A Relais Gourmand in the city
Head for the Pangrati neighborhood, far from Athens' nocturnal hubbub, just steps away from the Marble Stadium, built in 1896 for the first Olympic games of modern times. Take Pyrronos street to a little square, a blue wall and stop! You're at Spondi, which for three years has been the uncontested star of Greek gastronomy.

Located in a charming old house, the restaurant is marked by its unique atmosphere and its superb stone and wood courtyard, perfect for a warm summer evening. And while original dishes such as confit foie gras with bitter orange and Xocopili chocolate are acclaimed, the desserts are considered among the best in the capital.  

The restaurant's reputation is due to the arrival of Arnaud Bignon. At 15, this good student gave up his academic studies in favor of culinary ones. With patience and perseverance, he climbed the rungs and soon found himself in the kitchens of renowned Michelin-starred establishments such as Drouant, Alain Ducasse and the Bristol, where he served as sous-chef for 6 years. He was just 30 years old when he took over the kitchen of Spondi in 2005, surrounding himself with a very French team. The gods of Olympus chose wisely. In his very first year, Michelin awarded him a star.

Arnaud Bignon works with traditional ingredients, enhancing their flavors with wonderfully balanced pairings.

"I have just one creed," he says. "The product comes first. It's the center of the plate. Its quality has to be beyond reproach. Then comes the choice of ingredients to be paired with it, to enhance it without dominating it or detracting from it. Finally the presentation: it's the first thing the diner sees. It has to elicit the initial emotional response. Then comes the flavor that explodes on the palate, gradually revealing all the interplay between the ingredients." 

This young chef, with his smiling face and calm demeanor, deftly plays with the complexity of flavors and a simple, perfect presentation. The crab with curry, mint jelly and green apple emulsion, or the roast suckling lamb, with a skewer of slow-cooked lamb shoulder and basil-seasoned zucchini flavored with ras-el-hanout are almost enough to transport you to the table of Zeus.