Soil restaurant — Restaurant in Athens

Where do I start here... jeez!

We booked this place 3 months in advance for our wedding anniversary for which we come to Greece every year the same period as we married there.

Upon our arrival the door was locked and we had to ring the bell. After a while of waiting no one responded and we had to call again. It was not a nice impression and we were wondering how the mentioned on the website valet parking works in this case.

Our waiter was Katherina who was the only positive highlight of the evening who was attentive and engaging, explaining the dishes and the menu.

The entire concept around the herbs was nice and unique, but it was not delivered in the plates we had - half of the dishes were bland and did not taste any herbs or spices which makes the entire concept just a hype. Some plates on the menu were misleading e.g., eel mini burger had no eel, but its liver only which was way too strong in taste and weird texture. Where you even find a liver of eel in Athens, I am wondering... someone is buying an eel and this restaurant stalks them for intestines as there was no rest of the eel on the menu?! The sweets were too sweet that we could not taste anything but sugar. The only dish that was totally worth an upgrade was the lobster (extra 56) while caviar (extra 20) was a total waste. Totally disappointing culinary experience and Chef Mantis should probably have better control of what is coming out of the kitchen. By the way, the menu on the website still shows "spring menu" which is almost identical to "summer menu" we had. It just felt lazy.

The wine pairing was a complete rip off and confusion. We ordered the Greek wine pairing that cost 120 euro per person on top of the (summer) tasting menu of 110 euro per person. Though when we ordered and asked about wines no one told us that it included only 7 different wines with the menu of 14 dishes. When we received the first dish and there was no wine we were sitting and waiting just to find out that the first dish did not have any wine pairing like other 6 dishes. Which wine goes with what dish and why remained mystery for us. We liked much one wine and thought about purchasing it for our Christmas party. Upon checking online we found exactly the same wine at 15 euro per bottle. Aw... we were charged roughly 20 euro for 50 ml of that wine that's how big the wine paring was. if we knew it from the beginning that we would pay 240 euro for 2 person for around a bottle of wine in total for 2 we could have order a much more premium bottle of wine. The sommelier (Dionisys) was not interested in explaining the wines or how they compliment the dishes as he was more interested in entertaining another table with younger females - cannot blame, but that was lack of professionalism and inappropriate for a restaurant of this level.

The garden was nice with orange trees but there were so many mosquitos who had better dinner than us.

Paying was another wait and search for someone who could let us pay and who immediately disappeared and there was no one to take us to the exit and say good-bye.

Have we got any special attention for our anniversary celebration that I specifically mentioned when I made the reservation? None! To make it better all tables had a booklet of herbs which we also found on our table, but also a beautiful bouquet garni with some fresh herbs that looked nice. We did not receive the latter neither we did we receive a copy of the menu unlike everyone else did when they got the check.

All this was 650 (!) euro for two including some upgrades, water and coffee on top of the tasting menu and wine pairing. This was the worst value for money and experience in a restaurant at this level for us, but you decide by yourself...

Of course we could say all things we did not like right there, but we just did not want to make our special evening even worse.

Not recommending and not coming back!

p.s. Not entirely sure if it was anyway connected, but the same night my stomach was upset... may be just a coincidence or consequences that we were very...

Dining at Soil in Athens is much more than a meal—it’s an intimate journey through the heart and soul of Greek land, guided by the care and vision of Chef Tasos Mantis. From the moment you step into the beautifully restored 1925 neoclassical building in Pangrati, there’s an immediate sense that this is a place where something deeply personal is unfolding.

Chef Mantis brings a quiet intensity to his food, shaped by his upbringing helping his father in the family garden on Lesbos. That deep connection to the soil—literal and emotional—has grown into a refined philosophy of ethical, sustainable gastronomy. You can taste it in every dish. Nothing is random. Every flavor, every petal, every leaf has a story that began months earlier at his farm in Alepochori, where the restaurant sources most of its herbs, edible flowers, and seasonal vegetables.

The menu is thoughtful and poetic, like a conversation between the seasons and the plate. And it’s not just farm-to-table; it’s seed-to-soul. Mantis plans dishes based on what is planted, not the other way around. He lets nature take the lead, and the result is a cuisine that feels grounded yet sophisticated, honest yet surprising.

One detail that stood out from the start was the warmth and kindness of the staff. We arrived late, without a reservation, after struggling to find parking in the narrow streets of the old town on a busy Friday night. Yet, instead of turning us away, the team welcomed us with genuine hospitality and made space for us as if we were old friends returning home. It’s a rare kind of grace in fine dining—unrushed, generous, deeply human.

Tip: if you plan to visit (and you absolutely should), consider walking or taking a taxi as parking can be a challenge. In April the orange trees that line the streets are in full bloom and the scent is like a prelude to the dining experience.

Sustainability here isn’t a buzzword—it’s a principle lived with quiet elegance. From composting kitchen waste to crafting ceramic plates from recycled glass, every detail is infused with intention. Even the knives are made from repurposed aluminum. It feels less like a restaurant and more like a beautifully orchestrated love letter to the earth.

The open kitchen, with its unspoken invitation to observe and engage, reinforces this feeling of inclusion—of being welcomed not just as a guest, but as part of a shared experience. The staff carry the same warmth and attention to detail, extending the ethos of the kitchen into every interaction.

At Soil, you don’t just eat. You’re cared for. You’re offered a piece of someone’s heritage, grown with patience, cooked with respect, and plated with love. It’s no wonder Chef Mantis has caught international attention, including from HBO Max’s Zero Waste Chef. But the fame never overshadows the humility. If anything, it highlights just how rare it is to find a restaurant where the food is as nourishing for the soul as it is for the body.

Soil is not just a meal—it’s a memory. One made with care, one...

One of just ~250 ultra sustainable Michelin star restaurants in the world, Soil boasts the coveted green eco-star alongside their 1 culinary star. And they take this mission very seriously. With rigorous sourcing controls and sustainable practices down to materials and serving-ware, they’re absolutely walking the walk.

The ambiance here is very special as well, outpacing pricier and more ‘lavish’ options easily. You enter Soil with a knock on the front door and then are led past the kitchen and up to the charming outdoor levels set across lush balconies in the midst of mid-size apartment buildings and numerous trees. A stray cat even wandered across the edge of the third terrace while we dined - just delightful!

Service is warm and friendly and dishes aren’t over-explained: they’re allowed to speak for themselves. Blankets are offered to chilly diners as needed, and customizations to the menu are welcome, not brushed off. You can show up for a reservation and within 5 minutes have changes made to your individual menu that other restaurants wouldn’t allow. Very thoughtful.

On to the food! Both authentically Greek and internationally creative, this was some of the best food we ever had. Across 15+ courses you’ll get little bites of everything imaginable, from meats to caviars to odd fruits and flora. The little collection of greenery atop the napkin really hits the “earthy” message home right from the start. Stand-outs are the dry-aged beef and morrel mushroom, the shrimp and all of the desserts. At 110 Euro in summer 2025, it’s a steal. That said, wine or juice pairings quickly balloon the price- as well as add-ons.

The caviar on top of the appetizer’s peas added something but the value per dollar just isn’t there. Same for the Wagyu, a rather plain but nearly perfect few ounces of A5 Wagyu. This doesn’t strike us as particularly sustainable really, so if anything I would take this off the menu or integrate it more subtly with other dishes in smaller quantity. I say this because clearly the kitchen team has world class capacity to make vegetables into dish centerpieces that are already full of flavor. So skip the additions and just let the overall menu speak for itself. We opted for the unique juice pairing and found them refreshing if not always as delicious as the accompanying courses — if you love fruit and vegetables you might enjoy these. And it’s just nice to see non-alcoholic options.

For the vibes, cozy greenery, nice chairs and wooden tables, the excellent food and service… this place is surely heading for 2 official stars soon. (Where it would sit in rare company in Athens)

The restaurant is located on a narrow residential road so don’t expect parking. But the overall area is lovely. We are eager to return on our next visit to the city!

Soil is among the best restaurants in the world and stands above many in its commitment to the planet. Don’t miss it if you make the trip to Greece or are lucky enough to...