Ancient stones under the tasting counter
Makris occupies a restored building beside the Ancient Agora, with excavated remains visible below glass and an open kitchen facing the dining room. Petros Dimas brings vegetables and herbs from the restaurant’s Corinth farm, then works them into tightly plated courses for diners who want ceremony rather than a quick central meal.
Dinner follows a degustation format with optional wine pairings and different seating packages. Confirm the exact menu, table category and water charges before paying a deposit; recent guests report unavailable dishes, repeated upselling and long waits before the first substantial course.
What visitors say
Michelin awards one star; recent Tripadvisor and OpenTable reports praise individual courses but flag upselling, unavailable items and slow early pacing.
Good to know
Farm led creative cooking, One Michelin star, Degustation menu, and Confirm table package
