A cafe started by two people who wanted to eat the way they cook at home.
What our regulars say
“I have a double cortado at 8:15 every morning, six days a week, since the day they opened. Andreas remembers I take it in a glass cup. The croissant Eirini bakes on Friday is the only reason I weigh more than I did in 2018.”
Vassilis Demetriou — Pagrati
Athens — 5 stars
“The lemon ricotta pancakes are the best in this city, full stop. Sofia poured me a flat white last Saturday that tasted like jasmine — turns out it was the new Yirgacheffe lot. They told me which farm. Who does that?”
Mara Christopoulou — Mets
Athens — 5 stars
“I live across the street and I work nights. I come in for the burnt-edge slice of the country loaf and a slow filter coffee at three in the afternoon, when the lunch rush is over. They keep a chair for me at the small two-top by the window. That is hospitality.”
Dr. Theodoros Gerontidis — Pagrati
Athens — 5 stars
“Booked a table for brunch on a Sunday. Marios sent out the slow beans on toast and the Marathon eggs Benedict. I asked where the eggs came from and a server walked me through Eleni Vamvouri's farm story. The wine list at six in the evening is unreasonable for a cafe — in the best way.”
Helena Brink — visiting from Copenhagen — 5 stars
“I wanted a flat white at half-past four and the bar had already started cleaning the machine for the wine service. They made me one anyway and waved off the price. I came back the next day for the wine. Stayed for three glasses of the orange Tsililis.”
Periklis Argyros — Kolonaki
Athens — 4 stars
Three rooms, one kitchen.
Coffee & Drinks
image: an espresso shot pulling, milk being steamed. CTA: "See the coffee menu"
Brunch (11:00–16:00)
image: lemon ricotta pancakes with maple butter. CTA: "See the brunch"
Wine & Bar
image: three glasses of orange wine on a marble bar with olives. CTA: "See the bar list"
washed, jasmine and bergamot, brewed as filter. €4.20
Las Mercedes, Huila (Colombia)
washed, brown sugar and cocoa, on espresso. €3.20
Finca Tamana, Tarrazu (Costa Rica)
honey-process, almond and stone fruit, on filter and espresso. €3.50
From the journal
Recipes from the Pass
How Eirini's pea and feta tartine actually works. "The trick is in the smashing — half the peas blitzed, half kept whole, lemon zest at the end." 12 March 2026.
Producer Notes
Eleni Vamvouri's eggs, in person. "We drove out to Marathon at six in the morning. This is what we saw." 02 March 2026.
Coffee Notes
The new Yirgacheffe lot, dialled in. "It took six shots and one cracked grinder burr to get this one tasting like itself." 24 February 2026.
We close every August. We have for seven years.
Two weeks every summer the door stays shut. The team rests, the oven is cleaned, the espresso machine gets stripped. We come back in September with the same people, which is the only way we know how to work.
