Shortly before Christmas 2025, Atelier Papaioannou reopened at 14 Dimitriou Vasileiou, Neo Psychiko 154 51, Athens, in the detached house that until then had held Maison Colette. The seafood restaurant had spent a year in the Stoa Spyromiliou, the City Link arcade off Voukourestiou in the centre of Athens, where it opened in December 2024.
S-One Hospitality, the operator behind both restaurants with George Papaioannou, exchanged two addresses in one move. Maison Colette went north to Kifissia, and Atelier took its house in Neo Psychiko. The move north was expected from September 2025, three months before it happened.
Konstantinos Pappas, under George Papaioannou since he was a boy, took the kitchen at the new address. The menu stayed with fish and shellfish, and the move added a short run of carefully chosen meat dishes beside them.
The house in Neo Psychiko
The house stands on Dimitriou Vasileiou, north of the centre of Athens, in what the restaurant’s own site calls a neighbourhood of understated elegance and a refined way of living. The ground floor holds a front room and a back room with the bar. The house described the space as a minimal one built around the warmth of Greek hospitality, made for a leisurely lunch or an unhurried dinner.
Above them, a first-floor dining room and sitting room took private dinners and events. That gave the address two kinds of table: the ground floor for a midday meal or a late one, the upstairs room for a company dinner or a private occasion.
The kitchen worked daily from midday. The house listed its hours as Mon to Sat 13:00 to 00:00, Sun 13:00 to 19:00. About 100 to 140 euro a head covered a full meal of a first course, a main, a dessert, water and half a bottle of wine.
The kitchen
Pappas learned the house style beside George Papaioannou from childhood, and fish stayed the subject at Neo Psychiko. In the first weeks the menu ran to fish soup, raw bonito with a fermented tomato sauce and tomato in several textures, linguini with red prawn, ossetra caviar and tomato, steamed sole with potato and capers, and paccheri with rockfish kakavia.
The range drew on the sea and seasonal produce, from raw and lightly worked plates through to long cooking, and George Papaioannou signed it. From the arcade years the menu had carried dishes that became reference points: fried sardine with lemon and parsley, marinated anchovy, smoked herring with roast vegetables, and sea bream fillet with ladolemono and fresh herbs. Which of them crossed to Neo Psychiko was not settled in the first weeks.
The stated ambition was to hold the tradition the name was built on and a contemporary way of cooking in the same menu, with freshness and the quality of the raw material deciding what got listed. The house put the same simplicity behind the meat dishes as behind the fish.
The Papaioannou name
George Papaioannou has worked in restaurants for more than three decades. The first was in Mikrolimano in the early 1990s, and the name has since carried into Vouliagmeni, Kifissia, Mykonos and Neo Psychiko. He buys from Greek fishermen and producers he has known for years, and the kitchens hold to traditional technique.
Who is this for
The room suited anyone who plans a meal around fish and wants it cooked with ambition: a long weekday lunch, an unhurried dinner or a table booked for a company. The mood was calm and domestic, built on thoughtful design and the quiet sense of luxury the house describes on its own site. Greek fish and seasonal produce decided what was listed, so the menu changed with the season. The upstairs room took a private occasion without closing the rest of the house.
