“Il Giardino Segreto”: A Date in the “Secret” Garden of the Grande Bretagne
Aperitivo and comfort food with Greek and Italian ingredients, pizzas and focaccias baked in situ and topped with organic vegetables—plus the unmatched elegance of the iconic hotel—create the oasis you’ve been looking for in the heart of Athens.
Still in Athens and craving both privacy and class? Looking for a compact menu of comfort food with uncompromising quality and top-tier service? The answer is Alexander’s Lounge; courtyard with its “secret garden” nestled on the first floor of the Hotel Grande Bretagne.
In the early evening, when the sunlight warms the hotel’s neoclassical façade—evoking the elegance of Paris’ Plaza Athénée—the oven lights up. The first guests take their seats under olive trees, laurel bushes and blooming flowers, leaving the city’s noise behind. Some come for a relaxed drink after work or shopping, others for a date or an elegant night out.
“Il Giardino Segreto is the extension of the hotel’s bakery,” says Executive Chef Asterios Koustoudis, who began experimenting with handmade bread and doughs during the first lockdown, using Greek flours and sourdough to develop a now-established project that supplies the hotel with top-quality artisanal baked goods. At the helm of the kitchen since 2011, he has found fertile ground to evolve the hotel’s food philosophy—something he sees as a vital part of its hospitality experience.
The menu philosophy is simple and satisfying: pizzas, bruschettas and focaccias made with slow-fermented sourdough, offering that unmistakable sense of freshness and crunch, straight from the garden’s traditional oven.
The ingredients? Simply outstanding: a curated selection of Greek cheeses—aged kasseri from Sochos, manoura from Sifnos, Cretan graviera, arseniko from Naxos—sits alongside Italian gems like Pecorino di Pienza, Caciottona al Pepe and the rare San Pietro in cera d’api.
As for charcuterie, you’ll find classics like Mortadella Bologna, Prosciutto San Daniele and Finocchiona, sliced paper-thin on the vintage red Swedlinghaus slicer. Carefully selected Greek delicacies round it out: artichokes from Tinos, fig salami from Evia, Kalamon and Halkidiki olives, and exquisite extra virgin olive oil.
Standout dishes:
Green salad with cherry tomatoes and superb oven-roasted artichokes from Tinos
Crisp garden leaves with grilled artichokes, garlic croutons and spicy mustard dressing
A tomato and burrata caprese
Bruschetta with warm focaccia, anchovy and confit peppers
Panzanella with buffalo burrata and sweet cherry tomatoes
Among the six pizza variations, one stands out: mozzarella, buffalo stracciatella from Northern Greece, and basil pesto with Aegina pistachio. Other combinations include tomato, mozzarella and basil; feta, pepper, olives, onion and capers; and an inspired take on cacio e pepe with pecorino, ricotta, parmesan and freshly cracked pepper.
Don’t miss the vitello tonnato with Alonissos tuna, truffle, capers and arugula leaves.
Dessert Time:
Pastry chef Alexandros Koufas brings back the grandeur of the spectacular Armenonville, prepared tableside with fresh parfait, caramelized nuts, meringues, and warm chocolate sauce. The tiramisu is luxuriously smooth, but the true highlight is the handmade ice cream from the hotel’s patisserie, served from a striped-cart reminiscent of childhood summers. Try the pistachio (it’s mind-blowing), salted caramel, or timeless classics like vanilla and chocolate—all in a crisp cone to enjoy slowly.
Wine List:
The outstanding wine selection includes carefully chosen labels from Tuscany, Piedmont and Sicily, also available by the glass.
What kind of outing is it ideal for?
“Il Giardino Segreto” is perfect for a stylish yet unpretentious date—refined but never over the top. It’s also a top pick for a relaxed aperitivo after work, especially if you’re seeking a peaceful green escape in the city center. Whether it’s a business meeting or a quiet catch-up with friends who appreciate the finer culinary details, the setting suits the mood.
What could be even better:
Smaller portions would be a welcome addition—for lighter enjoyment or for sharing, in true aperitivo spirit. A few more “mezze”-style bites could complete the experience.
Chef’s Tip:
August is the prime season for tomato sauce. Choose ripe tomatoes, wash, peel and blanch them. Cut into large chunks and simmer with garlic and olive oil for about 30 minutes. Add salt and pepper. The result? A golden preserve for the winter, stored in sterilized jars.
Info: Hotel Grande Bretagne | 1 Vasileos Georgiou A’, Syntagma | Tel. +30 210 3330748 The Atrium of Alexander’s Lounge – Daily, 11:00–14:00 Il Giardino Segreto – Daily, 17:00–23:00 Menu: Il Giardino Segreto Menu
