Hytra

Did Hytra always reside in this elegant Onassis Cultural Centre? No. Hytra began its culinary journey in 2004, nestled in the vibrant, gritty streets of Psirri. Hytra earned its first Michelin star in 2010. It later moved to its current home atop the Onassis Cultural Centre in 2012. The Diversity Architectural Group designed Hytra’s bar and bistro. The design was inspired by old Greek basket weaving techniques. Hytra occupies the sixth and seventh floors. It offers spectacular views of the Acropolis. During warmer months, dining al fresco on the 7th floor is a must. Imagine savoring innovative Greek cuisine with the Acropolis as your backdrop. Hytra’s Executive Chef, Tassos Mantis, is a culinary innovator. He trained at prestigious restaurants like the three-Michelin-starred “Hof Van Cleve” in Brussels and Funky Gourmet in Athens. He’s known for his deconstructed “Spanakorizo”. It’s a modern take on a traditional Greek dish of spinach, rice, dill, and lemon. Hytra offers a variety of dining experiences. You can choose à la carte or indulge in an eight or fourteen-course degustation menu. A vegetarian “Eat Green” degustation menu is also available. Hytra’s wine list is a journey through Greece’s diverse vineyards. The talented sommelier, Ioanna Tsiami, has carefully selected wines. They complement each dish beautifully. The atmosphere at Hytra is one of casual elegance. The intimate dining room and stoneware dinner plates create a relaxed vibe. The attentive service enhances the fine dining experience. The eight-course degustation menu starts at less than 60 euros, excluding drinks. Hytra also features a bistro, offering a more casual setting. Here you can enjoy the “Hytra Apla” menu, inspired by local street food, also created under Chef Mantis’s supervision. It’s the perfect introduction to Hytra’s culinary world.