In 2005 Dimitris Fotopoulos first opened Aneton’s doors in a quiet northern suburb of Athens. No one could have imagined that Aneton would become a culinary meeting point and a gastronomic destination.
15 years later Aneton decides to move to the Historic Centre of Athens becoming more inclusive and available to tourists and locals alike.
Today, Aneton follows the exact same philosophy, the same principles and respect towards Greek Cuisine, the magic of simplicity, philoxenia and good service but most of all the ideology of great food at a great value.
We look forward to you joining us at Aneton, a place where first and foremost want you to feel comfortable (Anesis – Greek for comfort) and to trust us with a unique, full of taste culinary experience
Vasilis Zois, Executive Chef of Aneton, has been backstage in our kitchen for over a decade. He is one of the first graduates of Culinary School “Le Monde” in Athens and graduated in 1998- the year he started his culinary adventures. His lengthy experience and his deep love and knowledge for modern Greek cuisine are definelty staples of his personality. Today, as part owner of Aneton, Vasilis arranges and selects the main ingredients that enter our kitchen to be of top quality, meanwhile continuing to add his vision into every dish and offering a unique gastronomic experience.