A Cellar Full of Stories
Born from the Ionian sea, Rooted in New York
Kellari — the Greek word for cellar — was founded on a simple belief: that the most meaningful meals happen when tradition, craft, and warmth converge at the same table.
Our founders grew up along the Ionian coast, where fishing boats returned at dawn and every evening meal was an unhurried celebration. When they arrived in New York, they carried those memories with them — and built a restaurant worthy of them.
Stavros Aktipis
Stavros Aktipis arrived in New York from Greece with a singular vision: to bring the authentic flavors, warmth, and spirit of Greek hospitality to one of the world's most demanding dining cities. His journey began not in a boardroom, but in the kitchens and fishing villages of the Ionian, where food was never just sustenance — it was ceremony.
Over four decades in the New York restaurant industry, Stavros built a reputation as one of the city's most respected Greek restaurateurs — a man whose name became synonymous with genuine Mediterranean hospitality, impeccable seafood, and a wine program that introduced New Yorkers to the indigenous grapes of Greece long before they became fashionable.
His philosophy has always been simple: source the finest ingredients, treat every guest as family, and never compromise on the soul of a dish. That ethos runs through every venture under the Kellari Hospitality Group banner.
Andreas & Anastasia Aktipis
The legacy of Kellari is not only preserved — it is being carried forward.
Andreas Aktipis and Anastasia Aktipis have grown up immersed in the world their father built. From the dining room floor to the back office, they have learned the business from the inside out — absorbing Stavros's philosophy of hospitality, craft, and community while bringing their own energy and vision to the table.
Today, both Andreas and Anastasia play an active and expanding role across the Kellari Hospitality Group — shaping operations, driving new initiatives, and deepening the relationships with guests, partners, and producers that have defined the group for decades.
Together, they represent the next chapter of a family story that began along the Ionian coast and continues to unfold in the heart of New York City.
"The table has always been the center of our family. Now it is the center of our work."
A Legacy Built One Table at a Time
Under Stavros Aktipis's leadership, Kellari Hospitality Group has grown into a family of celebrated dining destinations — each with its own identity, each rooted in the same commitment to Greek and Mediterranean excellence.
Kellari Taverna
The flagship. A Midtown institution since its founding, Kellari Taverna is celebrated for its whole-fish program, wood-burning grill, and one of the most extensive Greek wine lists in the United States.
19 West 44th Street, New York, NYKellari Parea
Parea — Greek for 'good company' — is a more intimate expression of the Kellari spirit. A neighborhood bistro where mezze flows freely, the wine list surprises, and the room hums with the energy of genuine connection.
New York, NYKellari Catering & Events
Bringing the Kellari experience beyond the dining room. From intimate private dinners to landmark corporate galas, the catering and events division delivers the same standard of food, wine, and service that defines the restaurants.
Greater New York AreaOur Guiding Principles
Provenance
We know the name of every farm and fishery we work with. Traceability isn't a trend — it's a promise.
Hospitality
Greek philoxenia — the love of strangers — is the spirit behind every interaction. You are always a guest, never a transaction.
Craft
From the bread baked each morning to the wine list curated over decades, every detail is deliberate.
Community
We are part of New York's fabric. We support local producers, employ locally, and give back to the neighborhoods that welcomed us.
Craft Without Compromise
Every dish at Kellari begins with a question: what does this ingredient want to become? We source from small Greek farms, Ionian fisheries, and trusted local purveyors — then step back and let the ingredients lead.
Our kitchen is guided by the seasons, not the calendar. The menu shifts as the harvest does, ensuring that what arrives at your table is always at its peak.
Over 400 Labels, One Obsession
Our cellar holds more than 400 labels — the largest collection of Greek wines in New York. From crisp Assyrtiko to aged Xinomavro, each bottle is chosen to complement the food and the moment.
Our sommelier team is here to guide you, whether you're a seasoned collector or simply curious about the wines of the Ionian.
Come Experience Kellari
Every evening is a new story. We'd love for you to be part of ours.