Aleria

Aleria sits on Megalou Alexandrou in Metaxourgio — the gentrifying former silk-quarter west of Omonia — in a restored neoclassical with a planted central courtyard that does most of the seating in summer. Chef Gikas Xenakis took the kitchen in 2010 and the Michelin star came with him; the menu is contemporary tasting, twelve courses, with a sourcing register that runs through the central Greek mainland (lamb from Drama, fish from the morning Saronic auction). İstanbullu seconders use Aleria when Spondi is full or when the brief is dinner-as-discovery rather than dinner-as-institution. The courtyard is one of the prettier outdoor dining rooms in central Athens.