Tudor Hall Restaurant

The story

Crafted with passion, served with love

A Seventh-Floor Address Above Ancient Athens

Tudor Hall occupies the 7th floor of the King George Hotel, a Luxury Collection property on Vasileos Georgiou in the historic centre of Athens. The outdoor terrace looks directly onto the Acropolis and Syntagma Square — a backdrop that shapes the tone of every meal without needing to announce itself. Inside, the décor mirrors the hotel's own character: an atmosphere of quiet elegance and comfort, with a smart casual dress code that keeps the room composed without being stiff.

The Team Behind the Kitchen

The restaurant operates under the creative direction of Michelin-awarded Executive Chef Asterios Koustoudis, whose culinary philosophy centres on simplicity: premium-quality ingredients, precise technique, and clean flavours. Day-to-day kitchen leadership belongs to Chef de Cuisine Nikos Livadias, who brings a long track record across Greece's fine dining scene — from the Lycabettus Restaurant in Oia to Electra Palace and Andronikos in Mykonos. At Tudor Hall, Livadias channels that experience into a menu of contemporary Mediterranean cuisine that leans on seasonal Greek produce while drawing on modern techniques from further afield. His stated aim is to create dishes that evoke nostalgia and emotion — and the menu changes regularly to stay aligned with what the season offers.

Completing the team is Head Sommelier Evangelos Psofidis, who has overseen the wine programme at the King George since 2006. His list — spanning Greek and international labels — earned Tudor Hall the Wine Spectator Best of Award of Excellence from the restaurant's very first year of operation, a distinction that speaks to the depth and curation of the cellar.

What's on the Table

The current menu reads as a confident expression of contemporary Mediterranean cuisine: langoustine grilled and served as tartare with nasturtium, ginger and kimchi sauce; steamed cod with scallops, tamarisk and a beurre blanc finished with yuzu kosho; charcoal-grilled saddle of lamb in caul fat with green pea purée, black garlic and harissa, served alongside sweetbreads, yoghurt and potato chips; wagyu beef sirloin with tosazu sauce, eggplant and tomato crust. Greek PDO ingredients appear throughout — Katiki Domokos ice cream, Aegina pistachio — grounding the cooking in place even when the techniques reach further.

The degustation menu (€165 per person) moves through seven courses, with an optional wine pairing curated by Psofidis (€110 per person) that sequences Greek bottles alongside selections from Burgundy, Piedmont and Tokaji.

Desserts from the pastry team include a Vacherin Aux Agrumes built around crunchy meringue, citrus gel with olive oil and lemon balm sorbet, and a Chocolat Cru that layers buckwheat moelleux, bitter chocolate crémeux with olive oil, and a warm chocolate-whiskey siphon.

Recognition

Beyond the Wine Spectator honour, Tudor Hall has received the Toques d'Or award (Χρυσοί Σκούφοι) from Athinorama magazine for seven consecutive years, the Greek Cuisine award on multiple occasions, and recognition in the Michelin Guide — a body of distinctions that reflects consistent standards across kitchen, cellar and service rather than a single strong season.