No gas. Just wood, charcoal and vinyl.
Pharaoh puts an open fire kitchen, concrete surfaces and a balcony on Solomou Street in Exarchia. A DJ plays records after dark while Manolis Papoutsakis cooks older Greek dishes over wood and charcoal, from chestnut stew to lamb with pasta.
The menu runs à la carte with a serious natural-wine list rather than a staged tasting sequence. Book early, ask for wine prices before handing control to the sommelier, and note the table limit; recent diners praise the rabbit and beef cheek but repeatedly mention short sittings.
What visitors say
Michelin gives Pharaoh a Bib Gourmand; Tripadvisor awards Travelers’ Choice and records recurring praise for fire cooking and wine advice, with table duration the clearest complaint.
Good to know
Wood fired Greek cooking, Michelin Bib Gourmand, Natural wine list, and Timed tables