There’s no need to reiterate that this restaurant serves what are perhaps the finest Greek steaks. Those of you already familiar with Base Grill have your own view on this. And we all know that here you will find the most celebrated “eggs and fries” in the entire country. Also, there’s little point in my describing the refurbishment, firstly because the photos say it all, and secondly because I don’t think anyone chooses this particular eatery for its decor, which has nevertheless been given a facelift, while the place itself is now more comfortable and more of a “restaurant”. Although now I come to think of it, the chef’s table certainly deserves a special mention... even if you can’t make reservations for it!
So, you may ask, why another review of Base Grill? I’ll tell you; it’s very simple. All these years I have been doing this work, I have encountered only a handful of restaurants with the gift to evolve over time (at least when the chef isn’t being constantly replaced) and Base Grill is one of them. When I read my previous reviews and recall earlier “objections”, I can see that step-by-step, with commitment and carefully considered moves, the Liakos brothers are remedying any shortcomings of the past and evolving every aspect of the restaurant.My main gripe had been the wine at Base Grill, but in recent weeks a new list has appeared. It features many well selected labels from Greece and abroad, admirably priced, and if that wasn’t enough I have learned that the entire restaurant team have been visiting wineries to be initiated into – and therefore able to convey – the magic of wine! My next objection had been the desserts. But again, they have improved significantly of late and I can see the efforts they are making to take them a step further. A lot more work has even been put into the starters, which had inevitably played second fiddle to the amazing meat dishes and steaks. It’s not just the sublime steak tartare made with Aroma beef from the Koutsioftis Farm; nor simply the collaboration with the now highly respected Radiki which supplies them with finest quality greens and vegetables; it’s not just the eggs from Bralos Farm whose taste is on another level; nor the sausages, which are among the best I have eaten (particularly those made from the breed of black pigs being reared at the farm of Dimitris Dimos, which are out of this world). It is overall the work they are doing quietly, almost in secret, with the farms and other suppliers, which lends special interest to each dish served here.
Now, my only observation would be that all this effort with the ingredients must become more widely known, so that people are better informed and all this work adds impetus to a “trend”, a “fashion” if you like, but one that is currently the most meaningful internationally! Concluding, I should just mention that cheese would appear to be their next passion. They have already created an incredible collection of exceptional French and marvellous Greek cheeses and I look forward to the day they decide to externalise this activity too.
* Loosely translated as “Barbecue Thursday”, a traditional feast day at Carnival time in the run-up to Lent.
- Base Grill
- Phone: (+30210) 5757455
- Address: 64 Konstantinoupoleos Avenue, Peristeri, Athens,
- Website: -
- Open: Open daily noon-evening, except Monday
- Price per person (€)*: € 40-55
- * we do our best to reflect the actual price range per-person of a full meal including first and main courses, desert, water and half a bottle of wine or one beer depending on the type of restaurant.
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