Modern Greek-inspired cuisine
The Herodion Hotel sits right at the doorstep of the Acropolis. Visit for incredible rooftop views and excellent food at its two restaurants, Atrium and Point A.
Over the last few years the Herodion Hotel in Athens has been stepping up its gourmet game, establishing the very popular summer rooftop bar and restaurant Point A and making exciting changes to its year-round restaurant Atrium. Point A takes its name from the Acropolis, its rooftop is the closest viewpoint to the ancient archeological wonder.
The changes are a reflection of the family-run hotel’s dedication to creating an outstanding contemporary restaurant that should be on the itinerary of every person visiting Athens. The pursuit of providing an unmissable gourmet experience inspired by authentic Greek and Mediterranean flavours and locally sourced ingredients began perhaps as a way through the economic crisis but has since taken on a life of its own.
Each year the menu is revised, maintaining the most popular dishes while providing talented chefs Manolis Mavrigiannakis and Marios Pirpiridis an opportunity for new creations. Returning clients will note the evolution of both restaurants, which continue to raise the bar year on year, receiving growing recognition from reviewers and critics. For example, check out this feature article from the Huffington Post.
The hotel also has an outstanding in-house mixologist, Lefteris Sofantzis, who mixes up the most original and incredible cocktails, best enjoyed from the rooftop or in the cosy surroundings of the winter garden. If cocktails aren’t your thing, he also knows everything about their wine list.
Sunday Lunch at Atrium
Two Sundays ago I came to Herodion’s Atrium Greek Bistrot to try their new Sunday set menu. The concept is a five-course menu served in a family or sharing style at your table, allowing diners to serve and help themselves.
The first course was a delicious carrot velouté soup, which was brought in a large pan with a ladle. The soup had hints of ginger and orange, bright and refreshing, of which I had a few servings!
It was followed by a basket of tempura vegetables with a delicious raita dip, similar to tzatziki, and a fabulous fresh salad of rucola, pumpkin, honey and anthotyro cheese.
The main dish was shrimp with orzo pasta in a tomato sauce. The big juicy prawns and silky tomato sauce went down all too easily. This is serious comfort food and despite the generous portions we finished it all.
For dessert, we had beautiful pears baked in red wine with yoghurt, which was as delicious as it looks, and a real hit on my Instagram!
Don’t miss out on Sunday lunch at the Herodion, with a changing selection of seasonal dishes each week.
Rovertou Galli 4, Athina 117 42, Greece.
+30 21 0923 6832 firstname.lastname@example.org