Pharaoh, a Michelin Bib Gourmand-awarded wine bar and restaurant, is the brainchild of travel and food journalist Fotis Vallatos, acclaimed chef Manolis Papoutsakis, esteemed baritone Dimitris Platanias, and wine aficionado Perry Panagiotakopoulos.

Pharaoh’s kitchen operates without electricity or gas, relying solely on wood-fired stoves, charcoal grills, and wood-fired ovens to revive traditional Greek cuisine in its purest form. Chef Manolis Papoutsakis aims to showcase that Greek cuisine, beyond its contemporary acclaim, deserves to be celebrated in its authentic form, as traditionally prepared in villages and homes throughout the country. This approach highlights the richness and value of local, seasonal ingredients in simple yet sophisticated dishes.

The ingredients are consistently seasonal and organic, cooked over fire as tradition dictates, focusing not on presentation but on capturing the essence and identity of authentic Greek flavors. This rare approach allows a prominent Greek chef to eschew creativity in favor of presenting unadulterated cuisine, moving away from tourist clichés that often distort traditional dishes. Traditional Greek cuisine is reimagined and delivered in this modern setting with expertise, knowledge, and a deep appreciation for Greek culinary heritage.

Pharaoh transcends the typical dining experience. It doubles as a wine bar, boasting an extensive selection of over 400 carefully chosen natural wine labels from Greece and worldwide. It is also a listening bar where the city’s top DJs play eclectic tunes from vinyl on a state-of-the-art stereo system.