Chef-Patron Nikos D. Thomas has made Simul one of Kolonaki's most quietly confident dining addresses — a Michelin-recommended spot where seasonal Greek cuisine gets precise, unfussy treatment. The room is modern and minimalist with earthy tones, cherry wood tables, and velvety green chairs, but the real draw is the tasting menu, where the kitchen's vision builds course by course around what's best at the market. Go on a weekend night when the room fills up and let the kitchen guide you.
A Michelin-recommended Kolonaki standout where Chef Nikos D. Thomas turns seasonal Greek flavors into a precise, unfussy tasting menu.
Book for Friday or Saturday evening when the room fills up — the minimalist space feels warmer with a crowd, and the tasting menu shines brightest when the kitchen is in full swing.
Where modern Greek cuisine finds its sharpest expression
Simul has quietly become one of Kolonaki's most respected dining addresses, and for good reason. Chef-Patron Nikos D. Thomas runs a tight ship on Ypsilantou 63, turning out seasonal Greek cuisine that's sophisticated without ever feeling fussy. The space itself sets the tone — modern, minimalist, with clean lines that let the food do the talking. You'll want to commit to the tasting menu rather than picking à la carte; that's where the kitchen's vision comes through most clearly, course after course of reimagined Greek flavors built around what's best at the market right now.
What makes Simul stand out in a neighborhood packed with restaurants is the consistency. With over 1,500 Google reviews averaging 4.7, this isn't a place that coasts on a good opening month. The Michelin Guide recommendation is well-earned — the technique is there, the plating is precise, and the seasonal rotations keep regulars coming back. Service is professional and warm without being stuffy, which is harder to pull off than it sounds in a fine-dining context.
If there's a knock, it's that the minimalist aesthetic can feel a touch cold on a quiet weeknight, and you're paying Kolonaki prices. But go on a Friday or Saturday when the room fills up, order the tasting menu, and let the kitchen guide you. That's when Simul reminds you why modern Greek cuisine deserves the attention it's been getting.