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The Food

By The Glass


Our large selection of wines, accompanies Greek and international tastes, with particular attention paid to sourcing, by our chef Antony Kertusha under the supervision of our Executive Chef Costas Tsingas. A versatile menu, with dishes especially designed for pairing with our 500+ wine list.

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 years in a row. It has been awarded the Best Wine List award 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.



House-made handmade sourdough & carob bread, served with extra virgin olive oil, fleur de sel and rosemary.
Seabass ceviche in citrus-fruits juice and jalapeño peppers (G).
Steak Tartare of finely chopped beef fillet, bone marrow, shallots and truffle.
Courgettes escabeche, pickled onion, ginger, pine nuts (G) (VE) (VG).
Charred cabbage with pecorino cheese, capers and anchovies (G).
Smoked aubergine, black garlic, feta mousse and fresh herbs (G) (VE).
Gorgonzola and brie croquettes, spicy honey and mix of nuts.
Grilled mushroom skewers marinated in chimichurri sauce, with hummus (G) (VE) (VG).
Pinsa with Mortadella, mozzarella, chèvre, nettles pesto and arugula.
Pinsa with Gorgonzola, smoked pancetta, taleggio, parmesan.
Burrata salad with rainbow cherry tomatoes, pickled caper leaves, fresh pear (G) VE).
Spinach salad with avocado, feta, blueberries, breadsticks, lemon & olive oil dressing (VE).
Mixed arugula salad with pomegranate, crispy prosciutto, fresh anthotiro cheese and oxymel honey & vinegar dressing (G).


Mushroom risotto with black truffle (VE).
Peruvian potato gnocchi with shrimp* and parmesan.
Rigatoni pasta with ‘nduja and gorgonzola.
Salmon fillet with wild black rice and olive oil with lemon.
Boneless baby chicken with tarragon, sweet-potato fries, mushrooms and aromatic yogurt.
Grilled beef meatballs, with crispy skin-on potato wedges, pita bread, spearmint flavored yogurt.
Picanha (300 gr) with graviera cheese cream, and grilled courgettes escabeche (G).
Flap Steak (400gr) with sweet-potato fries and corn rings.
Dry Aged Rib Eye (300 gr) with potato purée, romanesco cauliflower, baby carrots and red wine sauce.


Cheese board with Greek and international cheeses, season marmalade and crostinis
Charcuterie board with Greek and international cold cuts, season marmalade and crostinis.
Mixed board of cured aged cold cuts and cheeses with season marmalade and crostinis.


Lemon pie with red fruits marmalade and burnt merengue.
Tiramisu with light coffee cream and espresso pearls.
Chocolate brownie with vanilla crumble and salty caramel sauce.
We use extra virgin olive oil in all our dishes.
We fry in a mixture of vegetable oils with 100% non-hydrogenated fats and oils.
*Frozen Ingredient.
(VE)=Vegetarian (VG)=Vegan (G)= Gluten free