Avra bar, Four Seasons Astir Athens

An exclusive conversation with Nikos Tachmazis

Avra Bar in Athens is entering an exciting new chapter with Nikos Tachmazis stepping in as bar manager, following the impactful tenure of Manon Kapfer. While paying homage to the creative foundation laid by his predecessor, Nikos brings a fresh perspective and refined artistry to the bar’s offerings. Rather than reinventing the Origami menu, he has chosen to build upon it—enhancing each cocktail with his distinctive style and deep passion for mixology. This thoughtful evolution preserves the essence of Avra while allowing Nikos to leave his own mark, offering guests the familiar cultural richness they love, now reimagined with innovative twists and elevated craftsmanship.

Nestled within the luxurious Four Seasons Astir Palace in Athens, Avra Bar is more than just a place to sip cocktails—it’s a stage for storytelling, a canvas for creativity, and a celebration of Greek hospitality.

From Patras to London: A Journey Fuelled by Curiosity

Nikos’s story begins on the beaches of Patras, where he served drinks under the summer sun. “Hospitality is in our blood,” he says, reflecting on his early days. What started as a summer job quickly turned into a lifelong passion. From coffee artistry to classic cocktails, Nikos immersed himself in every facet of the beverage world.

His thirst for knowledge led him to London, where he joined the iconic Bar Termini and later managed both Termini and 69 Colebrooke Row. “I was obsessed with consistency, with storytelling, with making every drink meaningful,” he recalls. During the pandemic, he turned isolation into innovation—learning Photoshop, creating content, and refining his craft.

Cocktails as Memory Triggers

Nikos doesn’t just mix drinks—he crafts experiences. At Four Seasons Trinity Square in London, he created cocktails like “Pencil,” inspired by the taste of chewing on a pencil as a child, and “Moon Dust,” evoking the scent of space as described by astronauts. “I want people to feel something. To remember something,” he says.

A Greek identity with a sustainable global vision

Now back in Greece, Nikos is bringing that same emotional depth to Avra Bar (Avra means aura). The current menu, inspired by origami and childhood memories, is a tribute to local ingredients and playful storytelling. “Every traveller wants to taste the place they’re in,” he explains. “If you’re in Mexico, you want tequila. In Greece, you want Mastiha, herbs, sea breeze.”

The bar’s philosophy is rooted in sustainability and authenticity. Ingredients like seaweed, tiger nuts, and moringa are chosen not just for flavour, but for their environmental impact. “We’re not fully sustainable—it’s hard in luxury hospitality—but we can inspire others,” he says.

This behind-the-scenes lab is a testament to the hotel’s ongoing efforts to integrate sustainability into every aspect of the guest experience.

The dedicated space where two full-time bartenders work exclusively on preparation and innovation with a mission: to craft high-quality ingredients using organic produce sourced directly from the hotel’s own farm. From infusions and syrups to tinctures and garnishes, every element is made in-house with precision and care. This approach not only ensures consistency on a large scale and freshness but also reinforces the bar’s commitment to sustainability and local sourcing.

Non-Alcoholic Innovation and Deeper Local Roots

Nikos is also leading a shift toward non-alcoholic mixology. “In Milan, 50% of our drinks were alcohol-free. It’s not a trend—it’s a movement,” he says. At Avra, the team is working on expanding their zero-proof offerings, treating them with the same respect and creativity as traditional cocktails.

He’s also passionate about integrating more Greek spirits and ingredients into the menu. “We have so much to offer—mastiha, tsipouro, herbs that grow only here. It’s about telling our story through every sip.”

A Team-Driven Vision

Behind the scenes, Nikos emphasizes collaboration. Menu development is a team effort, with bartenders taking ownership of ingredients, glassware, and storytelling. “We brainstorm, we test, we taste. Everyone contributes,” he says. “That’s how you build something lasting.”

And even with journalists that stop by! We had the pleasure of sampling the Origami summer menu and sharing our thoughts—true team spirit in action!

Consistency is key, especially in a seasonal setting. From standardized bar setups to cross-training staff, Nikos ensures that every guest receives the same level of excellence—whether they’re a first-time visitor or a returning local. The team is trained to keep track of each guest’s preferences, ensuring that when they return, their experience feels personal and thoughtfully curated.

Putting Avra on the Global Map

Nikos’s ambition is clear: “I want Avra Bar to be recognized—not just in Greece, but globally. To be respected by the industry. To be seen as a leader in hotel bar culture.” With 80% of guests coming from outside the hotel, the bar has already become a destination in its own right.

Ideas are everywhere—just add ice and stir.

When asked about his motto, Nikos smiles: “I’m like a sponge. I absorb everything—perfume, food, music, culture—and then I release it through my team, through my drinks.” His hard drive is full of ideas, his mind always racing. “Even after this interview, I might see something and think—yes, that could be a cocktail.”

~Thank you Nikos!

The new Origami summer menu is a refined expression of seasonality, locality, and storytelling. Built around four core ingredients (that change each year ) —this year : dairy, pine, pear, and orange—each cocktail captures a unique moment in the ingredient’s life cycle, from early harvest to peak ripeness.
The Dairy cocktail blends Greek tsipouro with peach and kefir for a creamy, sun-kissed profile.
Pine offers a refreshing forest twist with pinecone vodka, lemon, soda water, and lemon verbena bitters.
Pear is a garden-fresh mix of pear gin, homemade pear liqueur, and mint, while Orange brings warmth and complexity with orange leaf tequila, cognac, apricot, and lemon.
Each drink is a chapter in a seasonal narrative—rooted in Greek terroir, elevated by technique, and designed to evolve throughout the year.

The Ultimate 24 Classic Cocktails menu at Avra Bar features 24 cocktails—some globally renowned, others lesser-known gems—each accompanied by a personal note from the team, sharing a memory or story linked to the drink. It’s a thoughtful touch that transforms a list of recipes into a living archive of experiences. And it resonates: many of us remember exactly where we were when we first tasted a Sazerac or a Naked and Famous (speaking for myself here!). At Avra, those moments are honoured and shared, inviting guests to connect not just with the drink, but with the people behind the bar.

During my stay, I had the chance to eat at Pelagos, Taverna 37, and Helios—each offering a distinct culinary identity, yet all delivering exceptional quality. While Pelagos holds a Michelin star and presents refined Mediterranean cuisine, I was pleasantly surprised to find that the gap in quality between Pelagos and the more casual venues was remarkably narrow. Whether it was the beachfront charm of Taverna 37 for local Greek delicacies or the vibrant Latin American flavours at Helios, the attention to detail, ingredient quality, and service were consistently outstanding across the board.

One of the most unexpected—and delightful—surprises came from the beachfront drink’s menu. Amid the elegant setting and curated cocktails, I spotted a nostalgic personal favourite: the Miami Vice. A playful blend of frozen piña colada and strawberry daiquiri, it felt like a wink to carefree summer holidays. It’s a reminder that even in a five-star setting, there’s room for a bit of fun and familiarity—served with a sea breeze and a smile while lounging under the shades and there you go: I have unlocked a new fav life memory!

With creativity at his core and a team-driven spirit, Nikos Tachmazis is shaping Avra Bar into a destination that blends Greek soul, sustainability, and world-class hospitality. As he continues to absorb, innovate, and inspire, we can only wish him the very best on this exciting journey—and look forward to the memories yet to be poured.