Since 2022, Katerina Vambouri and Yiannis Moumtzis have been running Sempreviva, a creative cuisine restaurant housed in a former refugee residence on Kallirrois Street. Both from Northern Greece and true connoisseurs, each brings a long history in the food industry, always guided by love and generosity in everything they’ve done.

They were drawn to Athens by Ioanna, Katerina’s daughter and Yiannis’s wife, whose professional obligations brought her to the capital. That’s how the two restaurant partners—and cooks in their own kitchen—came to be linked by the much-discussed and often complicated mother-in-law/son-in-law relationship. But in their case, the partnership works in perfect harmony; that alone is a small triumph.

Giannis Moumtzis and Katerina Vambouri, partners and chefs in the kitchen of Sempreviva, are also connected by the unique bond of son-in-law and mother-in-law.
Photo: Christos Kavouris

And if Sempreviva has won over its clientele with the flavors it serves, it’s likely due in part to a healthy dynamic that defies stereotypes.

Both Katerina and Yiannis are passionate about experimenting with raw ingredients and bring a strong personal perspective to their cooking. In a kind of quiet alchemy, neither has tried to impose their culinary philosophy on the other. Instead, they’ve moved forward with mutual respect, exploring the ingredients they love and creating dishes that reflect their distinct temperaments in balanced harmony.

Alcohol, Color, and Aroma

Restless and multitalented, Katerina is a woman who seems unstoppable. Born and raised in Thessaloniki, she spent ten years living on the island of Hydra making handcrafted silver jewelry before returning to her hometown to open Yasemi, a meze restaurant with a unique culinary style that quickly gained a devoted following. These days, she splits her time between Aegina—her chosen permanent home—and Athens, where she stays close to her children and the restaurant.

Katerina Vambouri creates liqueur number 105. Photo: Christos Kavouris

Inspired by memories of her Asia Minor–born grandmother, Katina, who lived in Kavala and loved to forage for mountain tea and herbs to craft everything imaginable (including sun-soaked liqueurs set on windowsills), Katerina has always been enchanted by the handmade. In 2012, she began trying her hand at making liqueurs. When she left Thessaloniki, she had nine varieties under her belt—but in Athens, her inspiration took flight. Today, her creative catalog includes 104 (or rather 105) unique liqueurs, with the latest—a blend of whiskey, chocolate, and pepper—coming to life right before our eyes outside the restaurant.

As you might imagine, her combinations have no boundaries. She mixes fruit, spices, vegetables—even mushrooms—with astonishing inventiveness. Her shelves are filled with jars, and her imagination knows no end. At the entrance of Sempreviva, a display case showcases bottles filled with aromatic blends that invite the palate. She never misses a chance to be in nature, gathering with care everything that might transform into liquid wonders or find its place in a recipe from the kitchen.

Katerina’s liqueurs sit for weeks in large jars, allowing the ingredients to fully release their aromas.
Photo: Christos Kavouris

Liqueur No. 105

Ingredients for 1 liter:

  • 500 ml whiskey
  • 150 g dark chocolate, finely chopped
  • 200 ml water
  • 150 g sugar
  • ½ tsp bourbon pepper

Preparation
In a small saucepan over heat, combine the water and sugar to make a light syrup. Add the chopped chocolate and stir until melted. Pour in the whiskey, mix well, then add the pepper. Let the mixture sit for one month, then strain and bottle.

Yiannis and His Inspired Creations

Yiannis brings a rich background in both bartending and high-end kitchens. His instincts and aesthetic sense are finely honed—he’s got the touch, as they say—and he pours his heart into whatever he undertakes. Over time, he and Katerina have shared many special moments, and she has become more of a maternal figure to him—or perhaps just a very cool person he’s deeply connected with. Their professional collaboration remains smooth and extremely creative.

Their seafood dishes are crafted with care—standouts like the shrimp ceviche, mojito shrimp, and their legendary stuffed calamari (most recently served with chimichurri made from Greek herbs), as well as sea bass carpaccio, are runaway favorites. Yiannis also prepares house-made tuna pastrami and basturma, both featured on the menu. The creative process never stops, and this sense of ongoing inspiration has become a defining feature of their restaurant, deeply appreciated by loyal patrons.

Yannis Moumtzis has extensive experience in cocktail making, and the 105 liqueurs in the Sempreviva cellar offer endless inspiration for his creations. Photo: Christos Kavouris

Yiannis discovered Katerina’s liqueurs right alongside meeting her. When they opened the restaurant, they found ways to incorporate them into desserts. But recently, they’ve gone even further—experimenting with liqueurs in savory dishes as well. The chicken fillet with ginger and turmeric liqueur béarnaise sauce is widely acclaimed as a masterpiece. And more creations are surely on the way.

We were lucky enough to try a cocktail made by Yiannis using one of Katerina’s liqueurs—perfectly balanced and refreshing. They’re seriously considering adding a small signature cocktail menu to the restaurant, and we’re confident it will be a hit, especially during the summer months.

Beetroot & Walnut Liqueur Cocktail

Ingredients for 1 serving:

  • 50 ml vodka
  • 25 ml beetroot liqueur
  • 25 ml walnut liqueur
  • ¼ lime + 1 extra slice for garnish
  • A few fresh basil leaves

Preparation
Use a muddler to crush the lime in a shaker, releasing its juices. Add the vodka and liqueurs. Shake vigorously to fully combine and blend the flavors and aromas. Strain into a lowball glass over ice. Garnish with a lime slice and fresh basil leaves, and enjoy.

Photo by : Christos Kavouris.