Introducing Athens’ finest dining for locals and visitors alike for 2025, in a select review of the most awarded and recognized restaurants that set the gold standard for culinary excellence in the city.

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This isn’t just any list. It’s a carefully curated selection that highlights the 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 for their affordability, style and exceptional flavors, this article shines a spotlight on the establishments where dining becomes an event in itself.

Each of the restaurants listed here delineates a unique slice of the city’s culinary landscape (Greek, Greek-inspired or even not-so-Greek), which makes this list much more than a simple directory and more of a reflection of Athens’ dramatic gastronomic progression 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

Iodio

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Iodio, a new arrival in Kolonaki, focuses on contemporary seafood dishes and presents them with creative precision. The restaurant is known for celebrating fresh, seasonal ingredients, particularly seafood and fish, and its refined approach to Greek culinary traditions.

Concept

Iodio highlights the natural flavors of the sea while incorporating sophisticated modern techniques. Its creative approach prioritizes sustainability and the thoughtful use of high-quality, locally sourced ingredients.

Menu

The menu features dishes such as sea urchin or bottarga pasta, dolmades made with wakame seaweed and an elevated rendition of kakavia (fish) soup. A carefully curated wine list complements the offerings with both Greek and international labels. The cocktail list is also exciting, with drinks like Iodio Negroni and Tangerine Gimlet.

Design and Mood

With minimalist decor and understated references to the treasures of the sea, the ambiance balances sophistication and comfort. The attentive service and serene atmosphere make it an ideal choice for a relaxed yet high-quality dining experience.

Loukianou 36, Kolonaki


02

Makris

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Makris, in Thisio, is a Michelin-starred restaurant that reinterprets Greek culinary heritage. Under the direction of Chef Petros Dimas, it presents a thoughtful degustation menu.

Concept

The chef here redefines traditional Greek flavors through modern techniques and innovative presentation. The restaurant’s philosophy focuses on the use of seasonal and organic produce – 85% of which is sourced from their gardens in ancient Corinth – to create dishes with depth and character.

Menu

The degustation menus, Genesis and Utopia, include dishes like Red Hellenic Shrimp with Caviar from Epirus and Mushroom Cappuccino with Chestnut and Brioche Feuilletée, as well as excellent wines and memorable sourdough bread. Each dish is carefully designed to emphasize balance and flavor, paired with an extensive wine selection.

Design & Mood

The dining space is housed in a historic building, with glass floors showcasing ancient ruins. The interior evokes a sense of cozy elegance with dark wood and warm neutral features. The terrace provides striking views of the Acropolis.

Astiggos 10 & Ermou 119, Thisseio


03

Akra

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This is the brainchild of chef Yannis Loukakis, a forerunner in Greek bistro cuisine. 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


04

Aleria

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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 tasting menus (which include a pescatarian menu and a vegan menu) include dessert. Dishes include Risotto Gemista (a classic dish of stuffed tomatoes and peppers) and Pumpkin Mousse with roasted celeriac and black truffles. A well-curated wine list complements the dining experience, with standard and premium wine pairing options.

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


05

CTC

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Chef Alexandros Tsiotinis’s culinary venture illuminates a corner of Kerameikos 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 Blind Taste 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


06

The Dolli’s

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Situated atop The Dolli at Acropolis hotel, this restaurant has become a distinguished dining destination in Athens. With its panoramic views of the Parthenon and the historic Plaka neighborhood, the restaurant offers a dining experience that captures the essence of the city’s rich heritage.

Concept

The Dolli’s presents a fusion of Greek and international cuisines, emphasizing authentic flavors and time-honored recipes. The menu is thoughtfully curated to provide guests with a gastronomic journey that reflects both local traditions and global culinary trends.

Menu

The restaurant’s offerings include a variety of inspired dishes, with an emphasis on fresh, local ingredients. While specific menu items may vary, guests can expect a selection that showcases the chef’s creativity and dedication to quality. Dishes like Saint Jacques Scallops with cauliflower puree, mandarin and crispy prosciutto are deeply satisfying. The wine list is inspiring, with selections from renowned wine regions and artisan, family-owned vineyards, expertly suggested by the sommelier to complement each meal.

Design and Mood

The jaw-dropping rooftop setting provides unobstructed views of Athens’ ancient landmarks, creating a mesmerizing backdrop for diners. The ambiance is upscale and chic, with a design that harmonizes with the lively energy of the city.

Mitropoleos 49, Plaka


07

Tudor Hall

On the 7th floor of the King George Hotel, Tudor Hall pairs contemporary Greek cuisine with breathtaking views of the Acropolis. The restaurant’s approach highlights seasonal ingredients and culinary creativity.

Concept

Tudor Hall reinterprets Greek culinary traditions with a focus on high-quality, locally sourced produce and modern techniques. The evolving menu reflects the seasons, offering diners a fresh perspective on familiar flavors. Each dish is crafted with precision, delivering a dining experience that balances innovation and authenticity.

Menu

The menu includes standout dishes such as red shrimp tartare with caviar, Grilled Turbot with carrot confit, or Guinea Fowl Breast with kimchi, beetroot, berries, shallot chutney and gravy, as well as fresh seasonal salads. The Degustation Menu includes red shrimp tartare, lamb, fish and luscious dessert. The wine list is extensive, with options carefully chosen to enhance the dining experience. Guests can also enjoy a selection of creative cocktails inspired by Greek ingredients.

Design and Mood

The neoclassical interior combines elegance and comfort, with large windows framing the Acropolis and Syntagma Square. The terrace is a highlight, offering breathtaking views that add to the dining experience. The ambiance is refined yet welcoming, making it a perfect choice for special occasions or a relaxed evening.

King George Hotel, Syntagma Square


08

Ex Machina

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Best Restaurants of Pangrati / ExMachina

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 the Raw Fish of the Day with chilli vinaigrette and tapioca,La Gyoza with mince, gruyere mousse, and black truffle and the Pork Steak with smoked mussels and pistachios. 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


09

Gallina

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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 Charcoaled Duck Fillet, Gallina Lobster Pasta and Wagyu Beef and Prawn Tartare are standout dishes, as is the Basque Cheesecake and Caviar dessert.

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


10

Herve

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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


11

Jerar

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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. Standout dishes include starters like the Okras Kimchi, Beetroot Salad with ‘burnt’ grapefruit, Oysters From France with green apple, and mains like John Dory with fennel puree, Steak Frites with dry-aged beef. 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


12

Pharaoh

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Pharaoh’s Michelin Bib Gourmand-awarded 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


13

Delta

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At the Stavros Niarchos Foundation Cultural Center (SNFCC), this restaurant swiftly became a key reference point for avant-garde gastronomy in Athens. Under the visionary leadership of Executive Chef George Papazacharias, the establishment has garnered two Michelin stars, reflecting its commitment to excellence.

Concept

Delta’s philosophy intertwines sustainability with high culinary artistry, aiming to elevate Greek cuisine on the global stage. The restaurant emphasizes locally sourced ingredients, many harvested from its own farm, ensuring freshness and ecological responsibility.

Menu


The tasting menu is a symphony of innovative dishes, each course meticulously crafted to surprise and delight the palate. While specific menu items are seasonal and subject to change, guests can anticipate a scintillating journey through utterly modern and unexpected interpretations of Greek flavors, paired with an extensive selection of wines curated to complement each dish.

Design and Mood

The interior exudes modern elegance, with minimalist design elements that allow the culinary creations to take center stage. Floor-to-ceiling windows offer panoramic views of Athens, enhancing the dining experience with a sense of place and grandeur.

SNFCC, 5th floor GNO building, Syggrou Avenue 364, Kallithea


14

Soil

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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


15

Vezene

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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


16

Esthio

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Located in the heart of Koukaki, this unique offers a dining experience that fascinatingly brings together Greek and Balkan culinary traditions. Under the guidance of chef Elvi Dimitris Zyba, the restaurant has become a hub for both gourmets and creatives, celebrated for its fusion of tradition and innovation.

Concept

Esthiō’s philosophy centers on the harmonious combination of grain, wine, and sound, creating an immersive dining atmosphere. The menu reflects a Balkan-inspired Greek cuisine, emphasizing authentic flavors and time-honored recipes. The restaurant’s commitment to culinary excellence is evident in its thoughtful pairings of local wines and instrumental music, enhancing the overall dining experience.

Menu

The menu features a variety of dishes that showcase the rich culinary heritage of the region. While specific items may vary seasonally, guests can expect offerings that highlight the chef’s creativity and dedication to quality. Dishes like Homemade Pasta with squid bolognese and fennel cream, Marinated Shrimp with bisque dressing and tomato tartare and Giaourtotavas, lamb sweetbreads with yogurt and rice are particularly impressive. The wine list is curated to complement the menu, featuring selections from renowned wine regions and artisan, family-owned vineyards.

Design and Mood

Housed in a charming neoclassical building dating back to 1931, Esthiō’s interior combines historical elegance with modern touches. The ambiance is casual yet chic, with a design that harmonizes with the vibrant energy of the city. The restaurant’s atmosphere is further enhanced by its attentive service and commitment to providing an unforgettable dining experience.


7 Dimitrakopoulou, Koukaki


17

Ovio

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Ovio, in Syntagma, brings authentic Italian flavors to a city that needs no convincing to love them. Under the direction of chef Petros Syrigos, the restaurant has garnered attention for its dedication to traditional Italian cuisine, earning a place in the 2024 Mihelin guide.

Concept

Ovio’s culinary approach focuses on delivering genuine Italian dishes, prepared with the finest ingredients and traditional techniques. The menu offers a range of options that reflect the rich diversity of Italian gastronomy, from classic pasta dishes to Neapolitan-style pizzas. The restaurant emphasizes quality and authenticity, providing diners with a true taste of Italy in the heart of Athens.

Menu

The menu features a variety of Italian specialties, including freshly made pasta, wood-fired pizzas, and a selection of antipasti. Signature dishes may include Red Sea Bream tartare with truffle, Pasta with Mussels and bottarga and other regional Italian favorites like Vitello Tonato or Puttanesca in a pizza form. The wine list complements the menu, offering a curated selection of Italian and Greek wines to enhance the dining experience.

Design and Mood

Ovio’s interior exudes rustic charm, with warm wooden accents and an open kitchen that allows guests to observe the culinary craftsmanship firsthand. The atmosphere is cozy and inviting, making it an ideal spot for both intimate dinners and lively gatherings. The restaurant’s commitment to hospitality and quality service further enhances the dining experience.

Apollonos 4, Syntagma


18

Spondi

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This gourmet restaurant stands as a by now classic symbol of haute cuisine in Athens, consistently recognized for its exceptional culinary artistry. Since its establishment, the restaurant has garnered numerous accolades, including a Michelin star, reflecting its dedication to excellence.

Concept

Spondi’s culinary philosophy centers on contemporary French cuisine, emphasizing the use of premium ingredients sourced both locally and internationally. The menu is a testament to the harmonious blend of tradition and innovation, offering dishes that are both visually stunning and gastronomically satisfying. The restaurant’s commitment to sustainability is evident in its selection of raw materials from local producers who employ eco-friendly practices.

Menu

The à la carte and “Discovery” tasting menus showcase a range of elaborate dishes, with seasonal produce taking center stage. Signature dishes include Lamb with garlic vinegar and miso, Pan-Fried Foie Gras, Langoustines with caviar and a citrus-infused sauce, and Lamb with eggplant. The wine list is extensive, featuring selections that perfectly complement the culinary creations.

Design & Mood

The restaurant’s elegant interior features attractive vaulted dining rooms, creating an intimate and sophisticated atmosphere. Two Mediterranean-inspired terraces in the courtyard provide an idyllic setting for alfresco dining, ideal for a romantic candlelit supper. The ambiance is further enhanced by highly professional and attentive service, ensuring a memorable dining experience.

Pyrronos 5, Pangrati


19

Bottrini’s

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Founded in 2011 by acclaimed Greco-Italian chef Ettore Botrini, Botrini’s has become a hallmark of modern Greek-Mediterranean cuisine. Known for its innovative take on regional flavors, the restaurant has earned a Michelin star, reflecting its reputation for culinary excellence.

Concept

At the heart of Botrini’s is a dedication to transforming Greek culinary traditions with a contemporary approach. Chef Botrini highlights seasonal, high-quality ingredients that celebrate the essence of local produce while infusing personal and cultural narratives into each dish.

Menu

The restaurant offers two carefully designed tasting menus, Peripatos and Taksidi, which guide diners through imaginative creations rooted in Mediterranean and Greek influences. Notable dishes include the Swordfish Carpaccio as Fishermen Style, drawing inspiration from Corfu and Italy, and the Zucchini Tarte, a delicate combination of olive pastry, zucchini, kariki cheese from Tinos, and truffle. The comprehensive wine list, featuring over 1,300 labels, is curated to elevate the dining experience.

Design and Mood

Set in a refurbished schoolhouse, the space blends simplicity with sophistication. The open kitchen invites diners to watch the chefs at work, adding an interactive dimension to the experience. During warmer months, the serene garden provides an inviting outdoor setting, making for a tranquil escape in the city.

Vas. Georgiou B 24B, Halandri


20

Varoulko Seaside

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Varoulko Seaside, in Piraeus’ scenic Mikrolimano marina, serves up a clean and creative contemporary take on Greek seafood, under the leadership of renowned multi-awarded chef Lefteris Lazarou. The restaurant has earned numerous accolades for its ability to modernize traditional recipes without losing their essence.

Concept

The approach at Varoulko Seaside emphasizes fresh, locally sourced ingredients, celebrating the natural flavors of the Mediterranean. Chef Lazarou’s inventive techniques showcase his prolific expertise in seafood preparation, creating dishes that balance modernity with authenticity.

Menu

The menu features imaginative creations such as Crabmeat with green apple and ginger, Red Mullet Sauté with cauliflower textures and carrot gel, and Onion Panna Cotta served with marinated crayfish. Each dish is carefully crafted to highlight bold yet refined flavors, accompanied by a thoughtfully curated selection of wines from Greece and beyond.

Design and Mood

The indoor dining space offers a serene and elegant atmosphere, with expansive windows providing views of the marina. Guests can also enjoy outdoor seating overlooking the water, an ideal summertime setting for a tranquil and sophisticated dining experience. The understated design allows the cuisine and the picturesque surroundings to shine.

Koumoundourou Coast 54, Piraeus