Lsandsia is a design-forward restaurant in Athens, Psyri neighbourhood, boasting stainless steel surfaces, drinks cabinets and worktops, sleek interiors and sharp corners. A true modern Taverna in the heart of Athens.

Design feels at the centre of Lsandsia, did you work with an architect and what did you want to communicate with the interior of the restaurant?

Design is definitely important to us, but we never wanted it to feel decorative or imposed. We worked closely on the space with a clear intention rather than starting from aesthetics alone. The idea was to create a place that feels calm, familiar and timeless, somewhere that reflects the way we think about hospitality and food. Simple, honest, without unnecessary gestures. We’re drawn to materials that age well, textures that feel natural, and an atmosphere that feels lived-in rather than overly polished.

Small details don’t go unnoticed at Lsandsia, cigarettes offered in a steel box at the end of a meal, refrigerated chocolates, cutlery, it all feels considered. Was this important to you when you opened the restaurant, and if so, why?

Yes, definitely, but never in the sense of adding details just for effect. For us, hospitality lives in small gestures. Often, what people remember isn’t only the food, but how a place made them feel. A cold chocolate at the end of a meal, the feel of the cutlery, a cigarette offered almost as an old-world gesture, these are small things, but they help create rhythm, comfort and memory.

When we opened, it was important that the experience felt complete and coherent. Not luxurious in an obvious way, but thoughtful. We like the idea that care can be quiet. That attention doesn’t need to announce itself. If guests notice these things, it probably means they felt the intention behind them, and that matters to us.

The menu at Lsandsia has some pretty unique dishes, what does the menu development process look like and how do you decide what makes it on the menu?

It’s quite instinctive, actually. Ideas can come from anywhere - something we’ve eaten, a product we’re excited about, a memory, even a simple craving. But making it onto the menu is another matter. We’re quite strict. A dish has to feel genuinely good, but also coherent with everything else. We don’t like adding things just because they’re clever or unexpected. If anything, the process is often about removing things until only what matters is left.