Epta Martyres
This little bar is a mix of neo Athens cool and tapas. The group of six “friends” who own the bar.Epta Martyres” translates to “Seven Martyrs”—the name of probably the most photographed church on the island of Sifnos, where two of the six are from. The bar’s food and drinks reflect the fact that three more people are from Volos. Aside from the long, intriguing Greco-Gallic wine list, well-priced little dishes come with every round of drinks and steal the show—a tradition borrowed from the “tsipouradika” of Volos, where every carafe of ouzo or tsipouro comes with a complimentary meze. Surprise dishes could include oysters, gravlax or tsipouro. The candlelit, packed interior radiates warmth with its classic Thonet chairs, round marble tables and Thonet chairs. The bar is open to walk-ins, but reservations are required.
Line
Fermentation is the focus of this event. LineA former art gallery has been transformed into an industrial-chic, stylish bar. While the bar itself is lovely, the main focus is the food and beverages served. All of the drinks and foods are made on-site. Stainless-steel vats produce the wine they serve, but you won’t find any grape-based bottles, instead they ferment seasonal fruits, vegetables, and botanicals—which might include pomegranate, fig, peach, strawberry, carrot, or beetroot—sourced from small producers across Greece. “Our goal is not to imitate grape wines but to express terroir and creativity through alternative raw materials,” Giannis Vavadakis, head of R&D tells us, adding that “circularity is core to Line’s identity,” and that “in the wine-making process we create valuable byproducts—vinegars, syrups, lees, and clarified fruit waters—which feed into our bar program and complete a circular, zero-waste model.” Sourdough bread is baked daily too—it’s made from leftover ingredients and long-fermented starters and is best ordered alongside the Greek cheese plate. Line, which opened in 2022, has been named on world’s top bar lists numerous times. This ensures that Athens’ innovative approach to dining and drinking is recognized globally. —K.S.
