Nolan
A small central bistro blending Greek ingredients with Japanese and Asian technique, from chef Sotiris Kontizas.
The call
Worth it if you are traveling as a couple and you are traveling solo.
Why
- 01
Compact, modern and quietly confident, with a short menu of fusion plates that locals rate highly.
Our read - 02
A change of pace from taverna fare without losing a Greek backbone.
Our read
Is it a fit?
Go if
You are traveling as a couple
As a couple, Nolan works.
You are traveling solo
Solo, Nolan works.
Food is a reason to travel
For food & drink, Nolan delivers.
Think twice if
You are traveling with kids
With kids, give Nolan a miss.
You are watching the budget
On a budget, weigh it — Nolan isn't cheap for what it is.
You only have one day
Nolan is a real time commitment — fit it in only if it's a priority.
You care about the visual experience
For beauty & photography, Nolan is hit or miss.
The plates that decide it
- The pork-belly bao with tzatziki-style sauce, and the gyoza with beef cheeks — the dishes that define the Greek-meets-Asian idea here
- The sea bass carpaccio with yuzu, and the seafood dumplings — reliable picks across the short menu
- Treating it as a classic Greek dinner — come for the fusion, not for taverna staples
Plan it well
- Cost
- Mid to upper-mid; shareable plates
- Allow
- 1.5–2 hours
Sources and method (3)
- Greek-Asian bistro at the corner of Voulis and Apollonos, central Athens; the Athens room closes each summer while the team runs a Mykonos outpost. airmail.news ↗
- Founding chef Sotiris Kontizas departed at the end of 2024; from December 2024 Nolan is repositioning as a rotating platform for guest chefs. athens-times.com ↗
- theworlds50best.com ↗