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Line

Athens

• Accolades
• Ketel One Sustainable Bar Award 2026

Crafted cocktails, from farm to tank to glass

Blanketed in white, all the way up to the neck-arching ceilings, this former art gallery in the Kato Petralona district of Athens is the city's – and perhaps the world's – most ambitious cocktail bar.

Line comes from famed bartenders Vasilis Kyritsis and Nikos Bakoulis of The Clumsies fame and co-founder Dimitris Dafopoulos – it has genuinely redefined craft bartending. Here they don't just mix and shake, they ferment, redistil and bottle, with back-of-house stainless steel tanks that gently brew the season's bounty.

It's a circular system here, with much of what's served being a by-product of something else. Local harvests are made into delicious seasonal fruit (although grape-free) wines – think strawberry or pomegranate – which are then served in bottles like table wine, but also find their way into the cocktails in some form or another. The Mary Pickford sees Line's Pomegranate Eau de Vie mixed with wine molasses and pineapple, for instance.

Leftovers form fruit cheese, desserts or vinegars. There's homemade beer here too, which shares its genes with the homemade bread. It's so closed loop that some of the signature cocktails depend on it, such as the Leftover Spritz (Line's spirit leftovers, rose, tomato, cardamom, elderflower) and Punch (rum, milk whey, leftover tropical fruit, burnt butter, herbs, spices).

Line is a little way out of the downtown hustle and bustle of the city, but it's worth the journey. It's one thing making cocktails with products, quite another to make them yourself using the best of Greek produce – and to quite delicious effect. This is a bar with brains.

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