Palladion

The story

Palladion Hannover: Family Zervas' Greek Kitchen Wins Schlemmer Atlas Recognition

Generations of Greek cooking

Family Zervas has guided the kitchen at Palladion in Hannover since 1986, establishing a reputation in Greek cuisine that earned the 2026 Schlemmer Atlas award of one and a half spoons. The team labels the restaurant "Der Innovative Grieche," a distinction visible in dishes where sous-vide preparation meets traditional spice blends. Guests find a menu balancing classic elements like octopus and lamb with contemporary techniques, ensuring every plate highlights fresh ingredients and precise execution.

Signature plates and seafood

Octopus prepared Palladion Art arrives sous-vide with olive oil, lemon, and spring onions, demonstrating the kitchen's control over texture. The Brizola Tomahawk cut presents a generous portion of acorn-fed pork served alongside roasted potatoes. Braised lamb shoulder offers a tender alternative to the lobe steak finished with a rich pistachio sauce. Vegetarian diners can order zucchini fritters crisp on the outside with a creamy tzatziki dip, or feta cheese encased in an almond crust paired with a caramelized fruit dip.

Dining spaces and setting

An idyllic winter garden anchors the interior, while a Mediterranean-designed summer terrace provides outdoor seating along Winkelstraße. The layout encourages sharing, making it suitable for the extensive appetizer platter that includes gratinated mussels, grilled eggplant, and goat cheese wrapped in bacon. The atmosphere remains relaxed yet refined, supporting the restaurant's focus on quality Greek cuisine through every course.