A Modern Greek Restaurant Rooted in Simplicity and the Spirit of the Aegean
Johannesburg has added a must-try destination to its dining scene with the opening of Ikara, a modern Greek restaurant founded by Anthoula Papageorgiou, an Athenian hospitality entrepreneur and partner in two of Athens’ most influential contemporary concepts, Hoocut and Ateno.
Papageorgiou’s culinary approach was shaped through years spent working with some of Greece’s most celebrated chefs, including Spiros & Vaggelis Liakos and two-Michelin-starred chef Nikos Karathanos. Now, alongside her business partner Dayne Goot, whose experience across major food brands has earned him a strong industry reputation, the pair introduces to Joburg a dining philosophy that celebrates purity, intention, and the quiet elegance of simplicity.
At Ikara, I wasn’t trying to reinvent Greek food – I was trying to return to it,” says Papageorgiou. “Not to the clichés or postcard version of Greece, but to the real heart of it, which is fresh produce, honest cooking, and the quiet beauty of a meal shared with intention.”
Food Led by Heritage and Purity of Ingredients
Central to Papageorgiou’s approach is a deeply ingredient-led philosophy defined by premium sourcing, minimal intervention, and a respect for the natural character of each component. Working with producers from across Greece – from meats and cheeses to olive oils, herbs, grains, and artisanal goods – she has long championed a terroir-driven style of cooking that preserves authenticity and flavour integrity.
“Growing up, food was about nourishment and connection,” she says. “Tomatoes warm from the sun, herbs from the garden, generous olive oil – these shaped my understanding of what food should be. At Ikara, ingredients are treated with that same respect. Flavours are drawn out through simplicity, and dishes leave you feeling nourished rather than overwhelmed.”
This ethos, refined over years in Athens’ most progressive kitchens, is now at the heart of Ikara’s offering.
What to Expect on the Menu
Ikara’s menu reflects the Mediterranean way of eating – seasonal produce, clean flavours, and restrained technique. Guests can expect familiar Greek dishes elevated through attention to detail, balance, and the belief that simplicity, when executed well, is the highest form of expression.
Traditional recipes meet contemporary presentation, but without losing their soul. “The menu begins with produce,” explains Papageorgiou. “We aim for food that is generous, wholesome, and deeply rooted in nature.”
A Space Designed for Stillness and Connection
Ikara’s interior mirrors its culinary philosophy with minimalist lines, warm neutral tones, natural textures, and subtle nods to the Aegean. The calm, contemporary design places the focus on the food and the communal experience of dining.
The space is intentionally minimalist – warm, grounding, and a gentle escape from the noise outside,” says Papageorgiou. “Ikara is an invitation to slow down, savour, and let good food bring you back to yourself.”
A New Landmark for Greek Cuisine in South Africa
With Papageorgiou’s international experience and a culinary vision grounded in both heritage and craft, Ikara is set to become a standout destination for modern Greek dining in Johannesburg. The restaurant offers a thoughtful balance of tradition, terroir, and contemporary culinary artistry – bringing the spirit of the Aegean to Johannesburg.
Ikara is now open at The Verge Shopping Centre in Linksfield, Johannesburg.
For more information or to make a booking, visit www.ikararestaurant.co.za.
Also See: Amura: An immersive marine-led restaurant by the “Chef of the sea”
Amura: An immersive marine-led restaurant by the “Chef of the sea”
