Greek Food
Modern Greek Cuisine
One of those elusive places where you can sit grazing or drinking all day long. Located on a pedestrian square on Mitropoleos Street, right behind the Athens Cathedral, it’s the perfect spot for lounging, especially in the summer. And the affordable prices make lounging, well, affordable. Despite the relaxed vibe, this place pays attention to detail, from the vase of freshly cut flowers on the bar to the vintage décor and, of course, the food. Charismatic Greek chef Andreas Lagos has devised a nostalgic yet modern menu of meze-type dishes meant to be shared. There is a strong regional flavour, such as a salad with baby tomatoes, carob rusks, xinomizithra (soft white cheese made of ewe’s and goat’s milk) and pickled kritamo (a wild succulent plant growing by the seaside, whose flowers and leaves are often pickled) or fried potatoes slathered with melting kasseri (a sweet, yellow cheese) and thin slices of peppery sausage, hailing from the island of Lefkada. Also worth mentioning here is the Greek coffee, served on a tiny silver platter with a small bite of loukoumi (Turkish delight) on the side.
41 Recomendado por los habitantes de la zona
Cherchez La Femme Σερσέ λα Φαμ
46 MitropoleosOne of those elusive places where you can sit grazing or drinking all day long. Located on a pedestrian square on Mitropoleos Street, right behind the Athens Cathedral, it’s the perfect spot for lounging, especially in the summer. And the affordable prices make lounging, well, affordable. Despite the relaxed vibe, this place pays attention to detail, from the vase of freshly cut flowers on the bar to the vintage décor and, of course, the food. Charismatic Greek chef Andreas Lagos has devised a nostalgic yet modern menu of meze-type dishes meant to be shared. There is a strong regional flavour, such as a salad with baby tomatoes, carob rusks, xinomizithra (soft white cheese made of ewe’s and goat’s milk) and pickled kritamo (a wild succulent plant growing by the seaside, whose flowers and leaves are often pickled) or fried potatoes slathered with melting kasseri (a sweet, yellow cheese) and thin slices of peppery sausage, hailing from the island of Lefkada. Also worth mentioning here is the Greek coffee, served on a tiny silver platter with a small bite of loukoumi (Turkish delight) on the side.
Melilotos started life in 2009 as a tiny place near Syntagma Square, delivering quality Greek food to offices nearby. It wasn’t long before success led the owners to open a proper, sit-down restaurant. On a pedestrianised street in the heart of Athens’ old fabric district, you can watch shop-owners taking out their fabric rolls while you’re eating. The menu strikes a balance between creative Greek cooking and comfort food. The owners, Konstantinos Siopidis and Despina Kouklinou, change their menu daily and have a preference for local producers from all over Greece. Florina peppers, homemade pasta from Crete and pastrami from Drama all make an appearance. Traditional Greek dishes are sometimes given a spin, such as a chickpea salad dressed with mangoes, fresh mint and almonds.
60 Recomendado por los habitantes de la zona
Melilotos
19 KalamiotouMelilotos started life in 2009 as a tiny place near Syntagma Square, delivering quality Greek food to offices nearby. It wasn’t long before success led the owners to open a proper, sit-down restaurant. On a pedestrianised street in the heart of Athens’ old fabric district, you can watch shop-owners taking out their fabric rolls while you’re eating. The menu strikes a balance between creative Greek cooking and comfort food. The owners, Konstantinos Siopidis and Despina Kouklinou, change their menu daily and have a preference for local producers from all over Greece. Florina peppers, homemade pasta from Crete and pastrami from Drama all make an appearance. Traditional Greek dishes are sometimes given a spin, such as a chickpea salad dressed with mangoes, fresh mint and almonds.
Located in a neoclassical building in Koukaki, an area which Airbnb declared to be one of the “hottest” destinations in Europe, and very close to the Acropolis Museum, Mani Mani has been a hit with travellers for quite a few years. The menu, inspired by the cuisine of Mani in the Peloponnese, offers a range of regional favourites, such as travihtes (fried dough balls with kefalotiri cheese). But the star dish is the rooster, a traditional specialty in Greece usually reserved for big celebrations. Here, the rooster is stuffed with mushrooms and a salty pecorino cheese from Amfilochia, served on a bed of mashed potato with a smoked pork and leek sauce. The attentive service is an added plus. The only drawback is the lack of any outdoor seating space.
127 Recomendado por los habitantes de la zona
Mani Mani
10 FalirouLocated in a neoclassical building in Koukaki, an area which Airbnb declared to be one of the “hottest” destinations in Europe, and very close to the Acropolis Museum, Mani Mani has been a hit with travellers for quite a few years. The menu, inspired by the cuisine of Mani in the Peloponnese, offers a range of regional favourites, such as travihtes (fried dough balls with kefalotiri cheese). But the star dish is the rooster, a traditional specialty in Greece usually reserved for big celebrations. Here, the rooster is stuffed with mushrooms and a salty pecorino cheese from Amfilochia, served on a bed of mashed potato with a smoked pork and leek sauce. The attentive service is an added plus. The only drawback is the lack of any outdoor seating space.
The contemporary vibe starts with the clever name. It derives from the Greek word sitisi which means “nourishment.” Young chef and owner Alexandros Tsiotinis sharpened his culinary skills alongside international heavyweights like Alain Passard, Helene Darroze and Pascal Barbot. He returned to Athens to set up his own place where he could take diners on “a gastronomic voyage.” CTC’s mood is modern, high-end and elegant. The tasting menus (including vegetarian and pescatarian options) change seasonally. Each dish has a rare finesse, with a masterful balance of flavours, aromas and presentation. Perhaps his most successful dish? The velvety corn soup with lobster, truffle foam and bergamot. Desserts are all about subtle flavours, delicate floral aromas, and a balance of sweet and sour. Indulge in the white chocolate namelaka (Japanese chocolate cream) with violet meringues and yoghurt sorbet.
15 Recomendado por los habitantes de la zona
CTC - Restaurant Urban Gastronomy
15 PlateonThe contemporary vibe starts with the clever name. It derives from the Greek word sitisi which means “nourishment.” Young chef and owner Alexandros Tsiotinis sharpened his culinary skills alongside international heavyweights like Alain Passard, Helene Darroze and Pascal Barbot. He returned to Athens to set up his own place where he could take diners on “a gastronomic voyage.” CTC’s mood is modern, high-end and elegant. The tasting menus (including vegetarian and pescatarian options) change seasonally. Each dish has a rare finesse, with a masterful balance of flavours, aromas and presentation. Perhaps his most successful dish? The velvety corn soup with lobster, truffle foam and bergamot. Desserts are all about subtle flavours, delicate floral aromas, and a balance of sweet and sour. Indulge in the white chocolate namelaka (Japanese chocolate cream) with violet meringues and yoghurt sorbet.
t is one of the most elegant restaurants in the city, in a beautifully renovated neoclassical, with a small, very atmospheric lit, green backyard for summer. But the style is not the only trump card: the cuisine of talented Gikas Xenakis constantly evolving. With a direct, delicate Greek character, tasteful, sophisticated, impresses both the domestic and foreign public. Greek Cuisine Award 2016
Opening hours:
Monday - Saturday | 20:00 - 24:00
For reservations call: + 30 210 52 22 633
58 Recomendado por los habitantes de la zona
Aleria Restaurant
57 Meg. Alexandrout is one of the most elegant restaurants in the city, in a beautifully renovated neoclassical, with a small, very atmospheric lit, green backyard for summer. But the style is not the only trump card: the cuisine of talented Gikas Xenakis constantly evolving. With a direct, delicate Greek character, tasteful, sophisticated, impresses both the domestic and foreign public. Greek Cuisine Award 2016
Opening hours:
Monday - Saturday | 20:00 - 24:00
For reservations call: + 30 210 52 22 633
Traditional Lunch Spots
The neighbourhood of Psirri has experienced huge changes over the past 15 years. Originally a humble area famous for its tanneries, basket weavers and furniture makers, Psirri became a victim of its own success in the mid-00s, when it was overrun with nightclubs and bars. Today, the neighbourhood manages to strike a balance between trendy and traditional.
One of the few spots that remains unchanged is Nikitas, a family-run taverna situated on busy Agion Anargyron Street, which has been serving the same seasonal fare in the same spot for over 50 years. The food is reminiscent of home and hearth for most Greeks: soutzoukakia (spiced meatballs in a cinnamon-rich tomato sauce), gemista (tomatoes and peppers stuffed with spiced rice), and stewed beef with aubergines. It almost feels like you’re eating in a Greek grandma’s kitchen, and the service is a delight—meals are always dispatched quickly and with a smile.
70 Recomendado por los habitantes de la zona
Nikitas
19 Ag. AnargironThe neighbourhood of Psirri has experienced huge changes over the past 15 years. Originally a humble area famous for its tanneries, basket weavers and furniture makers, Psirri became a victim of its own success in the mid-00s, when it was overrun with nightclubs and bars. Today, the neighbourhood manages to strike a balance between trendy and traditional.
One of the few spots that remains unchanged is Nikitas, a family-run taverna situated on busy Agion Anargyron Street, which has been serving the same seasonal fare in the same spot for over 50 years. The food is reminiscent of home and hearth for most Greeks: soutzoukakia (spiced meatballs in a cinnamon-rich tomato sauce), gemista (tomatoes and peppers stuffed with spiced rice), and stewed beef with aubergines. It almost feels like you’re eating in a Greek grandma’s kitchen, and the service is a delight—meals are always dispatched quickly and with a smile.
Hidden inside an unassuming arcade on Lekka Street, near Syntagma Square, To Triantafyllo tis Nostimias is named after the owner, Triantafyllos, which means rose in Greek (yes, even men can be called Rose in Greece). The name roughly translates as “the rose of deliciousness.”
Don’t be fooled by the modest surroundings. This is one of the few places in downtown Athens where you can eat fresh seafood at reasonable prices. Triantafyllos, who hails from the island of Lesvos, personally picks out the freshest fish from the Varvakios Agora (Athens Central Market) every morning. Whitebait and sardines are offered in two variations—flash-fried or pandremenes (butterflied, grilled and topped with raw onions and fresh herbs). Other standouts are pan-fried red mullet and grilled cuttlefish. For vegetarians, there’s a spectacular fava (pureed yellow split peas) topped with olive oil, capers, and onions, the lightest kolokythokeftedes (courgette and feta fritters) and fabulous patates tiganites (thick cut French fries). It closes when the food runs out—usually around 7 pm.
To Triantafyllo tis Nostimias - The Rose of Taste
22 LekkaHidden inside an unassuming arcade on Lekka Street, near Syntagma Square, To Triantafyllo tis Nostimias is named after the owner, Triantafyllos, which means rose in Greek (yes, even men can be called Rose in Greece). The name roughly translates as “the rose of deliciousness.”
Don’t be fooled by the modest surroundings. This is one of the few places in downtown Athens where you can eat fresh seafood at reasonable prices. Triantafyllos, who hails from the island of Lesvos, personally picks out the freshest fish from the Varvakios Agora (Athens Central Market) every morning. Whitebait and sardines are offered in two variations—flash-fried or pandremenes (butterflied, grilled and topped with raw onions and fresh herbs). Other standouts are pan-fried red mullet and grilled cuttlefish. For vegetarians, there’s a spectacular fava (pureed yellow split peas) topped with olive oil, capers, and onions, the lightest kolokythokeftedes (courgette and feta fritters) and fabulous patates tiganites (thick cut French fries). It closes when the food runs out—usually around 7 pm.
Another great spot for affordable seafood in the city centre, Lesvos is an authentic ouzeri—a place to enjoy ouzo paired with sharing plates. This place has plenty of vintage appeal. There’s a jukebox, a winding staircase leading to a tiny balcony with two tables, and occasionally a woman who sings old Greek songs and plays the piano with gusto beneath a tinkling chandelier.
The menu centres on meze (Greek-style tapas): anything from small fry to grilled octopus, vlita (wilted greens dressed with olive oil and lemon), as well as ample portions of ladotiri, a sheep’s cheese from Lesvos with a rich, peppery flavour, may land on your table at any time. Lunches are apt to last a long while here.
15 Recomendado por los habitantes de la zona
Ouzeri Lesvos
38 Emmanouil BenakiAnother great spot for affordable seafood in the city centre, Lesvos is an authentic ouzeri—a place to enjoy ouzo paired with sharing plates. This place has plenty of vintage appeal. There’s a jukebox, a winding staircase leading to a tiny balcony with two tables, and occasionally a woman who sings old Greek songs and plays the piano with gusto beneath a tinkling chandelier.
The menu centres on meze (Greek-style tapas): anything from small fry to grilled octopus, vlita (wilted greens dressed with olive oil and lemon), as well as ample portions of ladotiri, a sheep’s cheese from Lesvos with a rich, peppery flavour, may land on your table at any time. Lunches are apt to last a long while here.
If you have never been inside the central Athens food market, this is a very good reason to go. The Varvakios Agora, as it’s officially known, is divided into two sections: meat and fish. Tucked among the bloodied butchers’ stands, this eatery is definitely not for vegetarians or the faint of heart. The cheery butchers advertise their wares by shouting about their carcasses and every cut of meat you can (and cannot) imagine, from sheep’s heads to lolling ox tongues.
Oinomageirion Epirus has large windows that allow you to survey some of Athens’ most interesting characters while eating your lunch. The food is served in enormous saucepans and baking trays—don’t be intimidated by the variety. The specialty here is soup; they cook up at least five different types of soup every day, perfect for a cold winter’s day. The star dish is patsas (tripe soup, complete with floating innards). Try it, if you dare; it’s rumoured to cure hangovers.
8 Recomendado por los habitantes de la zona
Oinomageireio Epirus
4 FilopimenosIf you have never been inside the central Athens food market, this is a very good reason to go. The Varvakios Agora, as it’s officially known, is divided into two sections: meat and fish. Tucked among the bloodied butchers’ stands, this eatery is definitely not for vegetarians or the faint of heart. The cheery butchers advertise their wares by shouting about their carcasses and every cut of meat you can (and cannot) imagine, from sheep’s heads to lolling ox tongues.
Oinomageirion Epirus has large windows that allow you to survey some of Athens’ most interesting characters while eating your lunch. The food is served in enormous saucepans and baking trays—don’t be intimidated by the variety. The specialty here is soup; they cook up at least five different types of soup every day, perfect for a cold winter’s day. The star dish is patsas (tripe soup, complete with floating innards). Try it, if you dare; it’s rumoured to cure hangovers.
Εστιατόριο ΚΡΟΥΣΚΑΣ
88 AristotelousTraditional Greek Cuisine. More info: Web Site: http://www.filema.gr/about-us/ Tel: +30210 3250222
10 Recomendado por los habitantes de la zona
Filema
Platia SintagmatosTraditional Greek Cuisine. More info: Web Site: http://www.filema.gr/about-us/ Tel: +30210 3250222
Old restaurant (since 1933) for seafood, grilled and cooked.
Open: midday - night
Price:€15.00 - €20.00
More info: toavgotoukokkora.gr
36 Recomendado por los habitantes de la zona
The Egg of the Rooster/ΤΟ ΑΥΓΟ ΤΟΥ ΚΟΚΚΟΡΑ
46 LeonidouOld restaurant (since 1933) for seafood, grilled and cooked.
Open: midday - night
Price:€15.00 - €20.00
More info: toavgotoukokkora.gr
Cretan Food
This small Keramikos spot, opened in 2017 by two friends who grew up on Crete, is one of my favourites (we’ve also covered it in our affordable eats itinerary). The menu isn’t enormous, but you’ll find amazing home-cooked traditional sharing plates all day and a lively atmosphere well into the night. (If you follow them on Facebook, you’ll get to see the daily specials before you go; these might include potato salad, skioufichta, fresh pasta with minced meat and xinomizithra cheese, and marathopita, a pie stuffed with Cretan greens and herbs.) It’s a great place to hit up in the evening for some small bites and raki (a liquor made from grape skins that’s wildly popular on Crete). The music is traditional Cretan and the snug space creates a homey feel.
Το Λαΐνι
40 ArtemisiouThis small Keramikos spot, opened in 2017 by two friends who grew up on Crete, is one of my favourites (we’ve also covered it in our affordable eats itinerary). The menu isn’t enormous, but you’ll find amazing home-cooked traditional sharing plates all day and a lively atmosphere well into the night. (If you follow them on Facebook, you’ll get to see the daily specials before you go; these might include potato salad, skioufichta, fresh pasta with minced meat and xinomizithra cheese, and marathopita, a pie stuffed with Cretan greens and herbs.) It’s a great place to hit up in the evening for some small bites and raki (a liquor made from grape skins that’s wildly popular on Crete). The music is traditional Cretan and the snug space creates a homey feel.
Embedded in Kanigos Square, this is one of the most established Cretan restaurants in the city—it’s been around for 33 years. The restaurant sits inside an arcade with two indoor areas split in half by a small section of outdoor seating. It’s casual and definitely not fancy, but the food is some of the best in Athens. I tried courgette fritters, dakos, and their chickpea salad. But the most memorable dish was the baby goat stuffed with rice, herbs, and cheese. It came at the end of the meal, and even though I was already pleasantly stuffed, I could not stop eating it. This small restaurant is always packed, so make sure to call ahead to reserve a table.
29 Recomendado por los habitantes de la zona
I Kriti
5 VeranzerouEmbedded in Kanigos Square, this is one of the most established Cretan restaurants in the city—it’s been around for 33 years. The restaurant sits inside an arcade with two indoor areas split in half by a small section of outdoor seating. It’s casual and definitely not fancy, but the food is some of the best in Athens. I tried courgette fritters, dakos, and their chickpea salad. But the most memorable dish was the baby goat stuffed with rice, herbs, and cheese. It came at the end of the meal, and even though I was already pleasantly stuffed, I could not stop eating it. This small restaurant is always packed, so make sure to call ahead to reserve a table.
If you’re up for a bit of a hike to the southern suburb of Ilioupoli (then a 15 minute walk from the Ilioupoli metro stop), Rachati is a great spot for a taste of Crete. It has the feel of an island taverna: small, casual and relaxed, with photographs of Cretan musicians hanging on the walls. The restaurant’s meze-centric menu is full of traditional Cretan food (think sharing dishes like mizithropites, small pies made with mizithra). The recipes come from the owner’s grandmother and most of the products are sourced from Lasithi, a region in eastern Crete. Check their Facebook page for information on occasional live music performances.
Rachati
93 Leof. Marinou AntipaIf you’re up for a bit of a hike to the southern suburb of Ilioupoli (then a 15 minute walk from the Ilioupoli metro stop), Rachati is a great spot for a taste of Crete. It has the feel of an island taverna: small, casual and relaxed, with photographs of Cretan musicians hanging on the walls. The restaurant’s meze-centric menu is full of traditional Cretan food (think sharing dishes like mizithropites, small pies made with mizithra). The recipes come from the owner’s grandmother and most of the products are sourced from Lasithi, a region in eastern Crete. Check their Facebook page for information on occasional live music performances.
When Yiannis Begnis opened Rakoumel with his mother, it was the first Cretan restaurant in Exarchia. While the atmosphere of this edgy neighbourhood has changed over time, the food here has remained consistent. One of my favourite dishes is the egg with tomato and staka, a clarified goat’s milk butter similar to ghee. The vibe at Rakoumel is also very traditional: “Our goal always was to capture the same feeling of visiting a Cretan village kafenion,” says Begnis. If you’re in Athens over a weekend, don’t miss laiki and raki, a daytime event that happens after the Exarchia weekly farmer’s market, or laiki. There’s live music and lots of shots of raki are consumed well into the afternoon, in true Cretan style.
16 Recomendado por los habitantes de la zona
Rakoumel
71 Emmanouil BenakiWhen Yiannis Begnis opened Rakoumel with his mother, it was the first Cretan restaurant in Exarchia. While the atmosphere of this edgy neighbourhood has changed over time, the food here has remained consistent. One of my favourite dishes is the egg with tomato and staka, a clarified goat’s milk butter similar to ghee. The vibe at Rakoumel is also very traditional: “Our goal always was to capture the same feeling of visiting a Cretan village kafenion,” says Begnis. If you’re in Athens over a weekend, don’t miss laiki and raki, a daytime event that happens after the Exarchia weekly farmer’s market, or laiki. There’s live music and lots of shots of raki are consumed well into the afternoon, in true Cretan style.
All the food at Patouchas is great, but there’s one main draw here. This large Kallithea restaurant has an andikristo, which is a special grill consisting of a set of vertical poles set up in a circle around a fire. There are multiple levels, so meat can hang close to the ground or higher up, depending on how you want to cook it. Manolis, the owner of Patouchas, made this indoor grill himself based on the ones you find in Cretan courtyards and gardens. As the meat is grilled, the fat runs down and gathers in metal tins at the bottom, and the remaining meat is fresh and lean. It takes about two hours to cook both sides of the lamb, chicken, or pancetta, which you order by weight. It’s the only andikristo in town, so make sure to check it out.
Patoúchas
All the food at Patouchas is great, but there’s one main draw here. This large Kallithea restaurant has an andikristo, which is a special grill consisting of a set of vertical poles set up in a circle around a fire. There are multiple levels, so meat can hang close to the ground or higher up, depending on how you want to cook it. Manolis, the owner of Patouchas, made this indoor grill himself based on the ones you find in Cretan courtyards and gardens. As the meat is grilled, the fat runs down and gathers in metal tins at the bottom, and the remaining meat is fresh and lean. It takes about two hours to cook both sides of the lamb, chicken, or pancetta, which you order by weight. It’s the only andikristo in town, so make sure to check it out.
Want to bring some Cretan products home with you? We don’t blame you, they make perfect souvenirs. Sympetheroi, just below Exarchia Square, is a tiny deli crammed with amazing Cretan delicacies, from specialty cheeses and meats (hello, apaki) to herbal teas, and honey. Some of it is incredibly rare; you’ll find herbs like diktamo, or dittany, which has been known since antiquity for its medicinal properties (Hippocrates was a fan) but it’s not widely available elsewhere. The staff has the lowdown on everything there, and they’ll help you find something familiar, or a new favourite.
ΟΙ ΣΥΜΠΕΘΕΡΟΙ
14 StournariWant to bring some Cretan products home with you? We don’t blame you, they make perfect souvenirs. Sympetheroi, just below Exarchia Square, is a tiny deli crammed with amazing Cretan delicacies, from specialty cheeses and meats (hello, apaki) to herbal teas, and honey. Some of it is incredibly rare; you’ll find herbs like diktamo, or dittany, which has been known since antiquity for its medicinal properties (Hippocrates was a fan) but it’s not widely available elsewhere. The staff has the lowdown on everything there, and they’ll help you find something familiar, or a new favourite.
Athens Riviera Restaurants
On a lofty perch above exclusive Astir Beach, this celebrity favourite is hard to beat for high-impact seaside dining (with prices to match).
What to Order: Monkfish meunière with bok choy, scallop and fennel, lobster tortellini with aged gouda.
48 Recomendado por los habitantes de la zona
Ithaki Restaurant Bar
28 ΑθήναςOn a lofty perch above exclusive Astir Beach, this celebrity favourite is hard to beat for high-impact seaside dining (with prices to match).
What to Order: Monkfish meunière with bok choy, scallop and fennel, lobster tortellini with aged gouda.
A Vouliagmeni institution for over a century; still popular for its nostalgic ambience and stellar bay setting.
What to Order: Grilled barbounia (red mullet), mydopilafo (mussel rice), and Labros’ original fish soup.
30 Recomendado por los habitantes de la zona
Labros Restaurant
20 Leof. PosidonosA Vouliagmeni institution for over a century; still popular for its nostalgic ambience and stellar bay setting.
What to Order: Grilled barbounia (red mullet), mydopilafo (mussel rice), and Labros’ original fish soup.
A local favourite with a chic, Hamptons-style vibe, serving up terrific meze along with the best sunsets on the Kavouri seafront promenade.
What to Order: Fish croquettes and shrimp saganaki.
13 Recomendado por los habitantes de la zona
Garbi Restaurant
21 Iliou A local favourite with a chic, Hamptons-style vibe, serving up terrific meze along with the best sunsets on the Kavouri seafront promenade.
What to Order: Fish croquettes and shrimp saganaki.
A fresh arrival from Paros with “feet in the water” charm, specialising in Mediterranean-Japanese seafood.
What to Order: Tsipouro carpaccio and scorpion fish linguine.
23 Recomendado por los habitantes de la zona
BlueFish Vouliagmeni
4 Leof. Posidonos A fresh arrival from Paros with “feet in the water” charm, specialising in Mediterranean-Japanese seafood.
What to Order: Tsipouro carpaccio and scorpion fish linguine.
Classic elegance meets modern seafood, with a front row seat to lively Varkiza pier and the fish market.
What to Order: Chalkida crayfish tails with coriander and lime, gruyère-stuffed Leros squid.
14 Recomendado por los habitantes de la zona
Kastelórizo
Classic elegance meets modern seafood, with a front row seat to lively Varkiza pier and the fish market.
What to Order: Chalkida crayfish tails with coriander and lime, gruyère-stuffed Leros squid.
Watch the yachts jig about on azure Vouliagmeni bay at this informal neighbourhood meet-up point.
What to Order: Baked sardines with tomatoes and parsley, grilled scorpion fish.
21 Recomendado por los habitantes de la zona
Σαρδελάκι με θέα
18 Leof. PosidonosWatch the yachts jig about on azure Vouliagmeni bay at this informal neighbourhood meet-up point.
What to Order: Baked sardines with tomatoes and parsley, grilled scorpion fish.
Greek Souvlaki
Souvlaki in its simplest form. Grilled pieces of pork or chicken on a wooden skewer (kalamaki), seasoned with salt, oregano and sometimes pepper, served with a lemon wedge and a slice of bread or pita. The quality of the ingredients matters here, as well as the seasoning and grilling, of course. Enjoy straight away, while still hot and juicy, and be generous with the lemon juice.
95 Recomendado por los habitantes de la zona
Elvis
29 PlateonSouvlaki in its simplest form. Grilled pieces of pork or chicken on a wooden skewer (kalamaki), seasoned with salt, oregano and sometimes pepper, served with a lemon wedge and a slice of bread or pita. The quality of the ingredients matters here, as well as the seasoning and grilling, of course. Enjoy straight away, while still hot and juicy, and be generous with the lemon juice.
Leibadia
2-4 Kaniggosκωστα - Kostas
2 Pl. Agias IrinisPieces of skewered meat, again primarily pork or chicken, are wrapped in grilled pita bread along with sliced tomatoes and pleasantly sweet-and-spicy red onions. Every souvlaki joint has tricks to make their wrap stand out from the competition. Some add tzatziki (yoghurt sauce with grated cucumber and garlic), others plain, thick yoghurt. Chopped parsley and thinly sliced green peppers are occasionally added, as well as ‘special’ sauces. Some places throw in chips too, but for me the meat should really be the star. Customise your wrap any way you like, adding or omitting ingredients. The simpler, the better in my opinion.
44 Recomendado por los habitantes de la zona
O Kostas
7 PentelisPieces of skewered meat, again primarily pork or chicken, are wrapped in grilled pita bread along with sliced tomatoes and pleasantly sweet-and-spicy red onions. Every souvlaki joint has tricks to make their wrap stand out from the competition. Some add tzatziki (yoghurt sauce with grated cucumber and garlic), others plain, thick yoghurt. Chopped parsley and thinly sliced green peppers are occasionally added, as well as ‘special’ sauces. Some places throw in chips too, but for me the meat should really be the star. Customise your wrap any way you like, adding or omitting ingredients. The simpler, the better in my opinion.
The name gyro, meaning ‘spin around’, refers to the way the meat is cooked in slow rotation, helping the fat to drip away until the result is almost crispy, but still deliciously moist. Seasoned pieces of pork or chicken are layered on a vertical rotisserie. The seasoning is vital: the basic ingredients are salt, pepper, garlic and oregano, although extra herbs or spices are often added to the mix. The cooked meat is thinly shaved and either wrapped into bulging pillows of pita bread or served on a plate along with sliced tomatoes, onions and pita, often with extra helpings of tzatziki and chips.
9 Recomendado por los habitantes de la zona
Diónysos
12 12 IthakisThe name gyro, meaning ‘spin around’, refers to the way the meat is cooked in slow rotation, helping the fat to drip away until the result is almost crispy, but still deliciously moist. Seasoned pieces of pork or chicken are layered on a vertical rotisserie. The seasoning is vital: the basic ingredients are salt, pepper, garlic and oregano, although extra herbs or spices are often added to the mix. The cooked meat is thinly shaved and either wrapped into bulging pillows of pita bread or served on a plate along with sliced tomatoes, onions and pita, often with extra helpings of tzatziki and chips.
Kalamaki Kolonaki doesn't do souvlaki wraps. Mini white, whole wheat or corn pita bread is served alongside skewers of ribeye beef, pork, salmon, chicken and turkey. They also do excellent salads and sides.
41 Recomendado por los habitantes de la zona
Kalamaki Kolonaki
32 Ploutarchou Kalamaki Kolonaki doesn't do souvlaki wraps. Mini white, whole wheat or corn pita bread is served alongside skewers of ribeye beef, pork, salmon, chicken and turkey. They also do excellent salads and sides.
Labrinaki offers a range of vegetarian, vegan and gluten-free options. My favourite is the mushroom souvlaki with yoghurt sauce wrapped in cornmeal pita.
Labrinaki
67 TralleonLabrinaki offers a range of vegetarian, vegan and gluten-free options. My favourite is the mushroom souvlaki with yoghurt sauce wrapped in cornmeal pita.
At Hoocut, a joint venture between five successful chefs, the pita bread is baked in-house and top-quality cuts of meat (including mutton and premium beef) are thinly cut before grilling—like gyros, but with a leaner result.
30 Recomendado por los habitantes de la zona
hoocut
9 Pl. Agias IrinisAt Hoocut, a joint venture between five successful chefs, the pita bread is baked in-house and top-quality cuts of meat (including mutton and premium beef) are thinly cut before grilling—like gyros, but with a leaner result.