Cacio e pepe takes a Piraeus shrimp
Jerár fills a wide, informal room in Dafni, where the open kitchen runs along one side and neighbourhood tables outnumber sightseers. Charis Nikolouzos starts with Greek small producers, then pulls French and Italian moves into the cooking.
The à la carte dishes arrive in sharing portions; cacio e pepe with Mikrolimano shrimp makes the kitchen's cross-border logic clear. Dinner runs Tuesday through Saturday, while Sunday shifts to lunch, so reserve the correct service and ask staff to control the order size for two.
What visitors say
Michelin gives Jerár a Bib Gourmand and singles out its sharing portions, supplier network and shrimp cacio e pepe; its listing records current weekly hours.
Good to know
Greek European sharing plates, Michelin Bib Gourmand, Open kitchen, and Sunday lunch only
