Chef Michiaki Yoshida blends Japanese seasonality with French and Italian technique, shaped by a career spanning Tokyo, Osaka, and Europe. His refined approach highlights the depth of local ingredients while bringing a global perspective to each dish, resulting in thoughtful, elegant plates that balance precision, creativity, and a deep respect for tradition.

High above Athens, Tudor Hall pairs contemporary cuisine with sweeping views of the Acropolis and Syntagma Square. Signature dishes like cod with crayfish, carrot, ginger, trout eggs and butter sauce reflect a refined, modern approach that’s best enjoyed alongside a curated selection of Greek and international wines in an elegant, open-air setting.