Steak meals, dating back to approximately 1565 in Florence, are high in protein and iron, and extremely fulfilling, but, nutrition aside, it is the taste factor that makes them extremely popular worldwide. Athens is no exception.
The city has a devoted following for meat-based dishes, especially steak. In more recent years, a growing number of tavernas and restaurants have been setting higher meat-related standards, offering different types of cuts, both domestic and imported, aging, and different types of grilling methods. Besides boosting the quality of food on offer, these spots have also focused on decor and atmosphere, for special dining experiences. We present nine fine establishments in Athens serving incredible steak, as well as other superb dishes.
01
Manari
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The newly opened restaurant and talk of the town, conceptualized by Aris Vezenes, is located in Agioi Theodoroi Square, offering a unique Greek meat experience with a “nose to tail” philosophy, utilizing every part of the animal. This collaboration with Lefteris Georgopoulos brings Greek meats to the forefront, honoring local farmers and herders. The atmospheric traditional-style decor follows a minimal yet rustic style, with scraped walls, exposed concrete, and aged tables covered in pristine white tablecloths, giving it an atmospheric touch.
Recommended meat dishes include lamb chops, tender lamb kidneys with savory thyme, veal liver paired with tomato vinegar, and an exquisite lamb kebab served with homemade pita and yogurt. Other dishes worth trying are the pasta for two cooked in meat broth, aromatic pastitsio and lamb fricassee. Finish with a refreshing, fragrant bergamot sorbet to cleanse the palate.
Ag. Theodoron Sq 3, Syntagma
02
Vezene Athens
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This venture, headed by celebrated chef and leading restauranteur Aris Vezenes, was launched in 2010, introducing comfort-fine-dining cuisine with American influences. Over the years, the restaurant has become a major attraction, deservedly receiving a Michelin Plate distinction in 2018 for quality food. This stylish restaurant offers superb dishes covering both the meat and seafood categories. Given the upcoming Tsiknopempti meat feast, we will remain focused on the restaurant’s meat offerings.
They include imaginative recipes baked in a wood-fired oven. The spot’s renowned pastitsio, made with beef tartare, fresh pasta, and potato foam is worth trying. The baby lamb chops, juicy and served with a sauce that includes fresh herbs, radish, and fennel, are another must. The wide range of steaks on offer, in terms of breed, cut, and aging, is the menu highlight. Our favorites include the Dexter Top Sirloin, matured over 45 days and carrying less fat than other selections, as well as the Cote de Boeuf Wagyu, matured for 42 days and given a Beef Marbling Standard (BMF) score of 8-9.
Vrasida 11, Ilisia
03
Beefbar Athens
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Beefbar Athens, a cosmopolitan restaurant launched by Riccardo Giraudi, CEO of meat industry giant Giraudi Group, at the Astir Palace luxury hotel three years ago, brought the street food fine-dining concept to the Athens Riviera, with meat playing a leading role. This space, warm and simple in style, offers a sea backdrop and lush greenery. Its unbeatable combination of location, relaxed atmosphere, high-standard hospitality, and exceptional food quality offers diners a unique experience. The restaurant, emphasizing the usage of premium cuts, collaborates with top-quality livestock farms in the USA and Australia and is one of the few restaurants in Greece that imports certified Kobe beef. The menu, curated by chef Panagiotis Retzis, includes numerous extremely delicious dishes. Diners should not skip the signature carpaccio, made with Wagyu, finely cut and aromatic.
The accompanying tabbouleh sauce, made with mint, parsley, tomato confit, and lemon, adds an exciting Mediterranean-Middle Eastern element to give the dish a major taste boost. It is also worth trying the Mini Big K dish, three Kobe beef mini burgers, juicy and perfectly grilled, each with a different sauce – secret, truffle and chimichurri. The Kobe gyro, sliced meat on handmade pita bread with tahini sauce, tomato and onion, is another extremely delicious fine-dining transformation of a favorite food in Greece. The grill offers Black Angus, Wagyu and Kobe in 15 different cuts. The ribeye cap, an incredibly tender and juicy steak that is immaculately grilled for a crispy crust, is a must-try dish served with extremely refined mashed potatoes. The Tomahawk steak, a Wagyu beef cut is high-priced but rewards with rich, full taste. Served as a 1.4-kilogram steak, including the bone, it is grilled to perfection.
Astir, Vouliagmeni
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Situated in the heart of up-market Kolonaki, Brutus Tavern was launched just months ago. The long curtains at the entrance create a private-club impression, while the long and narrow dining space with an open kitchen at the back is compelling at first sight. The menu, curated by multi-award-winning chef Michalis Nourloglou, backed by gifted Stefanos Rizos as the head chef, offers a series of delicious dishes highlighting the rich taste offered by meat.
They include, as a superb starter, Crust, slow-cooked oxtail with mushrooms, béchamel and comté cheese, all covered by crispy filo pastry. The sliders, mini burgers made with dry-aged mince patties, red Leicester cheese, caramelised onion and mayonnaise with truffle oil, are among the most delicious to be found anywhere in Athens. Steak highlights include Danish Holstein rib eye, classic T-Bone Black Angus, and the softer Blackmore Wagyu rib eye, given a beef marble score of 10.
Leventi 3, Kolonaki
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Housed at an elegant arcade on central Athens’ Panepistimiou Street, Tilemachos Athens opened in 2015 as an additional outlet to the Tilemachos family business, launched in the late 1950s with a restaurant in Kifisia, northern Athens. The business is now headed by Giorgos and Kostas Tsiligiris, two meat-dish masters who broke ground by placing emphasis on quality ingredients, special cuts, as well as grilling expertise. The Tilemachos restaurants added meat varieties such as ewe and goat long before these gained wider acceptance.
Tilemachos offers both Greek and international meat-dish proposals, grilled and cooked. The meat used here is aged for 40 to 60 days. Grilled meat selections are perfectly prepared, while over 200 wine labels are also available to accompany the food.
Panepistimiou 10, Syntagma
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Basegrill Athens emerged in 2005 in the city’s western suburb Peristeri, putting the area on the capital’s map for delicious, quality meat dishes. But know it also has an outpost in the very chic Glyfada southern suburb. Its interior features down-to-earth steakhouse design with wooden floors, tables and chairs, as well as a large refrigerated display cabinet showcasing a large selection of cuts. Unrivalled taste, customer satisfaction and customer service are key aspects behind the success of this venture, run by three siblings, Vaggelis, Spyros and Giannis Liakos.
Among the starters, it is worth trying the exceptional beef tartare with Trikala roe. The fabulous steak selections include chuck steak, aged over 100 days, picanha, juicy and extremely tender, porterhouse, one of the most popular steakhouse cuts worldwide, and top loin. All meat is grilled to perfection. The spot also serves a special house wine.
Zisimopoulou 5, Glufada
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Stratos Drakoulis, the founder of Drakoulis Dry & Raw, an extremely successful venture in seaside Voula, southern Athens, opened a second outlet last October in Kifisia, northern Athens, this time with a partner, Demos Stasinopoulos. Large marble tables, comfortable chairs and sofas, as well as chandeliers all create a sexy dark setting. The restaurant features a stylish bar offering an extensive range of wines and drinks, an open kitchen, as well as a display cabinet showcasing the meat cuts on offer. The restaurant’s principles revolve around comfort taste. Diners can select their steaks as they would at a butcher shop before enjoying their picks in the comfort offered by the restaurant.
Executive chef Kostas Zacharias and chef de cuisine Alexandros Sofianos oversee the exquisitely prepared dishes, including, as a cold appetiser, beef tartare made with American Black Angus. The handmade sausages, including a special version made with smoked chorizo, offering slightly spicy flavour, are another recommended appetiser. The incredibly delicious gyro prepared with pata negra, handmade pita bread, special tzatziki and chimichurri sauce, is one of our favourite selections. As for the main-course selections, the spaghetti Bolognese prepared with Wagyu beef is sublime.
The steak selections are limitless and include Dutch breeds with less fat, Spanish breeds, Uruguayan, American and Australia Black Angus cuts, as well as Kobe beef. The Wagyu beef rib eye, from the Sneak River Farms in the USA (BMS 9), offering particularly sophisticated, rich taste as a result of its higher percentage of muscle fat, is one of our favourites.
Pentelis 1, Kifissia
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Gidi, a traditional, simple yet well-kept butcher shop/restaurant offering creative meat dishes, opened in 2017 in Metamorfosi, northern Athens. Its large and elegant yard space is covered by mulberry trees, while the stone-rendered interior is small, cosy, colorful, even playful. Founder Vassilis Akrivos has sought to revive older recipes to be enjoyed amid a hospitable environment. The kitchen is headed by butcher and grill master Giannis Koustenis, who applies a no-nonsense approach. It is simple yet extremely focused on the use of quality ingredients. The menu’s long list of selections includes, for appetizer, ewe prosciutto, a delicious cold plate.
Other standout appetisers, these ones served hot, include makarouna pasta with grated myzithra cheese and staka dairy cream. As for the meat cuts, a medium rare beef prime rib, charcoal-grilled to perfection, is our favourite steak here. Rich in taste, it melts in the mouth. Pork meat enthusiasts can enjoy Mangalitsa, a rare and delicious pork cut hailing from Hungary. It is rated as one of the world’s finest in the pork meat category. Diners preferring traditional food can enjoy barbecued goat on Fridays and Saturdays, as well as for this Thursday’s pre-Lent Tsiknopempti feast.
Tatoiou 17, Metamorfosi
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Birdman, an intimate Japanese pub and grill near Syntagma Square, stands out as a carnivore’s paradise with its focus on meat dishes prepared with precision and flair. Chef Ari Vezene’s culinary vision centers on ethically sourced, dry-aged meats from rare traditional cattle breeds. The meat is showcased through a variety of yakitori and kushiyaki—grilled skewers featuring every part of the animal, from neck to tail—cooked over a robata-style grill. The open kitchen counter allows diners to watch as their meats are meticulously grilled to perfection.
The restaurant’s menu is a tribute to Japanese techniques while honoring Greek ingredients. Highlights include beef nigiri, where the tender, melt-in-your-mouth slices of beef are a revelation. The donburi bowls, filled with perfectly grilled meats like lamb or beef, are a beautiful fusion of deep flavors, marrying Japan’s precision with Greece’s rich culinary traditions. Birdman’s signature beef ramen, when available, is another favorite, with its savory broth and succulent beef slices. The no-fuss, casual atmosphere, coupled with the high-quality meat selection, makes Birdman a must-visit for meat lovers seeking a refined yet accessible dining experience where both tradition and innovation shine.
Voulis 35, Syntagma
