Okupa in Athens has launched a Levantine-inspired menu at its Kitchen & Listening Bar. The newly introduced menu marks a natural evolution of the concept, shaped through a close collaboration between co-founder and F&B Director Hrag Darakjian and Head Chef Nikos Drantakis.

Hrag defines the overarching vision, drawing on over 15 years of experience across London, Paris, Athens and Beirut, where food, culture and music intersect. In the kitchen, Nikos translates this into a contemporary Mediterranean language, grounded in Greek tradition yet open to reinterpretation, bringing clarity, balance and precision to each dish.

Signature plates include smoked mackerel on sourdough with muhammara, combining Aegean fish with the depth of Florina peppers, walnuts and pomegranate molasses, alongside shrimp croquettes inspired by Greek saganaki, reimagined with harissa and saffron aioli.

The drinks offering follows the same approach, with cocktails built on familiar classics, subtly reworked through seasonal ingredients.
Integral to the experience is the listening bar format, one of the first of its kind in Athens. Music is curated with the same intent as the menu, transitioning from a laid-back daytime rhythm into vinyl-led evening sessions with resident selectors. Rather than acting as background, sound becomes a structuring element of the space, shaping pace, mood and interaction throughout the day.