SEEDS: ATHENS

Seeds Athens: Where Vision Takes Root

In a leafy corner of Ilisia, amidst residential tranquility, Seeds Restaurant emerges as a quiet powerhouse of refined gastronomy. Named as a poetic fusion of “see” and the chef’s initials, DS, it reflects not just a brand - but a vision taking root in the Athenian culinary scene.

At the helm is Executive Chef and Co-Owner Dimos Samourakis, a culinary mind shaped by years of experience both in Greece and internationally. His cuisine reflects both discipline and creativity, yielding dishes that elevate ingredients to a form of artistry.

Seeds has swiftly risen to become one of the most talked-about names in contemporary Greek fine dining. With a minimalist yet warm interior, the space is curated with intention: open kitchen, earthy textures, gentle lighting, and a sense of calm that allows the food to speak first. Upstairs, a private loft and cellar offer more intimate experiences for those seeking privacy and precision.

The Menu: Long Story, Beautifully Told

The restaurant offers two seasonal tasting menus - Short Story and Long Story - each revealing a different rhythm of the chef’s narrative. I opted for the Long Story, and what unfolded was far more than a dinner. It was a progression of feeling, thought, and finesse.

The journey begins with the Chef’s Welcome, a quiet introduction that sets the mood. Then a trio of refined starters: crispy rice with steamed mussel and sun-dried tomato emulsion, a delicate potato cone filled with roe cream and salmon pearls, and a beef tartare served with a Parmesan tuile. Each bite precise, playful, yet thoughtful.

The flower iced tea palate cleanser arrives like a whisper - floral, chilled, and calming.

Tomato appears next, but never plainly: fresh slices with tomato marmalade, basil ice cream, and crispy bread that turns a summer staple into an experience of texture and temperature.

Amberjack with cucumber, coriander, and caviar is a dance of salt, acid, and green brightness. It’s followed by squid with savoy cabbage and an almond-ramsons sauce - layered, subtle, and deeply comforting.

The langoustine was a highlight: paired with bottarga, potato textures, ceviche, and a gently spiced curry hollandaise. It was a dish that balanced complexity with restraint.

Then came a warm interlude - pumpkin with truffle, bacon marmalade, and roasted seeds - and a soft, fermented koji flatbread that lingered long after the last bite.

Main courses brought cod with artichoke, zucchini, and a rich pepper-lobster sauce, and lamb with eggplant and grape molasses jus. Each plate arrived with clarity and confidence, free from overworking.

Desserts were equally well-composed: a yogurt panna cotta with cherries and caramelized cornflakes, followed by peach with rosemary, vanilla, and oatmeal. The closing notes - lime pâte de fruit, madeleines, hazelnut pralines, and white chocolate with cashews - felt like an epilogue rather than a finale.

There are chefs who cook with their hands, some with their minds - but Chef Samourakis feels his ingredients with something deeper. This is not just technique or creativity. It’s intuition. Every dish told a story without raising its voice. And it is not just a poetic way of describing the experience...

From start to finish, the experience was immersive, elegant, and quietly ambitious - a masterclass in how luxury can live in simplicity.

Conclusion: A Seed Blossoming

In a city alive with dining innovation, Seeds doesn't strive to be the loudest. It doesn’t need to. It is rooted in its own identity - grounded, expressive, and evolving.

And in the hands of Chef Dimos Samourakis, this seed is only just beginning to bloom.