The Team
Tudor Hall Restaurant, selected among the best restaurants in Greece in 2018. For the sixth consecutive year, the restaurant received the Greek Cuisine and the Toques d'Or award by Athinorama magazine.
The menu follows the philosophy of the discreet environment of the Tudor Hall Restaurant. The creative imagination of Michelin awarded Executive Chef, Asterios Koustoudis, and the talented Chef de cuisine Nikos Livadias composes dishes based on fine raw materials available according to the season. The perfect way to complete a meal is a dessert from our Pastry Chef, Alexandros Koufas.
The dishes are accompanied with a matching range of Greek wines, selected with knowledge and passion by our Head Sommelier Evangelos Psofidis.
Chef de Cuisine Nikos Livadias, after his long and successful journey in Greece's culinary scene, leads the prestigious Tudor Hall Restaurant in the heart of Athens within the historic King George Hotel. Over the years, we have savored his exceptional fine dining creations at the Lycabettus Restaurant in Oia, and since 2007, he has honed his craft at renowned establishments such as Electra Palace, Liasti, and Andronikos in Mykonos, Krissa Gi, Oozora, and Cinco.
Talented and experienced, Nikos Livadias brings his passion for contemporary cuisine to Tudor Hall Restaurant through an inspired menu. His philosophy combines local products with modern cooking techniques from around the world, emphasizing the finest quality traditional ingredients and highlighting their quality and flavors. Each dish is a masterpiece, carefully crafted with refined colors, delicate aromas and unique presentation, offering guests an unparalleled gastronomic experience.
Under Nikos Livadias's leadership, Tudor Hall Restaurant has achieved remarkable success and numerous awards, culminating in winning its first Michelin Star within just two years, reflecting the team's passion and dedication to elevating Greek cuisine globally.
Head Sommelier Evangelos Psofidis was born in Thessaloniki in 1976. While working for "48" he began his studies on wine and spirits attending the educational institute "Wines and Spirits Education Trust" and graduated having obtained the "Advanced Certificate in Wines and Spirits" and the "Professional Certificate in Spirits".
Since 2006 he has been working for the Hotel Grande Bretagne and in 2009 he undertook the maintenance of the Cellar and the creation and editing of the wine card of GB Roof Garden restaurant and GB Corner.
Moreover, the restaurant has managed to receive from its very first year of operation the special recognition of 'Best of Award of Excellence' from the famous ‘Wine Spectator' magazine.