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In Ancient Athens Prytaneion was the site where the citizens of the city would all be allowed to gather and eat on special occasions, by the permission of the government. For example in honour of the Olympic champions during the games each year. It was an important venue as social class was quite irrelevant and everyone was welcomed.
In the same way the Prytaneion restaurant in Athens today tries to offer a new and totally different experience. It is about quality of gastronomy and togetherness in dining. There is also a heavy emphasis on the use of high-end artworks to decorate the restaurant as the owners believe food and painting are both art works that coexist and compliment each other. Creating an ambience of strong visual character.
The total aesthetical aspect really means that every meal with just a coffee with an old friends or a complete three-course meal with your family, becomes a celebration. Serving a plentiful and imaginative menu of Mediterranean delights, Prytaneion remains to this day, a great destination to eat in the city.
The restaurant is housed in a fabulous two-storey neoclassic building, constructed in the early 20th century by the architect Balanos (one of the first restorers of Parthenon) and came to the possession of various owners until becoming property of the Iliopoulus family. The restaurant operates on three levels decorated with pieces of famous Greek artists sush as Gaitis, Fassianos, Kaniaris and Koustas. A combination of stone and wood dominates in the earth-colored interior.
The Prytaneion restaurant is located at Kefalari square, across Sotiros church, in an all green environment. It is located on the pedestrian walkway of Milioni Street and certainly gets the pulse of the city straight from the pavement.
The Prytaneion restaurant is a cosy complex with the restaurant, bar with louder music and the lounge offering comfortable sofas to relax on. There is also a private area, ideal for business meetings. In the summer, the roof is pulled back and the outside area is equipped with water-mist from the ceiling to cool off customers.
The Head Chef at the restaurant is Fotis Koutantos and he offers a menu complete with Mediterranean dishes using the most pure ingredients and original products picked by selected places in Greece, Italy and other countries.
The pasta is homemade, the fish originate from the Aegean Sea and the shellfish of the day come from the restaurant's personal diver. The totally fresh desserts are made by the restaurant's Italian confectioner.