Since opening to instant accolades in 2011, Vezené has inspired a generation of young chefs and challenged global presumptions about Greek food. 

Culturally rooted but forward-thinking, our open kitchen elevates the humble conviviality of the Greek taverna for a modern, cosmopolitan palate. The wood-fired kitchen offers idiosyncratic interpretations of regional Greek food, balancing respect for local traditions with a worldly, rule-breaking attitude. Sustainably sourced, ethically reared, and organically grown, hyper-seasonal ingredients are treated with the reverence they deserve. 

Free from Grecian clichés, Vezené conjures a mood of rustic decadence, stripped of without the formalities and fripperies of fine dining. Every element on the plate and in the glass pays homage to Greece’s land and sea – a composition of people, places, and personal memories that feels comfortingly familiar yet altogether original.

Wood-roast, flame-grilled, or raw dishes are designed to be shared – this is how Greeks like to eat, enjoying food and company in equal measure. We love to blend the gutsy earthiness of the mainland with the sharpness and salinity of the Aegean and Ionian Seas. Seafood savoro, bourdeto, and hand-rolled pasta from the Ionian islands, pies and flatbreads from northern Greece, feasting dishes inspired by communal festivals in the countryside, all feature on the rigorously seasonal menu. Under-valued ingredients and unfashionable cuts are celebrated, and nothing is wasted.