Located a stone’s throw away from Syntagma metro station at 20 Praxitelous Street, Photis Deli welcomed guests for the first time only a few months ago. Embracing a retro-American aesthetic, this sandwich shop beckons with the promise of fresh, flavorful ingredients nestled within an array of expertly baked buns. Curated by Chef Alexandros Papandreou, Photis Deli boasts a menu crafted with precision and care. Standout offerings include slow-cooked black pork leg, homemade beef meatballs sourced from free-range cattle by Boumpas Epirus Meats and a selection of pure handmade cold cuts from Miran, ranging from pastrami to mortadella. Vegetarians and vegans are not left behind, with options like Genovese pesto with fresh mozzarella, egg salad with graviera cheese from Crete and homemade hummus with caramelized onions. The sourcing of ingredients is equally made with care, with graviera cheese from Crete, tsalafouti from Fthiotida, feta from Epirus, and olive oil from Lesvos. Inspired by Fotis Chatzidakis, whose blend of international tech expertise, entrepreneurial spirit and love for Greek cuisine birthed Photis Deli, this culinary gem blends quality ingredients with a modern touch.
Photography by Socialsyn
Architecture: Alice Varlamidi