Marking a significant milestone for the country’s culinary scene, the new edition of the Michelin Guide nearly doubles its coverage in Greece. Featuring 62 restaurants across Athens, Thessaloniki and Santorini, the 2027 guide reflects the breadth and momentum of modern Greek gastronomy.
Among this year’s highlights, Santorini’s Lycabettus earns Two MICHELIN Stars, while seven restaurants receive their first MICHELIN Star. The selection also recognizes seven Bib Gourmand establishments and introduces 21 Recommended restaurants in the country.
Lycabettus earns Two MICHELIN Stars in Santorini
Lycabettus, located at Andronis Luxury Suites in Oia, Santorini, makes its debut in the MICHELIN Guide with Two Stars, a distinction awarded to restaurants offering exceptional cuisine worth a detour.
Chefs Christos Karagiannis and Petros Brandenburg lead the kitchen, combining local ingredients, contemporary elegance and French-inspired techniques. The restaurant offers tasting menus and a select à la carte menu, featuring dishes such as squid with red mullet sauce and lobster with carrot purée.
Its terrace overlooks Santorini’s caldera, while its wine cellar holds more than 1,000 labels, many available by the glass.
Seven restaurants receive their first MICHELIN Star
The 2027 selection awards One MICHELIN Star to seven new restaurants: four in Athens and three in Santorini. With these additions, Greece now has 19 restaurants holding the distinction.
The new awardees are:
Athens
Aleria: Chef Gikas Xenakis reinterprets Greco-Mediterranean traditions through seasonal produce and local ingredients at the restaurant’s elegant neoclassical setting in Metaxourgeio.
see|ds: Chef Dimos Samourakis focuses on seasonality and local ingredients, with a contemporary tasting menu incorporating subtle French influences.
SENSE: Chef Alexandros Charalabopoulos draws on Greek culinary heritage and childhood memories to create contemporary tasting menus overlooking the Acropolis.
Simul: In Kolonaki, Chef Nikos Thomas combines seasonal Greek ingredients, haute cuisine techniques and international influences in creative tasting menus.
Santorini
Botrini’s Santorini: Under the direction of Ettore Botrini, with Chef George Skopelitis leading the kitchen, the restaurant combines local cuisine with Italian influences and views of the caldera.
Lauda: The island’s oldest restaurant blends Greek flavors with French culinary techniques under Chef Orestis Sotiriou, inspired by French Chef Emmanuel Renaut.
Selene: Located in Fira’s historic Venetian quarter, the restaurant reinterprets local recipes under Ettore Botrini’s direction, with Chef Thomas Mposmos leading the kitchen.
Thessaloniki makes its mark with Bib Gourmand restaurants
The inclusion of Thessaloniki brings the city’s culinary identity into the MICHELIN Guide, highlighting a food scene shaped by the convergence of Eastern and Western influences and a range of regional and Mediterranean traditions.
The 2027 selection adds seven Bib Gourmand restaurants across Greece, bringing the national total in this category to 10. The distinction recognizes establishments that serve high-quality food at reasonable prices, with most of this year’s new additions located in Thessaloniki.
The new Bib Gourmand restaurants are:
Athens: UPON and Zohós.
Thessaloniki: Deka Trapezia, Menu me… nou, Sintrofi, Three Little Pigs and To Manitari.
Among the Thessaloniki restaurants, To Manitari also receives the MICHELIN Young Chef Award for 29-year-old Chef Theodoros Kaloidis, who works alongside Consulting Chef Dimitris Pamporis.
21 new restaurants join the Recommended selection
The MICHELIN Guide’s Recommended category adds 21 restaurants to its 2027 selection, which includes 32 establishments in total. The new entries further illustrate the range of culinary approaches represented across the three destinations.
In Athens, the additions include Amphibian, where Chef Tasos Mantis explores a concept described as “transitional gastronomy”; Ateno Greek Cuisine, which gives traditional Greek recipes a contemporary interpretation; IODIO, a seafood-focused restaurant led by Chef Georgianna Hiliadaki; and Sole Giaguaro Athens Italian Dining House, which combines Italian roots with international influences.
Thessaloniki’s new recommendations include 7 Thalasses, which focuses on seafood; Charoupi, dedicated to the culinary traditions of Crete; L’Albero, which brings Greek and Italian influences together; and Akti Ntovil, which pairs its cuisine with views of the Thermaic Gulf.
Amphibian also receives the MICHELIN Award for Opening of the Year. Located on the rooftop of the Onassis Stegi cultural center, the restaurant combines views of the Acropolis with an innovative culinary concept led by Mantis, who also heads the One-Star restaurant Soil.
Four MICHELIN Special Awards recognize industry talent
Alongside its restaurant distinctions, the 2027 selection presents four Special Awards honoring professionals across the culinary and hospitality sectors.
MICHELIN Young Chef Award: Theodoros Kaloidis of To Manitari in Thessaloniki, recognized for his contemporary reinterpretation of Greek cuisine.
MICHELIN Service Award: Christian Potelle of the One-Star Spondi in Athens, honored for his attention to detail and approach to hospitality.
MICHELIN Sommelier Award: Despina Tokalakis of Aleria in Athens, recognized for her wine expertise and ability to share her knowledge with diners.
MICHELIN Award for Opening of the Year: Amphibian in Athens, led by Chef Tasos Mantis and noted for its innovative approach to gastronomy.
Greek gastronomy combines tradition and innovation
The 2027 MICHELIN Guide selection reflects the dynamism of Greece’s restaurant scene, where a new generation of chefs is reinterpreting the country’s culinary heritage through contemporary techniques while maintaining close ties to local ingredients and traditions.
From the modern Greek and Mediterranean cuisine of Aleria and SENSE to the innovative concepts of Amphibian and Simul, the selection showcases the diversity of approaches shaping Greek dining today.