How does it feel to see an Athenian bar taking centre stage on the global mixology scene? Vasilis Kyritsis, co-founder of The Clumsies, Line, and Walk In, knows firsthand that behind every prestigious award lie countless hours of hard work, continuous experimentation, and a tight-knit team sharing the exact same vision.

This year, Line in Petralona secured the 5th spot on the World’s 50 Best Bars list, cementing Athens’ distinct standing on the international cocktail map. With nearly two decades of experience in bartending and hospitality, Vasilis Kyritsis shares the story behind the accolades, the core philosophy of his venues, the new era of Athenian nightlife, and what truly makes a bar stand out—not just what it serves, but how it makes you feel.

Tell us a bit about yourself…

I started out behind the bar, something I still genuinely love doing. Along the way, I’ve been fortunate enough to collaborate with exceptional people and create spaces that express how we perceive hospitality. I enjoy creating, evolving, and trying out new ideas. I strongly believe in teamwork and the power of human connections.

The Clumsies, Line, and Walk In have all become Athenian staples. What is their success story?

I don't know if I fully connect with the term "success story," as it often implies there was a master plan for success right from the beginning. In reality, each project was born out of a very different need.

• The Clumsies came from our desire to create a bar we’d first and foremost want to hang out in ourselves—a place with world-class drinks, minus the stuffiness that often accompanied fine cocktails.

• Line arrived several years later, during a period when we wanted to explore a fresh approach around raw ingredients, sustainability, and circular creativity.

• Walk In has a more casual, everyday logic. We wanted to build a spot that fits naturally into the neighborhood’s daily rhythm, from morning coffee to an evening drink.

We simply try to create characterful spaces where people want to keep returning. In the end, that is what transforms a place into a neighbourhood haunt.

Line was named the 5th best bar in the world this year, having recently been crowned the best bar in Europe. How do you feel about this achievement?

It is an incredible joy and a truly meaningful recognition for all of us. Line is a project into which we have poured immense energy. From day one, we wanted to do something genuinely different without losing the essence of hospitality. Seeing an idea that began in Athens receive global recognition is a wonderful feeling.

What brings me the greatest satisfaction, though, is knowing that behind these awards is a team working daily—experimenting, making mistakes, learning from them, and evolving. For me, real success is when a guest walks into Line, has a fantastic time, and wants to return. That is something we have to earn from scratch every single day.

What do we eat and drink at Line? Why should someone choose it for a night out?

Line is perhaps our most experimental project, yet we aimed to make it one of the most accessible and welcoming in terms of overall experience. Its philosophy revolves around the creative utilisation of raw ingredients and a circular economy model. We collaborate closely with Greek producers and strive to utilise every element of a product as much as possible.

Drink-wise, we have developed our own signature approach using custom fermentations and techniques that allow us to build unique flavour profiles. On the food side, we follow the exact same rationale, prioritising ingredient sourcing and minimal-waste management. That said, a guest doesn't need to know any of the technical details to have a great time here!

The Clumsies maintained top global rankings for many years. What made it stand out?

From early on, it managed to merge two elements rarely seen together back then: innovative cocktails and genuine, warm hospitality inside a large-scale space. We didn't want guests to feel they needed expert cocktail knowledge to enjoy themselves. We wanted them to sip our drinks while feeling as relaxed as if they were at a friend's house.

Consistency, continuous evolution, and the talented people behind our bar played a vital role. A bar cannot remain relevant for years by relying solely on its initial splash; it must keep evolving without ever compromising its identity or core values.

How has the Athenian bar scene changed since you started? What are guests looking for today?

The transformation has been enormous. When I started, cocktail culture in Athens was at a completely different stage. Today, we boast an extraordinary community of professionals, world-class bars, and a scene with global prestige. What stands out to me is that we are no longer just talking about great cocktails, but about complete hospitality experiences featuring strong personality, curated music, great food, and a clear identity.

At the same time, people are rediscovering a desire for simplicity. They may appreciate technique, creativity, and quality, but at the end of the day, they go out to have fun. Sometimes we industry professionals forget something fundamental: guests don't go out to admire how good we are at our jobs—they go out to enjoy themselves.