Set between Neapoli and Exarchia, Hygge is a dedicated Scandinavian bakery and café in the heart of Athens. The project occupies a former family-run bakery from the 1960s, retaining its intimate scale while introducing a distinctly Nordic sensibility. Opened in December 2024 by Swedish-born Anne Meurling, the space translates the Danish notion of hygge—quiet comfort shared with others—into a contemporary Athenian context. Meurling’s concept centres on slowing down. Hygge is designed as a calm refuge where guests can linger over bread, coffee and conversation. The bakery follows the core principles of Scandinavian baking: balance, restraint and everyday warmth. To bring this vision to life, Meurling collaborated with Danish baker Jesper Gøtz, whose background includes Noma, 1st and Restaurant 108. Under his guidance, the team developed a menu defined by technique and simplicity. Hygge’s bakers -an all-women team trained by Gøtz at Copenhagen’s Sommer Canteen- immersed themselves in Nordic traditions, visiting local bakeries in Denmark to understand how community, craft and ritual shape the region’s baking culture. In Athens, the team adapts these methods to local conditions and ingredients, blending Scandinavian precision with Greek terroir. The result is a collection of artisanal breads and pastries that feel both familiar and quietly new. Signature items include Swedish cinnamon buns (kanelbullar), cardamom swirls (kardemummabullar) and the seasonal semla, a cardamom bun filled with almond paste and whipped cream. Alongside these, Hygge offers sourdough loaves, sandwiches and rotating specials. Hygge positions itself as a thoughtful meditation on comfort and craft—an invitation to experience the pleasure of simple moments, one loaf or bun at a time.
Hygge brings Scandinavian baking culture to the heart of Athens
