In the vibrant heart of Psyrri, where Athens feels most alive, The Artist Athens enters a new culinary chapter. With the arrival of Chef Lefteris Tsougkas (Head Chef at Delta Restaurant), the hotel’s rooftop gains a compelling new reason to visit, its kitchen. Known for his deep respect for Greek ingredients and his seamless blend of tradition with modern technique, Tsougkas brings to The Artist a creative, seafood-driven approach that elevates the laid-back, art-infused atmosphere of the rooftop. This collaboration marks a fresh era for The Artist Athens, inviting both locals and travelers to rediscover Psyrri from above, through flavours, storytelling, and Athenian soul.
What inspired you to collaborate with The Artist Athens rooftop in Psyrri?
What drew me to The Artist was its energy, the combination of creative spirit, art, and the vibrant heart of Psyrri. It’s a place that celebrates authenticity while inviting experimentation. The rooftop offered the perfect setting to connect fine dining with a more relaxed, soulful Athenian experience, where locals and travelers can feel the rhythm of the city through food.
How do you see this collaboration elevating the dining experience here?
Our goal is to merge the artistry of gastronomy with the urban charm of Athens. By introducing a more refined approach to ingredients and presentation, without losing the warmth of Greek hospitality, we’re creating an experience that feels both approachable and elevated. Guests can taste the precision of a Michelin-level kitchen while still feeling the spontaneity of a night out in Psyrri.
“Cook with intention, connecting nature, culture, and emotion on every plate.”
Your culinary style is rooted in the seasons and local produce, yet influenced by global flavors. How do you personally define the balance between tradition and innovation?
For me, tradition is the foundation, the stories, the memories, the ingredients we grew up with. Innovation is how we keep those stories alive. I don’t reinvent Greek cuisine for the sake of novelty; I reinterpret it with respect, technique, and inspiration drawn from around the world. The balance lies in honouring the past while cooking for the present.
If you had to describe your culinary philosophy in one sentence, what would it be?
To cook with intention, connecting nature, culture, and emotion on every plate.
Fish is a central focus of your menu. What excites you most about working with the bounty of the Aegean?
The Aegean is a living treasure. Every morning, it gives us something new, delicate red mullet, wild sea bream, sweet shrimp from Syros. What excites me is the honesty of these ingredients. When you treat fish with respect, using techniques that highlight its natural purity, you don’t need to do much. The sea tells the story for you.
What message do you hope international guests take away about Greek produce, fish, and sustainability through your cooking?
That Greece is far more than a summer destination, it’s a land of incredible biodiversity, deep culinary wisdom, and people who live in harmony with nature. I hope they see that sustainability here isn’t a trend, it’s a way of life passed down through generations.
How have guests embraced the summer menu, and what exciting ideas or changes can we expect in the upcoming winter menu?
The response has been wonderful, guests appreciate the lightness and freshness of the summer dishes. For winter, we’re shifting toward more depth and warmth: slow-cooked fish, root vegetables, broths infused with seaweed and citrus. The idea is to capture the coziness of winter in Athens while staying true to our philosophy of seasonality and the sea.
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