PEPI NIKOLOPOULOU
Executive Chef Dimitris Arsenidis and Pastry Chef Nadia Makrygianni present a refined tasting experience where Greek ingredients, contemporary technique, and one of Athens’ most spectacular views come together.
Just before sunset, Athens unfolds like a map of tiny lights. The Acropolis slowly begins to glow, Lycabettus rises in the distance, and Panepistimiou Street becomes a luminous line cutting across the rooftops of the city centre. From the rooftop of Athens Capital Hotel, the view is truly exceptional.
It is here that Mappemonde is located, a name that is anything but accidental. Borrowed from George Lappas’ iconic artwork, one of the most significant works of post-war Greek sculpture, which represented Greece at the Venice Biennale in 1988, Mappemonde runs vertically through the hotel, from the tenth floor down to the reception atrium, like a poetic journey through places, memories, and human stories.
In a way, the new menu by Executive Chef Dimitris Arsenidis continues this journey. Not across a geographical map, but through flavours, aromas, and ingredients inspired by different corners of Greece, reinterpreted through a contemporary and creative gastronomic lens.
The experience begins with a series of small bites that immediately reveal the character of the kitchen. A smoked salmon tartlet, a deconstructed spanakopita, and an inventive beef tartare served in pastry shaped like the outline of a cow act as a refined prologue. Playful yet technically accomplished, they serve as a reminder that fine dining does not need to sacrifice humour or spontaneity.
Among the dishes that stand out, the eggplant with strawberry, Metsovone cheese, and Aegina pistachio perhaps best expresses the philosophy of the menu. A combination that initially surprises, yet quickly reveals its balance. The smoky intensity of the cheese meets the sweetness of the strawberry, while the velvety texture of the eggplant and the crunch of the pistachio create a dish that manages to feel both familiar and unexpected.
Equally delightful is the langoustine with peach, avocado, and mint. Fresh, light, and vibrant, it perfectly captures the essence of the Greek summer. The acidity and freshness of its individual elements highlight the delicacy of the langoustine, creating a dish that seems almost designed to accompany an Attic sunset.
The journey continues with dishes inspired by different regions of Greek gastronomy. The cannelloni with beef short rib, San Marzano tomato, eggplant, and San Michali cheese from Syros revisits familiar flavours through a contemporary perspective, while the sea bream with zucchini, fig, and lemon confit balances freshness with the sweetness of summer produce. Particularly interesting is the creative interpretation of pastitsada, where rooster is paired with stuffed pasta, Corfiot graviera cheese, and onion cream, transforming one of the Ionian Islands’ most iconic dishes into a thoroughly modern gastronomic experience. The lamb picanha with celeriac, leek, celery, and truffle brings the journey to a close with deeper, earthier notes.
Behind these creations is Executive Chef Dimitris Arsenidis, who combines Greece’s culinary heritage with a contemporary approach shaped by his experience in award-winning restaurants and luxury hotels in Greece and abroad.
The experience is further enriched by a thoughtfully curated wine pairing programme, featuring labels from Greece and the wider Mediterranean vineyard that accompany every stage of the menu. From Oenops’ “Apla” wines and Lyrarakis’ Kotsifali to Arvanitidis Chardonnay, Xinomavro Rosé and the Cypriot En Arhi Makarouna, each pairing functions as an integral part of the culinary narrative. The dinner concludes with sweet wine selections such as Samos Anthemis and Santorini Vinsanto.
The sweet finale bears the signature of Pastry Chef Nadia Makrygianni. Particularly memorable is the rice pudding with white chocolate and Chios mastic, a creation inspired by one of Greece’s most beloved desserts and transformed with elegance and finesse. Familiar yet contemporary, it provides the perfect closing note to a dinner that constantly balances memory and discovery. It is no coincidence that guests can also enjoy it at the hotel’s café, extending the experience beyond the restaurant itself.
Just as Lappas’ artwork connects places and journeys through a symbolic world map, Mappemonde seeks to bring together different expressions of Greek gastronomy into a single narrative. A narrative made all the more compelling by one of the most spectacular panoramic views in Athens.
