Mona Summer Supper Club

1 min read

Mona’s culinary expedition is back for a hot summer season. The pop-up restaurant space will be hosting three international chefs, some presenting for the first time in Athens.

In collaboration with Teras Athens.

“To discover a new dish confers more happiness on humanity, than the discovery of a new star.”

Ranging from Frederik Bille Brahe’s daytime cooking (Atelier September /Copenhagen, in partnership with Apartamento & Hyper Hypo), to Zuri Camille de Souza’s South-Indian take of the Mediterranean (Marseille/ Goa) and Valentine Miniconi’s seasonal “cuisine of feelings” (Boui Boui, Tinos), these are Mona’s contributions to the ever-growing culinary scene in Athens.

All natural wines by the glass, curated by Habiba Wine.

Secure your tickets by reserving here.

As a House of Shila member you may receive the reduced pricing for you and a guest by using the code: DINNERISSERVED

Limited to 50 guests per evening.

Full Program Below:


MAY 28 + 29 | Zuri Camille de Souza | Goa/Marseille

Inspired by her extensive culinary journey from Marseille’s Sessun Alma to Rome’s Villa Medicis, Zuri brings to Mona a harmonious fusion of Indian Thali customs and Greek culinary essence. With a focus on the art of hosting and sustainable food practices, the ecological impact is at the heart of Zuri’s cooking.

60€ | 50€ HOS MEMBERS – BUY TICKETS here

JUNE 05 + 06 | Frederik Bille Brahe – Atelier September | Copenhagen, DK

Coinciding with the launch of his new book Atelier September: A Place for Daytime Cooking, named after his eponymous Copenhagen restaurant, Frederik Bille Brahe’s guest appearance at Mona brings his uniquely lavish approach to daytime eating, which embodies the significance of memory and personality in fine dining. Signed copies of the book available in partnership with Apartamento and Hyper Hypo.

65€ | 55€ HOS MEMBERS


JUNE 11 | Valentine Miniconi – Boui Boui | Tinos, Cyclades

Raised between Provence and Corsica, self-taught and a self-described aesthete, Valentine’s cooking takes an approach of sensitivity and celebration of seasonality, raw materials, colour, and texture. Working with local producers from her newly found Cycladic homeland – Tinos – her signature meze plates reflect the nuances and depths of produce of-the-moment in Greece.

60€ | 50€ HOS MEMBERS – BUY TICKETS here

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