Herve restaurant serves an experienced wised tasting menu with focused cooking and vibrant flavors in a relaxed open space highlighting the evolution of hospitality through a 3-generation mentality. Herve Pronzato, George Efthimopoulos and Grigoris Kikis can be “held to account” for a unique dining experience that could only be had at Herve restaurant, bold, innovative, colorful, stimulating, and progressive.
Our menu changes seasonally to reflect the best local ingredients at each time of the year. We work closely with farmers and suppliers to source ingredients of top quality from all regions of Greece, many of which are organically grown, others are wild, others carefully selected from local markets each morning from our staff.
We don’t fit into a category of cuisine but we’re influenced by many international cuisines, local street food and markets, traditional old-school forgotten techniques presented in a modern approach. The incredible abundance of Mediterranean ingredients drives our cooking and we love to share that with our guest in a creative way.
We follow the same ethics for both our staff and producers, in quality we trust!