Two seasons. Two destinations. One passionate approach to food.
Sapou began in 2015, just a few metres from the sea in the harbour of Antiparos, where Chef-Patron Yannis Sapountzis created a restaurant shaped by his passion for outstanding ingredients and flavours gathered from around the world. Two years later, Sapou expanded to Pangrati in central Athens, establishing a distinctive seasonal rhythm: summers in the Cyclades and winters in the capital.
The menu moves freely across culinary borders while retaining a clear and personal identity. Raw seafood, premium meats, Asian accents, Mediterranean ingredients and modern comfort dishes come together through thoughtful technique and unexpected combinations. From langoustine sashimi and smoked eel with foie gras to Black Angus steaks and indulgent desserts, every dish is designed to surprise without losing sight of flavour.
Whether enjoyed beside the harbour in Antiparos or within the intimate urban setting of Athens, Sapou offers more than dinner. It is a warm, expressive and confidently original dining experience built around excellent produce, attentive hospitality and a genuine passion for sharing exceptional food.
