Life is about creating. Creating through light, water, and soil. For Soil Restaurant, the journey to a holistic gastronomic experience begins in our Chef’s private garden in the village of Alepochori. “Soil” reflects the purity of ingredients, the love for nature and the beginning of something new. The restaurant invites guests to gain a truthful and authentic experience from the moment they are welcomed to its beautiful neoclassical home in Pangrati, at the centre of Athens. A farm-to-table approach, the specially hand-made ceramic plates for each dish and ultra-premium hospitality create a personal gastronomic choreography for all guests, elevating their senses in an authentic, simple manner.
A beautiful two-floor neoclassical building, constructed in 1925, was destined to be Soil’s home in Pangrati, at the centre of Athens. The restaurant is located just behind the Panathenaic Stadium, one of the main historic attractions of Athens, known for hosting the first Olympic Games. Once inside the building, guests are immersed into a luxurious and modern dining environment with unique signs of Athenian neoclassicism and a hidden-gem private garden, hosting guests over the warm months of the year. Both the interior and exterior spaces got renovated in 2021, guided by Soil’s earthy philosophy. The wooden floors and the high ceilings of old Athens are mixed with modern and minimalistic design. An open kitchen and a Chef’s table on the ground floor offer an impressive dining experience.
Soil occupies a delightful house with a romantic patio-terrace, in the shade of leafy orange trees in the Pangrati district, a stone’s throw from the famous Panathenaic stadium – the venue for the first Olympic Games of the modern era. Here, chef Tasos Mantis (co-owner along with Alexandros Mouridis, who runs the front of house), creates contemporary seasonal cuisine featuring classic techniques, a solid basis in Greek cooking and a Nordic touch. This is showcased on a menu of well-presented small plates that reaffirm the restaurant’s “farm to table” concept, with a special focus on vegetables, herbs and edible flowers from the chef’s kitchen garden in Alepochori (cultivated by his father). At the end of the experience, guests are even given a bouquet of the herbs used in their meal.
Own or work here?