1930

Nearly 100 years ago. To survive, Yiannis Oikonomou cleverly transforms an area of his house into a makeshift kitchen using only four tables.

The kitchen was located in the rear of the yard. He called it "Zefyros, Yiannis Oikonomou 1930"

and only served dishes cooked in pots, along with two or three dishes baked in the oven.

The only pan fried dish was the one with cod.

1940

The shop only operated occasionally and it was often closed due to a lack of food during the war.

1950

Nikos, the owner's son, sets up shop next door and runs a butchery.

Twenty years later, the taverna gradually evolved into its current form.

Except for the tight kitchen space, not much has changed. The heavy usage of pot continues.

And a great deal of the Spatas wine they kept underground.

1970

The next generation is taking over the business as it becomes renowned across Athens and beyond as "Oikonomou".

None of the original flavours are lost in the process.

The Greek tradition is a history, an experience, and a feeling that shows the way with its uncomplicated simplicity.

It's embedded in the tavern's DNA.

2000

Nikos Oikonomou passes the torch of the restaurant to Kostas Diamantis, with the unspoken understanding to keep the flame burning without changing its essence.

Alongside the well tested and original pot fare, a sizzling grill is making its way into the mix.

Nevertheless, the situation stays unchanged: simple, cosy and full of heart cooking where Greek ingredients straight from local farmers take centre stage.

It's all about hitting the nail on the head, going the extra mile, and leaving no stone unturned.

The tavern's reputation skyrocketed, attracting artists, politicians, businessmen, and personalities from every corner of the globe.

2022

A brand-spanking new chapter begins and the winds of change blow,

yet the more things change,

the more they stay the same.