Hide & Seek began with a garden — a quiet pocket of Psychiko that felt, even in the middle of Athens, like a secret. We built the restaurant around it: a dining room that opens onto the garden, a bar that runs late, and a kitchen that cooks with what the season gives us.
Our philosophy is straightforward. Source carefully from Greek producers. Cook honestly over wood and fire. Pour drinks that taste of where we are. Then get out of the way so guests can settle in for the evening.
The team is small and tight: a head chef who came up through Athens' best kitchens, a bar lead who rebuilt the cocktail programme from scratch, and a service team that has been with us since opening. Together they shape the experience night after night.
We work with farmers, foragers, fishermen and winemakers across Greece. Most of what arrives in the kitchen each morning will be on a plate that evening. The menu evolves week to week, never just to chase novelty — only when the season tells us to.