Family recipes lose the lace doilies
Aneton sits on a narrow Plaka street in a light room washed with cream and timber tones. Vasilis Zois starts with Greek family recipes, then tightens the sauces, plating and seasoning around produce from small local suppliers.
The menu changes often and runs à la carte, with Greek wine, beer and seasonal cocktails at the small bar. Book after 20:00 for a fuller room, confirm any fixed holiday menu by phone, and challenge an under-heated plate at once; recent reviews praise recovery but flag cold dishes and surprise event pricing.
What visitors say
Michelin retains Aneton in its Athens selection; aggregated reviews remain strong, though recent diners report cold plates, uneven service and undisclosed holiday set-menu prices.
Good to know
Modern Greek, Michelin selected, Seasonal à la carte, and Confirm holiday pricing
