It feels like an oasis within the city: greenery and flowers, a relaxed atmosphere and an array of objects that blend harmoniously into the space, set in a beautiful garden spread across different levels. This is the welcoming courtyard of the renowned Lefkes restaurant — the work of the ever-restless, ever-creative Tasos Doumas, who has been writing its story of flavor since way back in 1992. On summer evenings in particular, the space takes on an almost island-like feel that makes every visit feel special.
The kitchen — with chefs Dimitris Galitis and Kostas Makris-Pipinis, headed by Tasos Doumas — offers old, traditional recipes reimagined with a contemporary spirit. The menu changes often with the seasons, and everything is top quality and carefully sourced, with an emphasis on freshness and the authenticity of the flavors.
There’s plenty to delight in at Lefkes — like the outstanding pork belly with briam and tsalafouti, the perfectly slow-cooked lamb served with a salad of green beans, strawberry, feta and spearmint, and the irresistible pastitsio croquette. Then there are the deconstructed zucchini avgolemono, the traditional bougiourdi with feta cream, and a simple yet deeply flavorful salad of tomato, dried caper leaves and xinomyzithra cheese.
Pair it all with a wine from their well-curated list or a cool summer cocktail — and be sure to leave a little room at the end for dessert, such as the baklava cheesecake or the chocolate soup. Lefkes is open daily except Mondays, so it’s wise to book ahead.
Extra tip: Right next door you’ll find its little sibling, Lefkes on the Side, with excellent cuts of meat and a hearty brunch.
