MAKRIS: ATHENS

Nestled at the foot of the Acropolis in a beautifully restored neo‑classical mansion, Makris Athens by Domes instantly impressed me - not just through its historic setting and glass‑floored dining rooms, but with a Michelin‑starred culinary vision that felt personal and profound.

Earning its first Michelin star within 15 months of opening, Makris Athens has rapidly become a culinary landmark. This achievement reflects its excellence in technique, sustainability, and a creative celebration of Greek culture.

Led by Chef Patron Petros Dimas, whose pedigree includes Hytra, Varoulko in Athens and London’s Pollen Street Social, Makris brings a refined, farm‑to‑table ethos to modern Greek cuisine. He sources the majority of ingredients from his own organic farm in ancient Corinth—herbs, produce, flowers, even olive oil—all spotlighted through artful techniques

It begins the moment you walk in. You are welcomed into a beautifully restored neoclassical building, steps from the Acropolis, with ancient ruins beneath your feet and soft lighting that feels almost cinematic. There’s something sacred about this space—history and hospitality intertwined.

You’re seated. A quiet hum of anticipation lingers in the air.

1. A gentle hello — Amuse-Bouche A single bite, playful and precise. Maybe a whisper of the garden, maybe a burst of citrus. Whatever it is, it tells you: This is not going to be ordinary.

2. “The Garden Bouquet” A visual poem: herbs, flowers, pear pearls. You almost don’t want to disturb it. It smells like spring. It tastes like the start of something honest and alive.

3. Mushroom & Chestnut Cappuccino Served with truffle brioche, this is the kind of warmth that goes straight to the soul. Earthy, familiar, but elevated. Like coming home in a silk robe.

4. The Bread Moment A Zea sourdough, fermented for 12 years, arrives with eight rare Greek olive oils. It’s not “just bread.” It’s ritual. You taste the story of land, time, and patience.

5. Sea Bass with Crispy Scales The skin shatters like glass. It rests in a squid-ink bisque, flanked by mussels and smoked pork. Every element is bold, yet nothing shouts. Harmony in complexity.

6. Lobster Ravioli Delicate folds, saffron whispers. This course floats—it’s not there to impress, but to seduce. And it does.

7. Egg Yolk & Caviar A minimalistic plate, yet wildly decadent. The yolk melts. The caviar pops. Silence at the table. A small celebration in a single spoon.

8. Duck with Quince Glaze Rich and rosy, the duck is tender under a shiny coat of quince. The sweetness never overwhelms—it complements, like a well-chosen piece of music.

9. Lamb with Wild Herbs A return to Greece’s roots. You taste the mountains, the herbs foraged from the chef’s own farm. It’s familiar and wild at once.

10. “Feta” Reimagined The cheese course, but not as you know it. Playful, surprising—served with textures that make you pause and smile. It’s feta reimagined with affection and wit.

11. Citrus Granita A palate cleanser. It stings—in the best way. You needed that reset, though you didn’t know it until now.

12. Chocolate Textures Dark, glossy, delicate. Crunch and cream and melt. It lingers. It’s the kind of dessert that makes you lean back and close your eyes.

13. Petit Fours & Herbal Tea The final note. Tiny sweets with handcrafted tea blends. You sip slowly, looking out at the city. The Acropolis watches over you. The night feels cinematic.

Leaving Makris feels like leaving a story you were living inside. And somehow, every course was a chapter…written not just with ingredients, but with intention.