With comfort food gaining increasing popularity and Greek cuisine being represented by several noteworthy restaurants in the capital`s culinary scene, Athens largely maintains its diverse dining landscape. High gastronomy continues to be present, although it is somewhat more subdued. Meanwhile, the fish and meat sector now features a variety of concepts with strong signatures and impressive offerings that make them stand out.
ABRA OVATA
FUSION & ETHNIC NEW ENTRY
Vouliagmeni Lake, Vouliagmeni
+30 2108962220
www.abraovata.gr/
€75-100
Open May - October
Restaurant serving outside, restaurant with a special view
Set against the breathtaking backdrop of the lake, Chef John Skotidas showcases his creativity through a captivating fusion menu. While inspired by Greek cuisine, his dishes artfully incorporate the aromas and flavours of his maternal heritage. Additionally, he skilfully intertwines memories of Latin American cuisine with influences from his travels to mainland Spain and the Balearic Islands, resulting in a truly diverse and delicious culinary experience.
AKTI RESTAURANT
FISH & SEAFOOD RESTAURANT
6 Poseidonos Street, Vouliagmeni
+30 2108960748
€75-100
Open all year round
Restaurant serving outside, restaurant by the sea.
Panagiotis Yakalis is transforming Akti Restaurant, a revival of the establishment by the Agiostratitis family, into one of the premier seafood dining destinations in Vouliagmeni. By utilising top-quality raw materials to their fullest, he has established strong relationships with local fishermen to ensure a steady supply of first-class fish and seafood. The kitchen presents these ingredients with cosmopolitan flair, vibrant creativity, and beautiful presentations, all within a lively atmosphere that embodies the spirit of Greek hospitality, framed by the picturesque bay of Vouliagmeni.
ARGOURA
FISH & SEAFOOD RESTAURANT
49-51 Agesilaou, Tzitzifies
+30 2177173200
€50-75
Open all year round
Nikos Michael`s cult fish restaurant in Tzitzifies has long been a favourite among patrons who appreciate his unique approach to seafood cuisine. His cooking is unconventional, showcasing rare ingredients that he diligently seeks out to serve in an unpretentious manner. At his restaurant, rusticity meets originality, resulting in dishes that are, in many cases, profoundly delicious.
BASEGRILL
STEAKHOUSE
64 Konstantinoupoleos Street, Peristeri.
+30 210 5757455
www.basegrillathens.gr
€50-75 per person
Open
all year round
Restaurant serving outside, excellent wine list
The most enduring success story in Athens` meat dining scene is the award-wining Basegrill, founded by Spyros and Vangelis Liakos in Peristeri. Established in 2005, it introduced the concept of nose-to-tail dining and continues to evolve, firmly holding its place in the two-star category of the FNL awards. The passionate founders actively seek out rare ingredients while maintaining strong connections with Greek farms and producers who provide tailored products for Basegrill. Notably, many items on the menu, including their fantastic sausages, are made in-house.
BASEGRILL GLYFADA
STEAKHOUSE
Zisimopoulou & Lazaraki, Glyfada
+30 2108985848
www.basegrillathens.gr
€50-75 per person
Open all
year round
Restaurant serving outside, excellent wine list
Reproducing such a successful and beloved restaurant model is no easy task. However, this particular "relocation" is more than just a faithful replica of the original Basegrill; it captures a dual sense of the term. It is as precise as the original while remaining completely devoted to the principles it has always embraced. Spyros and Vangelis Liakos remain the key guarantors of the menu, but they are accompanied in this venture by a longtime colleague from their days at Cookoovaya, the experienced and soft-spoken chef Spyros Pavlidis, who is also part of the business structure. He is a quiet yet formidable presence in the kitchen, consistently demonstrating his mastery.
BEEFBAR ATHENS
STEAK RESTAURANT
Apollonos 40, Vouliagmeni
Four Seasons Astir Palace Hotel
+30 210 9670700
www.athens.beefbar.com
Over €140 per person
Restaurant serving outside, particularly charming location or decoration
The Athenian Beefbar, situated between the two Four Seasons hotels, continuously enhances its performance and remains one of the grandest restaurants specialising in premium-quality beef, with a particular focus on Japanese Kobe. Led by chef Panagiotis Regis, the restaurant presents a variety of incredibly flavourful meaty specialities that draw inspiration from both street food and classic European cuisines. The à la carte Sunday brunch is outstanding.
BLUEFISH VOULIAGMENI
FISH & SEAFOOD RESTAURANT
4 Poseidonos Avenue, Vouliagmeni
+30 210 9671778
€75-100 per person
Open all year
round
Restaurant that also serves outside, particularly charming location or decoration, by the sea.
George Economidis` ongoing experimentation with the anatomy and maturation of fish has inspired him to create a unique approach to cooking, utilising the entire fish—from head to tail—in a variety of preparations. This includes heads, collars, fillets, chops, and even tails, showcasing the sustainable ethos of Bluefish. While the restaurant operates year-round, its summer set-up, with tables on the top floor that seem to float above the water, evokes the stunning aesthetics typically found in the pages of Condé Nast.
GIOUVETSAKIA
TRADITIONAL GREEK CUISINE
45 Moreos & 20 Ithomis, Glyfada
+30 210 9648081
€25-50 per person
Open all year
round
Restaurant serving outside
Haris Tzitzis, the passionate owner of the organic taverna Gouvetsakia, embarks on a daily "treasure hunt" to find the finest ingredients available in the market. His dedication to sourcing fresh fish, high-quality vegetables, meats, and cheeses enables chef Eva Pasanikolaki to create delectable, uncomplicated dishes that evoke the comfort of homestyle cooking. Highlights from the menu include hearty bean soup, flavourful fish soup, local pork with celery and avgolemono, and her exquisite dolmades made with either cabbage or grape leaves.
DELTA RESTAURANT
INTERNATIONAL HAUTE CUISINE
364 Sygrou Street, Kallithea
Stavros Niarchos Foundation Cultural Centre
+30
2168091288
www.deltarestaurant.gr
Over €140 per person
Open all year round
Restaurant with special decoration, excellent wine list, restaurant with its own parking or valet parking
A top gastronomic performance by George Papazacharias, inspired by the naturalistic cuisine of the Scandinavian school. Through a twelve-course tasting menu at Delta, we enjoy a selection of artfully crafted and well-executed dishes that reflect the chef`s journey through the world of gastronomy. Complementing this exquisite dining experience is an exceptional wine list.
DOURABEIS
FISH & SEAFOOD RESTAURANT
29 Akti Dilaveri, Piraeus
+30 210 4122092
www.dourabeis.gr
€75-100 per person
Open all year round
Restaurant serving outside, restaurant with its own parking or valet parking.
This establishment is the epitome of classic seafood dining at the entrance of Mikrolimano, with a history that dates back to 1932. It underwent a complete renovation in 2005, shedding its traditional taverna style. Here, the focus in on quality ingredients: fresh fish is served daily, along with excellent vegetables—arguably the finest in the market. In the kitchen led by in Dourambeis, these ingredients are handled with a craftsmanship that embodies a Spartan simplicity, elevating each dish with skilful precision.
DRAKOULIS DRY & RAW VOULA
STEAKHOUSE
103 Vas. Pavlou, Voula
+30 2108955655
www.drakoulis.gr/restaurants/el/voula
€100-140 per person
Open from September to June
In the atmospheric and luxurious restaurant, the first venture of Stratos Drakoulis, we find all the elements that have characterised and contributed to the project`s success from the beginning. Here, the menu offers a welcome yet sophisticated return to the original concept of Dry & Raw, which focused on a comfort-driven and hardcore meat-centric approach. The restaurant consistently showcases quality and variety in cuts and origins, maintaining its distinguished strengths.
HELIOS FOUR SEASONS ASTIR PALACE
FUSION & ETHNIC
Four Seasons Astir Palace Nafsika, 40 Apollonos Street, Vouliagmeni
+30 210 8901188
www.fourseasons.com/athens/dining/restaurants/helios/
€75-100 per person
Open from May
to October
Restaurant serving outside, restaurant with its own parking or valet parking
With a vibrant cuisine that celebrates the flavours and boldness of Latin and Central American street food, Nausika`s lunch restaurant at the Four Seasons is currently at its peak. Through a diverse selection of ceviche and tacos from various countries in Latin and Central America, Chef Manuel del Campo invites diners on an exotic journey filled with rich tastes and enticing aromas. The dishes embrace bold flavours, prioritising authenticity over typical hotel dining norms. The chef`s deep knowledge of the traditions and stories from his region further enhances the dining experience.
KRABO
HIGH-END BEACH RESTAURANT
Zoska Bay, Kavouri
+30 210 8963309
www.krabo.gr
€100-140
Open April to November
Restaurant serving outside, restaurant by the sea, with its own parking or valet parking.
The Krabo, operated by the Agiostratitis family (The Margi Hotel) embraces the shores of Zoska Bay in Kavouri and boasts an architectural design that enchants patrons from noon until night. Elegant yet relaxed elements coexist harmoniously with the beautiful boho summer setting, each enhancing the other. This cosmopolitan venue exudes an irresistible charm and attracts numerous visitors from all over Athens daily. The duo of Yakalis and Foteinis curates a modern multi-cuisine menu that leans towards familiar gourmet offerings, emphasising immediate deliciousness and a commitment to sourcing exceptional ingredients.
MATSUHISA ATHENS
FUSION & ETHNIC
Four Seasons Astir Palace Hotel, 40 Apollonos Street, Vouliagmeni
+30 210 8960510
www.matsuhisaathens.com
Over €140 per person
Open all year round
Restaurant that serves outside, restaurant with its own parking, particularly charming location or decoration, restaurant with special views, restaurant by the sea.
Consistently high performance defines the Athenian Embassy of Nobu. Tony Vratsanos and Thomas Kourakos skilfully handle exquisite ingredients to craft specialities in the signature style of the world-renowned Japanese chef. Additionally, they introduce their own "improvisations", where finesse, aroma, and harmony take center stage. The dumplings filled with valley prawns, paired with foie gras sauce and caviar, are truly remarkable.
NAPUL’E
EUROPEAN CUISINE
43 Vasileos Konstantinou Street, Vari
+30 2109655815
€35-60 per person
Open all year
round
Restaurant that also serves outside.
As of October 2024, Napul`e in Vari is proudly marked by the signature cuisine of Francesco Granata, which is overflowing with flavour and authenticity. This confirms that tradition can truly shine and resonate deeply when entrusted to the right hands. His dedication to authenticity, the sensational ingredients he imports from his homeland, and his masterful cooking technique—prioritising the beauty of tradition—make Napul`e unparalleled in its category. The restaurant offers top-notch pizza and carbonara, and the wine list is equally impressive, with a selection of hidden gems from Italian vineyards.
ORA BY ETTORE BOTRINI
EUROPEAN KITCHENS
One & Only Æsthesis, Asteria Glyfada, Λεωφ. Poseidonos Avenue, Glyfada
+30
2166861310
www.oneandonlyresorts.com/aesthesis/dining/ora-by-ettore-botrini
Open all year round
€100-140 per person
Restaurant serving outside, parking
At Ora, Chef Ettore Botrini and head chef Fanis Karadima lead a team that specialises predominantly in Mediterranean cuisine. Even in the more rustic dishes, the chef`s Italian heritage is prominently featured. Despite the restaurant`s casual and all-day character, the culinary offerings are delivered with cosmopolitan finesse.
OUZERI AEGEON
FISH & SEAFOOD RESTAURANT
Grand Resort Lagonissi, 40th km. Athens-Sunio
+30 2291076000
www.lagonissiresort.gr
€100-140
Open from May to
September
Restaurant that serves outside, restaurant with its own parking lot, particularly charming location or decoration, restaurant with a special view, restaurant by the sea.
In one of the most idyllic settings of the Grand Resort Lagonissi Hotel, executive chef Chrysanthos Manolopoulos revitalises the flavours at the timeless and somewhat nostalgic Ouzeri Aegeon. The ingredients he selects are exceptionally fresh, brimming with the essence of the sea. The culinary techniques employed are of high quality, ensuring an abundance of deliciousness throughout a menu that honours seafood traditions while incorporating more contemporary elements.
PAPAIOANNOU RESTAURANT
FISH & SEAFOOD
RESTAURANT
42 Akti Koumoundourou, Mikrolimano, Piraeus
+30 2104225059
www.papaioannou-restaurants.com
€100-140
Open all year round
Restaurant that serves outside, restaurant by the sea.
For George Papaioannou, it all began in Mikrolimano. However, his partnership with Dimos Stasinopoulos has introduced a refreshing sense of renewal on every level. His unwavering commitment to sourcing top-quality ingredients, along with a focus on grilling, frying, and raw preparations, sets the standard for an iconic seafood experience that is both noteworthy and worth a visit. The steaming roe, with its lingering aftertaste, is exquisitely delicious. The crayfish pasta is impeccable, the braised octopus is nothing short of sublime, and the orange pie brings a light and juicy finish to the meal.
PAPAIOANNOU RESTAURANT
FISH & SEAFOOD
RESTAURANT
2 Iliou, Kavouri, Vouliagmeni
+30 211 1001117
www.papaioannou-restaurants.com
Over
€140 per person
Open all year round
Restaurant that serves outside, restaurant by the sea.
While the three restaurants bearing George Papaioannou`s signature follow a cohesive stylistic approach to cuisine, the performance at Kavouri is impressively high and consistent, allowing it to truly stand out. Here, the ingredients showcase a remarkable freshness, literally sparkling with quality. Even on the busiest days, the management expertly crafts dishes with such precision that they perfectly emphasise the delicate profiles of the raw materials. As for the location, words may be inadequate to describe the breathtaking view.
PATIO
INTERNATIONAL HAUTE CUISINE
11 Letous 11, Vouliagmeni, The Margi Hotel
+30 210 8929160
www.themargi.gr
€100-140 per person
Open May - October
Restaurant serving outside, restaurant with its own parking or valet parking.
Utilising luxurious ingredients from premier producers and exceptional-quality produce from Margi`s farm, Panagiotis Yakalis infuses the beautifully renovated and stylish Patio at The Margi Hotel with high gastronomy characterised by bold flavours, perfect technique, and elegant presentation.
PELAGOS
INTERNATIONAL HAUTE CUISINE
Four Seasons Astir Palace Hotel Athens, Apollonos 40, Vouliagmeni
www.pelagosathens.com
+30 210 8901192
Over €140
per person
Open all year round. Closed in January
Restaurant that serves outside, restaurant with its own parking lot, particularly charming location or decoration, restaurant with an exceptional view, restaurant by the sea.
Luca Piscazzi is making an exciting journey at Pelagos, leading to his most refined and impressive moment yet, earning him three FNL stars. During the winter months, he explores classic specialities has now introduced an à la carte menu. As summer arrives, the culinary creativity soars with " Pelagos on Tour", through which he aims to present the rich flavours of the Greek islands in a uniquely elegant and inventive manner. In his travels across these Cycladic islands, Piscazzi met top producers, delved into traditional recipes, and dined at their finest establishments. Upon returning to Athens, he created the most comprehensive menu he has presented so far at Pelagos.
PISCIS
FISH & SEAFOOD RESTAURANT
30 Koumoundourou Beach, Mikrolimano
+30 2104170772
€50-75
Open all year round
Restaurant serving outside, restaurant by the sea
Mikrolimano has long been synonymous with exceptional seafood, a classic that remains timeless. This is why the decision by Panagiotis Yakalis, Petros Foteinis, and Manolis Mavridakis, the owner of the "Koursaros" restaurants in Athens and Mykonos, to open Piscis on the promenade of Akti Koumoundourou has proven to be a successful venture. Piscis offers a value-for-money dining experience focused on quality seafood, utilising excellent raw materials, refined techniques, and modern presentations. While there is no indoor dining area, guests can enjoy their meals in the charming courtyard and across the street, where the blue and white backdrop enhances the overall experience.
TRAVOLTA
FISH & SEAFOOD RESTAURANT
33 Ag. Pavlou Street, Peristeri
+30 2105719222
www.travoltaathens.gr
€50-75 per person
Open all year
round
Restaurant serving outside.
From the beginning, Spyros and Vangelis Liakos, have established their mark in the realm of artisanal seafood, with a commitment to sourcing the finest raw materials and adhering to ethical cooking practices. Alongside Anestis Lazai, they have developed an impressive repertoire of exquisitely delicious high-quality specialities, with primary focus on fish. Recently, the restaurant has undergone a renovation, enhancing its ambience and making it an inviting elegant dining destination. Additionally, the wine list, curated by Giannis Karakasis MW, deserves commendation for its exceptional selections.
VAROULKO SEASIDE
FISH RESTAURANT
52 Akti Koumoundourou 52, Piraeus
+30 2105228400
www.varoulko.gr
€100-140 per person
Open all year round
Restaurant with its own parking, restaurant by the sea, restaurant serving outside.
Three decades after its opening, Lefteris Lazarou`s iconic Varoulko Seaside in Piraeus continues to stand as Greece`s most enduring seafood restaurant. The menu is regularly updated, while diners can always enjoy the classic favourites that have made a lasting impression. The finale is masterfully crafted by Theodoros Moysidis, who creates exceptional desserts that elevate the dining experience.
The arrow pointing up next to the awarded stars marks those restaurants that are moving towards the upper end of their rating and we think are more likely to move up to the next rating level in a subsequent review
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