Makris

2nd – 6th September  |  Staggered sittings from 6pm  | £69.5 – £75

Petros Dimas doesn’t just cook in Athens — he channels it. Sourcing ingredients direct from his family farm into his Michelin-starred kitchen at Makris, it’s a short journey that creates big flavour. Hyper-local, deeply personal, and quietly dazzling, his food taps into something elemental.

A shining light in the fast-growing Greek fine-dining scene, Petros is part of the new guard shaking things up. His cooking is precise, elegant, and full of intent. With dishes like ‘Grilled quail, celeriac, foie, prunes’, ‘Red mullet, rockfish sauce, summer greens, pine nuts’ and ‘Cornish octopus tartlet, lemon, taramasalata’ that don’t just impress, they connect. To his roots, to his journey and to his history.

Makris might sit in the shadow of the Acropolis, but it’s the food that brings the thunder.