OUR STORY

For Giorgos Papaioannou, the sea has been a constant source of inspiration since he was born in Piraeus, back in 1976. The port, with its industrial charm and cosmopolitan vibe, became his home. The backstreets of Mikrolimano (a name that means “little port” in Greek), the picturesque marina in Piraeus where his family’s fish restaurant was located during the 1990’s, served as his second home while growing up. His father became his mentor, instilling in him a passion for cooking fish and seafood in traditional yet innovative ways, and a curious, always respectful approach to the secrets carried by the abundant gifts of the Greek waters.

In the spring of 2013, Giorgos decides to take his father’s legacy a step further, and so he moves the family business closer to the sea. PAPAIOANNOU, an already household name for fish and seafood afficionados, opens its doors right on the seafront of Mikrolimano, with the Koumoumdourou marina waters providing the perfect scenery for his new vision.

The dining experience of the restaurant is instantly elevated into a culinary affair of effortless elegance, and PAPAIOANNOU becomes a statement destination.

As demand for the PAPAIOANNOU quality and flavours grows higher and higher, in the spring of 2021, a second destination is launched in Kefalari, the landmark square in the northern suburb of Kifissia, historically synonymous with fine family dining. That same summer, the south of the capital welcomes the third PAPAIOANNOU restaurant. The pier of the Athenian Riviera becomes yet another emblematic location for authentic fish and seafood excellence.