Macarios

Macarios, tucked inside the restored Stoa Arsakiou, breaks from the classic trattoria style and treats fresh, handmade pasta as a base for Greek Sunday-dinner flavors. Chef Panos Ioannidis, well-known for his affinity for Italian cuisine, shifts direction here by weaving familiar Greek comfort dishes—like beef ragù, chicken à la crème, and even youvetsi—into the pasta menu.

Dishes move beyond simple buttered or tomato-sauced pasta to creative pairings: pulled lemon pork on noodles, vegetable briam with zucchini and aubergine, and a singular dessert of kolyva (wheat berry pudding) reimagined with cinnamon cream. The design leans modern, with communal tables and plenty of greenery under the arcade’s glass dome, inviting guests to explore both Greek culinary roots and the cosmopolitan setting of Athens’s city center.