In recent years, Lefkes on the Side has joined its older sibling next door. Lighter and more youthful, yet carrying the same culinary signature, it welcomes you in from early-morning brunch right through to evening cocktails and dinner. The space alone is reason enough to visit: an atrium that feels like a lush tropical “jungle,” full of plants and natural materials.
In the kitchen, Tasos Doumas of Lefkes meets the energy of a new team to create brunch plates such as the Croque Madame with coppa or the Bao croissant with pulled pork and a poached egg — alongside options for any moment you fancy a pause over a glass of wine and a bite, like the dry-aged beef patty with jalapeño and cheddar, or the Tacos Cordero with pulled lamb, guacamole and herbed yogurt.
Lefkes on the Side also devotes part of its menu to the chapter of premium cuts — from milk-fed picanha and Black Angus rib eye to American striploin, flank steak, organic Greek tomahawk and, of course, wagyu.
The bar rounds out the experience with carefully crafted cocktails and a strong cellar, so you can enjoy your favorite drink in one of the few truly green settings you’ll find in Athens.
