Herve Restaurant — Restaurant in Athens

Update: I revisited the restaurant on February 15th, 2025 and I have to admit that they have truly upped their game. The ambience and the service remain truly great but the food has greatly improved. Everything we tasted was well thought of and executed and each dish complimented each other perfectly. I would personally change a couple of minor details but overall it was a great experience. Kudos to the team!

Original review: I visited the restaurant on August 23rd, 2021, a party of two people. It is situated in a rather unconventional part of Athens (in regards to the restaurant scene). After we punched the access code to the door, we went in and I can say I really liked the place. Open kitchen with a big bar around it where you can sit and immerse into the experience.

We were informed that the degustation course is consisted of 16 courses but if we wanted we could add a 17th course of foie gras at an additional cost and we could also switch the beef to kobe beef again at an extra cost. We opted to go for both these options and we also selected the wine pairing:

1. Amuse bouches: I liked the nasi lemak and the macherel. The tart was ok
2. Quail egg: What a treat! Second best course!
3. Foie gras (not the additional plate): A tasty bite
4. The duck: I felt like the fatness of the duck was overpowering everything else. It needed something acidic to "cut" it
5. The tomato: A clever approach on a salad. Refreshing but nothing more. I really like the accompanying tartelette with pine nuts and cheese though
6. The tuna: The "sauce" was extremely tasty. However, if you took a bite of the tuna without trying to grab some of the sauce, you could not feel it. Maybe if it was marinated in the sauce for some time it would be more tasty?
7. The mussel: In yellow curry sauce. I felt like the curry sauce would work better with the okra and the okra sauce would work better with the mussel. I did not get any "sea notes" from the mussel and I would expect it to be saltier
8. The sole: Very tasty
9. The Jerusalem artichoke: Again tasty and a clever way to work on a produce
10. The quail: Although the quail was perfectly cooked and the sauce was again very nice, the accompanying king oyster mushroom (if I remember correctly- if not I hope the owner will correct me), was too acidic and would overpower the quail.
11. The foie gras (the additional plate): Tasty foie but the hibiscus flower was too sweet and the plate felt unbalanced
12. The beef (with kobe beef): The star of the show! Best course!
13. Desserts and mignardises: All of them very tasty but the peach felt like fruit compote (it was not, but FELT like it).

So, why do I assign 3 stars? Several courses felt unbalanced. The techniques are definitely there and are impeccable, but the overall taste needs some work. Additionally, the wine pairing did not work really well with some of the courses.

This and taking into consideration that our additional choices more than doubled the cost of the meal and brought it to a cost level of a Michelin starred restaurant. one would expect more.

I have to point out though that the staff are extremely professional and friendly and made us feel very welcome. Keep up the good job!

I know management is keeping track of the reviews so if I find out that the menu has been reworked and is more balanced (along with the wine pairing please!) I would...

My father made a reservation for our family (4 people) for new years. We were advised that the menu took about 2.5 hours to complete and we arrived at 8.50pm on the 31st of December for dinner. We quickly moved through the dishes as we hadn't eaten all day in preparation for this and the food was very good - hence the 5 star food review. The staff was equally as good and very attentive. At around 10.50pm, we were all done with dinner and waited for the deserts, thinking that since we are approaching the 2.5 hour mark and only with deserts to go we would be done by 11.30 to go see the new years fireworks at our hotel. Deserts were not served until 11.26 which I didn't mind since i thought the staff was spacing them out so we could do new years at the restaurant. I asked then one of the ladies working there if there was anything happening at new years and they said nothing special they will just open a champagne. Given that we wouldn't make it to our hotel in time i thought it would be nice to stay there and do new years. As we are eating we suddenly hear 5-4-3-2-1 and the year changes, lights turn of and on once, staff proceeds to open champagnes, drinks them, start taking pictures and nothing is offered to any of the patrons. I understand that its not nice to work new years and you want to celebrate with your colleagues and friends, however as a Michelin starred restaurant that offers a special new years menu priced at 160€ per person without alcohol, i expected a little more for such a special day. All in all if i went any normal day i would be very happy with the food and service, however as it was new years I was left a bit disappointed and by looking around the restaurant i wasn't the only one. This probably deserves a 3.5 star review for the food alone - however after spending c.900€+ i was not feeling generous enough for a 4...

I had an extraordinary dining experience at Herve Restaurant in Athens, Greece, with my family of five. We opted for the 15-course tasting menu and were fortunate to sit at the chef's table, where we had the privilege of witnessing the meticulous preparation of each dish. The entire experience was elevated by the Greek wine pairing for the adults.

Every course that graced our table was a masterpiece in both presentation and taste. The creativity and attention to detail displayed by the culinary team were truly remarkable. From delicate seafood dishes to expertly crafted meat courses, each plate was a work of art that delighted our senses.

The service was impeccable, and the staff's knowledge and passion for the food and wine they served were evident throughout the evening. They guided us through the menu and wine pairings, enhancing our understanding and appreciation of each course.

The Greek wine pairing was a highlight, complementing the dishes perfectly and introducing us to some exceptional local wines that we might not have discovered otherwise.

It's no surprise that Herve Restaurant recently earned a well-deserved Michelin Star. The dedication to culinary excellence and the ability to create an unforgettable dining experience make this restaurant stand out in the culinary world.

Herve Restaurant is a destination for food enthusiasts and anyone seeking an extraordinary gastronomic adventure. Our evening there was a celebration of flavors, creativity, and hospitality, and I wholeheartedly recommend it to anyone looking for a memorable...