Cookoovaya
Athens, Greece; Hatzigianni Mexi 2A, Ilisia, Athens, Greece
Cookoovaya takes simplicity seriously. Chef Periklis Koskinas, who grew up in Corfu, builds his cooking around good ingredients, seasonality and methods that bring their qualities into focus. The open kitchen gives the Athens dining room energy, while the emphasis on hospitality makes the experience feel suited to a shared table. Corfiot references are particularly useful guides to the menu. The restaurant identifies spaghetti bourou-bourou, bianco and bourdeto among its signature dishes, connecting the contemporary setting to the island’s cooking traditions. Seasonal fish and produce shape the wider offer, and the kitchen’s stated preference for subtraction suggests an interest in clear flavours rather than elaborate decoration. Sommelier Aris Sklavenitis brings attention to independent wine producers, extending the sourcing philosophy into the glass. Recognition in the Greek Cuisine Awards 2026 supports its place in this guide. Cookoovaya is especially appealing when the aim is a generous, conversational meal with a strong Greek identity. This listing covers the original Athens restaurant on Hatzigianni Mexi, rather than the newer Antiparos location; make sure the reservation is for the city address.