The innovation found in Line is the why-in, meaning the grapeless wine which is produced via the same process as traditional wines, but fruit, such as figs or pomegranate, is used in the place of grapes.

In 2022, the garden opened to the public, after being constructed according to a biophilic design, serving as a green, calming 3.500 sq m zone in the center of the city.

Many souvlatzidika have started adding more “modern” ingredients in their souvlaki, such as lettuce or yellow sauce. But Giorgos-Gyzi keeps things simple, fresh, and tasty.

Founded in 2013, 90% of the team working in Myrtillo consists of people with disabilities as part of a social cooperative trying to provide a better future for vulnerable people and fight mental health stigma.

Shedia is heavily focused on sustainability and inclusivity: pets have their own menu, the menu is also offered in Braille, and the oil used is produced by the Niarchos park trees and then recycled.

Teras is full of contradictions: it is unconventionally named (teras means 'monster' in greek) in an ugly way but it is one of the most beautiful places to enjoy your drink.

Although Kalos Aeras is located on a busy road, there is no noise penetrating the leafy veranda, and stepping into the house is like time-traveling back to the 60s.

Plateia Proskopon is surely not as hip as Plateia Varnava or other spots in Pagrati but has a unique atmosphere.