Opened in 2021, The Bar In Front Of The Bar is a dual-concept bar experience: a street bar with daily changing seasonal cocktail menu, and a hidden cocktail bar serving classics and signatures using homemade cordials and liqueurs.

The outside bar has been designed to be an extension of the street it sits on, which was once a neglected corner and is now a buzzing hub for locals and tourists. Its focus is on functionality with clean lines, natural materials and concrete benches with metal accents – urban comfort at its finest. Inside, a tropical oasis awaits with inspiration from The Rumble in the Jungle boxing match – complete with a boxing sculpture, greenery and three animal sculptures – and huge, imposing fridges are both functional but also aesthetic in that they frame the bar. Outside, music is a blend of old-school hip-hop and classic rock; inside, jazz, soul and disco, while DJs keep guests entertained on Fridays and Saturdays.

When it comes to the cocktails, a focus on the classics is matched with elevated and innovative techniques and sustainable practices. For the street bar, the changing of the seasons dictates the ingredients showcased in their serves which are fresh and vibrant. Inside, the annually changing cocktails showcase the team’s use of redistillation, fermentation and cordial-making which is all done in the in-house lab ensuring super high-quality standards.

The Bar In Front Of The Bar’s approach to cocktail curation honours local regulars while also keeping them on their toes with new and challenging flavours, with 10 classics joined by 10 unique creations. Narratives are woven through flavours and aromas and each cocktail has been inspired by a specific memory, feeling or image, and created collaboratively by the entire team. Inspiration is drawn from various sources and the creative process involves concise selection of base spirits and modifiers, with blind tasting and feedback sessions honing the final creations.

Garnishes are also a particular speciality with the team focussing on ensuring they are edible but also made from anything that would otherwise go to waste. When it comes to food, the bar has collaborated with Pavlos Kiriakis, who has Michelin credentials.

The management at The Bar In Front Of The Bar take an experiential approach to educating their talented team. Field trips are organised to local farms so that bartenders can learn firsthand about the ingredients they are using behind the bar; attendance at industry events, conferences and workshops is encouraged; and group therapy sessions help to create an environment where challenges and experiences are discussed in a supportive space.

They also like to give back to the community with proceeds from the indoor bar being given to Panathinaikos people with disabilities, as well as Metron Ariston, a non-profit dedicated to empowering industry professionals.