At the foot of the Acropolis, Ergon House fuses a Greek food hall with a 38-room hotel, the brainchild of brothers Thomas and George Douzis and the Ergon delicatessen brand. A two-storey listed building and a new glass-atrium wing wrap around a 200-year-old olive tree, a butcher, a bakery and a bustling marketplace that guests must cross to reach reception. Upstairs, rooms built around a neutral palette of natural materials and decorative cinder block look out over the Parthenon or down into the atrium. A rooftop terrace planted with olive trees, communal kitchens and a small gym round out a stay that treats gastronomy as the main attraction rather than an afterthought.
