amoni
Summer-vegetable broth poured from a jug over the dentex with tomato glaze and green beans

Cycladic Dinners

One night at a time, a guest chef takes over the kitchen.

Next dinner

Wednesday 9 September — Ghikas Xenakis

One evening. One island. A contemporary journey through Greek culinary memory. For one night this September, Dimitris Dimitriadis hands his kitchen to Ghikas Xenakis, and the menu moves playfully between the land and the sea.

Ghikas Xenakis grew up in Thebes, in close company with the Greek countryside and what it grows. He has led the kitchen at Aleria in Athens since 2012, cooking that begins in his own memory and arrives with substance, feeling and a deeply Greek character.

The wine is curated by sommelier Giovanna Lykou in collaboration with House Of Wine — a glass for each stage of the menu, chosen for the character of the dish and the place it comes from.

  • Degustation menu

    85 €

  • Wine pairing

    35 €

  • The full experience

    120 €

Wednesday 9 September 2026, 19:00–24:00. Tables for a takeover are few. Reserve by email or telephone, or follow the kitchen on Instagram.

Email us +30 22874 40010
Guest chef Ghikas Xenakis in his whites, seated at a table with his hands clasped, dense green foliage behind him

The menu

The degustation menu

Chef’s welcome bites

  • Chickpea cracker

    Smoked eel · grape · fennel

  • Onion pie

    Crispy phyllo · water onion · dill

  • Fish and chips

    Crispy tapioca · “taramosalata” fish roe mousse · bottarga “Trikalinos”

Pairing Cuvée Spéciale Extra Brut, Karanika Estate — Assyrtiko, Xinomavro

First courses

  • Fresh Greek crab

    Fennel purée · peach · lemon verbena

    Pairing Four Angels, Malamatina Winery — Chardonnay, Malagousia

  • Beef Hünkâr

    Beef tartare · aubergine mousse · smoked yogurt

    Pairing Roseblood, Château d’Estoublon — Grenache

  • Aegean white grouper

    Zucchini flower · seashells · saffron sauce

    Pairing Assyrtiko, Akrathos Winery — Assyrtiko

Main course

  • Lamb

    Split pea terrine · dates · roasted lemon sauce

    Pairing La Fleur Solitaire Côtes du Rhône Blanc, Boutinot — Grenache Blanc, Viognier

Desserts

  • Melon

    Kiwi · ouzo gel · lemon sorbet

    Pairing Ifaistou Gnosi, Chatzigeorgiou Estate — Muscat

  • Baklava

    Pistachio cream · crispy phyllo · raspberry sorbet

26 June 2026

Chef Takeover — Alexandros Charalabopoulos

The first Cycladic Dinner: a degustation menu balanced between memory and modern technique, cooked for one Friday night in June.

The evening opened with two amuse-bouche drawn from spanakopita and the tomato fritter, then let Greek produce lead — dentex with tomato glaze and a broth of summer vegetables, a Venetian pastitsio with guinea fowl and San Michali from Syros, lamb with aubergine terrine, smoked purée and herb oil. A pre-dessert of green apple and yoghurt closed into an olive-oil almond pie with rice-pudding foam, cinnamon crémeux and orange sorbet with tahini.

Sommelier Giovanna Lykou curated the pairings with House Of Wine — a glass for every stage of the menu.

As it ran: degustation menu €75, wine pairing €35, together €110.

Guest chef Alexandros Charalabopoulos in his whites, standing before the low scrub of Kimolos and the open Aegean

The photographs

One night in June

The two amuse-bouche, spanakopita and tomato fritter, on a white plate at a terrace table with the sun setting over the sea behind Charalabopoulos bent over the pass in Amoni's kitchen, finishing a plate The degustation menu's courses laid out from above on white plates in hard afternoon light The lamb with aubergine terrine, smoked purée and herb oil, a diagonal shadow across the plate The olive-oil almond pie with rice-pudding foam, cinnamon crémeux and orange sorbet with tahini The two kitchen teams together on the terrace before service, the sea behind them

Book a table

We look forward to welcoming you. Reserve your table and let us take care of the rest.

Reserve online +30 22874 40010