Mavrommatis

Maison Mavrommatis was founded in 1981 by the three Mavrommatis brothers and is dedicated to illustrating and sharing the flavours and aromas of the Mediterranean, drawing on their Cypriot roots and a culture of generous, shared dining. The group has expanded from a single boutique to a network comprising multiple restaurants, traiteur boutiques and a dedicated receptions service, including five restaurants in Paris and ten gourmet boutiques in Paris, Strasbourg and Nice. The house emphasises authentic Greek and Mediterranean products, introducing French diners to lesser-known ingredients and a cuisine rooted in tradition yet presented with gourmand intent. The brand develops retail and catering lines: chef Andréas Mavrommatis has created ready-to-eat coffrets/plateaux repas, the group offers an extensive traiteur and click & collect service, wine is a central pillar led by Dionysos Mavrommatis and an oenothèque showcases Greek terroirs from the Cyclades, Macedonia and the Peloponnese. Concepts range from warm bistro settings celebrating traditional mezedès to a rustico-chic concept, Thessalia, featuring a vertical-rotisserie for souvlaki, and the group provides dedicated events and reception services for private and corporate occasions. Distinction: SELECTED by the Michelin Guide. Across its venues the Maison offers warm, bistro-style dining alongside rustic-chic, calming interiors, notably at Thessalia, with casual, convivial spaces designed for sharing and all-day enjoyment. The cuisine focuses on Greek (Hellenic) and broader Mediterranean cooking, emphasising healthy, natural preparations, product-led plates and small-plate mezedès, with techniques that include a bespoke vertical-rotisserie for souvlaki alongside traditional pita sandwiches, feuilletés and grilled preparations. The kitchen is led by Andréas Mavrommatis (Chef). Specialties include souvlaki roasted on a bespoke vertical rotisserie; warm pita sandwiches with Mediterranean fillings; feuilleté with sheep's milk cheese (feuilleté au fromage de brebis); stuffed vine leaves (feuilles de vigne farcies); and a selection of mézédès (small plates).