Okio Restaurant Fine Dining Athens

All the dishes were outstanding, the collision between Mediterranean cuisine and Asian characters was remarkably good. The beef tartar was hand chopped into small dices to my liking, because it preserves the texture of the meat, and no tendons were in the cut that I had. The deep fried egg yolk offered creaminess and the pickled cucumber offered crunchiness; plus it was great that the gochujang was not overpowering. The lentil stew was very flavorful, despite lentils being one of my less favored ingredients, I still enjoy this dish very much. The cod was cooked perfectly, the firmness of the fish meat was preserved, and the skin was ultra crispy. The champagne sauce matched so well with the cod, which complimented the umami of the fish to the point. The Iberico pork cheeks were really tender and juicy, and the pork odor didn’t exist at all. With the creamy and filling but not heavy Agnolotti, this dish brought me great satisfaction. The baba au rum was soft and fluffy, and it was almost refreshing with the usage of citrus sauce. The only improvement that could be done is that we had to request our dishes being changed. It would be nice to be offered to change plates since the dishes were made to be shared and you don’t want the flavors to be mixed.

- Liu Malory -

Amazing food and great service. Ended up going twice during my stay in Athens and tried every menu on the item. I went during offseason in Athens so it was easier to get in, but I would recommend making reservations.

- Josh Kolb -

We went to Okio for dinner and had a fantastic experience. Every dish was full of flavor and beautifully presented, with a nice balance of creativity and comfort. The service was friendly and attentive. It’s a place that makes you want to come back, and it has become one of my favorite restaurants in Athens!

- Samer Haddad -