Omonia and its surrounding streets are our neighborhood. It is not where we live, but it is the backdrop we choose for our daily lives. This area constantly surprises us, moving faster than time itself, shapeshifting like clay, while holding onto the timeless memory of a bright, urban Athens. In this bustling landscape, somewhere between passersby, tourists, locals and all the diverse crowds that make up the heart of a capital, Zigoala opened its doors late last year.
At its core, you will find pieces that come together to create a completely unique and delicious narrative filled with a nostalgic feeling that speaks straight to the heart. Out back is an open kitchen, completely transparent and honest, where chef Vasilis Hamam expresses his multicultural roots through dishes that evoke powerful memories for both him and us.
There is food that just gets the job done and then there is food that brings pure joy and surprise. Vasilis’s cooking belongs firmly in the second category and you will not find it anywhere else. Drawing from memories that stretch back to his grandparents in Palestine, Jordan and Lebanon, his recipes have a distinct kick, an addictive deliciousness and a unique harmony with Greek tradition, backed by endless creativity and deep expertise. They open up a fascinating conversation about the new gastronomy of Athens, the kind that calls for many glasses of wine and long talks.
You will absolutely love the sourdough bread served as a welcome treat with extra virgin olive oil. You will be amazed by the baba ghanoush with its smoky eggplant, finely chopped peppers, and coffee sriracha, a truly beautifully crafted dish. The same goes for the chef’s current signature dish, the Palestinian chicken, which is served with sumac onion confit, yogurt, and pita bread. Just as you feel a spicy kick, the cool yogurt balances it out perfectly, creating a kaleidoscope of flavors and textures. The raw catch of the day crudo with burnt mandarin, almonds, and coffee oil is another must-try that perfectly captures the kitchen’s creative energy.
For the main courses, the giant beans with orange and taramas fish roe mousse are incredibly tender, as is the rustic goat served with pilaf, sheep’s yogurt sauce, and pine nuts, a dish full of flavor, thought, imagination, and substance. In the wine fridges, you will find a well-curated list of Greek wines, with a special love for natural wines but not exclusively, featuring around 35 rotating labels selected by Heteroclito. You will also find 13 beers from Greek microbreweries alongside traditional local spirits.
Music here is not just background noise, it plays a starring role and is an inseparable part of the experience. The playlists are carefully curated by Mr. Z, Zois Chalikiopoulos, taking you on a journey through the brilliant decades of Greek music, from Tsitsanis to Hadjidakis, acting as a cultural jukebox of collective memories deeply rooted in our minds.
Zigoala is not just another entry on the city’s culinary map, it is a living organism pulsing to the rhythm of a new, vibrant Athens. This is where the old-school Greek kafenio tradition meets the modern oriental temperament of Vasilis Hamam, creating a daily celebration of authenticity without rigid concepts or fake seriousness. Leaving Lykourgou Street with the taste of sumac and good wine still on your lips, you realize that Zigoala has achieved the hardest thing of all, turning a bustling corner of the capital into a cozy sanctuary of flavor where every dish is a story you definitely want to experience all over again.
Ζigoala
9 Lykourgou St., Omonia, Αthens, Tel. +302103246223
www.zigoala.gr | Instagram
