An integral part of Greek culinary and social tradition, inherently linked with the very origins of Greek culture, traditional restaurants (tavernas) centered on fish are popular for good reason. A warmly familiar, laidback atmosphere, great food, pleasant company and cheerful mood come together to create a simple and at the same time special experience.

44

Athens is surrounded by sea, which offers us a great variety of seafood and fish that skilled cooks and chefs turn into delicately creative or simply flavor-packed dishes. From Piraeus to the center and the southern suburbs, the capital is home to a variety of fish tavernas that have become return haunts for locals and a delightful surprise for visitors. Our list includes 12 of the very best fish eateries in town – with traditional as well as more creative dishes, high quality, fresh ingredients, friendly service, neat spaces, and pleasant vibes that all stand out and offer memorable moments at the table.

01

To Iperokeanio

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In the heart of Piraeus, the legendary Iperokeanio is run by Andreas Kantsos, a long-time sea captain and sea-lover, with origins from Kimolos island in the Cyclades. The interior is simple but cozy, with a few tables, many paintings of steamships, and a lovely little corner with a food display and a scale that looks like one from an old grocery store.

The kitchen is visible in the background, and through its permanently open door, mouthwatering smells escape. Most of the tables are spread outside, next to the tangerine trees, on a spacious sidewalk. For Andreas, using fresh, top quality ingredients and cooking them artfully, letting the seafood’s flavors emerge, is crucial. Seasonality is also very important, with salads and boiled greens and fish on offer changing according to the season.

The menu includes many exceptionally tasty dishes. From the first courses, the salad Kimolos is delicious and filling, as are the irresistible, golden and crispy Kimolos pitarakia (pies). The kakavia traditional ‘fisherman’s soup’ is full bodied and velvety-textured and a real balm to the soul. The smoked calamari is very interesting, and the grilled octopus with the balsamic sauce and capers is really tender and tasty.

48 Maria Hatzikiriakou, Piraeus

Website

02

Argoura

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This fish tavern opened in the neighbourhood of Tzitzifies in Kallithea in 2010. The name comes from the owner, Nikos Mihail’s village in Evia, and the space is colorful and welcoming. Reed screens all around the restaurant, beautiful plants, and vases with flowers all compose a very special setting, while the sounds of beloved Greek composers transport us to past eras.

They only use fresh ingredients that are mostly sourced from Kallithea’s market. The recipes are created by Nikos Mihail, during his 30-year-old career in Greek fish gastronomy and are inspired by his favorite flavors. Apart from the salads, the boiled greens and the grilled vegetables, there’s a list of delicious fish and seafood – raw and perfectly marinated, cooked in the pot or oven, or grilled. The raw dishes are marinated using particularly tasty seasonings, ranging from citrus fruit and yuzu to bergamot, and are so tasty and fresh they are bound to make an impression. Our favorites include orzo with shellfish (mussels, oysters, smooth clams), boiled to perfection with lovely aromas and a full, rich flavor. For the perfect experience, don’t even look at the menu – ask Nikos to make any dish he wants at that time, since, as he says, in the future he would like to do away with the menu.

49-51 Agisilaou, Tzitzifies

Website

03

Pezoulas

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Located right next to the Stavros Niarchos Foundation, this fish taverna first opened in 1951 and is now in the hands of the family’s third generation, with Panagiotis Pezoulas in charge. The friendly, vibrant atmosphere and great food have made it a popular haunt for many Athenians, including some legends of the golden era of the Greek song scene.

The garden with island-like whitewashed walls, wooden tables and straw chairs has a Cycladic feel, while the simple and intimate setting of the interior resembles a small taverna of the past. The menu has many interesting choices, including raw options like the seabream ceviche, that with the freshness of citrus fruit and crispiness of black sesame is truly great, as well as the tiradito tuna marinated in aji Amarillo Peruvian hot pepper sauce. The epic kakavia fish soup with a velvety feel and rich flavour prepared with the recipe of Grandpa Panagiotis, using fish from the daily catch and vegetables is a must.

Aside from the dishes on the menu you can pre-order a series of amazing dishes, like seafood trachanoto (trachanas is a traditional pasta made with flour and milk or yogurt) made mostly with prawns, as well as with whatever else is included in the day’s catch (like octopus, mussels, calamari etc.), it’s creamy with a homemade sauce with tomato, onion, garlic and fennel that adds aromas to the dish.

11 Pisistratou, Kalithea

Website

04

Restaurant Ta Kanaria

Opened in Moschato since 1950, the restaurant is now run by the third generation of the Argiropoulos family, with one main principle – they serve few but truly great things, cooked to perfection. That’s why they offer a sui generis fish eating experience. The interior is simple and vintage, since nothing has changed from when the restaurant first opened – even the old mosaic floor has remained the same.

The tables are spread under a vine and a fig tree in a well-kept garden that’s just lovely to look at and relax while you enjoy your meal. The tomato salad is the only salad on the menu, however it’s quite unique in flavor – using juicy tomatoes, finely chopped onion and grated tomato on top, aromatic and fresh. The feta cheese and olives come in separate dishes and, together with the salad, complete the selection of first courses.

The restaurant’s star is definitely the fried caramote prawn form the Platamonas area, crispy and incredibly juicy. The fish is always fresh and what’s on offer changes daily, depending on the catch. We loved the fried surmullet, that was crispy and delicious. The simplicity of the clean flavors allow the ingredients’ taste to shine and offer a unique culinary experience.

119 Kanari, Moschato

Website

05

Balcony of the Cyclades

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It may not have a view of the sea of the Cyclades, but it does have a large balcony overlooking Athens, offering a fantastic view. The space is well-kept, with clean lines, and the atmosphere is warm and friendly. The Kovaiou brothers (Aggelos, Antonis and Christos) focus on sourcing quality ingredients, and on the creation of tasty and easy to digest dishes, as well as on reducing waste to the greatest extent possible, and so they try to use every part of the fish and seafood.

The chef has created a wonderful menu with a variety of really tasty dishes, including the fresh fish tartare marinated in citrus fruit juice, the most rustic-flavoured sardine bruschetta with homemade aromatic bread with fennel seeds, and the full-bodied handmade ravioli filled with crayfish meat. We loved the grilled squid, stuffed with fragrant spinach risotto served with a miso butter sauce. The fish is fresh and delicious whichever way it’s prepared.

13 Pavlou Mela, Vyronas

Website

06

Psariston

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Psariston has been around in the western suburbs, in Neo Iraklio, since 2000. It’s a particularly funky fish tavern with a deliberately disordered decor that reveals the playful philosophy of Vasilis Akrivos, the chef and owner of the restaurant.

The flavors center around quality ingredients and creative ideas. Akrivos, inspired by his trips around the world, experiments and delivers unique dishes and unusual tastes. The menu includes traditional dishes, like a variety of fish – including red porgy, seabream, white seabream – that are masterfully grilled and offer great pleasure. But it also includes a variety of freshly conceived dishes with unusual food combinations that never fail to surprise with their perfectly balanced flavor.

The fried tarama salad with spring onion, dill and ouzo is a particularly unusual and tasty dish. The Symi island shrimp with ginger is amazing – it brings out the lemony and slightly spicy flavor of ginger without covering the tastiness and slight sweetness of the Symi shrimp. Another special dish worth trying is the escolar with shisho leaf, as well as the shrimp with gorgonzola served with kimchi sauce. We enjoyed the noodles with smoked eel in white sauce, it had a voluptuous umami flavor. The great number of amazing dishes and the goal of constantly evolving make it no surprise that Psariston has become a must destination for fish eating in Athens.

15 Kalavriton str, Neo Iraklio

Website

07

Aiolou 68

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Near the main fish market, on the homonymous street, you’ll find Aiolou 68, which opened in 2016. Three hospitality sector businessmen are behind this restaurant, restauranteurs Vasilis Akrivos (Psariston, Gidi), and Aggelos Frantzis (Bar Bee Kiou) as well as oenologist Giorgos Tarnaris. Combining their experience and knowledge has added a great fish-eating destination to the city’s culinary map. The interiors are modern and minimal, with white as the primary color. Wooden tables and pops of blue on the doors add a laidback, island vibe to the space.

The open bar, with wooden fish on display is particularly cool, while the garden with tables underneath the fig trees creates the feeling of being in an island alley. The menu includes traditional Greek and international recipes, as well as dishes with more unique ingredients. You’ll find fava, fragrant crab salad, crispy Symi shrimp, fresh cockles and smooth clams that smell of the ocean, as well as tuna and salmon sashimi or ceviche. The homemade farfallini pasta with spicy salsiccia sausage and mussels, a very intense comfort food, as well as the grilled prawns with truffle that are fine and fragrant, in perfect flavor balance.

68 Aiolou, Monastiraki

Website

08

Nisiotisa

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At the border of Penteli, in Vrilisia, this family fish taverna was opened by the three Kyriakopoulos brothers and quickly became a special destination for fish on the mountain. With a dedication to providing great service and using quality Greek ingredients they have rightfully earned their place as one of the best fish taverns in Athens, as the crowds it gathers attest.

The interior is roomy and light, and the white and blue create a Cycladic island vibe, while the corner fireplace keeps the hall warm. The garden, for sunny days, is gorgeous, relaxing and just right for a lovely meal. The menu mainly includes perfectly executed traditional fish recipes. There are a number of dishes you must try, including the crispy fried cheese pie from Skopelos, the crunchy Symi shrimp and the dreamy crayfish meat that’s so soft and airy, you just can’t get enough. We particularly liked the shrimp orzo – it was delicious with perfectly cooked shrimps. For grilled fish lovers, it’s definitely worth trying one of the day’s fish over open fire.

168 Pentelis Ave, Ano Vrilisia

Website

09

Psarou

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Located in the centre of the charming Glyfada neighbourhood, Psarou is a modern fish tavern with great food and island vibes. The space is particularly nice, with large windows and a ceiling that opens up. The open plan kitchen, the stylish bar and the light-coloured straw chairs create a laidback, pleasant atmosphere, while the Greek music playing adds cheerfulness. Psarou combines traditional recipes with new culinary trends of Greek and international cuisine. The menu is long with dishes that are prepared daily on the premises.

The feast starts with meze on a tray and goes on with a large variety of tasty appetizers, salads and boiled greens and vegetables, main courses and desserts. Apart from the meze from the tray, it’s worth trying the fresh tuna tartare and the raw marinated seabass, as well as the grilled haloumi with spicy fig jam. The rocket salad with anevato cheese, tomato, croutons, thyme and balsamic and honey vinaigrette is rich and fresh.

There are many great choices for the main course with delicious and perfectly grilled fresh fish, traditional recipes like fresh bearded umbrine fricassee with chicory and herbs, as well as dishes with a twist, like fresh mussels teriyaki with ginger and sweet chilli. It’s worth mentioning and, for those who have a taste for it, worth trying, that they have 50 different kinds of ouzo and tsipouro (traditional pomace raki) that can be seen on display around the restaurant and are from various areas of islandic and mainland Greece.

14 Lazaraki & Dousmani str, Glyfada

Website

10

Garbi

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The restaurant Garbi has been around, in Vouliagmeni, right by the blue waters of the Argosaronic gulf, since 1924. Its view is just magic. The space is particularly elegant, painted white, while the plants and the chic bouquets decorate the space. Large window panels all around, and a neat, discreet garden at the back, with tables and huge umbrellas. The restaurant is managed by the second the third generation today, with Ms Angeliki, her daughter Elisabeth, and her nephew Pavlos continuously offering culinary comfort to the restaurant’s regulars, using traditional recipes that have become favourites, while also adding some more modern touches. You’ll find tasty choices on the menu, made using fresh, quality ingredients.

Its airy, creamy tarama salad is one of the best in town, while the deliciously smoky aubergine salad is absolutely worth trying. The veloute fish soup with the fish fillet and shrimp is a highlight – its broth is prepared with a variety of fish and gives the soup a rich, deep flavor. The seabass carpaccio, beautifully marinated and delicate in aromas, is very tasty, as is the crayfish meat with spicy mayonnaise. Those who like grilled fish should definitely try the fish of the day that comes daily from Leros, Crete or Andros and is masterfully grilled over coals.

21 Iliou & Selini str, Kavouri

Website

11

Ouzeri Lesvos

Step into an Athens ouzeri that has long been a haven for the city’s diverse community. This spot, once frequented by the likes of Beba Selim and George Zambetas, is more than just a place to eat; it’s a piece of living history. Located on the ground floor of a charming 1938 apartment building, the ouzeri welcomes guests with a menu that beautifully balances tradition and innovation.

Under the care of Michalis Giannelis since 2007, the establishment continues to serve its classic meze dishes while introducing new flavors to keep things fresh. Patrons can savor a variety of ouzo from Lesvos, complemented by tsipouro or bottled wines. The culinary offerings include delights such as pickled mackerel, marinated anchovies, fava beans, meatballs, potato fritters, fried cuttlefish in vinegar, cod with garlic sauce, and assorted fried fish.

Whether seated at the bustling sidewalk tables or inside amidst the nostalgic decor—complete with an old piano, barrel organ, jukebox, gramophone, and original mosaic floors—diners are treated to an atmosphere rich in history and character. This ouzeri remains a beloved gathering place where the past and present harmoniously converge.

38 Emmanouil Benaki, Exarcheia

Website

12

Margaro

An unpretentious – yet highly popular haven for seafood lovers, this place, located next to the Naval Academy, opened in 1944 and has no menu, nor does it accept table reservations. It only serves red mullet and shrimps, fried to perfection, along with Greek salad. The decor of this always-busy place is simple, a reflection of its straightforward approach to food – top quality, no-frills and comforting. Its reputation is built on the freshness of its ingredients and the mastery of traditional cooking techniques, and customers relish the experience of rustic-style eating – dunking bread into the succulent tomato and feta juice in the Greek salad and opening the crispy seafood with their hands.

The shrimp served here are frozen and sourced from the North Atlantic, while the small fish are fresh and come directly from the Keratsini fish market in Greece. To ensure quality tomatoes throughout the year, they are purchased at a premium from various suppliers known for their excellent produce. The feta cheese used in the Greek salad is from Argos, and the olive oil is sourced from Argolida. The white wine is Savvatiano from the Apikos winery in Markopoulo, available in bulk. For dessert, you can enjoy a slice of orange pie.

126 Hatzikyriakou Ave, Piraeus

Website