Nolan

Nolan on Voulis Street near Syntagma Square is one of Athens' most discussed contemporary restaurants, building its reputation on a kitchen approach that fuses Japanese technique and ingredients with Greek and broader Mediterranean references—a combination that has proved more successful in Athens than the premise might initially suggest. Chef Christos Athanasiadis trained in Japan and returned to Athens with a technical vocabulary that surfaces in the menu: tuna tartare arrives with yuzu, miso, and Greek olive oil simultaneously; black cod is glazed with Kyoto-style miso; and the pasta programme draws on Italian tradition while incorporating dashi and Japanese seasoning. The result is a cuisine that is genuinely hybrid rather than merely decorated with Asian elements. The dining room matches the kitchen's ambition: a small, stylishly designed space with counter dining positions and an open kitchen that allows observation of the preparation. The cocktail programme extends the East-West fusion concept to drinks, with Japanese whisky and Greek spirits appearing in the same list. The wine selection is tight and well-chosen. Nolan operates for both lunch and dinner, which is unusual for a restaurant at this level in Athens. Reservations are strongly recommended for dinner; weekend seatings should be booked at least a week in advance.