In the 130 years since Nicolas Karakostas first opened his grocery store in Markopoulo, Athens, his family has become a true wine empire – including (GENKA) a food and beverage import company, Cellier wine cellars, Cellier Wine Club and Cellier Bistrot.


The latest stage in this impressive development is the Restaurant “Cellier - Zeas.” The ground floor hosts an incredible retail wine-store with wine and distillates from all over the world. The neo-classical building is beautiful, newly renovated, and located in the heart of Zea yachting marine.

Climbing to the first floor to dine, I could not help thinking that the view is amazing and probably the best all around. That was until I was shown to the terrace! As I took my seat, I vowed to myself that I will do my very best to come to this part of the city as regularly as possible, to enjoy not only my favorite spaghetti with saffron and pepper but also the spectacular view of the yachts! 

This restaurant is unique to the Pireaus restaurant scene. It combines elegance with tasty food and escapes the usual trend towards classical fish tavernas, so cliche in this part of town. It is distinguished by its excellent wine with delicious food at attractive prices. 

Aside from the spaghetti with saffron and pepper that I’ve already mentioned, the rooster leg is truly fantastic. The kaltsounia and tyromalama, dishes that hail from Chania, as well as the cooked rabbit, propel the scent of Crete around the small yet very well-built menu.