What to Eat in Athens: the Ultimate Local Food Guide

Athens feeds you with heart. Taverns vibrate with intriguing cuisine & conversation, rooftop restaurants bask over the Parthenon, and souvlaki shops fire off dishes that stop you mid-stride. Every neighborhood feeds you something different: old-school casseroles in Petralona, thin-cut paidakia in Kaisariani, meze plates in Mets, seafood on the Piraeus coast, and syrupy sweets from patisseries that haven’t changed their recipes in half a century.

This guide gathers the places that truly taste like Athens, where locals actually eat, where memories live, and where the food is cooked with intention, not for Instagram. And because I can’t help myself, you’ll also find my own recipes linked throughout, so you can bring a little Athenian magic back to your kitchen long after the suitcase is unpacked.

Come hungry. Athens insists.

Oikonomou, Petralona
A classic Athenian restaurant for old-school oven dishes and stews that taste like Sunday lunch at home. Think rustic cabbage rolls, slow-cooked veggie casseroles, chicken stews with thick pasta, and lamb with potatoes that soak up every drop of flavor. Simple room, serious comfort. → View on Google Maps

Filippou, Kolonaki
Since 1923, Filippou has been feeding Kolonaki with the food Greeks actually grew up on: clean-tasting stews, soups, ladera, pastitsio and moussaka served on white tablecloths. Old-school urban Athens, with calm, gentle service and zero trend-chasing. → View on Google Maps

Mavros Gatos, Pagrati
The definition of a neighborhood taverna: beautifully grilled meats, true home-style stews and some of the best lamb chops in Athens. The meat comes from small Greek producers and is handled with care on the grill. For me, this place is pure childhood Pagrati nostalgia. → View on Google Maps

Vlassis, Ilissia
A proper old-school Athenian restaurant: white tablecloths, clockwork service and a menu full of classics done right. Expect cabbage rolls, the best gemista, sofrito, crispy calamari and slow-cooked dishes that feel both homely and elegant. One of our current favorites, and conveniently close to home. → View on Google Maps

Taverna ton Filon, Kolonos
Warm, friendly service and a cozy space that feels like you’ve been coming for years. The food is fresh, honest Greek cooking with a chef who clearly cares: well-made meze, hearty cooked dishes, and grilled items that make this tough to book last-minute for a reason. → View on Google Maps

Leloudas, Votanikos
A century-old wine-taverna that grounds you instantly in old Athens. Go for legendary salted cod with garlic dip, classic meatballs, and spaghetti with meat sauce. People come as much for the stories and atmosphere as for the food. → View on Google Maps

Axotis, Polygono
A meat taverna known for its insanely good hand-cut fries: thin, matchstick-style potatoes fried until crisp and light. Add excellent lamb chops, sharp garlicky tzatziki, and halva with lemon and cinnamon at the end, and you’re set. → View on Google Maps

Make the Athens classics in your own kitchen:

• Moussaka – Greek Eggplant Potato Casserole
• Gemista-Stuffed Tomatoes and Peppers
• Classic Greek Lemon Chicken & Potatoes 
• Easy Greek Potato Stew – Patates Yahni
• Greek Green Beans in Tomato Sauce – Fasolakia Ladera
• Stifado – Greek Red Wine Beef Stew

Lamb chops (Paidakia) & grilled meat

For many Athenians, “let’s eat out” means one thing: expertly grilled paidakia and a table buried in salads, fries, and tzatziki. These are the kind of dishes that bring that smoky taverna energy straight into your own kitchen.

Tsobanakos, Kaisariani
Since 1954, this place has been turning skinny little lamb chops over coals in a tiny side room near the entrance. The paidakia are the star, but don’t skip the spicy “politiki” salad, kebab, stuffed grape leaves with avgolemono, and slow-cooked mutton. All served in a space packed with antiques and stories. → View on Google Maps

To Koutouki tou Antoni, Kokkiniá
Feels like walking into someone’s home: vintage decor, family heirlooms and genuinely warm hosts. Order the milk-fed lamb chops from Lesvos, perfectly grilled and paper-thin, with hand-cut fries and spicy cheese dip. Simple, indulgent, unforgettable. → View on Google Maps

Marathonitis, Pagrati
A third-generation basement taverna that has quietly perfected its craft. People come for spicy tirokafteri, crisp pastourma pies, and giant beans, but the main event is the lamb and mutton chops, which are a city-wide reference point. → View on Google Maps

Try these at-home versions:

• Greek Lamb Chops – Paidakia
• Slow Cooked Greek Lamb Shanks
• Greek Roasted Leg of Lamb with Garlic & Rosemary 
• Greek Pork Steaks

Meze & Ouzo Spots

Meze is how Athenians stretch a simple outing into a whole evening: small plates, a little tsipouro, lots of talking, more bread for dipping. Build your own mini-Athens table with these generous, share-friendly bites.

Ta Karamanlidika tou Fani, Center (Evripidou & Ermou)
Part deli, part meze heaven. You can snack lightly or build a full feast: dolmades, tabbouleh, sizzling saganaki, fried pans with pastourma or soujouk, and chickpea stews. Since it’s also a cheese-and-arcuterie shop, whatever you see on the counter can end up on your table or in your suitcase. → View on Google Maps

Evlalia, Mets / Pangrati
A pink neoclassical in Mets with retro vibes, sidewalk tables and the kind of meze you want after work: good dakos, house-made nibbles, Cretan raki and cold beer. The marinated red mullet bites, grilled pork chops and interesting cheeses (like smoked volaki from Syros) keep locals coming back. → View on Google Maps

Morgan All Jeans, Metaxourgio
Named after the old jeans shop that used to be here, this spot serves meze with personality in a slowly revived neighborhood. Expect beef or mutton ragù with pappardelle, proper dakos, hand-stretched pastourma pies, stuffed grape leaves and chickpeas with eggplant. The crowd is a fun mix of students, artists and locals. → View on Google Maps

Recreate the vibe at home:

• Dakos Kritikos (Cretan barley rusk with tomato & mizithra)
• Dolmadakia – Stuffed Grape Leaves
• Greek Tomato Fritters – Tomatokeftedes
• Saganaki – Greek Fried Cheese
• Perfect Tzatziki Sauce

Old & Authentic in the Heart of Athens

These are the places that feel untouched by trends: deep pots of beans, lentils, and soups that taste like a weekday lunch from another decade. If you love that humble, honest Athens cooking, these bowls at home hit the same note.

Diporto, Omonia
A legendary basement taverna that’s now on every foodie’s list, but still worth it if you go early. Go around “Greek breakfast” time: you’ll get whatever is ready in the pots – usually chickpea stew, bean soup, potato soup, and simple salads with olives. They lay paper on the table, you drink house wine if you like, and let the owner’s stories and the atmosphere do the rest. → View on Google Maps

The best souvlaki & kebab

Athens eats souvlaki like a love language: fast, cheap, perfect, and very opinionated. Whether you’re team fries-inside or not, these recipes bring that sidewalk-counter experience home, minus the queue.

Agrafa, Neapoli (Ippokratous)
A small, family-run spot that has been doing generous, well-filled souvlaki since 1972. They make their own juicy skewers every day, plus pork on the spit and kontosouvli that disappear fast. They were among the first in Athens to stuff fries into the pita, and they still do it right. → View on Google Maps

Kostas, Filellinon, Syntagma
Tiny, iconic, and laser-focused. Kostas serves just two things: pork skewers or a very simple beef patty, wrapped in pita with tomato, parsley, onion, hot red pepper and strained yogurt instead of tzatziki. No fries, no fuss, no fat chunks in the meat. He closes when he sells out, often around 3 pm, so plan accordingly. → View on Google Maps

Lefteris O Politis, Omonia & Romvis
Historic spot for kebab-style souvlaki. The “Politis” version is a small pita stuffed with beef kebab, grilled onion-parsley mixture, tomato and a hit of red pepper, with the pita warmed directly over the kebab. It’s the purest expression of old-school kebab in downtown Athens. Ask for it “andriko” if you want extra chopped hot green pepper.→ View on Google Maps

What I make when I miss Athens:

• Greek Souvlaki with Pita – Authentic Pork Souvlaki Gyro Style
• Homemade Traditional Greek Pork Gyros
• Gyro Bowl (all the flavors, deconstructed)
• Pork Skewers with Yogurt Lemon Sauce

Modern Greek & creative cooking

New-wave Athens kitchens keep the soul of Greek food but play with textures, techniques, and global influences. Think familiar flavors in slightly cooler shoes. These recipes carry that modern bistro vibe.

Nolan, Syntagma
A modern bistro in the center with a menu that now leans more European but still speaks Greek. Perfect for a lighter meal between walks and shopping: expect smart dishes like yakitori-style chicken with beetroot, breaded beef cheeks with truffle or layered vegetable salads with beans, celery and fruit. Refined but relaxed. → View on Google Maps

Travolta, Peristeri
A modern fish taverna that changed the way Athenians eat seafood. Greek at heart but open to flavors from everywhere: black orzo with cuttlefish and Naxos cheese, cuttlefish “spetzofai,” seafood moussaka, taramasalata, fava with smoked eel, and beautiful crudo and sashimi. One of the best places for creative seafood in the city. → View on Google Maps

Ekiben, Syntagma
Not Greek food, but a place we order from all the time when we need a break from Greek flavors. Ramen, gyoza, katsu sandwiches and their ultra-famous smash burger by Vezene keep this small spot full. Bowls, crunchy salads and that burger are ideal if you want something casual and seriously tasty around the center. → View on Google Maps

Sense, AthensWas Hotel rooftop (Dionysiou Areopagitou)
Fine dining with a direct Acropolis view. The tasting menu is a modern journey through Greek flavors: reimagined pastitsio, refined fish dishes with beans and tomato water, creative takes on stuffed vegetables and cabbage rolls. Elegant, polished and perfect for a special “Athens from above” night. → View on Google Maps

Vezené (Hilton area)
A longtime Athenian favorite where Greek ingredients meet quiet fine-dining confidence. Vezené elevates local produce and seafood with unfussy technique: the iconic whole red mullet sashimi, wild greens treated like jewels, and a surf-and-turf menu that balances bold flavors with elegant restraint. A grown-up, deeply Greek restaurant that continues to evolve without losing its soul. One of our current favorites, and conveniently close to home. → View on Google Maps

Try these at-home versions:

• Tomato Sandwich with Feta
• Tomato Galette with Feta
• Creamy Lemon Herb Risotto with Parmesan

Fish & Seafood in Piraeus

In Piraeus, seafood is almost a reflex: fried, grilled, or swimming in tomato and ouzo. To channel that port-city feeling at home, pair bright lemon, good olive oil, and plenty of bread for dipping.

Margaró, Piraeus
A tiny, legendary fish house with a micro-menu that almost never changes: perfectly fried red mullet or whiting, sweet just-fried shrimp, simple Greek salad and cold beer. That’s it, and that’s the point. → View on Google Maps

Cretan Food in Athens

Cretan cooking in Athens means olive oil in stereo, barley rusks, greens, and pies that somehow feel both rustic and refined. These recipes are perfect if you want your kitchen to smell like a Cretan summer, even in February.

Alarga, Kaisariani area
Cretan meze with top-quality products from the island: rusks from a proper Cretan bakery, graviera cheese (Greek gruyere)and staka (traditional Cretan dairy product) from small producers, sausages and apaki (local cured pork loin) from Crete, potatoes from the Lassithi plateau. The menu is large, but don’t miss the xinohondro with eggplant and the Sfakian pie with honey to finish. → View on Google Maps

I Kriti, Veranzerou, Center
For decades this spot has been serving proper Cretan comfort: baked potatoes with staka, omelets with apaki, stuffed zucchini blossoms with xygalo (a spreadable cheese with a grainy texture, and slightly salty taste) on the side, snails (yes, snails) and rustic Cretan sausage. Always with icy tsikoudia from Sitia. → View on Google Maps

Rakoumel, Exarchia
A casual Exarchia mezedopoleio with a Cretan soul. Must-orders: fennel pie with fresh herbs, Sfakian graviera, tiny mizithra cheese pies, stuffed zucchini blossoms, and legendary fried potatoes with staka, tomato sauce and runny eggs. The pasta dishes with Cretan sausage and mizithra are also crowd favorites, plus a nice bottle of raki. → View on Google Maps

Transport yourself back with these:

• Dakos Kritikos -Greek brushetta
• Boureki – Potato & Zucchini Pie
• Bougatsa Chaniotiki – Cheese Phyllo Pastry from Chania
• Kreatotourta-Cretan meat pie

Bakeries & bread

Athens’ new-wave bakeries are where you queue for “just bread” and walk out with half the counter. Long-fermented loaves, perfect baguettes, and crusty pastries.

To Tromero Paidi, Ilissia
One of the pioneers of the new-wave Athenian bakery. The baker obsesses over flour and butter quality, uses sourdough everywhere and no commercial yeast. Go for the Paris-level baguette, the featherlight brioche, multigrain loaves and some of the best puff pastry in the city. If you spot the feta-and-anthotyro cheese pie, grab it. → View on Google Maps

Kora, Kolonaki
Our go-to in the center for serious bread. Everything is made with natural sourdough and slow fermentation (at least 20 hours): classic crusty loaves, creamy oat bread, olive-oil-heavy focaccia and sandwiches built on it. Their sourdough croissant, danishes and pain au chocolat are also cult favorites. We love this one. → View on Google Maps

Astérisque (gluten free), Mets
A stylish, fully gluten-free bakery. They bake breads, cookies, tarts and cakes using certified GF flours like buckwheat, millet and rice, and all supporting ingredients are also gluten-free. The sourdough loaf with millet and buckwheat and the spicy multi-seed bread are excellent, and their GF baguettes, donuts and canelé are rare finds. → View on Google Maps

Alouatou, Exarchia
By day, a bakery; by night, a tiny bistro. The evening menu uses Greek produce in globally-inspired dishes: salads with beans and pickled melon, grilled courgettes, fish fricassee, tartare that nods to soutzoukakia, and fish with artichoke cream and soy-chili sauce. A great pick if you want something modern and low-key with good wine and cocktails. → View on Google Maps

Here’s how I recreate that feeling at home:

• Greek Peasant Bread – Horiatiko Psomi
• Greek Bread with Oregano and Olive Oil
• Authentic Greek Pita Bread
• Tsoureki Bread – The Greek Brioche

Classic patisseries & sweets

These old patisseries are pure nostalgia: trays of syrupy phyllo, cakes, and cookies people order for every nameday and Sunday visit.

Mitropolitikon, Voulis, Syntagma
A 1930s patisserie that feels like stepping into another era. Famous for its glossy candied clementines, meringues, quince paste and old-style Greek sweets. The recipes haven’t really changed, and that’s the charm. → View on Google Maps

Désiré, Kolonaki
All-retro, all-heart. Think Saint Honoré with glazed cherries, Mont Blanc, textbook chocolate cake, pink petit fours and almond truffles. They’ve only dialed the sugar down a touch over the years; everything else is pure vintage patisserie. → View on Google Maps

Pastry Family, Pagrati
A true Pagrati institution since 1969, and one I grew up with. Airy strawberry-filled choux, biscuit-heart cookies, prune chocolates and old-school fondant-topped little cakes. Their lemon-pie cake is a personal forever-favorite for namedays and birthdays. → View on Google Maps

Stani, Omonia
A historic dairy shop serving yogurt, rice pudding, creams and their star product, anthogalo: an ethereal whipped cream served with honey. Everything is made with fresh milk and real eggs, and you can taste it. The “Greek breakfast” here is just yogurt, honey, nuts and pure happiness. → View on Google Maps

Loukoumades Chanion – Ktistakis, Center
Tiny, perfectly round loukoumades filled with syrup, crunchy outside, syrupy inside, dusted with cinnamon and sesame. The recipe travelled from Alexandria to Chania and finally Athens. For many Athenians, including me, these are theloukoumades. → View on Google Maps

Afoi Asimakopouloi, Exarchia
One of the oldest dairy-patisseries in Athens. Their galaktoboureko is a classic: generously syruped, buttery, with a silky cream that tastes of good milk. No twists, no “deconstructed” anything, just the original done exactly right. → View on Google Maps

Kosmikon, multiple locations
For me, this is the reference galaktoboureko. Super crisp filo, light but rich custard, fragrant butter and generous, well-balanced syrup. Their version with kataifi pastry instead of filo is another level. This is childhood in a pan. → View on Google Maps

Cook the spirit of this place with these dishes:

• Galaktoboureko – Phyllo Custard Dessert
• Greek Milk Pie
• Greek Easter Cookies – Koulourakia
• Kourabiedes – Greek Christmas Butter Cookies
• Meyer Lemon tart

More Greek traditional recipes

Pasteli-Greek Sesame Candy

Greek Omelette with Tomato, Potatoes, and Feta

Horta-Greek Greens With Olive oil And Lemon

Chicken Meatballs With Lemon Rice