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Interior & design Modern
Average price for a bottle of wine 20.00 EUR
Average price for a main course 20.00 EUR
Dogs allowed No
Vegan dishes Yes
Vegetarian dishes Yes
Dresscode smart casual
Parking yes
Public transport yes
Breakfast / Brunch No
Smoking area Yes
Outdoor Yes
Price category $$
Payment Method AMEX,Cash,Diners,MasterCard,Visa
Cuisine Greek

Special diet

Vegetarian + Fish/Seafood, Vegetarian Cuisine, Vegan Cuisine, Organic



''In times when the 'I' dominates 2MAZI (together) is certainly an innovative proposal of Greek flavor. On the outskirts of Plaka, in a neoclassical 19th century building located in Nikis 48 street, in 2009 the restaurant 2Mazi was created. There is where the award-winning chef Yiannis Baxevanis accompanied with Elias Gogos create their culinary experimentations, compete, and rediscover again forgotten ingredients, inspired and rejoice as young children and .. 2MAZI, rediscover the magical world of flavor creation. As materials they use the produce of this country. Meat, fish, homemade pasta and olive oil all blended with herbs, flowers and delicatessies, all produced by small merchant producers from all over Greece. The 2Mazi quietly and without arrogance aims to offer what we call modern Greek cuisine.''
Comment Elias Gogos "I started in the late 1980's, fascinated by the fancy world of luxurious hotels. This was my first motivation. To tell you the truth I think the culinary profession has chosen me and not me the cooking. So after my first start at the Rodos Palace, I do not know how I found myself at the French restaurant of the Elounda Beach, later at the Abreuvoir in Kolonaki and much later later in Glamourus Zappeion for ten years, to Dionysus, in Vori ... I know Yiannis since many years and appreciate him both as a cook and as a person. What I think brought us together to create the 2Mazi is that even now we approach the entire cooking process with the innocence of a teenager that usually allows for the development of wonderful and tasty creations. " -- Yiannis Baxevanis "After my studies at the school of Tourism in Athens, I spent some years in Europe, gaining a wealth of experience in various award-winning restaurants of France and Germany. When I came back to Greece Firstly I went as a chef to Crete. There I discovered treasures: the grandmothers in the mountains yet know the amazing flora. Entrusting me with their knowledge and today these herbs are part of my daily cooking: mallow, dandelion, nettle, each grass has its own therapeutic value and they are delicious ... I'm one of the lucky people who managed to turn their love an art. This love, along with my special affection and interest towards the products of Greek nature, I carry every day in my kitchen where I work. "
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