Delta
Athens, Greece
⭐2 Stars
The Experience
From Michelin Guide
Delta is located inside the Stavros Niarchos Foundation Cultural Centre (SNFCC), an avant-garde complex that also houses the National Library of Greece and the Greek National Opera. This restaurant, on the fifth floor of the building, comes as a pleasant surprise thanks to the design of its dining spaces as well as other details such as the exclusively designed bronze bar, the dreamlike trees suspended from the ceiling, and the impressive sea views. Chef George Papazacharias, who has trained in some of Europe’s best restaurants, showcase a creative cuisine that places sustainability at the heart of everything, hence the continual focus on the provenance of ingredients (from their own kitchen garden, locally sourced, responsible fishing etc). The striking cuisine here is focused on a single 12-course tasting menu called Omnivore, which can be savoured alongside an extensive selection of Greek and international wines plus a choice of champagnes.
Unique Things
From Visitor Experiences
- Single Nightly Seating for 12 Tables
Delta offers only one seating per night, accommodating just 12 tables, creating an exclusive and intimate dining atmosphere. - 17-Course Menu with Nordic Techniques
The menu features a 17-course progression, blending Greek ingredients with Nordic-inspired techniques such as fermentation and Scandinavian preservation, a rarity in Greek fine dining. - Ritualistic, Orchestrated Service Experience
Service is highly choreographed, with each dish explained, chef appearances at the table, and a staff-to-guest ratio that often feels like 1:1, making the experience as much about presentation and interaction as about taste.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at Delta, the Michelin two-star restaurant in Athens, reflect its philosophy of minimalistic perfection, sustainability, and local sourcing, combined with Nordic-inspired techniques. Key ingredients include:
Local Greek raw materials: Delta emphasizes the use of ingredients sourced from small-scale local producers and foraged from Greek forests, ensuring freshness and sustainability.
Bottarga eggs: Used creatively in a signature dish mimicking sea urchin, where a potato and squid ink shell is filled with bottarga eggs, sea buckthorn, and pickled rosehip, showcasing innovation and local flavors.
Tomatoes (preserved, pickled, and fresh): Featured in a standout dish where a pepper inoculated with koji is filled with these tomatoes, marjoram, hard cheese, and flowers, creating a complex flavor profile through fermentation and preservation techniques.
Koji (fermentation agent): Integral to their pioneering fermentation and Scandinavian preservation methods, koji is used to enhance umami and depth in dishes like the pepper with tomatoes.
Sea buckthorn and pickled rosehip: These local, foraged ingredients add unique tartness and aromatic complexity, especially in the sea urchin-inspired dish.
These ingredients are significant as they embody Delta’s commitment to sustainability, local culture, and avant-garde gastronomy, blending Greek terroir with Nordic culinary techniques to create a multi-sensory, 12-course tasting menu called Omnivore.