Every evening, a neoclassical building in Mets fills with enticing aromas and shared plates, setting the stage for quiet conversations and a cuisine that defies easy categorization.
In gastronomy, there are many ways to narrate a flavor and even more to describe an experience. Garum is one of those rare cases that you have to experience to fully understand, tasting the creations of chef Christos Glossidis, who has served Greek creative cuisine and holds deep expertise in the modern fusion scene. Alongside Food Scientist Themis Konstantina Stylianoudaki (MSc), they invest in fermentation and a scientific approach behind many of the restaurant’s preparations, dedicating themselves to extensive research. This is not for mere show, but an effort to sharpen flavors and introduce us to familiar ingredients in an entirely new way.
The space feels personal: part home, part courtyard, part open kitchen. It is a place where Greek flavor meets Asia without losing its identity, carving out a brand-new culinary territory. The kitchen balances two worlds: on one hand, Greek ingredients and familiar flavors; on the other, Asian techniques, fermentations, textures and intensities. The goal isn’t simply to throw contrasting elements onto the same plate, but to create something that makes sense, something new, yet not foreign. And they achieve exactly that, sparking genuine enthusiasm in every guest.
The name “Garum” perfectly encapsulates this DNA. It comes from garos, the fermented fish sauce used in ancient Greek, Roman and Byzantine cuisine to bring depth and umami to food. This concept of building flavor slowly and meticulously is the very foundation of the restaurant. Here, nothing is rushed. Sauces, marinades, dressings, vinegars, miso and house-made garums are crafted with time and precision. Fermentation doesn’t exist just to make the kitchen sound “experimental,” but because it gives the dishes exactly what Garum stands for: depth, balance and longevity.
The menu undergoes a structural change twice a year, while continuously evolving in between. Seasonality is treated not as a buzzword, but as a core prerequisite. When ingredients change, the kitchen changes with them. This essential harmony shines through in dishes like baos, gyozas, dim sums, noodles, seafood, meat, vegetables and raw preparations, all designed around Garum’s “sharing and caring” philosophy. Here, feta cheese is completely reimagined, a fish dish gains a whole new intensity thanks to ponzu, garum or dashi and a simple vegetable turns into a fascinating narrative through fermentation.
In the spring, Garum’s courtyard opens up and the experience shifts tempo. The dishes become cooler, the drinks lighter and the table more extroverted. Refreshing drinks, seasonal ingredients and an overall freshness match the vibrant mood of an Athenian spring evening.
The restaurant spans three distinct areas: the chef’s table, the indoor dining room and the courtyard. At the chef’s table, guests get a front-row seat to the kitchen action. The dining room offers a quieter, more intimate experience, while the courtyard delivers a relaxed, urban backyard vibe. Perhaps that is the most intriguing element of Garum: it feels entirely familiar, right up until you realize you are tasting something you’ve never quite experienced before.
Garum AthensÂ
10 Kelsou St., Mets, Tel: +302109236798
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