rhoé: A bottom-up culinary journey in an Athens mansion
One of the most aesthetic new spots in the historic center, rhoé, reveals a multi-level culinary experience in a 1800s mansion, connecting the atmospheric courtyard and high-ceilinged hall of the ground floor with the modern Mediterranean cuisine of the rooftop.
- 26/08/2026 13:35
The eclectic venture is housed in the former residence of Greek archaeologist Kyriakos Pittakis on Ermou Street, a stone’s throw from Monastiraki Square. The historic building functions as a living organism that develops vertically, with each level taking on a distinct role.
Ground floor: All-day café
The experience begins at street level, where the imposing neoclassical façade with its ornate iron railings introduces the visitor to an impressive, high-ceilinged hall. Large windows flood the space with natural light where bare stone walls and metal ceiling structures coexist with the warmth of wood.
At the heart of this all-day space is a modern café, ideal for breakfast or a premium lunch break while touring the city. The casual dining philosophy focuses on handmade offerings, such as focaccia with mortadella, but also on upgraded versions of traditional Greek flavors, such as strapatsada with feta, and eggs with syglino from Mani.
The day progresses with single origin specialty coffees and thoughtful desserts, such as Basque cheesecake with spices. As night falls, the lights dim around the bar, which serves signature cocktails and exquisite bar food.
The upper floors: Art gallery & gastronomy with Acropolis view
The second floor introduces the artistic dimension of the project. It functions as a flexible space (gallery) for curated exhibitions of contemporary art, photography and design, while also having the infrastructure to host private dinners, wine tastings and exclusive events.
At the top of the building, the rooftop restaurant offers a captivating, unobstructed view of the Acropolis rock. The open kitchen and stylish bar set the pace, with the culinary team presenting a clean, contemporary Mediterranean menu.
With an emphasis on high-end techniques and fire management, the menu includes dishes such as raw Valley shrimp with strawberries in fermentation, beef tartare with eggplant, seafood skewers with black garlic glaze, and premium cuts of carefully aged meats.
The article was published in “The Table,” NouPou Media’s new premium publication dedicated to gastronomy on the Athenian Riviera.