Soil restaurant
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What people say
Lucy Tzlp
"Housed in a renovated neoclassical townhouse built in 1925, and they have adopted a farm-to-table approach relying not only on local producers and but also on their own backyard.
Most of the vegetables and herbs used in the menu come from the chef's garden in Alepochori, a seaside village close to Athens. The 14 dish menu is seasonal and sustainable, with Greek herbs, vegetables and eatable flowers served on handmade ceramic plates. "
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