SinTrofi
Daily-changing zero-waste plates and zero-sulphur wine
From Yiannis Loukakis of Mourga, SinTrofi (the name plays on companions and "plus food") cooks to a strict zero-waste, organic ethic, with bread baked on-site each morning and a menu rewritten almost daily. Plates are vegetable-forward and precise: beetroot with roasted sweet potato, carrot pickle, walnuts and aromatic yoghurt. The cellar, curated by co-owner Alexandros Barbounakis, leans biodynamic and zero-sulphur.
Editor's Tip
One FNL star in 2025 as a gastrotavern. The most quietly radical kitchen in the city; go open-minded and let the day's menu lead.
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