Tucked away in a quiet neighborhood behind the bustling Galatsi Avenue, the vibrant executive chef Michalis Merzenis offers a delicious and playful cuisine that beautifully blends Greece’s culinary heritage with a modern mix-and-match approach. Elea is located on the small pedestrian street of Syros and feels truly part of the neighborhood. It doesn’t shout for attention or stand out aggressively, yet as soon as you enter, you’ll notice several celebrities in the courtyard alongside young couples and large groups dining inside.

The food is straightforward and approachable, imbued with Greek soul and exceptional ingredients. With simplicity and memory as its banner, the kitchen plays with aromatic herbs, wild greens, and fruits, celebrating Greek identity while winking boldly at new trends. Merzenis has previously shown his rebellious, bold style at the viral “Asotos” restaurant in Pagkrati.

The Menu at Elea

From the concise menu, we immediately choose the “handmade stuffed vine leaves cooked on fire, served with spicy yogurt, raisins, and pine nuts.” If you know the thin, plump vine leaves from Kasos, this is just like them. Each bite is smoky from the flame it passed over. A dip into the mildly spicy yogurt, enriched with pine nuts and raisins reflecting Asia Minor influences, elevates the flavors. This is a dish you will definitely order again.

The “tyrokafteri” (spicy cheese spread) is genuinely fiery, with pine nuts adding texture and an irresistible appetizer quality. It pairs perfectly with a classic and indulgent Greek favorite: “meatballs in tomato sauce.” These are some of the best meatballs in town, with just the right peppery mint, a beautiful golden crust, and juicy, meaty interiors swimming in a rich tomato sauce.

A refreshing and crisp break from the intensity comes with the “salad of butter lettuce hearts, peach, rocket, grilled talagani cheese, and a rakomelo dressing.” The sweet and tangy freshness of the peach and the inventive rakomelo dressing insist on summer vibes, even as the calendar points to winter.

In gentler tones, the “open spinach pie on flatbread” is filled with fresh greens, fragrant dill, and plenty of feta. This botanical freshness on lightly toasted dough is truly revitalizing.

Warm and Welcoming Atmosphere

As we wait for the main courses, we take in the surroundings. The space is fresh and open, with the warmth of wood against white walls in the dining area, complemented by a beautiful bar at the back.

Large glass windows open to a charming courtyard veranda with a discreet retractable roof. It takes less than two minutes to forget the constant traffic of the nearby busy avenue. The neighborhood vibe, the certainty that you’ll be well cared for and honestly fed, embraces you warmly. The service by the young staff is professional and very pleasant.

Every Friday, a DJ spins remixes of well-known and beloved Greek songs, perfectly matching the relaxed, youthful atmosphere of the space and cuisine.

Standout Main Dishes

Half of our group chooses without hesitation the “charcoal-grilled lamb chops with eggplant purée and tomato sauce,” announced by their irresistible aroma before even reaching the table. Presented upright, side by side like a tower, the dish impresses visually. We devoured the crispy fat next to the bone and the juicy bites on top. It’s a creative take reminiscent of hunkar begendi, replacing the stewed beef with grilled chops.

The rest of the group opts for the “tuna fillet with seasonal greens, tomato, and lemon-oil dressing.” The chef presents an exquisite tataki, a Japanese technique where the tuna (or other fish or meat) is seared briefly to form a crust while remaining rare inside. The outstanding tuna arrived perfectly cooked, accompanied by raw grated tomato and lightly boiled greens, all enhanced by a fragrant lemon-oil dressing shouting Mediterranean.

Why Elea?

Why name the restaurant Elea (Olive) in urban Galatsi? Because the olive’s root endures endlessly, firmly anchoring the tree to the earth and connecting new fruits to a deep past—much like Greek cuisine itself. The restaurant’s owners, young and dynamic entrepreneurs Panagiotis Lalos and Chrysoula Vassilopoulou, are betting successfully on Greek traditions, building on their innovative background with “57 Fashion Bar” and “57 Fashion Café,” where fashion, café, and bar coexist.

Sweet Endings

As the meal winds down, those craving the generosity of a “beautiful Sunday dessert” and rich syrup-soaked pastries will quietly whisper “hallelujah.” Choices include syrup-soaked orange pie with orange cream and lemon verbena aroma, baklava mille-feuille with crispy layers and pistachio cream, and a chewy “ekmek tsoureki” with mahleb cream and kaimaki ice cream. The last one stood out—a perfect balance: not overly sweet or syrupy, with chewy tsoureki like authentic Turkish ekmek, fragrant mahleb, and excellent ice cream.

Info:
Syrou 13–15, Galatsi, Tel: 210 2923401