Ingredients sourced from the head chef’s private garden? A dining room in a neoclassical Athens home in the shade of the Panathenaic Stadium, the venue for the first modern Olympics? A Michelin star and an additional Michelin Green Star to boot? We could go on. Soil, a farm-to-table delight run by Tasos Mantis, who has worked at multiple highly regarded restaurants throughout Europe, is one of the city’s most impressive places to dine. And the food, of course, is superb. Their seafood courses—shrimp, oysters, cod, amberjack—are delectable. And don’t overlook the accompanying vegetables and herbs that Mantis grows himself. They elevate Soil’s menu to perfection.
—Jack Sullivan

Jack Sullivan is an Associate Editor at AIR MAIL