Taverna Ton Filon for Service Works

Taverna Ton Filon is a neighbourhood restaurant in the Kolonos region in Athens founded by chef Yiannis Mousios and Sommelier Giorgos Kontorizos that somehow feels modern and traditional at the same time. Off the main high street, on a dusty side street, Taverna Ton Filon’s vintage neon sign sits under lemon trees nestled between scooters, dirt bikes, and sand coloured apartments. Once a 1950’s classic Greek Tavern, you can now find dishes like oven baked potatoes with lemon and oregano or grilled small mackerel with pickled green tomato sauce, honouring both new and old Greek taverna culture.

Taverna Ton Filon walks a tight rope, balancing the best of old and modern Athens, how do you get it so perfect?

The Kolonos neighbourhood and Taverna Ton Filon is full of history. The building that hosts us has been a restaurant in one way or another since 1954. With this in mind, it was our first priority to respect the place, restore it in a discreet way and bring it to modern times.

It is for sure a thin line, but we always keep in mind that beauty hopefully does not require much.

What does classic Greek cooking mean to you, what are some of your favourite Greek dishes?

Greek cuisine has lots to offer and it has unfortunately been misled over the last few decades.

Greek cooking uses simple ingredients and procedures, yet it produces delicious dishes. Olive oil and the lemons are used generously on most of the dishes. One of my favourite dishes is Gemista: peppers and tomatoes stuffed with rice and herbs, cooked in the oven. I never get bored of having that dish in the summer.

Taverna Ton Filon feels like a real part of the neighbourhood in Kolonos, serving locals and visitors alike, was this important to you when you opened the restaurant?

When we opened the restaurant three years ago we were not sure of the impact our restaurant would have in Kolonos. Now we can be sure that people around the globe and our neighbourhood can enjoy our food at our restaurant.

What are some of your favourite dishes on the menu right now, could you tell us a bit more about them?

Our menu changes constantly, it’s all about seasonality. The only fixed dishes are the oven baked potatoes and taramasalata. The menu includes six to seven starters and salads, five to six fish courses and some other meat options. We always include vegetables and legumes cooked in a pot like a stew in different variations, which are very typically Greek. Personally, I am currently in love with the Onion Pie with Cheese from Tinos island and Chickpea Fritters with Tahini sauce.