Omsom

Nikos Bellis runs the roasting and sourcing side of Omsom, expanding the brand from its original Peristeri roastery into a Koukaki cafe that opened in December 2025. The name comes from a Vietnamese phrase for an intense yet pleasant combination of taste and aroma, and chef Thanasis Poriotis leads a wood fired kitchen that runs alongside the coffee program.

The house blend traces back to Santa Rita, a Brazilian microfarm Bellis visited in 2018, while the grinders rotate through six or seven single origins spanning Colombia, Ethiopia, Costa Rica, Kenya, and Mexico. Scandinavian influenced light wood and big windows blur the line between indoor and outdoor seating, and the wood fired oven turns out 36 hour fermented Neapolitan style pizza alongside the espresso and filter menu.