by Katerina Kabosou
When former industrial sites or iconic downtown landmarks are transformed into multi-use destinations combining food, entertainment, and culture, it’s clear that something is shifting in Athens’ gastronomic landscape. Sklavenitis is redefining the wider Renti area by converting the former Pitsos factory into a massive Food Hall—a contemporary hub of gastronomy and culture aiming to welcome tens of thousands of visitors every day. At the same time, the historic Arsakeio Arcade is preparing to host Stoa Agora, a multi-layered food hall that brings together Greek tradition, modern street food, themed restaurants, and small-scale producers into a shared-dining experience designed to become a key meeting point for thousands of Athenians.
Meanwhile, The Ilisian—the new name of the iconic Hilton following its radical renovation—brings luxury urban hospitality and high-end gastronomy back into focus, with spaces that offer ethnic culinary experiences on every floor, from Japanese cuisine to all-day brasseries and gastro bars. These ambitious ventures are not simply new places to eat; they propose a complete rethink of how the city experiences gastronomy, entertainment, and culture. Let’s take a closer look at these highly anticipated projects.
Stoa Agora: A Food Hall in the Heart of Athens
The transformation of the historic Arsakeio Arcade is an ambitious project in the city center, combining gastronomy, culture, and fashion retail, with the goal of attracting 7,000–8,000 visitors daily. The core activity of Stoa Agora is food-focused, with a concept that includes themed restaurants, Greek street food, pop-up stores, and thoughtfully designed communal spaces.
Visitors will be able to discover and shop products from small and medium-sized Greek producers, choose between dine-in and street food experiences, and take part in tastings and interactive events. More specifically, Stoa Agora will feature spaces covering all aspects of Mediterranean and Greek cuisine: a wine cellar and wine bar for tastings, eateries focused on meat and fish, street food offerings such as pasta and loukoumades, a pastry shop, café, nut shop, and a cocktail bar. It will also offer traditional Greek pies, Greek breakfast options, sandwiches, and salads made with products sourced from Greek producers.
Stoa Agora is built around three core pillars: Products, Dining, and Experiences. Producers are introduced directly to visitors, who can sample products before purchasing them for home. Interactive experiences will also be developed in collaboration with experts in nutrition, gastronomy, and Greece’s primary production sector. Construction is progressing at a rapid pace, while the entrepreneurs and chefs who will take over the restaurant counters are expected to be announced soon. Alongside them, a number of retail spaces linked to Greek culture—culinary and otherwise—will also be revealed.
Sklavenitis Food Hall: Renti’s Major Transformation
The former Pitsos facilities in Renti are entering a new chapter in their history. No longer operating as a factory for household appliances, the site is set to become one of the most ambitious and innovative urban regeneration projects in Greece. Following approval of environmental terms by the relevant ministry, Sklavenitis is moving ahead with a full redevelopment of the abandoned industrial shell, addressing two key needs: preserving Athens’ industrial heritage and creating modern public spaces for families, with activities spanning gastronomy, entertainment, and culture.
The project covers 51,846 sq.m., with an additional 19,711 sq.m. dedicated to parking (approximately 1,000 parking spaces), extensive greenery, rooftop planting, and outdoor areas—making it the largest project of its kind in the country.
Interventions will respect the historical identity of the area, including consideration of preserving the iconic Pitsos signage, while a small museum space, under the supervision of the Ephorate of Modern Monuments, will narrate the factory’s history. The complex will include a two-level hypermarket, 25 dining venues, an organized market for small producers, leisure areas, office buildings, indoor and outdoor playgrounds, a multi-story building with conference rooms and rooftop restaurants, and a large, light-filled multifunctional space hosting exhibitions, seasonal markets, artistic events, and pop-up happenings.
The investment will exceed €150 million, creating more than 1,200 jobs, and is expected to attract over 20,000 visitors daily, dramatically reshaping traffic and everyday life in the Renti area and along Kifissos Avenue.
The Ilisian: A High-End Gastronomy Destination
The Ilisian is establishing itself as a destination that brings together more than nine innovative dining and entertainment concepts. The opening of the restaurants will take place gradually: the first to debut, in early December 2025, will be the Japanese restaurant, while the remaining venues are expected to welcome the public throughout 2026.
On the top floor, the legendary Galaxy Bar is being reinvented as The Galaxy Dispensary, a refined gastro bar with an extensive wine and spirits collection. Next to it, The Galaxy Supper Club will operate as an exclusive fine-dining restaurant, transforming the floor into an international gastronomic and entertainment destination. The signature restaurant of Conrad Athens The Ilisian will be Byzantino, now reimagined as an all-day grand brasserie blending Greek and French cuisine. Meanwhile, the Athenian Lounge café-bar on the ground floor will operate from early morning until late at night.
The Japanese restaurant, overlooking the pool, will offer authentic Japanese cuisine with a strong focus on seasonality and high-end design. Three additional dining concepts are set to open in the first half of 2026, while the all-day pool bar-restaurant will be accessible to club members, hotel guests, and residential owners.
At the heart of The Ilisian lies the already operating House of NYNN—accessible exclusively to club members—offering premium experiences through its Main Restaurant, an all-day venue with mid-century design and creative cuisine rooted in the Mediterranean diet. Its philosophy is simple: nourishment, care, and pleasure. For this reason, the kitchen uses Greek products from small producers, organic meats, wild herbs, and natural, sugar-free fermentations. The menu is enriched with international flavors, while the décor incorporates materials such as wood, stone, and other striking elements. The atrium and poolside terrace create a tranquil space that connects seamlessly with the outdoors, while future plans include workshops, talks, and tastings that will further strengthen the sense of community around gastronomy.
So, we’re eagerly awaiting all the ambitious—and exciting—projects that are on the way.
