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Antonis Selekos
Panettone all year
A Pangrati dessert studio baking handmade panettone all year, plus bold conceptual desserts.
Photo Credit
Image courtesy of © Antonis Selekos
Photo Credit
Image courtesy of © Antonis Selekos1 / 2
Photo Credit
Image courtesy of © Antonis Selekos
Photo Credit
Image courtesy of © Antonis Selekos
Photo Credit
Image courtesy of © Antonis Selekos
Photo Credit
Image courtesy of © Antonis Selekos
Photo Credit
Image courtesy of © Antonis Selekos
Photo Credit
Image courtesy of © Antonis SelekosAbout Antonis Selekos
What began in 2020 as a small kitchen experiment in handmade panettone is now a dessert studio in Pangrati, where pastry chef Antonis Selekos bakes it all year round. Each panettone takes three days to ferment and a day to bake and cool upside down, and the toppings range from candied fruit to whole hazelnuts. Alongside sit his conceptual desserts, inventive in shape and texture. Open from the afternoon on weekdays and from late morning at weekends, it is an easy detour on a Pangrati evening. Our advice: pre-order a panettone before Christmas, when the studio is at its busiest.
Our take
- Panettone fermented over three days
- Inventive conceptual desserts
- A Pangrati studio open into the evening
- Address
- 2, Erifilis str., 116 34, Pagkrati
Pangrati, Athens - Phone
- +30 210 724 8888
- Website
- antonisselekos.com
- Price guide
- €€ (cafés price guide)
Opening hours, prices and seasonal openings change, so please check with Antonis Selekos before you go.
Last checked: October 2026 How we choose
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