Located in Vouliagmeni (a picturesque coastal area on the shores of the Saronic Gulf, half an hour from Athens), this restaurant occupies the charming inner courtyard of the luxurious Margi hotel. Here, in this verdant setting far from the hustle and bustle of the city, it is much easier to highlight the philosophy and the “farm to plate” concept that has been adopted by the Chef Panagiotis Giakalis. His proposal is divided into two tasting menus that showcase modern Greek cuisine of a high technical standard, with a special focus on the flavours of Greece and the Mediterranean in general, using ingredients (eggs, vegetables, fruit, olive oil, etc) sourced from his own farm whenever possible. The iconic “The Fish and the Farm” warrants a special mention as it has been on the menu since it first opened and is presented personally by the chef. At the end of the meal, guests are given a basil seed pencil which highlights the importance of sustainability and which can be planted at home.