by Eleni Vardaki

Tulumba filled with cream, topped with Aegina pistachio, or coated in mixed nuts? One of the most classic syrup-soaked desserts—sometimes bite-sized, sometimes generously indulgent—now has its own dedicated spot in central Athens. Tulumbaki, founded by Mr. Lymberis, first opened in Kallithea and, just a few days ago, made its way downtown with Tulumbaki Central, located opposite the Titania Hotel.

We couldn’t resist taking a quick break from work to pick up our favorite dessert box. At the shop, we were greeted by Stathis—polite, always smiling—who invited us to try the small, crispy tulumba. These so-called “little bites” are perfect for those moments when you need a quick boost of energy.

The display case features a variety of flavors, and if you’re a true tulumba lover, chances are this isn’t your first encounter with them. These same tulumba also supply the Italian-movie-like café tucked behind the Acropolis, Dolce Farniente Athens, where they’re served with ice cream—one of our all-time favorite combinations.

As for the dessert’s origins, tulumba traces its roots to Ottoman cuisine and later spread widely across the Balkans, Turkey, the Middle East, and eventually Greece. Its name is believed to come from the Turkish word “tulumba,” meaning “pump,” referring to the way the dough is pressed through a piping bag to achieve its signature shape.

Historically, tulumba dates back to the palaces of the Ottoman Empire before becoming part of the culinary traditions of the wider region. It’s made from a choux-style dough containing flour, water, butter, and eggs. The dough is fried until crisp, then dipped into a cold, thick syrup made with sugar, lemon, and sometimes flavored with vanilla or rosewater. Tulumba is known for its intense sweetness and crunchy exterior, while the inside remains soft and airy. The tulumba you’ll find at Tulumbaki Central is for those who know how to recognize a truly good dessert and appreciate quality.

Extra tip: if you’re the kind of person who buys entire boxes of tulumba, make sure to store them in the fridge to preserve their crunch. And don’t forget to try them with lemon cream.

Tulumbaki Central
57 Panepistimiou Street, Athens

Tulumbaki
17 Platonos Street, Kallithea