In the heart of the Kolonos area, Taverna ton Filon pays homage to its 1958 origins while embracing modern gastronomy. Led by Chef Yiannis Mousios and Sommelier Giorgos Kontorizos, the duo’s approach is a breath of fresh air in the Athenian dining scene. They’ve retained the original charm of the space, with white tablecloths, soft lighting and nods to the past, creating an inviting atmosphere. The menu, a balance of classic tavern fare and innovative twists, showcases refined dishes like tyrokateri with whole hot peppers, oven giants with spinach and Rethymno galomyzithra, and lemony goat rind with celeriac. While the daily changing menu evolves, the kitchen listens to feedback, ensuring a delightful culinary journey. Greek wines, meticulously chosen and reasonably priced, grace the tables, offering a diverse journey through the country’s terroirs. The collection extends beyond wines, offering selected resins, ouza, tsipoura, and dessert wines to complement the diverse flavors on the menu. Taverna ton Filon stands as a testament to unpretentious dining. In an era of modernism, it offers a refreshing blend of tradition and innovation, making it a must-visit for those seeking a genuine taste of Athens.
CreativeTaverna ton Filon
Photography by Thomas Gravanis