Culinary crush alert. A new Greek restaurant has just opened its doors in Bonnevoie, on Rue des Trévires: Nostos. The name, meaning “return” or “nostalgia” in Ancient Greek, sets the tone from the start. This is a true tribute to Greek cuisine, reimagined with a modern twist, yet always faithful to its roots. We met the three founders: Spiros, Andreas and Chef Dimitris.
A journey to Greece: Without the clichés
At Nostos, forget plastic columns, statues of gods, or postcard views of Santorini. “That’s not what you find in Greece, except in the tourist areas. We wanted something else here: a sincere and flavourful experience,” explains Spiros.
Andreas and Spiros have both worked in the restaurant industry for years, particularly in Mykonos. After several years in Luxembourg (seven for Andreas, two for Spiros), they launched this new venture with one clear goal: to offer authentic Greek cuisine in a warm and elegant setting.
A space designed with care
The venue, previously home to the restaurant Solana, has been completely renovated. “We redid everything in two months “” from the flooring to the paintwork,” says Spiros. The result: a welcoming, light-filled dining room in natural tones (beige and brown), featuring wooden tables, ceramic dishes and a calm, relaxed atmosphere. The highlight? A large terrace, perfect for sunny days. “When we saw it, we immediately felt like we were in Greece, minus the sea,” Spiros smiles.
The welcome is warm, and the service attentive. “Our goal is for people to feel at home here,” says Andreas. The front-of-house team is happy to guide guests through the menu, created by Chef Dimitris, which blends traditional recipes with personal creations inspired by regions across Greece.
Honest, homemade and generous cuisine
Everything here is homemade: dips, filo pies, desserts. Some of the ingredients come directly from Greece: Cretan olive oil, feta, orzo pasta, white beans, while the meats are sourced locally. “Luxembourgish quality is excellent,” the chef points out.
In the kitchen, Dimitris’ team prepares appetisers such as hummus and tzatziki, as well as grilled and marinated aubergines with parsley and walnuts, fresh and full of flavour. We sampled Graviera cheese croquettes (a cheese similar to Gruyère), strong in taste but balanced with a tomato chutney: in one wor “exquisite”.
But the star of the menu is undoubtedly the octopus: perfectly cooked, crispy on the outside, tender on the inside, served with fennel, radish, olive oil, lemon and a delicately smooth almond aioli. Every lunchtime, there’s a daily special. In the evening, the full menu features generous dishes like Greek pasta Trahana prepared risotto-style (called Trahanotto on the menu) with mushrooms, or lamb with spinach in an egg and lemon sauce.
The wine list also proudly celebrates Greece. We sampled (and enjoyed) the white “Apla”, a blend of Greek grape varieties (Malagousia, Assyrtiko, Vidiano), fresh and fruity, a perfect match for Mediterranean cuisine.
The three partners have no shortage of ideas to evolve the menu and the overall dining experience, always with the same guiding principle: offering high-quality cuisine in a friendly, welcoming atmosphere. Nostos is the kind of place you return to with pleasure and where you feel, if only for a while… like you’re in Greece. What more could you ask for as summer holidays approach?
