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
MENU
All our recipes are based on the finest seasonal ingredients, uniquely harmonized to offer a deeply satisfying gastronomic fare, with dishes based in Traditional and in Modern Greek Cuisine.
In this spirit, we adapt our menu to our seasonal selections, and are always on the look-out for new, local Greek products, ranging from meats to cheeses to seasonings; and enhancing recipes that ignite family or childhood memories to elevate your experience.
The philosophy of seasonality also applies to our signature cocktails, and with our wine and beer lists composed of Greek and International wineries and microbreweries.
OUR MENU
HOLIDAY MENUS
DINNER
DESSERTS
OUR CHEF
OUR CHEF
Vasilis Zois, Executive Chef of Aneton, has been the backbone our kitchen for over a decade. He is one of the first graduates of the Culinary School “Le Monde” in Athens, graduating in 1998 – the year he first started his culinary endeavours. His experience, love and knowledge of modern Greek cuisine are the embodiment of his character. Today, as co-owner of Aneton, Vasilis arranges and selects top quality ingredients for the kitchen, while imposing his creative vision into every dish to create the unique Aneton experience.
