Sinafi

Sinafi brings new energy to Exarchia’s all-day scene, launched by a team of local hospitality veterans and a self-taught baker-cook. The space conceals a leafy open-air yard—a pocket of calm in the dense center—where a tropical garden maintained by the team itself sets a laid-back pace.

Mornings revolve around sourdough, homemade pies with hand-rolled phyllo, tahini rolls and trahanas soup, aiming for substantial breakfast instead of brunch clichés. At lunch and dinner, the menu sidesteps genre labels: Greek flavors are nudged with international twists like kimchi-studded olives, pastirma-buttered beans, or croquettes inspired by trahanas and Florina peppers. Flatbreads riff on Italian-American and vegetarian classics, while a rotation of daily oven-cooked Greek dishes keeps things tightly curated given the small kitchen. The bar focuses on carbonated cocktails on tap and a compact, thoughtful wine list, inviting lingering from coffee to nightcap without pretense or excess.

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