Spondi Restaurant

"Spondi, located in Pangrati, Athens, is a Michelin-starred restaurant managed by French chef Arnaud Bignon. Known for its blend of Greek and French cuisine, Spondi uses local ingredients such as Greek olive oil, pine oil, and local truffles. The restaurant has a rich history, having earned multiple Michelin stars under the ownership of Apostolos Trastelis and with the mentorship of Éric Frechon. Spondi remains a key establishment in haute cuisine since 2018, with innovative dishes like Greek salad presented in a sphere and sea bass served with rocket and bottarga from Trikalinos." - The MICHELIN Guide

"Spondi is a restaurant with a long-standing reputation for its refined cuisine. At the helm is French chef Arnaud Bignon, mentor to many chefs in Athens. He serves up an unforgettable meat and fish menu, featuring culinary tours de force such as delicate toothfish in a dashi and shiso broth. As for the wines, there is a wide selection of Greek and French labels." - The MICHELIN Guide

"In this elegant restaurant close to a busy square behind the ancient Panathenaic Stadium, enjoy highly professional service, attractive vaulted dining rooms, and two Mediterranean-inspired terraces perfect for alfresco dining and a romantic candlelit supper. The cooking here is centred around elaborate and highly visual contemporary French cuisine that is showcased via an array of à la carte dishes as well as on an enticing “Discovery” tasting menu. Seasonal produce is very much to the fore here, although some ever-popular ingredients (crab, langoustine, lamb, chocolate etc) feature all year round. Particularly friendly and attentive service is a constant here!" - Michelin Inspector

"Spondi, with a French accentIn the Pangrati neighbourhood, on a square whose terraces spring to life whenever the sun comes out, the restaurant Spondi occupies a group of maisonnettes clustered around a Mediterranean garden. In winter, dinner is served inside, at tables set out beneath a magnificent vaulted stone ceiling ; in summer, diners merrily decamp to the two outside areas bedecked with bougainvillaea and secluded by stone walls.For many years, Spondi has been a benchmark in the world of Greek gastronomy. A number of young local talents have cut their teeth here under the watchful eye of French chef Arnaud Bignon, who worked for a time for Éric Fréchon at Épicure. Returning to Spondi after a stint in London, the chef does not hesitate to ship exceptional ingredients over from France – turbot from Brittany and duck from the Vendée, for example. The star of the show is the restaurant's land and sea menu, a real showstopper that will satisfy even the most uncompromising foodie. And don't miss out on the generous cheese trolley – packed with dairy masterpieces from Greece as well as France and elsewhere, it is one of a kind. When it comes to wine, you can rely on the recommendations of the excellent French sommelier." - MICHELIN Guide

"Located behind the Kallimarmaro stadium, where the modern Olympics started in 1896, this two-Michelin-starred restaurant sits at the top of fine dining in Athens. Chef Angelos Lantos (the first Greek chef to achieve two stars) is an expert ambassador of French haute cuisine. Among the signature dishes, try the langoustine with lemon, Petrossian Daurenki caviar, grapefruit, gentian, and celery. Or go for the crab with turnip, acacia honey, tarragon, and passion fruit. [$$$$]" - Demetrios Ioannou