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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.



Fresh Fish Carpaccio with semi sun-dried cherry tomato, red carrot, citrus-fruits juice and turnip (G)..
Beef tenderloin Carpaccio, fresh lettuce leaves, aged Naxos island graviera cheese (G).
Steak Tartare of finely chopped beef fillet, mustard seeds, parsley, gherkin, potato chips and Jerusalem artichoke cream (G).
House-made handmade whole wheat & carob bread with candied fruits, served with brined black olives.
Shrimp with aromatic yellow split-pea, herb paste, orange & ginger sauce (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)
Green Salad with radish, parsnip, sour apple, flaxseed, and Xinomavro wine vinaigrette (G) (VE) (VG).
“Talagani” cheese croquettes, with smoked cheese from Metsovo, refreshing sour cream, ginger-tomato marmalade.
Smoked Salmon bruschetta with handmade multigrain bread, sour cream and salmon eggs.
Baked Camembert with pear-ginger chutney and pistachio (G) (VE).


Soup of the Day.
Sea bream fillet with roasted kale, topinambur and lemongrass broth (G).
Risotto with a selection of fresh mushrooms, truffle paste and parmesan. (VE) (G)
Handmade tagliolini pasta with scorpion fish fillet, in shrimp stock and lemongrass.
Cod Fricassee with chard, spinach and lime.
Juicy grilled beef meatballs, with crispy skin-on potato wedges, corn pita bread and spearmint flavored Greek yogurt.
Veal cheeks with sour tarhana and aged aged anthotyros cheese from Naxos island.
Beef fillet with grilled carrots, creamed shallots and Vinsanto wine sauce (G).
Choice of STEAKS as follows served with: grilled carrots, burnt onion, season greens and handmade bbq sauce.
Flap Steak (300gr).
Holstein Beef Entrecôte (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): Pecorino al Tartufo, Swiss Gruyère, Fior d'arancio blue cheese and Tomme de Savoie, with handmade grissini breadsticks, quince spoon-sweet, organic olives, carob rusks and dried nuts.


Lemon tart with burnt merengue and spearmint syrup.
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