Fine Dining — Athens, Greece

ONYX Cuisine without compromise

2 Michelin Stars · Chef Nikos Andreadis · Athens, Greece

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Discover

Michelin Stars

Best in Greece 2024

Seats Only

Tasting Courses

300+

Wine Labels

Our Philosophy

Cooking is
memory made
tangible

Every plate at ONYX begins with a question: what has Greece forgotten? Chef Nikos Andreadis searches coastlines, mountains, and ancient texts for ingredients that history left behind — then rebuilds them with obsessive precision into something entirely new.

Nikos Andreadis

Executive Chef & Founder

Signature

Mavro Xeli · Black Eel Caviar Service

Κολοκυθάκια σπίρτους — spirited zucchini blossoms, barely wilted, nestled over a smoked black eel velouté. Crowned with 30g Osetra caviar, a quenelle of whipped crème fraîche, and frozen dill oil. The contrast between the eel's smokiness and the caviar's cold salinity is the entire point of this dish.

Kolokithakia Spiritus Black Eel Caviar 30g Osetra Smoked Eel Velouté Frozen Dill Oil Whipped Crème Fraîche

Caviar

Mavri Magula
Αl Dente

Μαύρη μάγουλα χοίρου — aged Iberico pork cheek, braised 48 hours until silk, finished al dente with a bite of resistance. Glazed with Osetra caviar cream and topped with 20g of loose Beluga. A brutal-tender contrast: barnyard richness beneath the ocean's cold.

Iberico Pork Cheek 48h 20g Beluga Caviar Cream Glaze Al Dente Finish

Caviar

Caviar Classique
avec Blinis Chauds

50g Baerii Sturgeon caviar from Aquitaine. Warm house-made buckwheat blinis, unsalted butter from Cretan cows, and an optional vodka shot of our house Tsipouro infusion. The cleanest thing we serve.

50g Baerii Caviar Buckwheat Blinis Cretan Cultured Butter Crème Fraîche

Raw Bar

Sea Urchin · Frozen Yoghurt · Caviar Snow

Fresh Cretan sea urchin tongues, barely dressed with lemon zest and Aegean salt. Set over a quenelle of frozen Greek strained yoghurt. Finished tableside with grated frozen Osetra caviar — a snow of salt that melts on contact. Served in the urchin shell.

Cretan Ächinos Frozen Greek Yoghurt Grated Osetra Snow Lemon Zest Aegean Fleur de Sel

Chef's Selection

Lavraki sti Stachti · Sea Bass in Ash

Whole line-caught sea bass from the Saronic Gulf, aged 48 hours in our salt chamber and slow-cooked inside a clay and wood-ash crust at 58°C for two hours. Opened tableside. Served with aged bottarga emulsion, raw Cretan olive oil, and a cloud of sea foam.

Saronic Line-Caught Lavraki Wood Ash Crust Aged Bottarga Cretan EVOO Sea Foam Tableside Service

From the Sea

Kavouri me Safrani
& Fava Purée

Santorini crab claws, steamed and dressed cold. Set over a warm Santorini fava purée with saffron-honey reduction. Finished with compressed cucumber, sea herbs, and a drizzle of squid ink oil.

Santorini Crab Fava Purée Saffron Reduction Sea Herbs

From the Sea

Oktapodi Sous Vide
· Burnt Lemon

Baby Aegean octopus, sous vide 4 hours at 82°C, then charred over binchotan charcoal. Served over tomato water gel, caper-leaf oil, and burnt lemon cream. The char is everything.

Baby Oktapodi Binchotan Char Tomato Water Gel Burnt Lemon Cream

Signature

Mavra Magula Xiru · Black Pork Cheeks Al Dente
with À la Crème Coat

Heritage black pork cheeks from Metsovo, braised 72 hours in Naoussa Xinomavro, then finished to an al dente resistance. Covered entirely in a warm coat of aged Graviera cream — a velvet à-la-crème so thick it sets at the table. Scattered with crispy skin shards, micro-fennel, and one final spoon of Osetra to close the loop between land and sea.

Black Pork Magula 72h Xinomavro Braise Graviera À la Crème Al Dente Technique Crispy Skin Osetra Finish Micro Fennel

From the Land

Arnaki Zagoriou
· Aged Mizithra

Zagori lamb saddle, roasted 3 hours at low heat over vine cuttings. Plated over truffle polenta and finished with a sauce of aged mizithra and lamb jus reduction.

Zagori Lamb Vine Cutting Roast Truffle Polenta Aged Mizithra

From the Land

Duck Foie Gras
· Thyme Honey

Grade A foie gras, seared 45 seconds each side on cast iron, rested. Placed over Cretan thyme honey caramel, brioche wafer, and pickled quince gel. Finished with Maldon and fig leaf oil.

Grade A Foie Gras Thyme Honey Caramel Pickled Quince Fig Leaf Oil

Garden

Kolokithakia Spirtusa · Spirited Zucchini
· Black Eel Caviar · Crème Fraîche Snow

The dish that started it all. Young zucchini blossoms and their stems, barely blanched in ouzo-laced water — the spiritus that gives them their name. Plated over a cold black eel cream, topped with a heavy hand of our house-smoked eel caviar from Amvrakikos Gulf, and finished with a frozen crème fraîche cloud grated tableside. The zucchini is the vehicle. The eel is the soul.

Kolokithakia Blossoms Ouzo Blanch Smoked Eel Caviar Black Eel Cream Frozen Crème Fraîche Tableside Grating

Garden

Melitzana sti Stachti
· Tahini · Pomegranate

Whole aubergine buried in wood embers for 40 minutes until entirely collapsed. Peeled cold, dressed with sesame tahini from Thessaloniki, pomegranate arils, and walnut oil. Nothing is wasted.

Ember Aubergine Thessaloniki Tahini Pomegranate Walnut Oil

Garden

Wild Horta Raviolo
· Burnt Butter · Truffle

Single oversized raviolo filled with wild foraged horta — vlita, sorrel, amaranth — in sheep's milk ricotta. Finished with brown butter, grated Périgord truffle, and dried mizithra. One portion, one intention.

Wild Horta Blend Sheep Milk Ricotta Brown Butter Périgord Truffle

Signature Dessert

Mastic · Sea Salt · Forgotten Ice Cream

A meditation on Chios mastic — the world's only tree resin that shatters and dissolves simultaneously. Mastic cream set in an ice bath, shard of caramelized mastic glass, and a scoop of salted olive oil ice cream made from single-estate Kalamata oil. Served on a cold slate with nothing else. The silence of the plate is deliberate.

Chios Mastic Cream Mastic Glass Shard Olive Oil Ice Cream Kalamata EVOO Aegean Sea Salt

Pastry

Loukoumades 2.0
· Honey Burnt

Three loukoumades fried to order in Thassos olive oil. One served plain with Hymettus honey, one with tahini and sesame, one with burnt honey and walnut praline dust. A trilogy of the same dough.

Fried to Order Hymettus Honey Burnt Honey Walnut Praline

Pastry

Dark Chocolate
· Tobacco Cream · Fig

75% Cluizel dark chocolate ganache, ice cold, set over a warm tobacco-leaf infused cream. Topped with a dried fig confiture and crushed Cretan almonds. A dessert designed to polarize.

Cluizel 75% Ganache Tobacco Cream Fig Confiture Cretan Almonds

Omakase

The Full
Expression

Eleven courses. No choices. Trust the kitchen completely. Chef Nikos composes the menu daily based on what arrived at dawn and what he feels needs to be said.

Amuse-Bouche Trilogy

Three bites. Three philosophies. No explanation.

—

Caviar Opening

Seasonal caviar selection, cold service

Krug MV

III

Raw from the Aegean

Daily catch · barely dressed

Thalassitis 2020

Kolokithakia Spiritus

Black eel caviar · frozen crème fraîche

Malagousia

Pasta Interlude

Wild horta raviolo · burnt butter · truffle

Robola 2021

The Sea — Main

Lavraki in ash · bottarga · sea foam

Argyros Barrel

VII

Palate Reset

Cretan olive oil sorbet · Aegean salt

—

VIII

Mavra Magula al Dente

Black pork cheek · à-la-crème · Osetra

Xinomavro 2016

Pre-Dessert

Citrus granita · thyme · cold cream

—

Mastic · Silence

Olive oil ice cream · mastic glass

Vinsanto 15yr

Mignardises

A selection of small endings

—

Per Person

€ 390

Without wine pairing

Wine pairing available: +€ 180 per person
Prestige pairing (Krug, Grand Cru, First Growth): +€ 420

Important Notes

The tasting menu requires the full table to participate. Dietary restrictions must be communicated 48 hours in advance. We accommodate serious allergies — not preferences.

Thursday through Saturday evenings only. One seating per evening at 20:00. Eighteen guests maximum.

Cave & Bar

The Wine Cave
& Cocktail Bar

300 labels. A sommelier team of three. Our cave holds everything from Assyrtiko to aged Burgundy. The bar serves six house cocktails and nothing else.

The Amvrakikos

Tsipouro, black eel oil, smoked salt, chilled

€ 28

Mastic & Smoke

Mezcal, Chios mastic liqueur, lemon, cardamom foam

€ 24

Hymettus Negroni

Gin, Campari, sweet vermouth, Hymettus honey wash

€ 22

Frozen Aegean

Ouzo, cucumber, sea water, mint, crushed ice

€ 20

Cold Fava

Vodka, Santorini fava infusion, lemon, olive oil float

€ 22

Non-Alcoholic: The Orchard

Fig leaf water, quince, thyme, tonic, salt air

€ 16

Reserve a Table

Make a
Reservation

We seat 18 guests per evening. Reservations open 30 days in advance. For same-week requests, call directly.

First Name

Last Name

Date

Guests

Experience

Special Notes

We will confirm your reservation within 4 hours by email and phone.
Cancellations must be received 48 hours in advance · +30 210 987 6543 · reserve@onyx-athens.gr

ONYX Cuisine without compromise

Cooking ismemory madetangible

The Menu

The FullExpression

The Wine Cave& Cocktail Bar

Make aReservation

Cooking is
memory made
tangible

The Full
Expression

The Wine Cave
& Cocktail Bar

Make a
Reservation