Simul

Where Kolonaki's Creative Scene Finds Its Register

Simul is a restaurant in Athens, Greece, at Ipsilantou 63, known for its Modern Greek Creative cooking and a €50 average spend per person. Ipsilantou Street in Kolonaki carries a particular kind of quiet confidence. The neighbourhood sits above the commercial noise of central Athens, populated by galleries, private clinics, and the kind of all-day café where the same faces reappear for decades. Arriving at number 63, you are already in a part of the city that reads dining out as a habitual rather than occasional act. That social context matters for understanding what Simul is doing: this is not a destination restaurant constructed for international visitors, but a neighbourhood-rooted creative kitchen operating in a well-fed, repeat-customer environment.

The Athens Creative Tier and Where Simul Sits Within It

Athens has developed a recognisable split in its serious restaurant scene. At the upper end, venues like Botrini's (Contemporary Greek, Mediterranean Cuisine) and SENSE operate at the €€€€ bracket with tasting-menu formats, strong wine programs, and international profile. Below that sits a mid-price creative tier, €€€ to €€, where technique is present but the format is more accessible, the room less ceremonial. Simul occupies the lower end of that mid-tier bracket, holding Michelin Plate recognition in 2024 and 2025, which signals that the guide's inspectors find consistent quality worth marking. A Michelin Plate at the €€ price point is a meaningful data point: it indicates the kitchen is punching above what the price alone would suggest.

For comparison, Hervé (Modern Cuisine) and Delta operate in adjacent creative registers in Athens, while Makris Athens brings a different kind of local-produce focus. The competitive set is genuinely interesting right now, with several kitchens in Athens working through the question of what contemporary Greek cooking looks like without defaulting to either tourist-facing traditionalism or uncritical European mimicry.

Local Ingredients, European Architecture

The editorial angle that leading frames Simul's position in Athens is the tension, present across Greek creative kitchens generally, between indigenous product and imported technique. Greece has a larder that requires no apology: aged graviera from Crete, black-eyed peas from Santorini, wild greens that shift by season and region, lamb with a genuinely distinct flavour profile shaped by the terrain it grazes. The recurring challenge for kitchens in this creative tier is how to apply the structural vocabulary of contemporary European cooking, emulsions, ferments, precision temperatures, architectural plating, without flattening what makes those ingredients interesting in the first place.

This is not a problem unique to Athens. Creative restaurants across Southern Europe contend with the same tension. Where Simul operates at the €€ level, the constraint is actually productive: a lower price point tends to enforce ingredient-led rather than technique-led thinking, because the kitchen cannot rely on expensive imported proteins or elaborate multi-course theater to carry the experience. The 4.7 Google rating across 1,511 reviews suggests the kitchen is resolving that tension in ways that land consistently with a broad audience, not just with critics on single-occasion visits.

Across the wider Greek archipelago, the same conversation plays out in different registers. Koukoumavlos in Fira and Lycabettus in Oia work the high-end Santorini market with comparable ingredient-forward approaches, while Aktaion in Firostefani operates at a different scale entirely. On the mainland, Avaton Luxury Beach Resort in Halkidiki brings a resort-kitchen interpretation of similar ideas. The Ionian context produces its own variation: Etrusco in Kato Korakiana sits at one of the more considered intersections of Italian and Greek culinary influence in the country. Almiriki in Mykonos navigates the specific pressures of a high-season island market. Each of these represents a different answer to the same underlying question Simul is working with in Kolonaki.

For context on how European creative kitchens apply the same local-global logic at higher price points, Alléno Paris au Pavillon Ledoyen and Enrico Bartolini in Milan represent the upper bracket of that framework, useful reference points for understanding where the technical vocabulary being adapted at mid-tier Athens kitchens actually originates.

How to Place It in an Athens Itinerary

Simul's address at Ipsilantou 63 places it within comfortable walking distance of the core Kolonaki restaurant corridor. The neighbourhood's density of options means an itinerary can be constructed around this part of Athens without needing to cover the whole city in a single visit. Kolonaki operates as a self-contained dining district: lunch runs longer here than in more tourist-facing parts of the city, and the dinner crowd tends to arrive on the later side by Northern European standards, with tables typically filling from 9pm onwards.

At the €€ price tier with consecutive Michelin recognition, Simul fits naturally as a repeat-visit restaurant rather than a single-occasion splurge. Reservations are recommended, especially on Thursday through Saturday evenings.

For those building a broader Athens itinerary,

What Regulars Order at Simul