In Athens’ historic commercial district, ATENO Cook & Deli celebrates the best of Greek produce. Housed in a 19th-century building on Aiolo Street, the central artery in Athens for centuries. This all-day restaurant-cum-deli embodies the revival of commerce and social life in the area. Dedicated to Greek cuisine, ATENO showcases premium produce sourced from all over Greece after many years of food scouting.

The menu is based on this product, which is also available for purchase in the delicatessen. Whether you’re looking for a unique salumeria, or the best honey, or you’re craving a traditional Santorini fava, this deli offers a carefully selected selection of products renowned for their taste and nutritional value, each telling their own unique origin story, and for a specific reason. is carefully selected.

ATENO, symbolized by a logo that creatively merges Doric columns into a fork formation, is the brainchild of Spyros Liakos, one of the founding chefs of Cookovaya and owner of the acclaimed Travolta restaurant. After being greeted as warmly as old friends, we are shown to an outdoor table – a perfect place to people-watch and soak up Athens’ vibrant street life, while anticipating the food that lies ahead.


The first dish to come is the cold meat platter which looks more like a tower. All meats at ATENO are sourced from ancient Greek breeds such as black pigs, and are paired with the finest Greek wines from their cellar.

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A popular dish enjoyed in many Greek households is lentils with feta and tomato. At ATENO, organic beluga lentils with tomato paste pesto and feta croquettes, flavored with orange vinaigrette, are the best use of this classic. Legumes have been a cornerstone of the Greek Mediterranean diet since ancient times, and with recipes like this, it’s easy to see why.

The showstopper is ATENO’s take on the classic Greek salad. This indispensable element of every typical lunch or dinner in Greece has a delightful new twist – stuffed tomato, with cucumber soup, Cretan barley russet and delightful feta cream, with sourdough bread toasted over charcoal.

Click on the video to watch this magic…

To satisfy our pescatarian son, we also enjoyed sharing a unique take on moussaka – shrimp stuffed with onions and béchamel, topped with parmesan crisps.

We unanimously agreed that the chickpeas served with bacalhau fish in a lemon leaf, rosemary and lemon cream crust was a triumph – a harmonious blend of earthy, salty, citrus and herbal flavors with a deliciously creamy and slightly tangy finish.

Authentically-Greek lamb frikes with tender lamb, seasonal greens and celery root cream was a rich and evenly rounded dish, complemented by the subtle sweetness of the cream sauce.

At this point in the evening, the chef (more on that) kindly came out to meet us, and we said how much we would enjoy the meal. We were persuaded to try two desserts between us. I’m not usually big on puddings but the ekmak tsouraki – a popular Greek dessert – topped with black cherries served with Madagascan vanilla cream and kaimaki ice cream, was a delightful mix of sweet, creamy and slightly spiced flavours.

Similarly, the butterscotch ‘halwas’ with cinnamon ice cream, topped with a froth of tahini halwa cream, was equally decadent.


Chef Nikos Karathanos grew up in Athens and honed his craft at Le Monde Institute. He won his first Michelin star at just 27 years old, making him the youngest Greek ever to achieve the honor. He has worked in many different restaurants alongside some of the best chefs in the world: Jerome Serres, Lefteris Lazaro, Apostolos Trastellis and Nikos Skrampos. On the first floor of ATENO, you can look into their kitchen and very quickly get a sense of their passion and boundless energy for culinary artistry.


The energy in the ATENO cook and deli is palpable. From the warm welcome to the creativity in the dishes, to the bustling street and thriving deli counters, every aspect exudes an infectious vibrancy, making this new up-and-coming destination truly stand out. The relaxed nature of outdoor seating, along a lively pedestrian street, extends inside where deli counters stocked with an array of fresh, artisanal produce act as the focal point. ATENO captures the essence of contemporary Athens – dynamic, diverse and full of life – yet provides an inviting, relaxed space where food-lovers can savor creative cuisine in a stylish and vibrant environment. Additional indoor seating on the first floor, near the kitchen, is available for the rare occasions when the weather is less favorable.


A variety of cold meats are available, priced between €9 and €13; Cheeses range from €6 to €12 while dips are offered for €6 to €8. For something more substantial, vegetarian dishes range from €11 to €24, while meat dishes are priced from €12 to €33, the latter for sirloin steak with truffle mash and mushroom cream sauce, topped with mushrooms marinated in aged Corinth. Vinegar desserts cost €9 and €10.

The product is also available for purchase in the deli.

final judgment

Ateno Cook & Deli is a unique find, and a perfect example of ‘bistronomy’ – the cozy atmosphere of a bistro combined with the gastronomy of a unique Greek dining experience, perfectly balancing a casual atmosphere with culinary excellence.

Whether you’re there for dinner, swinging by for coffee, grabbing a sandwich made with the finest Greek salami, or shopping for quality produce to eat back home, ATENO can meet all your needs. The best products from all over Greece have already been searched for you, and brought to Aiolo Street. All that remains is for you to visit.

Disclosure: This post is sponsored by Ateneo Cook and Deli.

Paul Johnson

Paul Johnson is the editor of the Luxury Travel Blog and has worked in the travel industry for over 30 years. He is the winner of the Innovation in Travel ‘Best Travel Influencer’ award from WIRED Magazine. Among other awards, the blog has also been voted “one of the world’s best travel blogs” and “best in luxury” by The Telegraph.

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