Soil restaurant
Fine dining restaurant · Pagkpati ·
Michelin-starred dining with garden-fresh ingredients and creativity
Michelin-starred dining with garden-fresh ingredients and creativity
"A One MICHELIN Star restaurant also honored with a Green Star for its commitment to sustainable gastronomy, offering an eco-friendly dining experience." - The MICHELIN Guide
"Soil occupies a delightful house with a romantic patio-terrace, in the shade of leafy orange trees in the Pangrati district, a stone’s throw from the famous Panathenaic stadium – the venue for the first Olympic Games of the modern era. Here, chef Tasos Mantis (co-owner along with Alexandros Mouridis, who runs the front of house), creates contemporary seasonal cuisine featuring classic techniques, a solid basis in Greek cooking and a Nordic touch. This is showcased on a menu of well-presented small plates that reaffirm the restaurant’s “farm to table” concept, with a special focus on vegetables, herbs and edible flowers from the chef’s kitchen garden in Alepochori (cultivated by his father). At the end of the experience, guests are even given a bouquet of the herbs used in their meal." - Michelin Inspector
"Soil, from garden to plateNear the Panathenaic Stadium, the trendy Pangrati neighbourhood is a mine of top-notch restaurants. Opened in 2021, Soil is housed in a magnificent 1920s building with a neo-Classical façade and ironwork features. On entering the premises, the first thing you see is the kitchen, where the team can be glimpsed in action : it is an introduction that speaks volumes about the spirit of the place. The interior of the restaurant is most welcoming with its small, intimate spaces decorated with works of art ; however, in the summer months it is above all the terrace that sets the tone, when tables are laid out in a superb courtyard garden dotted with orange and lemon trees.The local, sustainable and zero-waste food is the work of chef Tasos Mantis, who has worked, most notably, at Hof Van Cleve in Belgium. He maintains that "simplicity is the peak of elegance", but that doesn't mean that subtle and original flavours are off the table. After all, he finds his inspiration primarily in the restaurant's extensive kitchen garden, which he likes to tend, before using the vegetables, fruit, herbs and flowers in his cooking. A cook, for sure, but also a gardener ! The single tasting menu (with a vegetarian or vegan option) changes almost daily according to what is ripe and ready to harvest. The wine list features some fine options and a balance between labels from Greece and abroad." - MICHELIN Guide
"In the garden of this intimate restaurant housed in a beautiful early‑20th‑century building, the cuisine is local, sustainable and zero waste, as chef Tasos Mantis—both cook and gardener—creates a single set menu (with vegetarian or vegan options) tailored daily to produce from his kitchen garden and to fish and meat delivered by his supplier partners." - The MICHELIN Guide
"Located in the heart of Athens, in a neo-Classical house in the trendy Pangrati neighbourhood, this restaurant conceals a huge organic vegetable garden in Alepochori about 60km from the capital, blessed with a view of the silvery waters of the Gulf of Corinth and brimming with vegetables, fragrant herbs, plump fruit and edible flowers. Here, the menu is tailored to the daily harvest from the kitchen garden, demanding constant adaptability—“When produce isn't ripe, we can't use it; when it's ripe, we have to hurry up and incorporate it into our menus before it's too late,” says Tasos Mantis, a humble, highly talented cook and skilled gardener who learned to cultivate the land from his father on Lesbos. After experience abroad, he returned with a desire to serve sustainable cuisine inspired by the bounty of his native Greece, guided by a ‘farm to table’ philosophy that ensures he knows the origin and ethical, impeccable quality of his raw materials; even the ceramics are custom-made by craftsmen whose expertise and livelihoods are sometimes in jeopardy, extending the restaurant’s commitment to sustainability." - The MICHELIN Guide
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