Introducing Athens’ finest dining for locals and visitors alike for spring/summer 2024: a select review of the top 12 restaurants that set the gold standard for culinary excellence in the city.
This isn’t just any list. It’s a carefully curated selection that highlights the very best of what Athens has to offer in terms of dining experiences. While it might sideline some of the more casual, everyday spots we all love (all the time, every day) for their affordability and umami flavors, it shines a spotlight on those establishments where dining becomes an event in itself.
Each restaurant offers a unique slice of the city’s culinary landscape (Greek, Greek-inspired or even not so Greek), which makes this list much more than your fathers’ directory; it’s a reflection of Athens itself, through its food.
It’s been a real pleasure to put together, giving us a chance to celebrate not only the individual brilliance of each restaurant but also the diverse and vibrant food scene that makes Athens so special.
Disclaimer: Travel.gr does not have any affiliations with the restaurants listed. Our recommendations are based on independent editorial research aimed at enriching your visit to Greece.
01
Akra
This is the brainchild of chef Yannis Loukakis, a forerunner in Greek bistro cuisine, who teamed up with esteemed pastry chef Spyros Pediaditakis for even sweeter results. Celebrated for his influential bistros Mourga and Syntrofi in Thessaloniki, the chef combines culinary prowess with Chef Pediaditakis, who brings a pedigree from Michelin-starred Spondi restaurant and his beloved patisserie, Ourse.
Concept
Akra infuses daily menu rotations with creativity and experimental flair. The culinary philosophy leans heavily on spontaneity and innovation, utilizing Greek ingredients to their fullest potential. The essence of the restaurant’s already highly popular uniqueness lies in its dedication to celebrating raw materials. Through simple yet intriguing combinations, it elevates everyday ingredients into something extraordinary. The restaurant’s approach to cuisine is underscored by its nearly daily changing menu, driven by seasonal and local finds. The Akra bakery lures people in from daylight hours.
Menu
The cuisine here takes one on a singular journey through Greek flavors. Dishes like marinated vine shoots, whole roast courgettes stuffed with fish cheeks, and a fish soup with grouper are a delight. Desserts ascend to remarkable heights, featuring simmered strawberries over milk ice cream and caramelized brioche with hazelnut praline. Fine local wines and fresh breads complement the dining experience.
Design and Mood
Akra is housed in a modest space that pays homage to the essence of minimalism while celebrating the art of cooking. An open fire graces the dining room, serving as a focal point and a symbol of the restaurant’s commitment to grilled and roasted fare. The decor is understated yet inviting, creating an intimate atmosphere where cooks and wait staff move with precision.
Amynta 12, Pangrati
02
Aleria
Since its inception in 2006, Aleria has been pivotal in enhancing the area’s dining scene. Under the guidance of chef Gikas Xenakis, a fervent proponent of modern Greek cuisine, Aleria has garnered multiple awards, firmly establishing itself among Athens’ culinary elite. The juxtaposition of nostalgia with a playful modern twist offers a sophisticated yet cozy ambiance that transitions seamlessly throughout the seasons.
Concept
Aleria offers a dining experience that intertwines classic elegance with Mediterranean innovation. Chef Xenakis’s commitment to a modern rendition of traditional flavors positions the restaurant as a notable voice in the evolution of Greek gastronomy. Diners can choose between two thematic tasting menus, “Earth & Sea” and “Garden & Nature”. Both reflect Aleria’s dedication to showcasing the versatility of local and seasonal ingredients through creative and intelligent dishes.
Menu
The restaurant’s two five-course tasting menus include one dessert. Dishes include the playful “Spanakopita” amuse-bouche, a cracker-like filo disc with cheese mousse and fresh herbs. The “Yiouverlaki,” a mini steak tartare with an avgolemono-style sauce, exemplifies Aleria’s tantalizing outlook on cuisine. A well-curated wine list complements the dining experience, with standard and premium wine pairing options available.
Design and Mood
Aleria’s charm is amplified by its location in a beautifully renovated neoclassical mansion, with an atmospheric garden for summer dining. The garden is lit by feel-good fairy lights and adorned with creative touches that add to the charm. The interior dining area, elegant and welcoming, has a bar area and well-spread-out seating. With high-quality service and a menu that never fails to impress, the restaurant excels in creating quality dining experiences.
Megalou Alexandrou 57, Metaxourgeio
03
CTC
Chef Alexandros Tsiotinis’s culinary venture illuminates a corner of Keramikos with its highly inventive approach to Greek cuisine, classic French techniques, and global influences. More recently, Tsiotinis transformed the backyard of a neoclassical building into a sophisticated dining hotspot.
Concept
The heart of CTC’s culinary philosophy is a daring exploration of flavors, encapsulated in the CTC Voyage – an 11-course blind tasting menu. This gastronomic adventure, paired with an expertly curated wine selection, invites diners to experience a spectrum of tastes and textures, with surprises at every turn. From corn soup with lobster essence to avant-garde avocado desserts, the menu reflects Tsiotinis’s ever-evolving prowess and restless creative spirit
Menu
The dishes at CTC are shrouded in mystery until their ingenious presentation, ensuring an element of surprise, which emboldens the dining experience. Seasonal changes and a commitment to sustainability guide the menu’s evolution. Try dishes like beef cheeks in bianco sauce and a confit of Greek cod with ossetra caviar. Playful yet refined desserts crafted by pastry chef Manolis Stithos, such as the cauliflower cremeux, conclude the meal on a high note.
Design and Mood
Set amidst the architectural diversity of a post-industrial Athens zone, during summer the restaurant combines the charm of alfresco dining with the elegance of its neoclassical backdrop. The pretty courtyard complements the modern interior, which is minimalist with polished wooden floors, metallic touches, and modern white seating.
Plataion 15, Kerameikos
04
Ekiben Kitchen
Under the creative guidance of entrepreneurial revolutionary Chef Ari Vezené, Ekiben Kitchen introduces the essence of Japan’s bento culture to the heart of Athens. This innovative gastropub, sharing its venue with Ikigai Japanese Market, radiates a dynamic vibe and presents a mouthwateringly adventurous food journey. Chef Vezene’s venture into Japanese tavern culture marks a bold chapter in his ongoing and successful culinary exploration.
Concept
Echoing the efficiency and allure of Japan’s train station bento boxes, Ekiben blends authentic Japanese culinary traditions with innovative twists. Its varied menu, which includes delicacies such as edamame, assorted sando sandwiches, pork katsu don, and ondori ramen, is tailored for swift lunches and relaxed evening meals.
Menu
Noteworthy dishes include the kuruma shrimp sando, pork katsu don, and ondori ramen, with the distinctive Smash Burger grabbing attention. A carefully curated wine list, emphasizing natural wines, perfectly complements the food selection. Additionally, visitors can purchase ingredients from the Ikigai Market to recreate the memorable tastes at home.
Design and Mood
With its intimate and warm lighting, the interior creates an ideal setting for informal dining or a solitary meal at the bar, all while exuding a chic Tokyo-inspired ambiance and a lively soundtrack. Its compact outdoor seating offers a delightful space for enjoying yakitori and yakikushi right off the robata grill, set against the boisterous backdrop of Athens’ streets.
Skoufou 15, Syntagma
05
Ex Machina
Ex Machina marks the Athens debut of the talented chef Adam Kontovas, offering a space where barriers to culinary creativity are non-existent. This restaurant embodies a rock fusion cuisine ethos, with a core inspiration drawn from Asia and the East, allowing for a daring combination of diverse ingredients that hit the spot in memorable ways. Kontovas’s unique touch extends beyond flavors, shaping the restaurant’s music, decor, and even the sustainable practices it implements daily.
Concept
Ex Machina is a culinary playground where Chef Kontovas expresses his unapologetic vision of fusion cuisine. The menu is a bold amalgamation of Eastern and Western flavors, showcasing dishes that blend elements from Asia, Egypt (reflecting Kontovas’s heritage), and contemporary Western tastes. The restaurant is also committed to sustainability, as revealed in its daily operations and food presentation.
Menu
The menu at Ex Machina wows guests with standout dishes like perfectly fried Egyptian taameya with a refreshing green fava, served with soy mayonnaise and an umami dip. Other highlights include a tender grilled octopus served with a citrus sauce, and the audacious “orphan pasta,” a cheeky nod to traditional lobster pasta, served here with a smoky sauce. Each dish is a carefully balanced act of bold flavors and textures, demonstrating the chef’s mastery.
Design and Mood
Ex Machina’s industrial decor is softened by bistro-like intimacy, where old mosaics and expansive windows add nostalgic grace and an urban edge. The upstairs glass cloud room offers a more atmospheric dining experience with a monastic table set against a backdrop of art, cooking books, and Egyptian memorabilia. The vibe is effortlessly cool, supported by Chef Kontovas’s carefully curated soundtrack, and the service is relaxed yet precise.
Embedokleous 34, Pangrati
06
Gallina
Gallina, a modern bistro in trendy Koukaki, opened with a focus on the harmonious blend of design, wine, and gastronomy, it has quickly become a cosmopolitan hub. The award-winning chef Pavlos Kyriakis has created a menu that marries French culinary sensibilities with top-quality ingredients, meticulously managed by Christos Chitos and his team. The wine list boasts over 700 labels, making Gallina one of the year’s most alluring openings for foodies and wine lovers.
Concept
Deeply influenced by French traditions yet distinctly modern, Gallina offers a culinary experience that’s both refined and approachable. The inclusion of luxury ingredients like foie gras, caviar, and truffles across the menu elevates the dining experience, while the extensive wine list ensures the perfect pairing for every dish.
Menu
The menu features a range of innovative dishes, including cauliflower with caviar, snails with asparagus and garlic foam, and creatively prepared meats and fish that highlight the kitchen’s skill in combining luxurious ingredients with a modern touch. The Wagyu and shrimp tartare with caviar served with a unique burnt vegetable bread, showcases the kitchen’s flair for blending textures and flavors.
Design and Mood
Gallina’s artistic decor includes expressionist wall tapestries and minimalist lighting for an ambiance reminiscent of a gallery. The interior, designed to reflect the fusion of art and gastronomy, provides a cozy yet sophisticated setting for diners. The corner bar spot, offering views through the large windows, is the prime location to fully absorb the bistro’s vibrant atmosphere.
Markou Mpotsari 49, Koukaki
07
Herve
Situated in the off-Broadway vibe of the Petralona neighborhood, Herve introduced the city to a completely unique fine dining experience. Chef Herve Pronzato’s progressive culinary artistry, his lifelong passion for travel, and impressive positions in numerous restaurants across the world result in an unforgettable culinary perspective.
Concept
At Herve, the culinary narrative unfolds over a 17-stage degustation menu, meticulously curated by Chef Pronzato and head Chef/co-owner Grigoris Kikis. This delightful dining odyssey reflects a melding of classic gastronomy skills with innovative concepts and the authenticity and brilliant variety of exotic street food tastes. The result is a seamless delectable blend of flavors, presented in a way that is both groundbreaking and visually stunning.
Menu
The set tasting menu is as ambitious as it is dizzyingly satisfying. Dishes like a duck air baguette with port wine and cocoa nibs start the show. The rooster with porcini and miso offer a hearty comfort. While the quail egg with spinach fricassee and the option for Ossetra caviar epitomize the menu’s luxury and depth. Each course is an invitation to explore endearingly familiar as well as excitingly new tastes. Order a bottle or opt for the excellent wine pairing presented by sommelier Christos Theodoropoulos.
Design and Mood
Entering Herve requires a unique code sent to one’s phone, setting the stage for an exclusive dining experience. The decor includes a homage to street art with low lighting and sleek, minimalist touches. These are highlighted by a striking curved bar that surrounds the buzzy open kitchen. The enchanting outdoor courtyard, with colorful graffiti murals and greenery, offers a contrastingly serene dining setting.
Trion Ierarchon 170, Petralona
08
Jerar
Newly opened Jerar quickly and firmly established itself in the Athenian dining scene (and diner’s hearts). Originating from the same minds behind the celebrated Spoiled Bar, Haris Nikolouzos and Giorgos Kavaklis, Jerar continues their tradition of elevating the local culinary landscape.
Concept
The restaurant embraces the international bistro cuisine trend, blending the warmth of Parisian neo-bistros with a Scandinavian aesthetic, with an open kitchen. Jerar’s concept revolves around dynamic, seasonally changing menus that highlight the chef’s Corfiot heritage through a modern lens. This approach to bistro dining, characterized by a strong Greek identity, sets Jerar apart.
Menu
The menu offers dishes that balance tradition with inventiveness. Standouts include spanakopitakia with house-made yogurt, grilled cabbage with roasted peppers, and fried rabbit with the singular spetsieriko spice. Main courses like cod, chickpea stew with Prespes chickpeas, and lamb with Jerusalem artichokes showcase the chef’s skill in elevating simple ingredients. The prime rib dry-aged with bearnaise sauce is a must-try for meat lovers. Desserts, particularly the Medovik with honey-poppy seed ice cream, provide a sweet end to the meal. The wine list, curated by Giannis Epitropakis, favors small boutique wineries from Greece and France. Feel free to seek advice when choosing from the impressive by the glass selection.
Design and Mood
Jerar’s space is designed with an open kitchen, allowing diners to feel connected to the culinary process. This blend of styles, along with the thoughtful service, makes Jerar a standout.
Aghias Varvaras 55, Dafne
09
NYX Rooftop Japanese Gastrobar
All glass and metal and reminiscent of a trendy New York bar, NYX is located on the Academias Hotel rooftop, with magnificent 360-degree views of Athens that star the Acropolis to Lycabettus Hill. Spearheaded by dynamic Chef Dimitris Kotsalis, NYX merges Japanese fusion cuisine with unexpected Latin American and European elements, creating an expressive culinary narrative that resonates through its dishes.
Concept
Offering a sophisticated dining experience with an ebullient Friday night vibe, NYX takes you well away from pedestrian tastes. The restaurant embraces a Japanese ethos while seamlessly weaving in global influences. The result is an exciting and sensual modern Asian dining experience. The fusion approach is evident in the creative interplay of flavors and textures. Diners enjoy dishes that are both familiar and thrillingly novel. The menu’s adept mix of textures and tastes showcases Chef Kotsalis’s flair for innovation and great skill.
Menu
The menu at NYX is adventurous and visually stunning, with starters like warm edamame with a slightly spicy, garlic-infused chili sauce. Signature dishes include a salad of smoked trout, beetroot, and Jerusalem artichoke, and a seabass ceviche adorned with a refreshing marinade and an array of vibrant greens and jalapeno peppers. The menu also highlights beautifully executed Japanese dumplings (gyozas), stuffed with tender beef, kimchi, and shiitake mushrooms, served with aged Parmesan cream and truffle. For a sweet finale, try the cube of chocolate with hints of chili, miso, and caramel ice cream.
Design and Mood
NYX combines the allure of a rooftop setting with an elegant, contemporary interior. The restaurant’s lively soundtrack and buzzy clientele add to the gastronomically immersive dining experience. With exceptional service and a great cocktail list to boot, NYX stands out. It’s the kind of place you’ll want to return to when you crave those flavors you can’t find anywhere else.
Omirou 19, Kolonaki
10
Pharaoh
Pharaoh’s kitchen, led by acclaimed chef Manolis Papoutsakis, immediately became the talk of the town when it opened. Its feel-good, defiant modern Greekness and back-to-roots approach embrace the Greek tradition with open arms. Yet you won’t for a second think you’re in a classic Greek taverna. The a la mode restaurant is the collaborative effort of four individuals, each a star in their own right.
Concept
Pharaoh blazes out with a dedication to traditional Greek cuisine, presented with a modern narrative that respects the integrity of its ingredients. It’s a must-visit for those seeking a heartwarming taste of Greece combined with cool minimalism, quirky decor, and excellent DJ sets with vinyl records. The essence of Pharaoh’s menu is an homage to Cretan “cucina povera”. This is a philosophy of using minimal, high-quality ingredients to create dishes that are simple yet profoundly flavorful. Chef Papoutsakis certainly draws inspiration from his Cretan roots. He offers a menu that pairs the island’s culinary traditions with his heartful and sophisticated touch.
Menu
The menu at Pharaoh shows dedication to simplicity and quality, high taste and emotion. Notable dishes include the chef’s inventive take on classic ‘ladera’. Try the “orphan” dolmades, served with a creamy sauce made from whole cabbage leaves, olive oil, and lemon. The mouthwatering chestnut stifado is a super-gratifying dish that makes the meat version a long-lost memory. The wood-fired oven plays a pivotal role, especially in the creation of the signature sourdough bread. Achieving remarkably high heat, this oven, the star of the open kitchen, mirrors the slow-cooking virtues of traditional appliances. Connoisseurs will know that such ovens have a great advantage; they gently coax out the tenderness in ingredients. They also imbue them with a depth of smoky essence that elevates the flavor profile of each dish.
The wine list focuses on minimal intervention wines, sourced from organic or biodynamic grapes, to complement the meal. Ingredients are sourced directly from small Greek producers, ensuring freshness and quality in every dish.
Design and Mood
Pharaoh’s setting is intimate, with seating available at the bar counter – for a close-up view of the kitchen’s action – as well as tables on both the ground and floors. But the heart of the restaurant beats at the large bar. Most come for dinner, but the wine and music appeal too. Till the late hours, customers stay close to hear eclectic live DJ sets with an incredible selection of vinyl records.
Solomou 54, Exarcheia
11
Soil
Housed in an elegantly renovated neoclassical building from 1925, Soil is the endeavor of Tasos Mantis. The chef is celebrated for his profound connection with nature and exceptional culinary skills. Embracing a farm-to-table philosophy, Mantis has created a menu that honors herbs, fruits, and flowers cultivated in his gardens in Alepochori. With these ingredients and more, he brings a burst of pure freshness directly to the urban palate. This two-story establishment with a beautiful courtyard showcases a dedication to sustainability and natural flavors. The food is served in fabulous handmade ceramic MUD LAB crockery designed by his wife Elia Lampiri.
Concept
Soil stands out for its commitment to “earthy gastronomy,” a concept that supremely merges the bounty of the garden with the sophistication of fine dining. Offering two degustation menus, Chef Mantis explores the full spectrum of flavors provided by the earth, from delicate herbs to robust fruits and flowers, all while maintaining an elegant simplicity in each dish. This approach not only highlights the purity of the ingredients but also reflects his reverence for nature’s gifts.
Menu
The dishes at Soil are aesthetically perfect and deeply flavorsome, with a delicate balance of flavors in each course. Highlights include a green salad enriched with a buttery oyster, unripe strawberry, and cherry, and a scallop adorned with yuzu kosho, grapefruit, and lemon confit. The menu’s originality extends to a mini eel burger with guanciale, vadouvan, and sorrel, and a refreshingly innovative cucumber sorbet with anise hyssop, green apple, and jalapenos. Complementing these creations is a sophisticated wine list that thoughtfully pairs with the menu’s memorably inventive taste experiences.
Design and Mood
The villa Soil is housed it and its garden provides a setting that blends old-world glamour with cutting-edge culinary artistry. Service is warmly hospitable and immaculate and the space, described as “home” by its proprietors, provides diners with cozy yet breezily elegant dining.
Ferekidou 5, Pangrati
12
Vezene
A “Greek-inspired bistro”, Vezene has been going strong since it opened in 2011. Located in the heart of Athens, the brainchild of forward-thinking chef Ari Vezene introduced a culinary concept that was avant-garde then and remains revolutionary today. A self-proclaimed “chef-butcher,” Chef Vezene champions the philosophy of provenance and sustainability, sourcing organic meats from small-scale farms and embracing a nose-to-tail approach that breathes new life into overlooked cuts.
Concept
At Vezene, traditional Greek cuisine undergoes a transformation, infused with a witty modern twist. Vezené’s dedication to quality ingredients and his knack for reimagining classic dishes results in a menu that balances refined luxury with a more relaxed, democratic approach to dining. The restaurant’s focus may have shifted over time to include a broader selection of seafood and fish, but meat dishes, crafted with respect for the whole animal, continue to play a pivotal role.
Menu
Signature dishes at Vezene showcase its owner’s creative flair, worldly perspective and acclaimed technical prowess. Expect to encounter innovative offerings like goat neck fricassee set in a verdant array of greens, fennel, and chervil, and deconstructed pastitsio with al dente lasagne, potato espuma, and beef tartare that is assembled tableside. The menu’s bold flavors and generous portions epitomize the concept of hearty, soulful cooking and highbrow comfort food.
Design and Mood
Housed in a meticulously renovated space that harmonizes with its gastronomic ethos, Vezene offers both indoor and outdoor dining options. The atmosphere is charged with a lively vibe, reflective of Chef Vezené’s passion for food and his commitment to offering a unique dining experience. With vinyl records spinning in the background and a focus on natural wines that go down easy, the ambiance at Vezeneis both hedonistic and inviting, making it a timeless fixture in Athens’ culinary landscape.
Vrasida 11, Ilisia
