Vezené Athens
Restaurant · Pagkpati ·
Wood-fired Greek plates, seafood, aged meats, and Sunday roast
Wood-fired Greek plates, seafood, aged meats, and Sunday roast
"If you’re a fan of wood-fired cuisine, we recommend a visit to Vezené (located next to the Evangelismos metro station), a bistro-style restaurant with plenty of elegant decorative touches and an impressive glass porch. The menu is based around traditional Greek cuisine, in which fire plays a key role and via which the majority of the ingredients are prepared, endowing dishes with their unique flavour. It also includes various types of seafood sourced from local producers, as well as aged meats and impressive pastas. At the weekend, the generously portioned Sunday roast is available, which can be enjoyed with all the family, along with the restaurant’s famous signature dessert and a real must: Ari's Deal Closer!" - Michelin Inspector
"From time to time, the team at Vezené conjures a dessert that isn’t on the à la carte, like its original take on bougatsa—a typical Greek pastry—deconstructed into a profiterole filled with patisserie cream and a red berry chutney. A dash of cream and a sprinkling of cinnamon crown it, while crispy, crumbly sheets of filo pastry create a millefeuille effect before a final dusting of icing sugar. A traditional dessert given a thoroughly modern makeover." - The MICHELIN Guide
"Local ingredients take center stage at Vezené, a bistro in central Athens, where chef-owner Ari Vezené ages his own meats, sources the best seafood in Greece, and cooks 150 meals a day for people in need. This appeared in the January/February 2018 issue."
"Aris Vezenes, one of Greece’s most talented chefs, had a huge hit on his hands when he opened his Greek-inspired bistro in 2011. The restaurant has aged well, earning a community of loyal customers and a spot in the Michelin guide. The menu is divided into three categories: a sea section with fresh fish, urchin, and lobster; a land section with fantastic choices of meat, like faraona (Guinea fowl) cooked with shio koji, jus, pickled pear, and baby gem; and the soil section, which includes dishes of mushrooms, potatoes, and vegetables. [$$$$]" - Demetrios Ioannou
"Vezené is a flagship restaurant that exemplifies the shift towards authentic and rootsy cuisine in Athens. A dish of roasted goat neck offered a mix of earthy flavors, reflective of traditional Greek culinary practices."
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