Located in the charming heart of Pangrati, Akra offers refined, plant-forward dining, deeply rooted in Greece’s culinary traditions, from local, seasonal ingredients to classic flavours reimagined with modern precision. This is refined, plant-forward dining by one of Greece’s most exciting chefs, Giannis Loukakis of Mourga and pastry maestro Spiros Pediaditakis of two-Michelin-starred Spondi, Akra blends technical precision with a relaxed neighbourhood energy. At the front of the space, a bakery extends the experience beyond lunch and dinner, with ovens placed around the room filling the air with the aroma of freshly baked bread and pastries, creating a sensorial backdrop to the meal.
Highlights include exceptional homemade sourdough served with premium Greek olive oil, inventive desserts like organic-milk gelato with cinnamon-poached cherries and sourdough-bread gelato with toasted hazelnuts. Each plate celebrates seasonal Greek produce with playful touches – from foraged herbs and fermented vegetables to surprising textures – making Akra one of Athens’ rare upscale plant-based experiences: quietly radical, effortlessly polished and warmly local. Meanwhile, the open kitchen allows diners to watch the chefs at work, turning each dish into a quiet performance of seasonality and craft.
