Bagatelle Athens – A Personal Encounter with Joie de Vivre

At the tail end of the 2000s, two French visionaries imagined an elegant hideaway where people could dine, mingle, and celebrate life. Their first address—tucked into New York City’s Meatpacking District—quickly became a sensation, and nearly two decades later Bagatelle counts 15 outposts across the globe’s most coveted destinations.
The secret? An unshakeable commitment to joie de vivre—cheerful, generous, free-spirited hospitality that invites you to come for the food and stay for the party.

A Riviera Soul, Reawakened

The Athenian Riviera has always embodied that same spirit: breezy summers, coastal living, fewer crowds, and a relaxed confidence. I grew up here during Athens’ last Golden Age, when every week-night felt like a weekend and clubs stayed open until dawn. Bagatelle Athens revives those memories—only now the Athenian Riviera is sleeker, more polished, yet still deliciously laid-back.

We sat at Bagatelle’s open-air bow terrace, under the light of a full June moon, caressed by a soft breeze. There, I met Joseph Kahat, Executive Chef of Bagatelle Athens, who shared his memories of growing up in this city. With a quiet smile, he recounted how his mother recently uncovered an old photograph of him as a baby, swimming in the shores of Vouliagmeni—just steps away from where we now dined. “Life is full of circles,” he said. Today, he finds himself leading a world-class kitchen at Astir Marina, a role many young chefs only dream of, shaped by years of dedication and global experience.

That same dedication is evident in every detail of the Bagatelle experience. There’s a palpable generosity here—one that goes beyond the size of the portions or the warm energy of the service. It’s in the unseen rhythm of the team behind the scenes: seventeen kitchen staff working in harmony, orchestrating each dish with precision and heart.

Because a restaurant is never just about ambiance—though Bagatelle has plenty of that—it’s about people. It’s about the spirit they bring, the care they pour into every plate, and the kind of passion that can’t be faked. Bagatelle’s menu is vibrant and joyful, full of Mediterranean comfort and finesse. Not overly long, just right—designed to satisfy both the indulgent and the discerning palate.

There’s also a quiet philosophy here that speaks volumes: no food goes to waste. Everything is made to be shared, a gesture of abundance that ties beautifully into Chef Joseph’s personal culinary ethos. “Cooking with generosity,” he told me later, “I’m not after Michelin stars, but it’s a great compliment when I see many repeat clients and a full restaurant.” And Bagatelle, from concept to plate, lives by that generous spirit.

First Impressions

A discreet waiting lounge leads to a sinuous white-marble staircase and the main dining room, its windows framing super-yachts moored just meters away. In summer, however, the real stage is the terrace—dining al fresco feels like sitting on the deck of a private mega-yacht. Plush seats, crisp white linens, and shock-pink orchids create intimacy even amidst grand scale. An inviting pine-backed bar beckons for a pre-dinner cocktail.

Indoors, solid-wood accents and vibrant lighting give way—come midnight—to Bagatelle’s signature elegant clubbing. Everything you need, in one place.

As we settled into our table, Andreas, the in-house sommelier, greeted us with the Signature Cocktail menu—a refined selection of seven creative concoctions, each crafted with local and seasonal Mediterranean ingredients. One standout is the Vue Mer—meaning sea view—a gin-based cocktail delicately infused with sage and apple, as breezy and elegant as its name suggests. Another favorite, Lumière Dans Noir—light in the dark—is a refreshing, summery blend that pays a graceful homage to Greek mastic. I highly recommend it if you’re drawn to cocktails with a cool, aromatic finish.

The wine list is equally impressive, featuring over 230 labels from both local and international producers, offering something to suit every taste. Even better, 32 of those wines are available by the glass, ideal for those who want to explore a variety of pairings without committing to a full bottle.

A Culinary Journey at Bagatelle Athens

Our evening began with warm, fluffy focaccia, fermented for 24 hours, served with fragrant olive oil based on a classic Italian recipe. 

Next came the Riviera Salad, a visual masterpiece. Inspired by the South of France, it resembled a summer bouquet—vibrant raw vegetables arranged over a delicate avocado base. It felt almost too beautiful to disturb. Yet the flavor was equally captivating. The standout ingredient? Green beans (fasolakia), a humble yet iconic symbol of Greek summer simplicity. What elevated it all was a light, aromatic melon sauce, whose sweet freshness tied everything together with unexpected finesse.

From the LE CRU section—the French term for raw dishes—we savored Bagatelle’s signature Tuna Tartare, a staple across all their locations. Layered with creamy avocado and finished with a gentle heat from Espelette chili pepper sauce, it delivered both comfort and precision. We paired it with a crisp glass of Sancerre from Domaine de Ladoucette, whose minerality perfectly balanced the richness.

One of the evening’s highlights was the Striped Red Mullet, flame-kissed and glazed with a subtle touch of orange. Served nearly raw, it celebrated the purity of the sea. The accompanying sauce—made with Greek olive oil, Taggiasche olives, lemon, and basil—was bold yet balanced. Chef Joseph’s fondness for basil became clear throughout the menu. Its presence added depth and warmth, paying tribute to its Greek etymology, which means “royal.” At Bagatelle, pesto truly reigns supreme.

The Black Angus Carpaccio followed—delicately sliced and enriched with salty egg bottarga, homemade pesto, and a hint of Arrabiata sauce. The flavors were refined, yet playful, a wonderful interplay of land and sea.

From the Sur Le Pouce (“quick bites”) section, we chose the sardines, a nod to traditional Greek tavernas, reimagined with a French touch. Rolled in a crunchy Piedmont hazelnut crust, they were served with a creamy Arrabiata sauce for dipping—simple, familiar flavors, elevated.

From the Pasta offerings, we chose the Ravioli del Plin, bathed in a rich Castelmagno cheese sauce, crowned with generous shavings of truffle. We paired it with a glass of Terracotta 2021 by Domaine Zafeirakis, crafted from the rare Greek Limniona grape. This biodynamic wine, with notes of red berries and earthy undertones, was a seamless match for the dish’s indulgent profile.

Then came a showstopper—King Prawns in a lemongrass-infused sauce, topped with fresh pesto and a hint of timut pepper, garnished with slices of grilled kumquat from Corfu. The dish was strikingly presented, and the staff carefully separated the prawns from their shells at the table.

We paired them with two sides: sautéed broccoletti—bright, crunchy, and laced with lemon zest—and a char-grilled romaine heart, finished with Pecorino Romano.

To close the meal, Chef Kahat presented a duo of desserts. First, the Jivara chocolate pizzetta, crowned with caramelized Piedmont hazelnuts, a creation by Chef Manon Santini and World Champion Pizza Dessert in 2019. Pure melt-in-your-mouth decadence. Then, a classic: Bagatelle’s Tropézienne tart, filled with velvety Madagascar vanilla cream. Light yet indulgent, it captured the very essence of summer sweetness.

Meeting the Man Behind the Menu

After our dinner, we continued the conversation with Chef Joseph Kahat, whose passion, humility, and thoughtfulness are reflected not just in his food but in his philosophy. I asked him to share more about the path that led him here—about the memories, mentors, and moments that have shaped the person behind Bagatelle Athens.

Here’s a glimpse into our conversation:

When did you know that you wanted to become a Chef?
I was 13 years old when I made the decision. There was something about the discipline, the energy, the transformation of raw ingredients into something soulful that fascinated me. From that young age, I felt drawn to the kitchen not just as a space to cook but as a place to express something deeper.

Who inspired your cooking journey?
It started with my mother. Her food carried emotion, tradition, and care; even the way she prepared simple dishes had a certain meaning. Later, I was deeply inspired by the chefs I worked under in France, Switzerland, Austria, and the UK. Watching their relentless pursuit of excellence taught me what true dedication looks like.

You come from two different cultures, Middle Eastern and Central European, born and raised in Greece — how have these influences inspired your cooking?
My cooking is a reflection of my identity. From the Middle East, I’ve inherited bold flavors, warmth, spices, and generosity. From my Central European roots, I carry precision, technique, and structure. Growing up in Greece gave me a deep respect for the purity of ingredients, where less is more, if it’s honest. The combination gives me a broad emotional and technical palette to cook from.

What is special about the Athenian Riviera that is different from the rest of the world?
There’s a calm elegance to the Athenian Riviera. You feel the sea breeze, the history, the golden light at sunset, and yet, it’s vibrant with energy and creativity. The produce from nearby regions, the seafood, the vibe, it’s the perfect canvas to create Mediterranean cuisine with soul and sophistication.

Your favorite childhood dish — and have your food preferences changed over the years?
Stuffed cabbage leaves (laxanontolmades) with tomato sauce—that dish always brings me home. Over the years, my preferences have evolved from comfort-focused to more refined, but I never lost my love for balance. I now search for dishes that are emotionally charged and technically elegant at the same time.

Your favorite Greek destination and what makes it special (especially in terms of food inspiration)?
Chania, in Crete. There’s something raw and honest about the way people cook there. Wild herbs, mountain cheeses, olive oil that tastes like sunshine. It’s not just the food, it’s the storytelling behind each bite. That terroir-driven simplicity has taught me to respect origin in every ingredient I use.

Your favorite simplest ingredient that makes all the difference.
Two ingredients come to mind: lemon zest and olive oil—both simple, both powerful.
Lemon zest brings brightness and clarity to a dish like a final breath of freshness that lifts everything. It doesn’t scream, it whispers, and that whisper can transform a plate.
Olive oil, on the other hand, is sacred to me. It’s not just an ingredient, it’s a story of land, of time, of generations. When I cook with it, I feel rooted and connected to something older than myself. It reminds me of where I come from. Good olive oil carries the sunshine, the stone, and the soul. It binds flavors together with warmth and quiet strength.
Together, they remind me that simplicity is never lacking when it comes from a place of truth.

Final Thoughts 

As the evening came to a close, I couldn’t help but reflect on the experience—not just as a dinner, but as a celebration of everything Bagatelle stands for: elegance, warmth, and the unmistakable joie de vivre. It’s not simply about food—it’s about the way food brings people together, creates memories, and adds joy to everyday moments. Bagatelle Athens captures that beautifully, offering an experience that’s both elevated and soulful.

Whether you come for the dazzling marina views, the refined Mediterranean flavors, or the electric energy that builds as the night unfolds, you’ll find yourself immersed in a place where dining becomes a feeling. A reminder to live well, laugh often, and savour generously.

For those planning a visit, prices reflect the quality and care poured into every detail: starters begin at €18, salads at €26, pasta at €38, and meat dishes at €38.

For reservations, contact +30 214444 8240. 

Open: Tuesday to Sunday, 8 PM – 2AM 

Website:  https://bagatelle.com/