Hot Stuff! A Foodie’s Guide to the Best Eateries in Athens

Bakeries

KORA

That is undoubtedly the place you’ll discover town’s most interesting croissant, a declare we will confidently make after thorough testing. Kora stands out among the many thrilling new-wave bakeries which have rekindled a deal with real sourdough and high-quality substances. Their dedication to excellence is obvious not simply of their croissants and their bread but in addition of their candy pastries, as all their doughs endure a meticulous 72-hour maturation course of, enriching them with distinctive textures and wealthy depths of taste.

For connoisseurs of wonderful pastries, their beautiful croissants and the elegant ache au chocolat are must-tries. Crafted with conventional croissant dough, generously laced with wealthy French butter, and stuffed with luxurious chocolate, these treats are a culinary delight. The key to their extraordinary style lies within the harmonious mix of darkish and milk chocolate, creating a wonderfully balanced and indulgent style expertise. Their apple Danish, adorned with creamy pastry cream and an oat crumble topping, are to not be missed, and neither are their fragrant cardamom buns – when you’re fortunate sufficient to seek out both of them on the cabinets.

TROMERO PAIDI

As we make our manner via the array of treats from this French-inspired artisan bakery and patisserie, we regularly ask in amazement: Does Tromero Paidi (“Enfant Horrible”) excel at every little thing This place actually deserves accolades for its unwavering dedication to high quality. The expert bakers of this institution in Ilisia use the best substances; they select premium Breton butter, eggs from free-ranging hens and, most significantly, a pure sourdough starter relatively than yeast.

Their Parisian baguettes may need put them on the map, nevertheless it’s their ethereal, butter-rich brioche loaf and their richly flavored multi-grain bread, made with a mix of 5 completely different flours, which might be this bakery’s gems. The savory fillo pies they craft with meticulous care are distinctive, too. One chew of their flaky spinach or cheese pie, bursting with buttery goodness, is sufficient to win over even probably the most discerning palates. And let’s not overlook their desserts, crafted with quiet precision and but deserving of loud reward. The lemon pie strikes an ideal stability between candy and tart, the flan is delightfully creamy, and the eclairs are a dream.

TAKIS

Lengthy earlier than the arrival in Athens of “third wave” bakeries, with their stylish sourdough and Instagramworthy loaves, there was Takis. Tucked away within the coronary heart of bustling Koukaki, this institution is a testomony to conventional bread-making. A go to to Takis, conveniently near town heart is all the time a straightforward possibility. Right here you’ll discover baguettes, dense sourdough bread, and rustic French ache de campagne, ultimate companions for native cheeses, chilly cuts, and good Greek wine.

You would possibly wish to attempt their kourou (cheese pies), stars in their very own proper. Humble in look, like a lovingly however awkwardly folded serviette, they maintain a sure do-it-yourself allure. In contrast to mass-produced kourou pies, Takis’ model avoids any heavy aftertaste, because of its butter-kneaded dough that dissolves like a biscuit. The filling is a flavorful revelation, dominated by spicy feta and complemented by anthotyro cheese, making these savory pies tasty treats certainly.

Cup of Espresso

REDD

In a neighborhood with numerous cafés the place folks can sit and have interaction within the artwork of dialog, this small boutique espresso bar on Kapsali Road is one thing particular. They serve the right espresso in beautiful ceramic cups for these standing on the bar or in takeaway containers; the latter are notably widespread with the world’s residents, who gas up on the best way to work, after their morning train, throughout their canine walks, or whereas working errands. Redd is presumably the primary Greek espresso firm to emphasise the significance of taste over the origin of the beans. The espresso has all the time been as much as the best requirements on our quite a few visits. Those that find yourself at this tiny store know exactly why they’ve handed by all of the others. 

WILLIWAW CAFÉ & CANTEEN

A great place for a morning pick-me-up, this colourful espresso store, boasting Scandinavian decor, eclectic background music, and a welcoming ambiance, opened in 2021 on Kerkyras Road. It grew to become a neighborhood favourite throughout a interval when Kypseli was present process a form of renaissance. Space residents take pleasure in their morning espresso right here, together with a wide range of freshly-made treats. It’s additionally a selected location for each informal and enterprise conferences, typically held on the few out of doors tables.

Two weeks out of each month, they characteristic espresso from the Kross roastery of Ηania, Crete. The remainder of the time, they showcase a rotation of chosen espresso beans from different famend roasteries, each native and worldwide, together with the distinctive Berlin-based The Barn. Their menu contains a wide range of tarts, candy cookies, seasonal truffles, sandwiches, and focaccia creations. Within the close to future, they plan to develop and put together a good wider number of meals. Animal companions are welcome, too. 

MÖTE

Prior to now, most cafés in Piraeus have been identified for his or her waterfront views relatively than their distinctive drinks. That modified when Möte got here alongside, with its wonderful merchandise and its prime location. The homeowners work with the model Create by Stefanos Domatiotis, a barista of worldwide fame, to supply their prospects with every little thing coffee-related, from seminars to roasted beans. Allow them to fill one in all their engaging cups with a clean, velvety cappuccino you could take pleasure in whereas watching passersby on Sotiros Dios promenade. They’ve all kinds of coffees of various origins and processing strategies. The workers is extraordinarily educated, so ask for his or her suggestions, they usually’ll reward you with the very best espresso of your day.

For Breakfast

MINU

Preferrred for a delicious breakfast or brunch both earlier than or after your go to to the Acropolis, Minu is situated in Thiseio, probably the most historic neighborhoods of Athens, in a splendidly preserved single-family dwelling with a chic facade. The inside decor is intriguing because the indoor area blends with the outside, the bottom ground opens up onto the terrace, and the crops appear to type a part of the artwork objects.

On our visits, we take pleasure in dipping our grilled rustic village bread, drizzled with olive oil and sprinkled with sea-salt flakes and oregano, into the wealthy yolks of our poached eggs. The almond milk flavored with ginger, honey, and cinnamon is yummy, as are the hearty bowls stuffed with bulgur, granola, and fruits. The scrambled eggs with roasted cherry tomatoes and feta are everybody’s favourite, as certainly are the extraordinary wraps, notably the one with rooster curry, which received us over utterly. 

STANI

Stani isn’t for the lactose illiberal; it’s an Athenian culinary establishment that’s been delighting patrons with exquisitely recent milk and dairy-based delicacies for over 90 years. Its founder, Nikolaos Karagiorgos, got here from the well-known dairy village of Athanasios Diakos in Fokida, central Greece, and his descendants, who nonetheless run the institution, honor a legacy of excellent high quality and heartfelt private service.

There are attractive choices right here; image a small plate with a recent chunk of thick butter, lavishly soaked in thyme honey, alongside a delicate, heat, spherical loaf of bread, or maybe a creamy rice pudding, liberally sprinkled with cinnamon. They’ve wealthy sheep’s yogurt with honey and crunchy walnuts, in addition to loukoumades (Greek doughnuts) soaked in honey, buttery kourou (cheese pies), or hearty pies with wild greens wrapped in rustic fillo pastry. Within the ever-evolving metropolis of Athens, Stani stays a relentless. 

WILD SOULS

This place radiates big-city power with its stunning area, its blended crowd of locals and worldwide guests, and its healthful philosophy round vegan and wholesome consuming; it would slot in completely in Berlin or London, hotbeds of recent eating traits. We often come right here within the morning, when it’s quieter, and all the time select one thing completely different from its thrilling menu. We’re obsessive about the well-balanced, well-baked, and crispy granola bowl with recent forest fruit that comes along with your selection of nut milk. Additionally scrumptious is the vegan BLT, constructed from complete grain focaccia full of soy tempeh (a stable mix of fermented soybeans) marinated in a home made BBQ sauce, topped with avocado and cashew butter mayo. The “egg no egg” class, typical of their inventiveness, will certainly get your consideration.

Wild Souls additionally features as a grocery retailer; earlier than leaving, we often decide up a few of their do-it-yourself nut butters or one in all their uncommon halvahs, made with out sugar or palm oil, such because the honey hazelnut halvah.

Seize One thing

GUARANTEE

For over three many years, Assure has been a staple in Koukaki, a relentless in an ever-changing neighborhood. Regardless of the inflow of recent eateries and the world’s transformation right into a vacationer hotspot, Assure has retained its easy allure and timeless enchantment. This no-frills sandwich store is a favourite amongst each locals and vacationers, with prospects patiently lining up for its famend meals gadgets.

Whereas there’s a tempting collection of ready-made sandwiches, the actual delight is in crafting your individual. Select from a formidable vary of 27 cheeses, chilly cuts and grilled meats and pair them with one of many 11 forms of bread obtainable, many from the close by Takis bakery.

Run by Yiannis Karambelas, his spouse Haroula, and their sons, Assure shines brightest within the mornings. It’s the right spot for a recent juice and a satisfying breakfast sandwich, crafted by palms that know the right way to please the palate. 

DODONI

In a metropolis awash in morning pastries, the kourou (cheese pie) from Dodoni distinguishes itself with grace and high quality. Avoiding the pitfalls of synthetic cheeses, frozen doughs, or harsh oils, Dodoni’s kourou is a real delight. It’s a small, golden, butter-scented deal with, providing simply sufficient scrumptious substance and sustenance to energy the begin to your day.

Because the early ’70s, these pies have been made recent each day in Dodoni’s workshop, their inviting aroma one thing to get up to in the Omonia space. Whereas their kourou is a standout, their handmade bougatsa (creamy custard wrapped in golden brown crispy fillo) and their conventional small pizza with its candy tomato sauce are additionally deservedly widespread. 

KOSTAS

Lean meat seasoned solely with salt and pepper, freshly baked delicate pitas that aren’t greasy, irresistibly candy tomatoes even in winter, and an abundance of recent parsley: when somebody has mastered the artwork of constructing souvlaki the best way that Kostas has, approaching it with nearly sacramental reverence, it turns into a dish you possibly can relish at any hour, even within the morning. The truth is, ideally within the morning, notably when you’re trying to kick-start your day with an power and style increase.

As each Athenian who frequents town heart is aware of, this institution nearly all the time sells out its souvlaki by early afternoon, leaving little room for delay: even at 10 a.m., there are invariably two or three prospects already ready exterior. Word: For his tylihto (wrapped) souvlaki, Kostas provides yogurt as an alternative of tzatziki, together with onions and a beneficiant sprinkle of crimson pepper for individuals who fancy it. 

ACHILLEAS

Step again in time at Achilleas, the place the artwork of crafting excellent pork gyros remains to be celebrated simply as a lot because it was previously. This excellent eatery stands as one in all Athens’ closing bastions of a convention that started within the Seventies, stoked by influences starting from Turkish doner to Lebanese shawarma. Amidst a sea of change through which many institutions have seen a decline within the high quality of what they serve, Achilleas stands agency as a proud upholder of this basic Athenian delicacy.

The homeowners, with a ardour for authenticity, proceed to interact within the practically misplaced artwork of getting ready the meat by hand. They meticulously debone it themselves and season it with the right stability of salt and pepper. They prepare dinner simply sufficient every day to make sure that every serving is recent and scrumptious. Their gyros are nothing wanting distinctive – a pleasant concord of tempting flavors, with pork that’s a heady mixture of textures, crispy on the perimeters but tender within the center.

Because the night creeps on on the eatery, a way of urgency begins to construct; the vertical rotisseries are nearly naked of meat! Nobody needs to overlook out; they know that wrapped in these agency pitas can be a tasty treasure trove of wealthy, crimson tomatoes from Filiatra in Messinia, bursting with juiciness; do-it-yourself tzatziki for an added creamy, zesty kick; and tangy onion to finish the symphony.

Gyros from Achilleas are greater than only a fast and attractive meal possibility; they’re a celebration of custom, an homage to simplicity, and a testomony to the timeless attract of Athenian road meals. 

BLACK SALAMI

During the last couple of years, this Exarchia micro-bakery has change into increasingly more widespread, frequently refining its baking methods and crafting revolutionary choices made with top-notch substances. A standout since its opening, it rapidly captured our culinary curiosity, producing distinctive slow-matured loaves of bread, wealthy in taste, which type the bottom for his or her creative ‟moveable” brunch choices that includes numerous egg preparations and a number of the most skillfully assembled sandwiches within the metropolis.

Their dedication to high quality is obvious of their selection of imported Italian flours, free from components, stabilizers, or enhancers. Lots of their substances are sourced via direct partnerships with small-scale Greek producers, successfully slicing out the intermediary. Be certain that to reach early to snag their sought-after bread, and keep to attempt their distinctive cheese and spinach pies – these are primarily bread full of fascinating cheese and vegetable combos – in addition to their hearty sandwiches, corresponding to their BLT made with pancetta from Serres, their tender slow-cooked beef brisket sandwich, or their Black Pastrami, boasting 180 grams of pastrami complemented by do-it-yourself pickles.

Going Greek

LINOU SOUMPASIS KAI SIA

Regardless of making an attempt maybe a bit too onerous with its decor and its tongue-in-cheek self-description as “easy restaurant – workplace – candles,” this contemporary taverna has captivated us with its distinct culinary aptitude. Now in its third season, it steadfastly honors the ideas of seasonal and native produce, crafting slow-cooked, delicious dishes.

Head chef Loukas Mailer’s ardour for superior extra-virgin olive oil is a trademark of his creations. Lots of his dishes go away behind wealthy and flavorful traces of olive oil constructed from Koroneiki olives of Historical Olympia, and also you’ll wish to soak it up with their scrumptious recent bread.

The menu, a canvas of culinary innovation, adjustments nearly each day. Standout dishes which have left a long-lasting impression embrace the succulent beef cheeks with chickpeas; the peerlessly grilled mackerel served with a subtly candy and bitter lentil salad; and the bean soup with wild mushrooms. Different nice decisions embrace the charcoal-grilled oysters; the antikristo (a conventional Cretan strategy of roasting meat over coals) goat from the island of Lemnos; the salad with cherry tomatoes and Greek brie; and the freshly made lemon-infused pasta. The do-it-yourself candles that adorn the tables are additionally obtainable for buy on the restaurant.

ELLA GREEK COOKING

Nena Ismirnoglou is a chef on the forefront of creative new Greek delicacies, using substances with protected origin designations with quiet consistency whereas embracing native and seasonal flavors. At Ella Greek Cooking, her menu is filled with standout dishes, every a tasty nod to home-style traditions and comforting heat. Specialties embrace the chickpea soup with rosemary, meticulously slow-cooked over twelve hours in a clay pot; the lusciously candy large beans atop a crimson lentil cream; and the fragrant fava purée accompanied by black-eyed peas. Her do-it-yourself dolmadakia (stuffed grape leaves), infused with herbs and toasted almonds, are nothing wanting culinary poetry; dip them within the aromatic yogurt with Chios mastic earlier than you pop them in your mouth.

Her greens are all the time in season, so that you hardly ever discover the identical ones; she grills them evenly and serves them with hummus. Her fricassée dishes are ready with lamb, goat, or child meat, chosen primarily based on the best market availability. The giouvetsi, made with child goat, fragrant herbs, and creamy galomyzithra cheese, is classy. And what can one say about her chestnut stifado with plums? These are conventional Greek dishes, made simply as they need to be.

LELOUDAS

How is it that we nonetheless love this charming pre-war taverna, nestled in an unsuspecting aspect road of Petrou Ralli? How has it weathered many years, together with some actually difficult instances and but stays not simply related, however important to metropolis diners? It’s an interesting case examine in a metropolis the place steadfast beacons are very important amidst fixed change and evolution.

Since 1928, from the second the primary pan sizzled, and the primary glasses have been stuffed with their signature do-it-yourself wine, Leloudas has stayed in the identical household, persistently luring us in with its simple, hearty noon meals served in an area stuffed with recollections.

Our typical order contains basic feta with olives, tender meatballs constructed from freshly floor meat, wealthy stewed child goat, and crispy fried potatoes topped with floor meat and dry mizithra cheese. We benefit from the wine crafted by Dimitris Leloudas, a educated oenologist, and conclude our meal with candy crunchy, bite-sized pasteli (a honey and sesame bar).

FANIS’ KARAMANLIDIKA

The entrepreneur Fanis Theodoropoulos has the knowledge of a seasonal grocer, having grown up in his father’s small grocery retailer, Arapian, on Evripidou, Athens’ “road of spices,” which he nonetheless maintains to this present day.

The close by restaurant-deli Karamanlidika was his subsequent enterprise; the primary department opened on Evripidou and later a second store was launched on Ermou Road. Each areas promote high quality merchandise and serve excellent meze, together with their beautiful hunkiar beğendi (veal with eggplant purée), the mantı (an Anatolian ravioli), juicy kebabs, and the aromatic breads that come out of their stone-built oven and are served with pastourma (air-cured beef), soutzouki (beef sausage infused with cumin) and eggs, or floor meat. Their kanafeh (a candy pastry), notably noteworthy for its mastic taste, is a delight.