ABRA OVATA
FUSION & ETHNIC NEW ENTRY
Vouliagmeni Lake, Vouliagmeni
+30 2108962220
www.abraovata.gr/
€75-100 per person
Open from May to October
Restaurant with outdoor seating, restaurant with a particularly impressive view
Lake Vouliagmeni is a unique, almost mystical place, yet the cuisine of John Skotidas at Abra Ovata manages to steal the spotlight from the magical setting. John Skotidas lives and works in London; he has a Greek father, a Filipino-Chinese mother and grew up in Panama. It is therefore easy to understand why fusion comes so naturally and effortlessly to him. The menu at Abra Ovata draws inspiration from all these influences and stands out for its originality, as well as for the remarkable balance it achieves between deep comfort flavours and the finesse that comes from the kitchen’s accomplished technique.
AKTI RESTAURANT
FISH & SEAFOOD RESTAURANT
Leof. Poseidonos 6, Vouliagmeni
+30 2108960748
€75-100
www.aktirestaurant.com/
Open all year round
Restaurant with outdoor seating, restaurant by the sea
Making the most of outstanding ingredients, Panagiotis Giakalis, together with Andreas Giannopoulos, continue to develop Akti Restaurant – revived by the Agiostratitis family – into one of the most dynamic seafood restaurants in Athens. The network they have built with fishing boats secures top-quality fish and seafood, which the kitchen dresses with cosmopolitan flavour, generosity and elegant presentations in a fun restaurant that is constantly buzzing with a distinctly Greek sense of celebration, framed by the bay of Vouliagmeni.
ARGOURA
FISH RESTAURANT
Agesilaou 49, Kallithea
+30 2177173200
€50-75
Open all year round
Nikos Michail’s cult seafood haunt in Tzitzifies has for years been packed daily with diners who swear by his sui generis seafood cuisine. It is an unconventional approach to cooking rare ingredients, which he seeks out with absolute dedication in order to serve them in an unpretentious manner at his restaurant, where the rustic can be original and, in many cases, deeply flavourful.
BASEGRILL
MEAT RESTAURANT
Leof. Konstantinoupoleos 64, Peristeri
+30 210 5757455
www.basegrillathens.gr
€50-75 per person
Open
all year round
Restaurant with outdoor seating, exceptional wine list
The most enduring success story on the Athenian meat-dining scene – none other than the award-winning Basegrill of Spyros and Vangelis Liakos in Peristeri, which planted the seed of nose-to-tail cooking back in 2005 – shows no sign of standing still. Its passionate creators continue to seek out rare ingredients, while maintaining close links with Greek farms and producers who supply tailor-made products specifically for Basegrill. Many of the items you taste there, including the outstanding cured meats, are produced in-house.
BASEGRILL GLYFADA
MEAT RESTAURANT
Zisimopoulou 5, Glyfada
+30 2108985848
www.basegrillathens.gr
€50-75 per person
Open all
year round
Restaurant with outdoor seating, exceptional wine list
Reproducing such a successful and widely loved restaurant model is by no means easy. Yet this particular “transfer” is more than a faithful replica of the original Basegrill, and in the dual sense of the word: as exact as the original, but also fully committed to everything the restaurant has always stood for. Spyros and Vangelis Liakos remain the two great guarantors of the menu. At their side in this venture, however, has been from the outset a collaborator from their Cookoovaya days, the experienced and notably understated chef Spyros Pavlidis, who is also part of the business partnership. A quiet yet serious force, he carries out masterful work in the kitchen with little fanfare.
BEEFBAR ATHENS
MEAT RESTAURANT
Four Seasons Astir Palace Hotel Athens
Apollonos 40, Vouliagmeni
+30 210 9670700
www.athens.beefbar.com
Over €140 per person
Restaurant with outdoor seating, particularly charming location or décor
The Athenian Beefbar, nestled between the two Four Seasons hotels, continues to evolve steadily while maintaining its character as one of the city’s most impressive steak destinations. The emphasis is placed on top-quality beef, with Japanese Kobe occupying a particularly prominent position and prepared with precision and care. In the kitchen, Panagiotis Retzis enriches the offering with deeply flavourful meat specialities, drawing inspiration both from street food and from classic European references. The à la carte Sunday brunch adds a more relaxed and pleasurable dimension to an experience that combines quality, comfort and a cosmopolitan flair.
DELTA RESTAURANT
INTERNATIONAL HAUTE CUISINE
Stavros Niarchos Foundation Cultural Center (SNFCC)
Leof. Andrea Siggrou 364, Kallithea
+30
2168091288
www.deltarestaurant.gr
Over €140 per person
Open all year round
Restaurant with particularly charming location or décor, exceptional wine list, private parking or valet service
Delta operates at a very high level, combining the nature-driven precision of Nordic cuisine with the deep flavour memory of Greek cuisine. George Papazacharias presents a multi-course tasting menu in which the ingredients are treated with respect and technical discipline, while Greek references take on new forms through contemporary techniques. The compositions are meticulously crafted, with clarity, intensity and balance, creating an experience distinguished by its structure and precision.
DOURABEIS
FISH RESTAURANT
Akti Dilaveri 29, Piraeus
+30 210 4122092
www.dourabeis.gr
€75-100 per person
Open all year round
Restaurant with outdoor seating, private parking or valet service
The epitome of classic seafood dining at the entrance to Mikrolimano, with a history dating back to 1932, although it was renovated in 2005, shedding entirely its former taverna style. Here, the ingredients take centre stage: fresh catches on a daily basis and exceptional vegetables, perhaps the finest on the market, handled in the kitchen at Dourabeis with a mastery of Spartan simplicity that is utterly compelling.
DRAKOULIS DRY & RAW VOULA
MEAT RESTAURANT
Leof. Vasileos Pavlou 103, Voula
+30 2108955655
www.drakoulis.gr/restaurants/el/voula
€100-140 per person
Open from September to June
At this atmospheric and luxurious restaurant, the first venture of Stratos Drakoulis, we find all the elements that defined the project and brought it success from the very beginning. Here, the menu represents a welcome yet evolved return to the early concept of Dry & Raw, which centred on a comfort-driven and unapologetically meat-focused core, with the consistent strengths of quality and variety in cuts and origins.
GIOUVETSAKIA
TRADITIONAL GREEK CUISINE
Moreos 45 & Ithomis 20, Glyfada
+30 210 964 8081
€25-50 per person
Open all year round
Restaurant with outdoor seating
Haris Tzitzis treats Giouvetsakia as a deeply personal affair. Every day he heads out to the market with the same passion, searching for fish just brought in by the fishing boats, for the freshest vegetables, and for meats and cheeses with character and a clear designation of origin. For him, the choice of ingredients is an act of care, almost a ritual. In the kitchen, Eva Pasanikolaki transforms that care into dishes that speak directly to the heart: steaming fasolada, clear and comforting fish soup, pork with celery and avgolemono, dolmades wrapped one by one with patience. Food that carries memory, simplicity and a deep, genuine flavour.
HELIOS POOLSIDE RESTAURANT
FUSION & ETHNIC
Four Seasons Astir Palace Hotel Athens
Apollonos 40, Vouliagmeni
+30 210 890 1188
www.fourseasons.com/athens/dining/restaurants/helios/
€100-140 per person
Open from May
to October
Restaurant with outdoor seating, private parking or valet service
The lunchtime restaurant at Nafsika in the Four Seasons is currently experiencing its most mature and vibrant phase. Manuel del Campo draws inspiration from the deep gastronomic traditions of Latin America, preparing specialities with sharp, crystalline acidity and remarkable depth that deserve prolonged applause. The sauces have intensity and persistence, the ingredients shine through clean techniques, and the flavours move with confidence. It is a cuisine that carries you along, full of energy and unexpected bursts of flavour.
KRABO
HIGH-END BEACH RESTAURANT
Zoska Bay, Thespidos, Vouliagmeni
+30 210 8963309
www.krabo.gr
€100-140 per person
Open from April to November
Restaurant with outdoor seating, restaurant by the sea, private parking or valet service
Krabo, the restaurant of the Agiostratitis family (The Margi Hotel), dips its toes in the Zoska Bay in Kavouri and has been designed with an architecture that enchants from midday through to the evening. Elegant elements and more relaxed touches coexist in harmony within a beautiful boho summer setting, without overshadowing one another. This cosmopolitan setting has irresistible charm and attracts large crowds from across Athens on a daily basis. The Giakalis–Foteinis duo sign a modern, eclectic cuisine, in which the menu clearly leans towards familiar gourmet flavours, placing emphasis on the immediacy of flavour and on the search for outstanding 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 with outdoor seating, private parking, particularly charming location or décor, impressive view, restaurant by the sea
Consistently strong performances from the Athenian outpost of Nobu. Tony Vratsanos and Thomas Kourakos handle exceptional ingredients with ease, composing mostly specialities in the familiar style of the world-renowned Japanese chef. At the same time, they also serve a number of their own “improvisations”, where finesse, aromas and harmony steal the spotlight. The dumplings filled with Koilada prawns, foie gras sauce and caviar are outstanding.
NAPUL’E
EUROPEAN CUISINES
Vasileos Konstantinou 43, Vari
+30 2109655815
€35-60 per person
Open all year
round
Restaurant with outdoor seating
Athens’ leading Italian restaurant, now with the passionate Neapolitan Francesco Granata as both chef and owner, overflows with rich flavour and authenticity, confirming that tradition, when placed in the right hands, can shine and move diners deeply. At this Athenian outpost of Neapolitan cuisine, you will enjoy outstanding pizza, excellent pasta and a range of time-honoured specialities from Granata’s homeland that are deeply moving in their simplicity.
ORA BY ETTORE BOTRINI
EUROPEAN CUISINES
One & Only Æsthesis,Leof. Poseidonos 110, Glyfada
+30
2166861310
www.oneandonlyresorts.com/aesthesis/dining/ora-by-ettore-botrini
Open all year round
€100-140 per person
Restaurant with outdoor seating, private parking
The cuisine presented at Ora by chef Hector Botrini – together with the team of head chef Fanis Karadimas – is predominantly Mediterranean, yet even in its more rustic dishes the chef’s Italian DNA clearly prevails. Despite the restaurant’s casual, all-day character, the cooking expresses itself with a cosmopolitan finesse.
OUZERI AEGEON
FISH RESTAURANT
Grand Resort Lagonissi, 40th km Athens - Sounion Avenue
+30 2291076000
www.lagonissiresort.gr
€100-140
Open from May to
September
Restaurant with outdoor seating, private parking, particularly charming location or décor, restaurant by the sea
In one of the most idyllic spots of the Grand Resort Lagonissi, executive chef Chrysanthos Manolopoulos refreshes the flavours at the all-time classic, and somewhat nostalgic, Ouzeri Aegeon. The ingredients he uses shine with freshness and a distinct hint of the sea. Technique in the kitchen is solid and flavour is ever-present in a menu rooted in seafood tradition, while also allowing room for a few more contemporary touches.
PAPAIOANNOU RESTAURANT
FISH RESTAURANT
Akti Koumoundourou 42, Mikrolimano, Piraeus
+30 2104225059
www.papaioannou-restaurants.com
€100-140 per person
Open all year round
Restaurant with outdoor seating, restaurant by the sea
For Giorgos Papaioannou, everything began in Mikrolimano, but his partnership with Dimos Stasinopoulos has brought a fresh breath of renewal at every level. Absolute dedication to impeccable ingredients, together with the grill, the pan and raw preparations, once again sets the tone for an iconic seafood concept well worth noting – and visiting. The steamed grouper is heavenly in flavour, with an endless finish; the lobster pasta is impeccable; the braised octopus in tomato sauce is simply superb; and the orange pie that closes the meal is light and beautifully moist.
PAPAIOANNOU RESTAURANT
FISH RESTAURANT
Iliou 2, Vouliagmeni
+30 211 1001117
www.papaioannou-restaurants.com
Over
€140 per person
Open all year round
Restaurant with outdoor seating, particularly charming location or décor, restaurant by the sea
Although the three restaurants bearing the signature of Giorgos Papaioannou share a clearly defined culinary style, the performances at the Kavouri outpost are impressively high and more consistent, allowing it to stand out. Here, the ingredients speak the language of freshness and quite literally sparkle, while even on busy days their handling produces dishes crafted with such precision that the delicate profile of the ingredients is perfectly expressed. As for the location, faced with a view like this, words are probably unnecessary.
PATIO
INTERNATIONAL HAUTE CUISINE
The Margi Hotel
Litous 11, Vouliagmeni
+30 210 8929160
www.papaioannou-restaurants.com
Over €140 per person
Open from May to October
Restaurant with outdoor seating, private parking or valet service
Using luxurious ingredients from leading producers, alongside exceptional products from The Margi’s own farm, Panagiotis Giakalis weaves at the renovated and elegant Patio within The Margi Hotel a form of haute cuisine defined by striking flavour intensity, accomplished technique and finely crafted details.
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 (Except January)
Restaurant with outdoor seating, private parking, particularly charming location or décor, impressive view
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 RESTAURANT
Akti Koumoundourou 30, Mikrolimano, Piraeus
+30 2104170772
www.piscis.gr/
€50-75 per person
Open all year round
Restaurant with outdoor seating, restaurant by the sea
Mikrolimano equals fish: this equation has remained unquestionably classic through the years. That is why the decision by Panagiotis Giakalis, Petros Foteinis and Manolis Mavridakis – owner of the Koursaros restaurants in Athens and Mykonos – to open Piscis there, along the promenade of Akti Koumoundourou, proved entirely justified. The value-for-money cuisine at Piscis is focused on quality seafood, combining good ingredients with well-executed techniques and modern presentations. There is no indoor dining room, but service is offered in the courtyard and across the street, where the blue-and-white backdrop is truly delightful.
TRAVOLTA
FISH RESTAURANT
Agiou Pavlou 33, Peristeri
+30 2105719222
www.travolta.gr
€75-100 per person
Open all year
round
Restaurant with outdoor seating
From the outset, Spyros and Vangelis Liakos set the tone for a refined seafood cuisine whose sacred principle would be the best possible ingredients and the ethical – as they like to say, and indeed practise – way in which they would cook them. Together with Anestis Lazai, they have built over the years an enviable repertoire of deeply satisfying, high-level specialities centred on fish. A further plus is the restaurant’s recent renovation, which has elevated it into a very elegant and welcoming dining room, while the signature of Yiannis Karakasis MW also ensures that the wine list is worthy of high praise.
VAROULKO SEASIDE
FISH RESTAURANT
Akti Koumoundourou 52, Piraeus
+30 2105228400
www.varoulko.gr
€100-140 per person
Open all year round
Restaurant with outdoor seating, private parking, restaurant by the sea
Lefteris Lazarou’s iconic Varoulko Seaside in Piraeus remains, three decades after its opening, at the forefront and stands as the most enduring restaurant of contemporary seafood cuisine in Greece. You can always enjoy its classic and highly popular specialities, while the restaurant’s menu is frequently enriched with new creative ideas. Theodoros Moisidis completes the finale with excellent desserts.
YABOO
CONTEMPORARY GREEK CUISINE
Akti Kondili 4, Piraeus
+30 210 422 4476
www.yaboo.gr
€75-100 per person
The decidedly unconventional Yaboo bears in its flavours the sharp eye and strong creative energy of Georgianna Hiliadaki. Together with Danae Voridou and Erasmia Balaska, they shape a cuisine that breathes Greek identity and moves with natural ease between tradition and contemporary creativity. Angelos Kotsiris, with extensive experience in London restaurants, executes each dish with solid technique, keeping the team’s momentum alive. The flavour intensities in the specialities are carefully considered yet bold, the balances precise, and each plate reflects the consistency and generosity of a kitchen with real character. Desserts are the work of the talented pastry chef Manolis Stithos.
The upward arrow next to the stars indicates those restaurants that are performing at the upper end of their rating and are considered more likely to move up to the next rating level in a future evaluation.
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