The File
Patio, The Margi
Restaurant, one Michelin star and one Green Star · The Margi, 11 Litous, Vouliagmeni
Nine tables in a terracotta courtyard around an olive tree, open May to October, fed by a farm thirty minutes away. The most specific restaurant on this coast.
Commercial relationship
None. LivingTheta has no commercial relationship with Patio or with The Margi and receives nothing from either.
- What it is
- Restaurant, one Michelin star And one Michelin Green Star for sustainability.
- Where
- The Margi, 11 Litous, Vouliagmeni
- Chef
- Panagiotis Giakalis
- Tables
- Nine Terrace only, in the hotel courtyard.
- Season
- May to October It does not operate through the winter.
- Format
- Degustation menus
- The farm
- The Margi Farm, from 2018 Around ten acres, roughly thirty minutes away, farmed by natural methods.
- Phone
- +30 210 892 9160
- The stars
- Awarded in the 2024 selection There was no Athens selection in 2025. The combined Greece guide is due in the second half of 2026.
Patio occupies the courtyard of The Margi in Vouliagmeni: terracotta walls, climbing green, a mature olive tree in a pot at the centre, and nine tables around it. Panagiotis Giakalis cooks degustation menus, and the restaurant holds one Michelin star and one Green Star.
Nine tables, and five months
The scale is the first thing to understand. Nine tables on a terrace, operating from May to October, is somewhere between a restaurant and a private dining room, and it books accordingly.
The seasonality is the second, and we would rather state it than let a reader find out. This site's standing question for any room on this coast is whether it opens in February, and the honest answer here is no. That is not a criticism of a nine-table terrace; it is information a resident needs and a visitor does not.
The Green Star is the one to read
The Michelin Green Star is awarded for sustainable practice rather than for cooking, and it is handed out sparingly enough that it means something. In this case it attaches to The Margi Farm — around ten acres, established in 2018, roughly thirty minutes from the restaurant, worked by natural methods — which supplies the kitchen.
That is the difference between a farm-to-table claim and a farm. One is a menu note; the other is a piece of land you could drive to. On a coast where wellness and provenance language is used freely, a checkable version of it is worth marking.
The date on the star
As with Pelagos eight minutes away, the awards here were made in the 2024 selection. There was no separate Athens selection in 2025 while Michelin prepared the nationwide expansion, and the combined Greek guide — Athens with Thessaloniki and Santorini — is due in the second half of 2026 and has not appeared. Anything describing these as 2026 stars is repeating a press release.
Two starred kitchens, one peninsula, and both of them within a few minutes of the marina. That is the whole of top-end dining on the Athens Riviera at present, and it is worth knowing how short the list is.
