Makris Athens is a degustation restaurant in Thisio, at the foot of the Parthenon, and it is the only one of the four Makris rooms that is not inside a hotel. Find it at 10 Astiggos and 119 Ermou Street, Thisio, Athens 10555. The name comes from the ancient name of Corfu, where the kitchen began in 2018 at Domes Miramare, and the Athens room opened in September 2023.
The building is a historic house opposite the ancient agora, and it was once the country’s first inn. What was found beneath it has been left where it lies, under a glass floor in the dining room, so a guest at the table can look down at the remains. Chef patron Petros Dimas cooks here, and the brigade with him is named: Kostantinos Roussos as chef de cuisine, Konstantinos Katridis as head sommelier and Ioannis Kikiras as executive pastry chef.
Most of the ingredients come from the restaurant’s own farm or from local producers. The farm is privately owned, at the foothills of ancient Corinth, and it is worked organically, with greenhouses, orchards, vines, olives, vegetables and herbs. Dimas describes it as the place where the kitchen experiments, cultivates and harvests what later arrives at the table. Makris Athens is also the first restaurant the Domes group has opened away from its own hotels, and the other three rooms are at Domes of Elounda, Domes Miramare on Corfu and Domes White Coast on Milos.
A day on the farm
The farm is open to guests as well as to the kitchen. A day there is spent cooking with the chef patron: gathering the raw materials from the garden, roasting them in the fire of a wood oven, then sitting down to eat what the table has made, with wine chosen to go with it. The restaurant calls it slow living.
At the table
Three tasting menus run: Genesis, Utopia, Physis Vegan, the last of them vegetarian. All three are served Monday to Thursday. Utopia is the only menu served on Friday and Saturday. There is an à la carte as well, which the kitchen serves to tables of up to four.
Utopia opens with a dish called The Ionian Sea, a memory of salt, sun and wind, then a Cappuccino Illusion and The Bouquet from My Father’s Garden, which counts its herbs in tens. After those come Greek langoustine at two temperatures, sourdough, white grouper with zucchini blossom, tomato and mussels, and Greek mutton aged for seven days with sweetbread, organic asparagus from Evros and seasonal vegetables. The Strawberry Concert closes the menu, with fennel seeds, pepper, olive oil and basil ice cream. Genesis is the shorter of the two and puts oyster, champagne and caviar together in one course. Physis Vegan runs celeriac with wild mushrooms and truffle, then a risotto of seven-year aged rice with zucchini blossoms, aubergine and bergamot.
The cellar
Yiannis Karakasis MW is wine director. The list runs to more than 300 Greek and international labels. Four pairings are set against the menus: Greek Terroirs, Grand Cru, Fine and Rare Wine, and a non-alcoholic one called Free Spirit and Garden Botanical. Cocktail and juice pairings are poured as well.
Three years in Athens
On 8 September 2026 the restaurant marked three years in Athens with a six-hands dinner. Christian Cali and Oli Marlow of ION Harbour by Simon Rogan cooked alongside Dimas for one night, and the tasting menu was written for that evening alone. It was the first time the ION Harbour team had cooked in Athens, and they came with James Christie, their food and beverage manager.
Who is this for
Makris suits a guest who settles in for a long sequence of small courses and who wants to know the ground the food came from. It is air conditioned, with no smoking anywhere and no pets, and there is valet-assisted parking. Service starts at 6pm or 6.30pm and runs to midnight, every day of the week. Take the terrace in warm weather, for the Parthenon above it, and the dining room when the evenings cool.
