Kapsa by Chef Peskias: A new take on a Greek classic

Souvlaki is one of Greece's most iconic foods – and one of its most fiercely defended.

For Alexis Pitsilis, co-founder of Kapsa by Chef Peskias, the aim was never to reinvent the dish entirely, but to find a way to make it feel fresh while respecting its roots.

"The idea was born two years ago when we wanted to create something Greek, but modern at the same time," he says. "So we thought about creating a new version of the traditional souvlaki restaurant."

Located in Monastiraki in central Athens, Kapsa combines the authenticity of traditional souvlaki with a more contemporary approach to flavor.

"Everything is cooked over charcoal. Even the gyro is cooked over charcoal," Alexis explains.

While the cooking remains rooted in tradition, the menu introduces chef-led touches through signature sauces, unexpected combinations and dishes such as the vegan mushroom skewer.

Creating a new take on one of Greece's most beloved foods is not without its challenges, however.

"In Greece, souvlaki is something quite important," Alexis says. "The criticism can be intense."

For Chef Christoforos Peskias, who is also Alexis’ godfather, the philosophy is simple: “Souvlaki has to be souvlaki.”

Kapsa delivers a modern twist, but he believes the essence of the dish should remain familiar.

"It should bring back the taste memory people already know,” he adds.

And that philosophy extends to the ingredients themselves.

"Souvlaki is good food," he says. "It's healthy too – unless you add fries. I don't like calling it junk food, because proper souvlaki isn't junk food. Proper souvlaki is meat, pita, onion and tomato."

For Alexis, one of the best things about running the restaurant is seeing customers return.

"The rewarding part is when people come back," he says. "You see people coming back to the restaurant every day."

The partnership with Wolt, which began just two months after the restaurant opened, means Kapsa can continue to serve those customers while also reaching new ones. "Delivery is essential for us," says Alexis. "It's something we do every day and it involves a huge number of orders. Without Wolt, the shop would be operating at half its capacity." And it has helped Kapsa become part of the fabric of Monastiraki, one of Athens' most vibrant neighborhoods.

"Monastiraki is in the heart of Athens," Alexis says. "It has the pulse of Athens."

It's a neighborhood that continues to evolve, bringing together locals, office workers and visitors from around the world. For Kapsa by Chef Peskias, it's the ideal setting for a concept built on balancing tradition with new ideas.

And while tastes and trends may change, Christoforos' motivation remains remarkably straightforward.

"Even today, the one thing I never get tired of is cooking,” he concludes.