Hill Athens Rooftop Restaurant

Thinly sliced fresh seabass, marinated in citrus and local herbs, drizzled with exquisite olive oil and a hint of chili.

A refined take on the classic, featuring slow-cooked lamb, layers of roasted eggplant, and a delicate béchamel foam.

Tender grilled octopus served alongside a creamy fava bean puree, capers, and a splash of lemon-infused olive oil.

Pan-seared halloumi cheese, fresh figs, mixed greens, toasted walnuts, and a balsamic glaze.

Slow-baked lamb shank with potatoes, carrots, and herbs, sealed in parchment paper for maximum flavor.

Crispy spring rolls filled with spinach and feta, served with a refreshing tzatziki dipping sauce.