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The higher you get from the main tourist drag, the better the food gets and the lower the prices drop. Dionysos Zonar’s if the view is what matters most. Earlier if you want a quieter meal or you have kids εστιατοριο ο κωστασ who can’t wait that long.
Modern taverna with creative takes on Greek dishes and an excellent mezedes selection. This is my “safe recommendation” for Plaka — the restaurant I suggest when someone doesn’t want to hunt for hidden gems and just wants a reliably good meal in a nice setting. And bring cash — they don’t do cards.
After eating here — actually here, in the neighborhoods where Athenians eat, not the tourist strips — I find it hard to be impressed by Greek restaurants anywhere else. Avoid the main tourist strip in Plaka — prices double, quality halves. Delicious food, great service, and a wonderful atmosphere. Thank you guys for the awesome experience!
Better value than most seafood restaurants in Plaka, where fish prices can spiral quickly. Nothing fancy, nothing pretentious, just good food at reasonable prices for this neighborhood. Long-standing taverna with Acropolis views and notably better food than most view-restaurants.
Reasonable prices, friendly staff. This site and app let me do all the planning for our 15 day trip in a little over 6 hours! Wanderlog makes planning a trip so effortless. Exactly what I needed to plan a trip.
During the day while you are out enjoying a swim or the sun you can stop in for refreshing drinks and get a bite to eat. Then something shifted — a wave of Melbourne-inspired cafes, a couple of New York expats, and a generation of Athenians who decided that eggs Benedict and a €6 bloody mary on a Sunday sounds pretty excellent. Weekend brunch runs 9 AM to 4-5 PM. Check out our guides to best souvlaki in Athens and rooftop restaurants.
A good taverna meal runs €15-25 per person, which is reasonable for a European capital. Cash preferred at traditional tavernas (some still don’t take cards, or reluctantly do). Classic bakery for tiropita that’s been doing the same thing for decades — because it works. This tiny souvlaki stand might serve the best pork souvlaki in central Athens. Not technically Plaka — it’s a 5-minute walk toward Syntagma — but I’d be doing you a disservice by leaving it off the list.
No-frills taverna with fair prices and honest Greek cooking. This is where I’d go if I wanted both a decent meal AND the view. Better food than touristy Plaka, local atmosphere, and nobody chasing you down the street to come inside. No — it’s one of Europe’s most affordable capitals for eating out.
Dress a bit nicer, expect higher prices, and accept that the €6 cappuccino is part of the experience. Better food, lower prices, and nobody trying to drag you inside from the street. Great for a dinner that stretches into drinks, then more drinks. If someone is standing on the street aggressively trying to seat you, that’s your cue to walk in the opposite direction. I wouldn’t plan a special dinner here, but for quick bites between sightseeing, it’s perfect.
Walk through the fish market, the meat hall, the produce stalls — it’s noisy, it’s intense, and it’s the most authentic slice of daily Athenian life you’ll find. Walk 10 minutes south from the Acropolis and your food budget stretches 30% further. Here’s my honest guide to where to eat in Athens — organized by neighborhood, because in this city, location determines everything.
I was recommended to this Taverna by my hotel (Astoria) and I had my dinner here twice, after lounging whole day on their sunbeds by the sea. The food is so fresh and tasteful, if you don’t come here, you’ll definitely miss out! Have some drinks and then go for dining
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The result is a menu built on few ingredients, defined taste, and consistent character, evolving with availability. Sourcing follows strict criteria of quality, seasonality, and identity, with top quality Cretan produce and selected Spanish PDO products such as Iberian pork, cheeses, and conservas. Its approach brings each culinary tradition into direct contact without blending them, relying on the intensity of raw ingredients, simple execution, and clear flavors.
This charming taverna offers a cozy setting where visitors can enjoy traditional dishes at fair prices. The dining room’s stone floors, whitewashed walls, and minimalist lighting create intimate warmth. Expect a trio of fish croquettes, Santorini specialties like fava and pies, and a variety of pasta dishes as well as artfully cooked meat dishes. At Aressana Hotel, chef Kostas Aggelópoulos delivers an earthy Mediterranean menu rooted in Greek tastes and European technique.
Order the liver wrapped in caul fat, the Dutch oven lamb, the grilled mutton chops, or one of the many large skewers (kokoretsi, pork kontosouvli, lamb). From its large elevated garden-balcony you’ll have a panoramic view of Karystos and the sea. A very good family run fish tavern located at an amazing spot on the wide sandy beach of Limnionas – with a stunning sea view. It’s located on the stunning Armirihi beach, with unobstructed sea views, and the people are friendly and polite, even when they’re filled to capacity.
While neighbors stop by to pick up daily essentials, diners savor every bite, often planning their next visit before they’ve even finished their meal. Philippos, the owner, embodies the spirit of Skylodimos, gliding effortlessly between the cash register, table service, and the modest kitchen where he prepares the food. Our beloved mother is heart of our kitchen Team. We have one Chef and a Souschef in our kitchen and many helping hands that support them every day. Kostas, who is an active member of this team, has been named a “Rising Star” within the field.
The spaghetti with onions and tomatoes and the cod with garlic are my what ifs, as I didn't try them this time but also a reason for a next visit. However, what the dishes at Ermou Taverna exude could also be characterized as an ode to the taste of company, the warmth of the Greek table and the a la greke accompaniment with spirits. With the essence of an old, urban tavern and a well-kept space, with an orchestral soundtrack of favorite Greek songs from decades past and a light aura, the Ermou Tavern -signed by Ergon- I would say that it is one of the most open-hearted arrivals of the season, for everyone who is touched by both its general character and its food itself. Ergon's new restaurant 'child' has a nostalgic style, a nice aura and a seafood cuisine that speaks directly to the taste buds. Founded by people passionate about art, culture and Santorini’s traditional way of life, the space also hosts artists who leave behind works displayed throughout the venue.
Known as a legend among local tavernas, it has nourished generations with its home-cooked meals, looking like something from the old Greek movies. This wine tavern, near Varvakeios Municipal Market, has drawn in people with a taste for classic Greek since 1927. Over the years, it has not only catered to the taste buds of local celebrities, politicians and cultural icons but has also evolved, opening a sibling location that embraces a modern twist on the traditional meze experience. Among its signature offerings are the hearty gigantes oven-baked beans in a rich tomato sauce, and the delightful keftedakia, small, mint-seasoned meatballs that are a perfect blend of crispy and juicy. A visit to Leloudas (btw a 10 min cab ride from the center) is not just a meal, it’s an immersion in a world where the road less travelled leads to unforgettable culinary delights.
Chef Marios Stamatakis is the navigator in the kitchen, who focuses on exploring refined Mediterranean comfort, proposing dishes that keep the taste interest from the introduction to the finale. We've gathered all the rooftops, gardens, and courtyards you should definitely put on your to-see list, just in time to organize your summer outings. The restaurant with the white façade is located in the centre of Karystos, housed in a 200-year-old stone building. A family run tavern with rustic décor and wooden tables located in a great spot with a view of the forest near the mountainous village Pothi. The lamb, goat and pork comes from their farm, while the rest of the meat, produce and dairy comes from the local dairy and neighbouring villages. It’s located in the countryside, at 500m altitude, right outside the village Katsaroni.
The “Kastro” Tavern is located in the center of Kastro village in a cool and welcoming place, decorated tavernaokwstas.gr with taste and respect to nature and tradition. With Greek cuisine and good raw materials as its compass, in the well-kept, stone-paved and verdant courtyard, which develops on many different levels, the shade of two towering poplars accompanies a taste experience exactly as the chef and his team have imagined and shaped it. "Thea Terrace Bar & Restaurant" is not a random reference point on the multidimensional taste map of the capital, since the team takes care to enrich the reasons for visiting. There’s also a short list of daily specials that the owner and cook Meletios Hatzis creates based on product seasonality and the day’s catch. Hidden within the shaded courtyard of a cave-like taverna in the quiet village of Finikia, this restaurant feels genuinely local and unaffected by tourism. Our taverna is hosted in one of the pretiest, traditional buildings in the village of Agios Ioannis in Corfu, counting more than a century of welcoming local people and foreigners who come to try tasteful, traditional, greek flavours.
Michalis and his mother Chrisanti Theodorakis are welcoming and inviting you in Xerokambos to "Taverna Kostas". When in the early 1950s, Rex Warner (author, translator, director of the British Institute in Athens) referred to his book Views of Attica and its surroundings, to then-owner George Psara, his delicious retsina and his traditional Greek. The attentive flavors are the star of the welcoming tavern, which was set up with passion from people who love Greek cuisine and keep its bar high. Handmade stuffed cabbage rolls and crispy cheese pies, fresh French fries (make two servings), greens, beets and homemade spreads whet the appetite before the meats take over the heavy lifting.
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