cuisine & origin of products Athiri restaurant's cuisine is based on the creativity of Alexandros Kardasis, who studies tradition and makes innovative breaks with it.

Kitchen staff use:

  • capers from Santorini
  • saffron from Cozani in Northern
    Greece
  • feta cheese from Cephallonia island
  • white fish roe
  • fava (yellow split peas) from Santorini
  • valrhona chocolate

 

  • Kitchen staff do not use cooking powders, canned food or a microwave oven
  • All desserts are made at Athiri in collaboration with pastry chef Theodore Moysides
  • Our bread is made at Athiri
  • The olive oil is organic, from Crete
  • The sunflower oil is refined and demargarinated
  • All seafood and fish is fresh
  • All meats are fresh