GiO returns to its winter “home” for its second season at The Margi Hotel

Following its first successful year, during which it stood out for its Italian cuisine and its discreet elegance, GiO returns to the winter scene of the Athenian Riviera. Marking the start of its second year, it continues με the same core philosophy, with a clear culinary direction.

The interiors, influenced by classic orangerie design, retain a warm and simple atmosphere, bringing a sense of the Costiera Amalfitana to the space.

The menu is curated by multi-awarded chef Panagiotis Giakalis, “Chef of the Year” at the 2025 FnL Awards. Pastry chef Manolis Stithos, “Chef Pâtissier of the Year” at the 2025 Golden Toques, signs the dessert section. Fresh produce from the Margi Farm remains central to the kitchen’s approach.

GiO maintains a number of signature dishes, Paccheri al Ragú, Scaloppine al limone and Gnocchi al Tartufo while introducing new options such as Spaghetti al Pesce, with a clear Mediterranean and Italian character.

Its wine cellar includes Greek and international labels, and the cocktail list, designed by Konstantinos Karasavas, offers pairings that accompany the food without overshadowing it.