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The Food

By The Glass


Our large selection of wines, accompanies Greek tastes, with particular attention paid to sourcing, by our chef Kyriaki Fotopoulou. Mediterranean cuisine, with dishes especially designed for pairing with our wines.

By the Glass is in the 2020 edition of Gault & Millau food guide with 10.5/20, in number 41 of the 100 Best Restaurants in Greece of Restaurant 100 Awards and has been voted Number 1 Bar and Wine Restaurant in Athens for three years in a row (2017-2018-2019) by Athens Voice free press readers. It has been awarded the Best Wine List in 2017 as well.

Unique Culinary creations await you to enjoy them by yourself or with your company of friends and pair them with a glass of wine or two, or a bottle.

Our chef guides your culinary trip for a value for money unique pairing experience with the wine of your choice.

From noon till 02:00 in the morning you can trust the quality of By the Glass, for a corporate lunch or enjoy a romantic dinner later in our patio.



Sea bass ceviche (120gr) in citrus fruits juice, sesame oil, chili pepper, fresh onion and coriander. (G)
Beef tenderloin Carpaccio (120gr), fresh lettuce leaves, aged Naxos island graviera cheese. (G)
Steak Tartare (130gr) of finely chopped beef fillet, mustard seeds, parsley, gherkin, served with whole wheat bread crisps.
House-made handmade whole wheat & carob bread with candied fruits, served with refreshing creamy Greek yogurt sauce.
Santorini split pea, smoked eel, sun-dried cherry tomato, pickled okra and parsley oil. (G)
Quinoa salad with sorrel, curried cauliflower, broccoli, fresh herbs and citrus fruits vinaigrette. (VE) (VG) (G)
Roasted beetroot salad, kale, baby rocket, beetroot leaves, goat & sheep “skotyri” from Ios island with summer savory and roasted hazelnut vinaigrette. (VE) (VG)
“Talagani” cheese croquettes, with smoked cheese from Metsovo, refreshing sour cream, ginger-tomato marmalade.
Smoked eggplant boat “Papoutsaki”, with veal ragu and béchamel sauce foam.
Chickpea patty Mini Burgers (2pcs) with avocado, coriander, pickled cabbage and crispy skin-on potatoes. (VE) (VG)


Soup of the Day.
Fish of the day, with spinach, crispy broccoli, fennel chutney and lemon & oil flavored with herbs. (G)
Risotto with a selection of fresh mushrooms, truffle paste and parmesan. (VE) (G)
Handmade tagliatelle pasta with scorpion fish fillet, in shrimp stock and lemongrass.
Organic chicken breast, with grilled leeks and fresh mushrooms with lemon and thyme.
Juicy grilled beef meatballs, with crispy skin-on potato wedges, corn pita bread and spearmint flavored Greek yogurt.
Slow cooked lamb with pureed white beans cream, potato confit and thyme & molasses sauce. (G)
Veal cheeks with sour tarhana and aged graviera cheese from Skyros island.
Beef fillet with grilled carrots, creamed shallots and Porto wine sauce. (G)
Choice of STEAKS as follows served with: grilled carrots, burnt onion, season greens and handmade bbq sauce.
Iberico Ribs.
Flap Steak (300gr).
Holstein T-bone (1.000gr).


Cheese board with Greek and international cheeses, season marmalade and crispy bread chips.
Charcuterie board of cured aged cold cuts and cheeses with season marmalade and crispy bread chips.
Fine Cheese Platter (50 gr. each): Caciottona al pepe, Swiss Gruyère, Fior d'arancio blue cheese and Tomme de Savoie, with handmade grissini breadsticks, grape marmalade, organic olives, carob rusks and dried nuts.


Halva with cardamom cream, pistachio and mastic ice cream.
Pavlova with small red fruits and vanilla cream.
Chocolate textures: bitter chocolate cream, milk chocolate mousse, white chocolate cream, cocoa biscuit, caramelized hazelnuts.
Everything is made in the kitchen of By the Glass, our house-made handmade bread included. We use extra virgin olive oil in all our dishes.
(VE)=Vegetarian (VG)=Vegan (G)= Gluten free