OX Restaurant: A new meat lover’s haven in the heart of the city

Located behind the Hilton in one of the city’s most vibrant restaurant districts, OX is a new venture by Yiannis Morakis, Giorgos Melissaris, Panos Politis, and Thomas Grubac. The menu, crafted by award-winning chef Michalis Nourloglou, and the kitchen, led by his four-year partner Haris Fragos (known for Brunello), focus on the beloved spits and grills, complemented by unique side dishes that elevate the dining experience.

Ambiance and Decor

The restaurant’s decor, designed by ADD Architects, is modern and minimalist, featuring black and earthy tones. Warm lighting creates a welcoming atmosphere, while the evenings are musically enriched with nostalgic yet youthful arrangements of classic Greek songs. The open kitchen, with its roaring fires and wood-burning oven, serves as the heart of the space, offering a nightly “improvisational theater” performance by the well-coordinated team of cooks.

The Menu

The menu at OX is straightforward yet comprehensive, echoing the flavors of a classic Greek grill. However, the dishes offer delightful twists. Among the appetizers, the fresh and mild garlic tzatziki made with organic sheep’s yogurt and fermented cucumber, and the fragrant parsley salad stand out. Both are best enjoyed with the handmade Rhodes oil pies, which are delicious on their own and pair perfectly with all the spreads.

Another standout appetizer is the butter pasta with noodles and fresh, burnt mizithra, epitomizing comfort food. The pie of the day, such as a traditional spinach pie with feta made by chef Maro Diakatou and baked in the wood-fired oven, is also a highlight.

Main Courses

For the main courses, the standout dishes include the pasha kefte—meatballs made from minced lamb and beef, lightly fried in butter, baked, and served with grated pastourma. The unconventional frygadelli features tender liver cooked to perfection and topped with grated bread fried in bolia, offering a unique twist on the traditional dish.

The restaurant’s spits are exceptional, each with its unique charm. The kokoretsi is dry and crispy on the outside and juicy on the inside, retaining the classic flavors. The pork kontosouvli, enhanced with pickled onion, boukovo, and sumac, and the chicken kontosouvli, marinated with a blend of spices for an aromatic Eastern touch, are both outstanding.

Desserts and Wine

For dessert, the ekmek with pistachio praline, velvety white cream, and syrupy bun is a must-try. The chocolate mousse with salted caramel is also unforgettable.

The extensive wine cellar, curated by Yiannis Makris, features over 100 labels, primarily Greek wines with a selection of fine international options, perfectly complementing the dishes.

Information

• Location: Hatzigianni Mexi 9, Ilisia
• Phone: 210 7107 070
• Price: €40-45 without wine

OX is a fantastic new addition to the city’s dining scene, offering a unique blend of traditional Greek flavors with modern twists, set in a warm and inviting atmosphere.

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