10 Authentic Souvlaki Shops in Piraeus (Map Included)

Souvlaki’s superb historical past started in 1924, when Isaak Meraklidis established the primary souvlaki store, Aigyptiakon, in Nikaia. Uncle Isaak, an Armenian from Adana (identified for its kebabs), got here to Piraeus as a refugee. He modified his title from Misak Anispikian to Isaak Meraklidis and have become well-known for his kebabsOthers adopted in his footsteps, opening retailers in Keratsini, Korydallos, Drapetsona, and Piraeus port. Whereas many of those historic souvlaki retailers have closed, some proceed to hold on their founders’ traditions, and new ones are continually opening.

The souvlaki retailers in Piraeus that I choose are genuine, old style, and normally off the overwhelmed path. They serve scrumptious souvlaki wraps with secret purple sauces, make their very own meat patties, and grill them to perfection. M.P.

Kohili

I’ve sat behind stacks of souvlaki wraps from Kohili dozens of instances. Their souvlaki is sufficiently small to slot in the palm of your hand, and comes with fluffy, dry pita bread and a particular purple sauce that’s spicy with out being too sizzling. Additionally they add thinly sliced onion combined with parsley, and tomato. They don’t use tzatziki and so they ask if we would like fries (which we decline). Additionally they serve lean pork skewers, kebab, meatballs, and hen skewers, all handmade and grilled over charcoal. Each time I eat one, I rely my blessings. N.M. 

Panagiotis

In accordance with the signal, “If you need souvlaki, meat parts, fries, please say it earlier than your flip,” to keep away from misunderstandings. I vote for “meatball” with out hesitation.  Nonetheless, the tzatziki is layered on high, much like whipped cream on a cake, which is cute however ineffective by way of distribution. One wrap by Panagiotis Lavkiotis isn’t sufficient. N.M. 

Enty

Hovsep, an Armenian, opened the store in 1946, and it’s now run by two different Armenians, Vangelis and Stavros, who’ve labored there for a few years. Their pork is constituted of tenderloin and so they solely use onion of their patties. I like to recommend that you simply order your souvlaki with out fries and solely add tomato, parsley, or onion to the pita. You eat standing up or sitting on stools, and you may also order to go. It’s a small, correct souvlaki with no oil, sauces, fats, or bells and whistles – simply the aroma of charcoal. That is, in my view, the best souvlaki. Enty’s. N.D. 

Aris

This neighborhood souvlaki store stands out in Rentis’ Eleftherios Venizelos Sq. neighborhood, even though its plain signal is barely seen. Aris has no seats; you will need to eat your souvlaki standing (which I like to recommend if you’d like it sizzling), take it to go, or have it delivered in the event you dwell close by. “One wrap with gyro, please,” positively with out fries as a result of they aren’t nice, despite the fact that the gyro is handmade and scrumptious. Aris prepares it every single day within the store. The massive delicate pita additionally comprises freshly made tzatziki, the correct quantity of tomato, thinly sliced onion, and their home made purple sauce. I like how he provides salt on the finish and ask for further sizzling purple pepper – a delight. M.P. 

Polyvios

The oldest and most conventional souvlaki store in Drapetsona is Polyvios, situated behind the Papaioannou bridge and the church of Aghios Dionysios. The store was initially opened by Polyvios Silvestros in 1935; it’s now run by his grandson, additionally named Polyvios, who’s carrying on the custom. “Let’s go to Aghios Dionysios for souvlaki parts,” was the saying amongst souvlaki lovers within the Eighties, when Polyvios was at its peak. Souvlaki parts have been a extremely popular solution to serve souvlaki within the neighborhood: two pitas, with meat, tomato, onion with parsley on high, and nothing else. The tzatziki and freshly minimize fries have been served individually. Good and easy. They put together the whole lot from scratch utilizing elements sourced from native companies. You need to ask for fries, tzatziki, or yogurt.  Polyvios makes the sausage the identical means his grandfather did, however he doesn’t share the recipe; he additionally serves kebab, small spherical meatballs, and pork. The butter he provides to the pitas after they’ve been grilled, an concept of his grandfather’s, is what provides them their distinct taste. They don’t do that at some other souvlaki restaurant. M.P.

Rodopolis

Two massive and delicate grilled pitas are positioned on a small plate, topped with well-cooked kebab that melts in your mouth, tomato, and onion, and drizzled with the sauce, which leaves an unforgettable aftertaste. It’s made utilizing a secret recipe that they won’t share. Spicy or plain, the sauce is to die for. The wrap comprises solely meat, tomato, onion, and sauce; no tzatziki or fries, and this isn’t up for dialogue. The store is situated on a quiet road off Anapafseos, between Drapetsona and Keratsini. The decor is paying homage to a mountain retreat, with picket paneling on the partitions and framed panorama work. The plastic tables and chairs among the many many basil vegetation on the sidewalk replenish rapidly within the night. They don’t ship, however they do provide takeout. M.P.

Giorgos

Giorgos is a cool and ethereal store on the nook of Gounari and Nikita streets, within the Piraeus market.  Their recipe is a basic, with a well-made meatball, peppery pita, tomato, and sauce, bringing again recollections of Sunday meals within the countryside together with your grandparents. N.D.

Serkos

It’s price visiting Neraida Sq. in previous Kokkinia, not solely as a result of it’s neat and fairly, but in addition to benefit from the scrumptious sausages and the fluffy, delicate, juicy kebabs at Serkos. Serkos is not alive. Nonetheless, the grill he constructed to cook dinner his wonderful kebabs continues to be going sturdy, now taken over by his daughter Anni and his son Avedis. No matter you order, akin to lahmacun, pork souvlaki, hen, and so forth., is scrumptious. Don’t replenish with out making an attempt the kebab. It’s fluffy, delicate, and juicy, made with beef and lamb, and served on a pita with solely salt and pepper. M.V.

Avraam

Avraam, Karabampas, and Polyvios have been the three “forefathers” of souvlaki in Drapetsona. They created a convention, and every had their very own following. Within the instances earlier than supply, Piraeus residents thought of going to Aghios Dionysios for kebab and “black” sausage a correct outing. Avraam opened in 1938. The proprietor, Avraam Savvidis, was a Pontian from Istanbul. His daughter continued the enterprise, nevertheless it has since been offered, although the meals and environment have remained unchanged; the massive corridor with picket paneling on the partitions and the straightforward courtyard are preferrred for many who wish to keep in mind or relive previous household outings. The parts are beneficiant, as are their souvlaki wraps, which include fluffy and oily pita that’s the good stability of crispy and delicate, soaked in scrumptious juices. The kebab is juicy and oily. As beforehand acknowledged, additionally it is well-known for its “black” sausage. Sadly, the fries have been pre-cooked. Ch.T.

Aigyptiakon

In accordance with some accounts, that is the place the historical past of souvlaki in Athens begins. Misak Anispikian left Asia Minor earlier than the Disaster of 1922 and traveled to Egypt earlier than arriving in Nikaia in 1924. Right here he opened the primary souvlaki store, Aigyptiakon, introducing the kebab and his model of Arabic pita bread, which he developed with the assistance of a baker from Nikaia. The store has moved a number of instances over time, however Misak’s successors proceed the custom in a brand new location. They put together wraps utilizing pitas from the standard Hasiotis workshop and juicy, handmade kebabs from beef and lamb. Attempt their scrumptious home made falafel too. G.P.