Makris Athens
If there was one meal that truly captured the creativity and confidence of modern Greek cuisine during our trip, it was dinner at Makris Athens. Set within the beautiful Domes property and recognised with a Michelin star, this was more than just dinner. It was a carefully choreographed journey through Greece's land, sea and seasons.
The tasting menu, aptly named Genesis, celebrated origins and memories. Every course told a story rooted in Greek produce, family traditions and the country's remarkable biodiversity. It never felt theatrical for the sake of it. Instead, each presentation had a purpose and every flavour was grounded in impeccable ingredients.
The evening opened with The Forest... A Memory of Earth, Smoke and Light. Arriving in a wooden bowl surrounded by pine branches, a veil of dry ice slowly spilled over the edges, creating a misty forest floor effect. Before taking a single bite, the aromas of wood and herbs, together with the theatrical presentation, transported us deep into a Greek forest. It was immersive, elegant and a wonderful way to begin the evening, setting the tone for a menu built around nature and memories.
Next came the delightful Cappuccino Illusion. At first glance, it looked exactly like a freshly brewed cappuccino. Instead, it revealed itself to be a silky mushroom soup topped with a light foam. It was playful without being gimmicky, comforting yet elegant, and set the tone for the creativity that followed throughout the meal.
One course that stayed with me was The Bouquet from My Father's Garden. Beautifully plated like an edible garden, it celebrated herbs in their many forms, reminding us how simple ingredients can become extraordinary in the right hands. It was as much a feast for the eyes as it was for the palate.
Even the bread service deserved special mention. Their house made sourdough, paired with exceptional Greek extra virgin olive oils of your choice, reminded us that something as simple as bread can become memorable when every detail is thoughtfully considered.
The perfectly cooked duck fillet was accompanied wild asparagus, sweet pea and seasonal vegetables, drizzled with red wine jus. It demonstrated outstanding technique while allowing each component to shine naturally. Nothing on the plate felt excessive.
Dessert continued the storytelling. The Strawberry Concert brought together strawberries, fennel seeds, pepper, extra virgin olive oil and basil ice cream in an unexpectedly harmonious finale that was refreshing, aromatic and beautifully balanced.
We paired the menu with a selection of excellent Greek wines, including a sparkling Costa Lazaridi Blanc de Blancs, the aromatic Ktima Tselepos Blanc de Gris and the elegant Emphasis Agiorgitiko. Each pairing reinforced my belief that Greek wines deserve far more international recognition.
What impressed me most, however, was how natural everything felt. There was no unnecessary showmanship. Every course had purpose, every flavour felt considered, and the service was warm, polished and genuinely welcoming.
As we were leaving, we had the pleasure of meeting Sous Chef Giannis Golfinopoulos, who took the time to chat with us about Makris and its philosophy. It was a lovely way to end an unforgettable evening and reflected the hospitality we had experienced throughout dinner.
Looking back on our journey through Greece, there were many memorable meals. But if I had to choose just one that best represented the country's produce, creativity and heartfelt hospitality, Makris Athens would probably be my favourite dining experience of the trip. It was the perfect finale to our time in Athens and one I will remember for a very long time.
