Sapou was born at the island of 2015 at Antiparos. During its third consecutive year at the island, the owner, Giannis Sapoutzis created its counterpart in Athens. The restaurant features mix & match wodden furniture & steel combined with vintage plates and cutlery. The owner & chef draws its culinary inspirations from throughout the world having adopted various bizzare recipes such as tuna tataki with ponzu sauce, portobello mushrooms with panko crust, tagliata, osobouka ala milanese kai veal bourbignion. The wine list includes more than 15 etiquettes that combine Greek with Italian and French options. There is also a cocktail bar available for pre- or after dinner drinking.
