Until just three months ago, Plyta Square in Gouves, Pagkrati, was almost unknown—visited mainly by locals who frequented the cafés and coffee houses around this “unusual” square. But that has changed, thanks to four friends (three chefs and one pastry chef) who decided to open a restaurant there. In just a few months, their place has become a local hotspot. Their names? Periklis Koskinas, Giannis Loukakis, Spyros Pediaditakis, and Marios Korovesis.

Plyta: Café – Refreshment Spot – Grill House

Although the owners describe it as a “café – refreshment spot – grill house,” I’d say it’s more like a modern gastro-style restaurant that loves open flames and wood-fired ovens.

Plyta shares some similarities with “Akra,” another restaurant by Loukakis and Pediaditakis. Both feature open fires, refrigerators, and work counters along one side of the wall. But that’s where the resemblance ends. The large windows give Plyta a bright and airy feel, the mosaic floor adds a vintage touch, and wooden chairs paired with marble tables create the cozy vibe of a classic Greek café. The open kitchen is the centerpiece, immediately drawing attention.

Food with Character

Let’s move on to the food—the real reason to visit. The four friends shape the menu to reflect each of their unique styles, yet also blend them together. For example, when Periklis Koskinas is behind the kitchen counters, the menu features strong Corfiot (from Corfu) influences, like the perfectly fried, crispy bird livers cooked “savoro” style.

When those are off the menu (which changes often), dishes like beets cooked “savoro” style may take their place, as I tried recently. Or the slow-cooked beef in a spicy sauce served over crispy, thin fries, showcasing Periklis’ love for warm spices.

If Giannis Loukakis is in charge, expect more fish dishes like grilled sardines with cherry tomatoes and specialties such as a thin, delicious graviera cheese pie baked in the wood oven. Also notable is the goat stew served with small pasta and a rich, slightly peppery broth full of flavor, topped with plenty of cheese.

Sweet Treats

Desserts are handled by Spyros Pediaditakis, who creates retro-style sweets that perfectly complement the overall vibe of Plyta. From chocolate pie and mille-feuille to baklava and galaktoboureko (a Greek custard pastry). Don’t miss the galaktoboureko—it features crispy filo pastry, rich and flavorful cream, and just the right amount of syrup.

Though Plyta has only been open for a few months, it’s already packed even on weekdays, and it’s hard to find a table. It’s one of those places I’ll keep returning to follow its evolution. Not with a large group, as the tables are quite close together, but definitely to try all the tasty ideas the chefs have, enjoy the relaxed atmosphere, and, of course, the desserts.

Info:
Ambrosiou Plyta 1–3, Pagkrati, Tel: +30 210 009 1318