Each of the 16 restaurants - from Thessaloniki's first store to Ergon in London, from Ergon in the Cyclades, the Sporades and the Ionian to the flagship Ergon House, the first foodie hotel in the world - is part of a compact concept.

We rely primarily on the quality of the raw material, the work of the local Greek producers that make up the Ergon Foods network.

Our menu reflects Ergon's vision: a simple yet sophisticated approach to Greek cuisine that aims to bring back to the table the essence of the Mediterranean concept of cohabitation.

We express the notion of 'sobremesa', the name given by the Spaniards in the time that seems to spread around and after a meal, while relaxing by discussing and extending the enjoyment of the oldest customary social gathering: a meal.

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