Balkan memory in a 1931 townhouse
Esthiō occupies a 1931 neoclassical house off Syngrou, with tall windows, worn stone details and a dining room that feels residential rather than ceremonial. Albanian-born chef Elvi Dimitris Zyba cooks across the Balkans, drawing on family recipes instead of the familiar modern-Greek tasting script.
Order à la carte and build around dishes such as lamb sweetbreads with yoghurt and rice or octopus stew wrapped in handmade filo. Weekend lunch starts earlier than weekday dinner; book ahead, flag allergies before ordering and leave room for grape-must biscuits with grape cream.
What visitors say
Michelin currently selects Esthiō and identifies its Balkan focus, 1931 setting and signature dishes; the restaurant publishes current service hours and menu details.
Good to know
Balkan cooking, Michelin selected, À la carte, and Weekend lunch