Whole animals, open fire, no steakhouse clichés
Vezené sits near Evangelismos metro in a bistro room with contemporary art, a glass porch and the open-fire smell of its grill. Ari Vezené built the menu around whole-animal butchery, rare-breed meat and seafood from Greek producers.
Aged cuts, pasta and fish run à la carte, while Sunday adds a large-format roast. Ask the weight and price of meat before confirming it, reserve the roast for a group, and balance the order with smaller plates; portions and cellar choices can turn a casual dinner into a high bill.
What visitors say
Michelin selects Vezené and highlights its wood fire, aged meat, local seafood and Sunday roast; the official restaurant documents its whole-animal approach.
Good to know
Fire led Greek bistro, Michelin selected, Whole animal butchery, and Sunday roast
