Your innovative Greek

The innovative Greek (then called Palladion) was founded in March 1986 by Paul Zervas and continued by his son Christos Zervas. In recent years, the restaurant is forwarded by Odysseus Agorastos. Our house has a tradition that carries a great deal of responsibility and requires a great deal of honesty in dealing with our customers and our food. For thirty years we have been innovating and constantly developing ourselves and our food. For this we are rewarded with an excellent loyalty of our customers.

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Original Greek ingredients

The food and ingredients we select have Greek roots (the name Odysseus carries a great responsibility). Lamb and fish are indispensable dishes for the Greeks on the table. Our food culture is determined by the Greek landscape, which is both Mediterranean and mountainous. You can taste it with us.

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Innovative and traditional

As innovative food, we understand a cuisine that does not break with the habits of our guests and still evolves, in keeping with the times. Our way of life changes. We have a fine sense for that. We take pride in being able to adapt or stay ahead of time.

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Our Chef

Theofanis Manifavas, born in Greece, has a deep cultural and gastronomic link with the country not only through its gastronomic stations in Greece. All his creations use Greek ingredients, Greek ideas and a Mediterranean lifestyle. His innovative cuisine is made of attention to detail and courage for new things, you can taste it.

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Odysseus Agorastos

For Odysseus Agorastos, hospitality is at least as important as the food. With the innovative Greeks you should be able to forget everyday life, be pampered and relax. For 10 years, he has been whirling around the restaurant, constantly coming up with new ideas to further refine the concept of excellent cuisine and honest hospitality.

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The personnel team