Greek Soil, Greek Soul: The Athens Restaurants Elevating Green Dining

Set in a restored neoclassical building in Thissio, Makris is where fine dining exhibits reverence for the land. The space strikes a balance between modern minimalism and historic charm, with glass floors revealing ancient ruins beneath and a rooftop terrace overlooking the Acropolis. Chef Petros Dimas has created contemporary Greek tasting menus that revolve around seasonality, with both classic and plant-based options. Every dish is a carefully calibrated expression of Greek terroir, where technique elevates nature’s raw beauty.

Why it’s Easy Being Green:

Sustainability isn’t a buzzword here. It is indeed the backbone of the restaurant. Makris sources nearly all ingredients from its organic farm in Corinth, from heirloom vegetables to olive oil. The farm follows sustainable agriculture practices, avoiding synthetic fertilizers and pesticides. The restaurant also implements composting and a zero-waste approach in the kitchen, ensuring that every ingredient is used with intention.

A pioneer in Athens’ organic dining scene, Nice n Easy blends comfort and conscientious cooking in an effortlessly chic Kolonaki bistro. Vintage Hollywood portraits line the walls, adding a playful contrast to the restaurant’s otherwise modern, understated decor. The menu leans Mediterranean, built around organic meats, sustainably caught seafood, and locally sourced vegetables. Every dish, from protein-packed salads to indulgent mains, is designed to nourish without compromise.

Why it’s Easy Being Green:

Since opening, Nice n Easy has championed a farm-to-table philosophy, forging direct relationships with small Greek producers to ensure ingredient integrity. The restaurant partners with free-range farms, organic dairies, and family-run fisheries, cutting out intermediaries to support sustainable supply chains. A zero-waste mentality extends to operations, from biodegradable packaging to energy-efficient practices, making it a benchmark for eco-conscious dining in Athens.

In a quiet Pangrati townhouse, Soil transforms the bounty of Greece into refined, ingredient-driven cuisine. The atmosphere is elegant yet organic. Think neutral tones, incredible designer ceramic crockery created by Chef Tasos Mantis’ wife, wooden elements, and a lush, elegant courtyard that makes you feel like you’re in a beautiful villa. The chef leads the kitchen with a clear ethos: honor the land and its rhythms. Tasting menus highlight Greece’s wild flora, often featuring vegetables and herbs in starring roles. Plates are delicate yet deeply rooted in Greek tradition, with a modern lens.

Why it’s Easy Being Green:

Soil’s produce is sourced directly from its private organic farm in Alepochori, where over 45 varieties of vegetables, herbs, and edible flowers are cultivated exclusively for the restaurant. Staff regularly work the land to stay connected to the ingredients. Beyond farming, the restaurant minimizes waste, prioritizes lesser-known sustainable seafood, and repurposes organic scraps into compost, closing the loop between soil and table.

Equal parts restaurant, market, and boutique hotel, Ergon House redefines farm-to-table dining in the heart of Athens. The ground-floor Agora buzzes with activity—guests browsing Greek artisan products, chefs plucking ingredients for the day’s menu. The open kitchen prepares meals in full view, emphasizing a direct connection between raw ingredients and final dish. Expect elevated Greek comfort food, from slow-cooked meats to vibrant vegetarian plates, all tied to the seasons.

Why it’s Easy Being Green:

Ergon House sources exclusively from Greek farms, many of which the founders have personally vetted over years. A rooftop orchard provides fresh citrus and herbs, while the in-house market promotes organic products from small-scale Greek producers. Sustainability is woven into every detail, from plastic-free packaging to waste reduction initiatives. Dining here isn’t just a meal—it’s a full immersion into Greece’s sustainable food culture.

Mitropoleos 23, Syntagma

This rustic taverna in Koukaki channels the spirit of Greek monastic cooking—simple, nourishing, deeply tied to the land. The setting is pared-back and warm, with wooden tables and Byzantine touches. Chef Giorgos Gatsos trained with Mount Athos monks, bringing their ethos of purity and patience to his menu. Expect soulful Greek dishes built around peak-season ingredients, from earthy wild mushrooms to slow-braised meats.

Why it’s Easy Being Green:

Sourcing is hyper-local and 100% organic, with ingredients coming directly from small farms and foragers across Greece. The kitchen follows a low-waste model, using every part of the ingredient and repurposing excess wherever possible. Traditional fasting periods influence the menu, offering an abundance of plant-based dishes that naturally align with sustainability principles.

Anastasiou Zini 34, Koukaki

A modern gastro-taverna in Neos Kosmos, FITA is refreshingly unpretentious while maintaining an undeniable cool factor. The space is industrial but warm, with marble-topped tables and an open kitchen that turns out a constantly evolving menu of meze and small plates. Seafood often takes center stage, grilled simply and paired with bright, herbaceous elements. Vegetables are given just as much care—grilled, charred, or transformed into vibrant salads.

Why it’s Easy Being Green:

FITA sources almost entirely from small Greek farms and fishermen, letting seasonal availability dictate its menu. By embracing lesser-known fish varieties and foraged greens, the restaurant actively supports biodiversity and sustainable farming. A root-to-stem approach ensures that waste is minimized, with stocks, oils, and preserves extending the life of every ingredient. This is farm-to-table dining at its most dynamic—fresh, inventive, and effortlessly sustainable.

Ntourm 1, Neos Kosmos

Inside the Stavros Niarchos Foundation Cultural Center, Delta takes fine dining in a radical new direction. The space is strikingly modern, with a sculptural open kitchen and glass walls framing views of the Athenian coastline. Chefs Thanos Feskos and George Papazacharias create an intricate, avant-garde tasting experience that shifts with the seasons. Nordic influences meet Greek tradition in dishes that push boundaries while staying deeply connected to nature. Expect unexpected textures, fermentation-driven flavors, and a meticulous approach that transforms the simplest ingredients into something extraordinary.

Why it’s Easy Being Green:

Delta operates with a zero-waste mindset, using every element of an ingredient to its full potential. The restaurant sources organic vegetables, wild herbs, and edible flowers from its biodynamic farm outside Athens, ensuring that every dish is rooted in Greek soil. Sustainably caught seafood and responsibly farmed meats are chosen with the same precision. Holding both two Michelin stars and a Michelin Green Star, Delta sets a new standard for sustainable fine dining, where innovation and responsibility go hand in hand.

SNFCC, Syngrou Ave 364