Atole, nestled in the heart of Athens, is the place where the essence of Mexico meets the charm of Greece. There, simplicity, purity of flavors and respect for tradition are more than just principles—they’re the foundation of every dish. Curated by Chef Dimitris Afentakis and Museologist Marianna Mavroudi, the restaurant is a testament to their shared passion for cultural fusion and gastronomy. Drawing inspiration from Oaxacan cuisine, Dimitris crafts each dish with care, while Marianna’s design transforms the space into a tribute to both Oaxaca and Athens. What makes Atole special is the attention to detail. From sourcing heirloom corn and chiles directly from Mexico to employing ancient techniques like nixtamalization, every element is thoughtfully chosen and expertly executed. Collaborations with artisans and producers ensure that each ingredient reflects the values of seasonality and sustainability. At Atole, ancient cooking techniques pay homage to both Greek and Mexican civilizations, with a custom wood-fired oven and handcrafted salsas adding depth to every dish.
Atole’s culinary passport travels guests from Mexico to Greece
