Akra promises culinary highs and uncommon thrills at very affordable prices
Part of a new crop of neo-tavernas, Akra in the hip Pangrati neighborhood, is the brainchild of chefs Yiannis Loukakis and pastry chef Spyros Pediaditakis. With a menu that changes daily, Akra opens at 9am with a breakfast menu – including Danish pastries and arguably the best sourdough bread in the city. What it lacks in external seating, it compensates with a ringside view of its open, industrial kitchen. It really leads the diner into the inner workings of the restaurant kitchen. Before long you’re caught up in a hive of kitchen activity – from the whirring and baking to the plating. Waiting for a dish to be placed in front of you has never been more pleasurable or felt more participatory. Book early as the tables tend to get packed weeks ahead. The dishes are simple, elegant, flavour-packed. But do save room for desserts. The homemade organic-milk cake and the sourdough-bread gelato with hazelnuts and milk should be banned for their dangerously addictive qualities. Be warned, this is where best of dietary resolves come to die.
Amynta 12, Pangrati. Tel: 210 7251116
