Athens’ Galazia Hytra wins coveted Michelin star

Nestled in the shadow of the Acropolis is a Michelin star restaurant in a central Athens neighbourhood of neo-classical villas, wrought iron balconies and red-tiled roofs among a jumble of low-rise apartment buildings stacked like dice. The area of Psyrri is also cluttered with tourist shops, coffee shops and tavernas. But the nightlife is popular with Athenians too.

Bistro-style Hytra – with its uncluttered, contemporary black, tan, silver grey and red interior – won its first Michelin star in 2010.  In May, just before the intensely long, sizzling Greek summer gets going,  it moves to the Westin Athens Astir Palace Resort in the very upmarket coastal suburb of Vouliagmenis and becomes Galazia Hytra.
The restaurant, located on a pine tree scented peninsula, overlooks the smoky blue Saronic Gulf and her islands – a billion-dollar view any day of the year. The summer version has just won its own Michelin star. Hytra is molecular gastronomy writ large, with lots of foam and artistic twists on Greek food. Highlights on the menu at Psyrri: appetizer of trahanas with gnocchi of mizithra and caramelized chicken skin 17 euros; main course of sea bass with barley shaped pasta, avgotaraho, and fennel leaves 35 euros; dessert of custard, peanut praline and sorbet mandarin 12 euros.

The degustation menu (in Psyrri and Vouliagmenis) is a very reasonable 65 euros per person and with two glasses of wine 75 euros.


Hytra: Navarhou Apostoli 7, Psyrri GR – 105 54 Athens, open during the winter months. +30 (210) 3316 767 or +30 (217) 707 1118.

From May: Galazia Hytra:   Apollonas 40,  GR 16671, Vouliagmenis, tel: +30-210-890-2000, 
Dress Code:  Smart casual. Chef:  Nikos Karathanos. Parking:  On-site parking available. Hours:  Sunday to Thursday 7:30pm – 12am; Friday and Saturday from 7:30pm – 1am; Closed Monday.
(30)(210) 8901556

4 thoughts on “Athens’ Galazia Hytra wins coveted Michelin star

  1. Never thought Greek food and molecular gastronomy would be a marriage made in Michelin heaven but that’s a surprise worth sharing. What is trahana?


    1. Oh yes, Peter and you would even be super surprised! I love fusion istead but innovations always amaze me! As for trahana, it is a traditional porridge dish. Uncooked, it is small bread crumbs made of wheat and milk for the sweet version, wheat and fermented milk or yoghurt for the sour version and for fasting the tomato version( milk is substitted with fresh tomato juice) My great great grandma used to make loads of it for the whole family. Women in villages still make trahana and it can be bought either locally or in stores where greek products can be bought.I have never made trahana myself but have seen how it’s done many times. The milk is heated and the wheat is added with some salt to make the dough which is cut into small balls and crumbled when it dries out. It is left in the sun to dry for a week and then stored into jars for winter hearty soups, either as the sole ingredient or with any kind of meat. Trahanas is like vegemite, you either love it or hate it! Very nutritional though, tasty and has fed whole generations during war and postwar periods. Now that you’v mentioned it, I’d love a tomato trahana version today with some some homemade garlic croutons! @Heather, great read thanks again!


  2. I was so thrilled the Hytra got a Michelin star. I knew those pix of Psyrri would be useful sooner rather than later. It;s such a fascinating area, utilised by Athenians as well as tourists. Lots of artisans work in studios there.


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