Taverna Filippou Review
This unassuming urban taverna is hardly the sort of place you'd expect to find in chic Kolonaki, yet its devotees (since 1932) have included cabinet ministers, diplomats, actresses, and film directors. The appeal is simple, well-prepared Greek classics, mostly ladera (vegetable or meat casseroles cooked in an olive-oil–and–tomato sauce), moussaka (a baked dish of sliced eggplant layered with ground beef and smothered in a thin white sauce), and pastitsio (baked pasta with minced meat and a béchamel topping). Everything's home-cooked, so the menu adapts to what's fresh at the open-air produce market. In summer and on balmy spring or autumn evenings, choose a table on the pavement under the ivy; in winter, seating is in a cozy dining room a few steps below street level.