Tucked in the residential Pangrati neighbourhood that bridges classical Athens with creative energy, Soil offers a deeply personal take on sustainable fine dining. At the heart of the restaurant’s philosophy is Chef Tasos Mantis’s biodynamic garden in Alepochori, a coastal village west of Athens, where he and his father grow much of the restaurant’s produce. This intimate connection to the land shapes Soil’s tasting menus, which shift with the seasons and celebrate everything from wild herbs and native vegetables to delicate fermentations.
Awarded both a Michelin Star and a Michelin Green Star for its commitment to innovation and integrity, Soil blends an earth-to-table philosophy with modern technique and zero-waste practices. The restaurant has an unassuming exterior in a neoclassical house, but its interiors mirror the plate: colourful yet thoughtfully composed, textural and purposefully minimal, creating a sense of calm that flows through to its leafy courtyard and inviting patio. Guests can also take part in The Alepochori Experience – a rare chance to visit the garden itself, learning firsthand about sustainable cultivation, regional ingredients and the kitchen’s ethos of thoughtful hospitality.
