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Elegance, refinement and authenticity

These are the words that describe the atmosphere and philosophy of Spondi. Created by Apostolos Trastelis in 1996, Spondi Restaurant is now a point of reference in the country.

Our food is prepared with the freshest of products, and thus the menu changes according to the seasons and, of course, the creative imagination of our chef.  He treads skillfully between creativity and tradition, modernity and classicism. He delights the eye with artful presentation and the mouth with exquisite flavors touched by a hint of exoticism.

Such food, served impeccably, deserves an appropriate atmosphere, elegant and stylish, which Spondi, a member of the prestigious “Les Grandes Tables du Monde” is proud to offer.

Elegance, refinement and authenticity

These are the words that describe the atmosphere and philosophy of Spondi. Created by Apostolos Trastelis in 1996, Spondi Restaurant is now a point of reference in the country.

Our food is prepared with the freshest of products, and thus the menu changes according to the seasons and, of course, the creative imagination of our chef.  He treads skillfully between creativity and tradition, modernity and classicism. He delights the eye with artful presentation and the mouth with exquisite flavors touched by a hint of exoticism.

Such food, served impeccably, deserves an appropriate atmosphere, elegant and stylish, which Spondi, a member of the prestigious “Les Grandes Tables du Monde” is proud to offer.

Spondi Restaurant

25 Awarded Years

Spondi’s Team

Executive Chef Arnaud Bignon with significant experience in haute cuisine designs a unique menu based on excellent quality ingredients that along his long-term collaboration with Chef de Cuisine Angelo Lantos ensures quality and maintains the restaurant’s cuisine at the highest level. Experimentation and innovation combined with taste are the key elements of Spondi’s dishes that aim to offer the maximum experience of fine dining.

• Arnaud Bignon – General Manager of Spondi, Executive Chef
• Angelos Lantos – Chef de cuisine
• Christian Potelle – Restaurant Manager

 

Spondi’s signature dishes:

 
SCALLOPS – Basmati Rice, Seaweed, Yuzu

SEA BASS – Tomato, Rocket Salad, Spring Onion, Black Olive

VEAL FILLET – Mooli, Chive, Thesauri Ossetra Caviar

HONEY – Lemon, Basil, Yogurt

Spondi’s Team

Executive Chef Arnaud Bignon with significant experience in haute cuisine designs a unique menu based on excellent quality ingredients that along his long-term collaboration with Chef de Cuisine Angelo Lantos ensures quality and maintains the restaurant’s cuisine at the highest level. Experimentation and innovation combined with taste are the key elements of Spondi’s dishes that aim to offer the maximum experience of fine dining.

• Arnaud Bignon – General Manager of Spondi, Executive Chef
• Angelos Lantos – Chef de cuisine
• Christian Potelle – Restaurant Manager

 

Spondi’s signature dishes:

 
SCALLOPS – Basmati Rice, Seaweed, Yuzu

SEA BASS – Tomato, Rocket Salad, Spring Onion, Black Olive

VEAL FILLET – Mooli, Chive, Thesauri Ossetra Caviar

HONEY – Lemon, Basil, Yogurt

Reservations