Best Restaurants With Michelin Star Cheap Athens Near Me

4worldlovers: These are the words that describe the atmosphere and philosophy of Spondi. Created by Apostolos Trastelis in 1996, Spondi Restaurant is now a point of reference in the country.

Our food is prepared with the freshest of products, and thus the menu changes according to the seasons and, of course, the creative imagination of our chef. He treads skillfully between creativity and tradition, modernity and classicism. He delights the eye with artful presentation and the mouth with exquisite flavors touched by a hint of exoticism.

Such food, served impeccably, deserves an appropriate atmosphere, elegant and stylish, which Spondi, a member of the prestigious “Les Grandes Tables du Monde” is proud to offer.

Executive Chef Arnaud Bignon with significant experience in haute cuisine designs a unique menu based on excellent quality ingredients that along his long-term collaboration with Chef de Cuisine Kostas Koufalis ensures quality and maintains the restaurant’s cuisine at the highest level. Experimentation and innovation combined with taste are the key elements of Spondi’s dishes that aim to offer the maximum experience of fine dining.

4worldlovers:
Memories from Greek flavors emerging from traditional recipes, which have been executed in a contemporary way, with modern inspiration and aesthetics, is the essence of Hytra’s gourmet menu.


The highly technical recipes which are surrounded with high aesthetic choices in the appearance of the dishes and the table’s setup are offered through a tasting menu or from isolated options available on the menu.

4worldlovers:
This restaurant is the realization of one of my oldest dreams. I always believed that one of the greatest pleasures of life is to share food at a common table with friends and loved ones. For this reason I wanted to create an affordable restaurant that would bring gastronomy closer to people with due respect to seasonality, quality and the indigenousness of my raw ingredients.


The Corfiot Italian Ettore Botrini, born on 14th March 1969 and brought up in Corfu.

In 2006 as well as in 2009, he had practical training next to his friend and 3 stars awarded chef Martin Berasategui.

He has a long professional path as from 1986 to 1992 he received training and worked with his father Etrusco Botrini, a chef himself, in numerous MED Clubs all over the world.

In the next two years he worked in the family business “Etrusco” restaurant in Corfu, an award winner among the best restaurants in Greece with continuous upward rankings from food guides.


At Botrini’s Restaurant Athens, our focus is on complete experience. In doing so, we want to highlight the relationship between the raw nature, produce and our cultural history.

4worldlovers: In 2005 Dimitris Fotopoulos first opened Aneton’s doors in a quiet northern suburb of Athens. No one could have imagined that Aneton would become a culinary meeting point and a gastronomic destination.

15 years later Aneton decides to move to the Historic Centre of Athens becoming more inclusive and available to tourists and locals alike.

Today, Aneton follows the exact same philosophy, the same principles and respect towards Greek Cuisine, the magic of simplicity, philoxenia and good service but most of all the ideology of great food at a great value.

We look forward to you joining us at Aneton, a place where first and foremost want you to feel comfortable (Anesis – Greek for comfort) and to trust us with a unique, full of taste culinary experience

All our recipes are based on the finest seasonal ingredients, uniquely harmonized to offer a deeply satisfying gastronomic fare, with dishes based in Traditional and in Modern Greek Cuisine.

In this spirit, we adapt our menu to our seasonal selections, and are always on the look-out for new, local Greek products, ranging from meats to cheeses to seasonings; and enhancing recipes that ignite family or childhood memories to elevate your experience.

The philosophy of seasonality also applies to our signature cocktails, and with our wine and beer lists composed of Greek and International wineries and microbreweries.

Vasilis Zois, Executive Chef of Aneton, has been the backbone our kitchen for over a decade. He is one of the first graduates of the Culinary School “Le Monde” in Athens, graduating in 1998 – the year he first started his culinary endeavours. His experience, love and knowledge of modern Greek cuisine are the embodiment of his character. Today, as co-owner of Aneton, Vasilis arranges and selects top quality ingredients for the kitchen, while imposing his creative vision into every dish to create the unique Aneton experience.