The first Sapou restaurant opened its doors in the harbor of Antiparos, only a few meters away from the sea. It was there that in 2015 Chef-Patron Yannis Sapountzis realised his dream, creating a cuisine which serves dishes with a multinational influence always through his own perspective. The obsession for top quality produce is what makes Sapou unique, and through the proper handling by its staff the result is a gastronomical experience that will surprise you. In 2017 this venture found its way in the center of Athens where it operates during the winter season, thus offering the potential to its kitchen to become seasonal year-round.