by mail at reservations@theathenianhouse.com. All requests for change are subject to availability and valid only upon written confirmation by email to you. 
  • Our restaurant is child friendly. All children accepted and baby chairs available upon request, subject to seating arrangement. 
  • For special dietary requirements or any particular requests kindly inform your waiter upon arrival.
  • Any outsource food or drink is not permitted to be consumed in the restaurant.
  • Smoking is not permitted in the interiors of the restaurant. On the outdoor terraces, smoking is allowed only in the designated area. 
  • Our restaurant does not have a dress code. Diners often dress up for the occasion, but please feel free to dress any way you feel comfortable.
  • Prices and menus are subject to change without notice. The Restaurant reserves the right to alter any of the above terms without prior notice, cancel or change your booking, in the event of unforeseen or other circumstances outside the Restaurant’s control, including (without limitation) war, strike, earthquake, weather conditions, problems with infrastructure entailing hardship of travel to the Restaurant, illness of the Restaurant’s chef or other key staff, natural disasters, utility interruptions, safety and security concerns (including outbreak of disease or pandemic) or decisions from any authority. The Restaurant will not be liable to you or any other person for any interest on your prepayment or other costs, expenses, losses or any consequential or indirect loss of costs resulting from such cancellation or rescheduling, including costs of travel or pre-booked accommodation.

Terms And Conditions

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