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At the Tudor Hall Table

This Athens fine dining menu reflects contemporary Greek cuisine shaped by seasonality and precision, defining its place among distinguished Michelin restaurants in Athens.

The menu continues to evolve with thoughtful compositions that honor Greek heritage while embracing modern expression.

Main Menu

Appetizers

Tomato bavaroise, crispy croissant, green olive, caper, Katiki Domokos P.D.O. ice cream, tomato consommé
Vegetarian
Charcoal-grilled fresh beans, lemon cream, Stracciatella, caviar and herb sabayon

Vegetarian

Cured bonito, pineapple, coriander, cashew cream, sesame oil, coconut milk dressing
Shrimp tartare, peach, spicy lemon, burrata foam and jalapeño dressing
Potato gnocchi, corn, green pepper, chorizo and parmesan
Langoustine grilled and tartare, nasturtium, ginger and kimchi sauce

Fish

Steamed cod with scallops, ginger, tamarisk and beurre blanc with yuzu kosho
Dover sole with tuna, zucchini purée, Aegina pistachio P.D.O., mustard leaf aioli, sweet and sour sauce
Poached lobster in aromatic butter, pickled carrot and purée, saffron sauce with lemongrass. Served with lobster salad with yuzu

Meat

Charcoal-grilled saddle of lamb in caul fat, green pea purée, black garlic, harissa, lemon-thyme sauce. Served with sweetbreads, yoghurt and potato chips
Guinea fowl breast, beetroot purée, raspberries, amaranth and praline sauce with juniper berry
Wagyu beef sirloin, red pepper, tosazu sauce, eggplant and tomato crust

Dessert Menu

Dessert Menu

‘Vacherin Aux Agrumes’
Crunchy meringue, citrus gel with olive oil, yoghurt cream, lemon balm sorbet, caramelized citrus peels, blossom honey and orange sauce
Tatin Pommes Poires
Caramelized apples and pears with vanilla and cinnamon, almond cream with buckwheat and Calvados, thin waffle, mascarpone sorbet, pear foam with ginger and cream cheese chantilly
Chocolat Cru
Moelleux with buckwheat and black cardamom, bitter chocolate crémeux with olive oil, cereal and rye praline, chocolate ice cream with long pepper, buckwheat crepe, warm chocolate-whiskey siphon and flower honey ice cream
Ice cream and sorbet selection
Ice cream and sorbet selection

Degustation Menu

Degustation Menu - 165€ per person

*Optional wine pairing suggestions by the Wine Manager Evangelos Psofidis 110€ per person

Chef’s Welcome / Canapés
Tomato bavaroise, crispy croissant, green olive, caper, Katiki Domokos P.D.O. ice cream, tomato consommé

Anda Luna Vine Rose Extra Brut, NV |Xinomavro|Amyndeo, Greece

Oyster, pickled cucumber, shiso ‘granita’, ginger foam

1979WINES Kallos Thalassino |Assyrtiko|Retsina Appellation by Tradition, Greece

Langoustine grilled and tartare, nasturtium, ginger and kimchi sauce

Kostaki Winery ‘Early Harvest’, 2025 |Muscat Blanc à Petits Grains |Samos Island, Greece

Bread & Butter
Steamed cod with scallops, ginger, tamarisk and beurre blanc with yuzu kosho

Francois Carillon, 2023 |Chardonnay |Puligny-Montrachet, France

Charcoal-grilled saddle of lamb in caul fat, green pea purée, black garlic, harissa, lemon-thyme sauce. Served with sweetbreads, yoghurt and potato chips

Produttori del Barbaresco ‘Pajé’ Riserva, 2020 |Nebbiolo|Barbaresco, Piedmont, Italy

Brie from Argolida, brioche, red fruit glaze, summer truffle
Predessert
Croissant tartelette, hazelnut biscuit, praline crémeux and ice cream, salted caramel siphon

Royal Tokaji Aszu 6 Puttonyos, 2017 |Furmint, Harslevelu|Tokaji, Hungary

Mignardises
Santorini Salad with cherry tomatoes

Contemporary Cuisine with a Modern Twist

Tudor Hall restaurant is ready to welcome you in the heart of the city, overlooking the magical historic heritage, and offering dishes with a modern twist. This combination is achieved through passionate Chef de Cuisine, Nikos Livadias , whose name is synonymous with quality. His aim is to create dishes that evoke nostalgia and emotion. A key element of differentiation is the use of fresh seasonal vegetables and raw materials. This is also the reason why the restaurant menu is being regularly updated, so as to line up with the seasonal produce. The extensive Greek and international wine list, curated by hotel's Head Sommelier, Evangelos Psofidis has received numerous distinctions.