A Handy Guide to Where to Eat in Athens

Athens is of course a city renowned for its scattered monuments of classical antiquity, but its vibrant food scene often flies under the radar. Here, I’d like to shine a light on the best places to eat in Athens, from mouthwatering street food and cozy bistros to cutting-edge fine dining.

Here is the list (* = highly highly recommend):

Modern

• *Linou Soumpasis k sia

• *Vezene

• *Ex Machina

• *Gallina Athens

• *Ergon House

• Dolli's (great rooftop view)

• Akra

• Feyrouz_Athens (Lebanese & Turkish)

Seafood

• IODIO

• Milos⭐️

Grill

• Fine Mess Smokehouse

• To Steki tou Ilia, Thisseio

Tradional

• Dopios

• O Leloudas (est.1928)

Gourmet

• *Delta ⭐️⭐️

• Tudor Hall (at King George Hotel) ⭐️

• CTC Urban Gasnomy ⭐️

• Soil ⭐️

Linou Soumpasis k sia

As a new-age taverna located in the lively Psiri district, the team gives the Greek classic a fresh, contemporary twist—without losing any of its soul. Housed in a former candle shop (which still sells its handmade candles), this light-filled space with terrazzo floors, quirky metal furniture, and a charming lemon-tree garden is where tradition meets laid-back cool.

The vibe is cozy, especially when the room glows with flickering church candles—a warm nod to the building’s past. But it’s the food that keeps the place packed every night. Think organic ingredients turned into playful spins on beloved dishes. It’s casual, vibrant, and full of flavor—just like Athens itself.

2 Highlights

Shrimp, red pepper puree, bun

eggplant, feta cheese, "greek bagel"

Delta

As the city’s only Michelin two-star spot (and possibly the only fine-dining table with an ocean view), Delta blends cutting-edge creativity with deep sustainability, thanks to Chef George Papazacharias, a Noma-trained culinary force.

At the heart of it all is Omnivore, a 12-course tasting menu that feels more like edible art than dinner—think vegetables sculpted like flowers and dishes that surprise from the inside out. With ingredients sourced from their own garden, local farms, and responsible fisheries, every plate tells a story. Pair it with a stellar Greek or international wine—or pop open some champagne—and settle in for a night where high gastronomy meets high ideals.

3 Highlights

deep water smooth dam, seasoned with fermented tomato water and served with a seafood emulsion

Green leaf seasoned with pine, filled with grilled oyster, scallops and fresh herbs

crispy sunflower of crystalized water, flavored with roasted puffed pastry, praline of aged chestnuts and fermented sunflower seeds

Vezene

Greek tradition gets fired up! Here, it’s all about bold flavors, primal fire, and food that speaks fluent Greek—with a little extra sizzle. A must-try is their goat neck—you won’t find a better one anywhere else.

3 Highlights

fish of the day, sliced, with a drizzle of olive oil, fresh thyme, a hint of chili, and a touch of lime

Beef Tartar “ Pastitsio”, Rump Cap, homemade pasta, potato espuma

Goat Neck from Vonitsa, Greens fricassee, fennel, chervil

Ex Machina

Step into a world where culinary borders blur and flavor takes the spotlight.

Chef Adam Kontovas—known for his bold Asian-inspired creations—digs deep into his Egyptian roots, crafting a menu that’s a playful, mouthwatering fusion of Greek ingredients, Middle Eastern soul, and Asian accents.

The space is just as personal as the food: think ceramics from Mud Lab, sketches of the chef’s tattoos, and mementos from his travels and time in Brussels. With jazz and grunge tunes handpicked by Kontovas humming in the background, every bite and beat tells a piece of his story. It’s not just dinner—it’s a vibe.

2 Highlights

EXM Sandos with Chanterelles, blueberries, Gruyère & truffles

scallops, beetroot, smoked sauce, guanciale, pop corn

Gallina Athens

When design, art and gastronomy come together, great things can happen.

Chef  Pavlos Kiriakis—fresh from three‑Michelin‑star stints at Benu and Azurmendi—crafts dishes where French finesse meets Greek terroir, everything made from scratch in‑house. Watch the team at work through the open kitchen while sipping a myth‑inspired cocktail or choosing from a 1,000‑label wine list; must‑orders include the wood‑rotisserie Signature Chicken with beurre blanc and truffle or the wagyu‑and‑red‑shrimp tartare that sells out daily.

The interior designing is special as well. The vibrant colors are popping out and accentuating other details, like the high ceilings, the warm-toned wood counter overlooking the open kitchen and the custom-made “Philip” chairs in honor of the owner, Philippos Tsangrides. Not to mention the imposing tube light column designed by Objects of Common Interest as well as the handmade mosaic floors made by Greek marble pieces and bespoke ceramic tiles. You can instantly tell that the team of LOT architects have put a lot of thought and effort in creating an intimate, yet playful space. 

3 Highlights

Raw red prawns from Koilada, tomato, basil, bergamot, chili + Greek veal tartare

chicken from the Rotisserie, beurre blanc, fresh black truffle

Ergon House

More than just a restaurant, Ergon House is a vibrant multi-pronged food market, bringing together a butcher, fishmonger, baker, grocer, and of course, the restaurant.

The name Ergon comes from the Greek word for vocation—a tribute to the art of passionate craftsmanship and the deep satisfaction that comes from meaningful work. This spirit is woven into every corner of Ergon House, where tradition meets innovation and food becomes a celebration of dedication, authenticity, and flavor.

2 Highlights

Peinirli (fluffy and chewy crust), shrimp saganaki with chorizo, feta cheese, peppers and tomato sauce

Stuffed handmade pasta with king mushrooms, flower cheese and fresh truffle

So, food travelers—are you ready to make Athens your next delicious destination?