Greek ingredients take the side streets to Asia
Nolan puts large windows, pale walls and close-set tables just off Syntagma. Chef Michalis Nourloglou mixes Greek produce with Japanese and wider Asian references, without turning dinner into a sequence of tiny formal courses.
The short list may move from raw sea bream with citrus to breaded beef cheek and truffle. Order across the table, reserve for peak dinner hours, and ask about the day’s fish before fixing the whole meal; the compact room leaves little slack for walk-ins.
What visitors say
Michelin gives Nolan a Bib Gourmand and cites the concise menu, fresh fish and relaxed service under its current kitchen team.
Good to know
Greek Asian cooking, Michelin Bib Gourmand, Short sharing menu, and Central compact room
