Breakfast Review at Restaurant Athina

The AVA Team trio's (Pinsky-Istomin-Losev) Greek restaurant, with no stereotypical blue ceilings — instead, a restrained interior by bureau Static Aesthetic. Breakfast feels like it takes place inside a Mediterranean villa with an antique vibe. Unlike Luwo, here Greece is a genuine part of the concept, not just a pretty reference. For instance, chef Ramanos Iliani, Greek on his mother's side, runs the kitchen. A menu impressive in size, adapted to local tastes — croissants and two types of porridge, plus casseroles, were added. The staff seem unsure of themselves but serve promptly.

What did I try?

• Cappuccino with soy milk, 350₽ — good coffee, no complaints. 
• Bowl with salmon, young cheese, radish, tzatziki, 990₽ — a fresh mix of avocado, great tomatoes, and brynza, with an added egg. A quality breakfast for those avoiding gluten who still eat eggs. 

• Oatmeal, halva cream, 450₽ — a simple combination that still turned out delicious. Quality oats topped with a sweet halva mousse, garnished with sunflower seeds. What impressed me was the combination of textures and flavors, each familiar on its own but still surprising together. 

• Yogurt casserole, 550₽ — a small portion, a characteristic combination of a curd cheese base, whipped sour-cream sauce, raisins, and sweet cherry. Similar to the variation on syrniki served at Patriki with ice cream and berries. There's a hint of self-copying here, but it doesn't spoil the overall impression.  

Breakfast at Athina means a great selection of dishes and ergonomic seating surrounded by a restrained interior. The service let us down slightly: they didn't clarify the courses and brought the dishes out one after another, so some of them went cold. They made up for it by taking the casserole off the bill. It seems breakfast comes out better for AVA Team than dinner does.