Patio at The Margi

Visited for dinner and had a lovely experience at Patio. The waiting staff were extremely attentive and very polite. The atmosphere is also very fitting, adding to the whole experience. All of the courses were very balanced and there was a clear idea behind the way the menu is constructed, from start to finish. There were also some very special surprises. All in all, well worth its Michelin star & green star.

What a fabulous culinary journey! We truly enjoyed our dinner at the Patio. The ingredients come straight from their own farm and they make a huge difference. The flavors were simply divine and so was the service. Don’t forget to pair the dishes with the wines to have a the full experience.

"A truly fine dining experience". An intimate, yet lively atmosphere, attentive and discrete personnel, a mellow and pleasant music "carpet". And all of this was just a perfectly orchestrated background of the fine dishes and wine that were served. Unique combinations of prime quality raw materials, well balanced combinations of proteins, vegetables, herbs and spices, executed with full attention to detail. A superb dining experience.

One of the lovely fine dine experiences we had recently. Great ambiance and service with delicious food.

An over priced disaster! Went there for the Easter buffet and were utterly disappointed. Other than the overcooked dry lamb and the kokoretsi there was nothing else to honor the holiday or offer a bit of the Greek culinary experience on the biggest holiday. The rest of the food was a poor execution of "international" salads and meats. No vegetable options other than roasted, dripping-in-oil grilled veggies. Desert felt like it was brought in from the neighborhood pastry shop and the grapes in the fruit platter were spoiled. We paid top price for poor food and we were charged extra even for the water. Service was inadequate. Servers were just standing around and we had to ask for them to pick up the plates.

Went for Easter buffet. This was false advertising. It was an average/generic buffet with limited choice and only two Easter traditional dishes: overcooked ovelias and kokoretsi. They did not have lemon for ovelias. Is the chef Greek? Music was generic pop music. It was supposed to be a Greek Easter buffet - not a pop night. Overpriced with hidden charges. Valet parking we learned was charged but at a price that is at the discretion of the driver. You either charge and disclose a price or it is complimentary. Bottom line: this was not an Easter buffet - it was an expensive vanilla buffet!

Overall: I had a fantastic experience here. I came to Athens to see the historical sites, but I will return to eat at Patio. I don't think that Patio is Michelin starred, but it was better than several 1- and 2-starred restaurants I have eaten at, and on a par with some 3-starred locations. Food: I had the Greek tasting menu and my wife had the Mediterranean tasting menu, so we both got a taste of everything. The approach was very creative (e.g. Lettuce gazpacho with hazelnuts as an amuse bouche), and while there were some items that weren't 100% on the mark (by my taste), but it was clear that he's willing to take a risk to achieve something special. And he does: there were lot of flavors and textures that were totally new for me. Service: The service was great. The server was extremely personable and attentive, while giving us room for a private conversation. Ambiance: The feeling is of a special occasion (white table cloths, candle light) without being stuffy. You are eating under the stars and every moment is enjoyable.

I usually do not enjoy to write a negative review but in this case I felt it was the right thing to do. We just had lunch at the restaurant, my dish was ok and so was my daughter’s except for the country fries that were over cooked but the notorious surprise was my husband’s dish cod with trahana( the trahana was exquisite) the cod half frozen we returned the dish since it was inedible . The check came and they had charged the dish 🙃 A beautiful place but they definitely to work on their policy and the food quality