L’Arôme

The story

L’Arôme Athens: Modern Asian Dining by Hai Hoang Minh

The Chef and the Kitchen

Hai Hoang Minh directs the daily cooking at L’Arôme in Athens, building a consistent framework around contemporary Asian cuisine. The venue splits its operations across two physical levels. The ground floor functions as a live cooking zone where chefs prepare dishes openly. The upstairs floor reserves itself for formal table service while preserving the same culinary standards.

The Tasting Format

The kitchen applies its Asian cooking techniques to a complete six course menu offered at every location inside the building. Diners may request the full sequence at their table or extend the meal onto the outdoor terrace. Each plate relies on measured seasoning and careful temperature control rather than complex layering. The progression moves steadily through savory foundations toward lighter finishing notes.

Awards and Spatial Design

The Schlemmer Atlas awarded the restaurant two and a half spoons in its 2026 review cycle, specifically praising the clear division between active kitchen work and quiet dining. That urban split allows guests to navigate the Asian inspired program at their preferred pace. Outdoor tables catch natural light and stretch the room capacity. Judges noted how the layout supports both transparency and comfort.