Delos Greek restaurant opens in Mid-town Manhattan with a singular mission – to bring the soul of Greece to the heart of New York City. Located at 102 West 47th street, Delos opened its doors to a select few for a press preview on what is sure to become a welcome destination where ancient inspiration meets contemporary culinary craftsmanship.
Named after the sacred Greek island believed to be the birthplace of Apollo and Artemis, Delos Greek restaurant channels the island’s legacy as a cultural crossroads and place of culinary celebration. The result – a modern dining sanctuary with an intentional pause from the city pace, designed for connection, conversation, and elevated Greek cuisine.
Inside Delos Restaurant
Inspired By History and Connection
Founder Stathis Antonakopoulos brings deep personal roots to his latest concept. Raised in Greece and introduced to hospitality at 18 while working at his grandfather’s hotel and restaurant. Antonakopoulos has spent years shaping New York’s dining scene. His career includes serving as Director of Operations at Kellari, opening STIX in 2012, and building Carnegie Diner & Cafe into a multi-location staple across New York, New Jersey and Virginia.
With Delos, Antonakopoulos returns to heritage – pairing traditional Greek flavors with a modern lens and creating a space that reflects warmth, generosity, and communal spirit at the heart of Greek cuisine.
Michelin-Star Executive Chef Giannis Parikos Leads The Kitchen
At the helm of Delos’ culinary program is Executive Chef Giannis Parikos, an internationally acclaimed chef whose experience spans Europe’s most celebrated kitchen. Including Paris’s three-Michelin-star Epicure and Brussel’s two-Michelin-star Sea Grill. Chef Parikos earned his Michelin-stars for his work at Hytra in Athens and Varoulko Seaside, and today continues to shape contemporary Greek cuisine across multiple venues in Greece.
At Delos, his approach is both refined and grounded – honoring Greek culinary tradition while elevating it through modern technique, balance, and restraint.
Sea-Bass Ceviche by Michelin-star Chef Giannis Parikos
What to Order: Elevated Greek Dishes with a Contemporary Edge
The menu is designed for sharing, discovery and of course, indulgence. Signature highlights include fagri fillet with chickpea puree and celery broth, pan-seared cod with sweet red peppers and black garlic, and selections from the barbecue such as lamb chops with saffron and marinated chicken with mustard and herbs.
We began our culinary journey with an assortment of classic and creative spreads – taramasalata with grated bottarga, smoked eggplant with florina pepper, spicy cheese dip with za’atar and traditional tzatziki. All served fresh from the oven pita slices. Followed by a few choices from their raw and seafood offerings – the sea bream ceviche, grilled octopus, and their shrimp saganaki with feta and oregano. All reflecting Greece’s deep connection to the sea.
Naturally, we moved on to their heartier plates and indulged in slow-cooked lamb neck with eggplant cream, couscous and lamb broth and a succulent grilled prime-rib steak accompanied with crispy potatoes and truffle mayo. As if we could fit another bite, we had to explore the creative dessert options. Reluctantly but gratefully, we ordered the classic Greek kataifi – a golden crunchy kataifi pastry, with three-layers of sweet cream, cinnamon and fruit. Our heavenly experience was topped off with an African digestif wine.
There are also vegetarian dishes that shine equally, from zucchini fritters with yogurt and mint and grilled halloumi with dried fruit jam and basil oil, to dolmadakia, fava beans with steamed greens, and lemon-scented legume salad with avocado and herbs.
Prime Rib by Michelin-star Chef Giannis Parikos
Inside Delos Greek Restaurant
Designed by Director of Architecture Enkela Malellari, Delos avoids overt theming in favor of a timeless Mediterranean aesthetic. Softly arched plaster walls reference Cycladic architecture, while clean lines, natural materials, and integrated lighting create a calm, luminous environment.
A custom moss installation welcomes guests at the entrance, while bespoke wine racks are woven directly into the architecture—transforming function into art. Patterned mosaic flooring offers a modern reinterpretation of traditional Greek craftsmanship, and an open layout provides curated views into the kitchen without disrupting the dining experience.
Pikilia spread by Michelin-star Chef Giannis Parikos
Greek Wine Takes Center Stage
Led by Wine Director Despoina Karapostolaki, Delos’ beverage program places a spotlight on the Mediterranean, with a strong emphasis on Greek wines and indigenous grape varieties. The list features 99 wines priced under $99, alongside a reserve collection of hand-selected, exclusive bottles.
Guests are encouraged to explore through by-the-glass selections and curated wine flights, offering an accessible introduction to the diversity and depth of Greek winemaking.
Michelin-star Chef Giannis Parikos
What to Know Before you Go
Delos Greek Restaurant officially opens its doors on February 3, 2026. Hours of operation will be from 11am–11pm Monday through Friday and 4pm–11pm on Saturdays and Sundays, making it an ideal destination for business lunches, post-theater dinners, and celebratory evenings in Midtown.
In a city filled with new openings, Delos stands out by returning to something essential: food rooted in heritage, hospitality driven by heart, and a space designed for meaningful gathering.
