462 Best Restaurants in Greece

The best restaurants in Greece are often in small villages, and this appealing family-run taverna and inn set amid fields, a favorite among Olympians, is one such example. The poolside terrace is a lovely place to spend an afternoon or evening, though locals don't start arriving until 10 pm or so for dishes that include a delicious chicken with oregano, grilled lamb, and farm-fresh vegetables that appear in such deliciously simple preparations as baked eggplant with tomatoes and feta.

A simple, high-ceilinged room and terrace are the settings for the traditional meals hosted here in the oldest tavern in town. The kitchen uses only market-fresh vegetables and locally raised meat, which appear in simple and delicious ways. Try the baked zucchini, potatoes, and grilled lamb ribs. Dessert—ask for the honey cake—is usually on the house.

Charcoal-grilled meats are the specialty in this snug, high-ceilinged old room tucked away in the backstreets off the harbor. There's usually a slew of off-the-menu blackboard specials, which are worth scrutinizing and typically stray away from the more standard mezedes and moussakas that dot the regulars. The warm hospitality and accomplished cooking make this a steady favorite. 

Established in 1960 as one of the island’s first out-of-town tavernas, this traditional village eatery offers food that is still cooked according to Grandmother Elizabeth's original recipes, by her granddaughter, Elizabeth! The quirky interior and narrow street-side outside space beside the picturesque village square have hardly changed since the old days. The alfresco dining area includes an elevated and spacious courtyard.

Tradition counts for everything at this family-run taverna. Like his parents who ran Klarinos before him, Andreas Ragoussis only uses homegrown vegetables and local meat in his dishes. Up the stairs, on the square, it has been here for years and rightly so.

Many of the dishes that come to the table in this rustic taverna or on its flowery terrace are based on homegrown produce, so count on the freshest greens and succulent eggplant and zucchini appearing in moussaka and other traditional favorites. The stuffed grape leaves and stuffed zucchini flowers are excellent starters, and the lamb is grilled perfectly.

There isn't much choice in Diakofto as far as dining is concerned. A few fast-food places dot the main square, and this leafy psistaria (grill house) run by a hospitable Greek-Australian family and hidden off a street north of the center is the main attraction. Live traditional singing makes it popular with locals, while the food is steady taverna fare. Guests are often led into the kitchen where waitresses point to what's been made that day. Horta (boiled wild greens), sumptuous soutzoukakia (meatballs in tomato sauce) and stuffed zucchini are other reasons to enjoy a meal on the large, tree-covered terrace in warm months or in the cozy dining room in winter.

A regular Pythagorion clientele frequents this simple fish taverna in a vine-covered garden courtyard on a quiet, tree-lined side street a block back from the harbor. Honest and authentic, lovers of uncompromized and uncomplicated dishes will not be disappointed. A grill on the terrace is expertly handled and dishes are often simply garnished with local vegetables, a splash of olive oil and a squeeze of lemon. 

A large fireplace, Metsovo costumes on the walls, old photos, and carved wooden furniture enliven the dining room. Try the vegetable pies, especially the kolokithopita (zucchini pie) made from bobota (corn flour), an unusual crust in Greece but an Epirote favorite. In addition, the saganaki (fried cheese) made with four Metsovo cheeses and tender lamb yiouvetsi (baked in tomato-wine sauce) are winners. The large wine selection includes good local choices, Katogi and Zitsa.

Some tasteful antique decorative touches lend this portside house a quaint feeling, and the terrace is the place to be as you watch the world pass by while enjoying a wide-ranging menu. It attracts a fair few cruise passengers, as do the bulk of the eateries lining the waterfront, and it does a solid job. Aside from a good choice of grilled meats and fish, there are some good seafood and vegetarian pastas, along with a nice selection of salads.

Residents from villages for miles around come to the town of Sivas to enjoy a meal at Sigelakis where mom and dad run the service, and son Stelios cooks alongside his cousin. Stifado (meat in a rich tomato sauce), artichokes with avgolemono (egg and lemon sauce), and other specialties, including delicious roasted lamb and chicken, are all served on the vine-dappled front terrace in warm seasons or in the hearth-warmed dining room when the weather is cold. The owners also have some apartments and studios in a quiet complex nearby to rent.

Enhance the short trip out to Kritsa and Lato with a stop in the nearby village of Exo Lakonia to enjoy a meal at the homey taverna run by the Stavrakakis family. Dishes are still based on hand-me-down recipes, and most are made from ingredients the family grow themselves. Dolmades are made with zucchini flowers instead of vine leaves, wild mountain greens appear in salads dressed with local olive oil, pumpkin is served stifado style, and the local wine and raki are good. It's all served with charm under the shade of a magnificent bougainvillea or by a roaring fire on nippy winter nights.

Part of the appeal of this family-run taverna, tucked away at the side of the stairs that cut from the upper to the lower main streets, is its location. It feels like a find. All the classics are here: pork tigania, rabbit stifado, great shanks of lamb; there's even some handy set menus, which lean toward the touristy but offer incredibly good value for what you get. A reliable spot that rarely lets you down. 

Olympians flock out to the little village of Floka, about 5 km (3 miles) west of town, at dinnertime to enjoy traditional fare in this country setting. Dining is in a homey room or on the summertime terrace with wide views across the landscape, and the specialties are the expertly grilled meats—try the piglet.

In the winter you can warm yourself at your choice of several fireplaces in this old stone house that's been deemed a historic building by the state, and look out at the excellent views of the mountains. Tirokafteri, a piquant cheese spread, is the perfect accompaniment to the stone-ground country bread to start. Follow with a sampling of the large purplish Amfissa olives, fava (mashed yellow split peas, lemon, and raw onions), or the potent skordalia (garlic-mashed potato spread). Meat dominates the mains: rooster with hylopites (tiny pasta squares) in tomato sauce, stuffed lamb shank, and even excellent burgers.

When you arrive back hungry and desperately in need of refreshment after a day out on the boats, this little taverna rises to the occasion with its array of hearty Greek favorites, cooked quickly and served with a smile from the friendly family--owners. The Symi shrimp and beef stifado are must-tries. It has an excellent range of local wines to sip in total serenity while watching the harbor boats bob on the water.

The Theorodakis family keeps a watchful eye on the kitchen and on the happiness of their customers, who can choose between the spacious dining room or the large sheltered veranda with a stunning valley view. The menu is heavy on meat dishes, either grilled or simmered in the oven, but vegetarians can put together a small feast from boiled greens and other homemade meatless Greek classics, like sweet peas in tomato sauce and stuffed cabbage leaves.

It doesn't take an oracle to divine the reasoning behind the name of this café; two large telescopes decorate the terrace looming over the valley below. The menu is littered with tidbits to tempt visitors, including the usual array of Greek cakes and juices, but the views are the real lure here.

Fast food all over Greece usually consists of souvlaki or gyro wrapped in a pita and that is available at Tenekdakia, but this spot also has the added draw of being in a superb harbor-front location. The pork gyro is crispy yet juicy and the pita is also stuffed full with fries, onion, tomato, and cooling tzatziki. By the way, if you're missing spicy heat (rarely found in Greek food) make sure to ask for a generous sprinkling of tongue tingling hot red pepper.

Set in a 1930s building with a lovely courtyard seating area and hip, designy interiors, this is one of the area's new hot spots from breakfast time (with an ample menu to boot) to cocktail hour (with bar food selections). Creative sandwiches, with succulent fillings inspired mainly by Latin American cuisine, and salads are served throughout the day. If you feel like a wander, visit the ground floor studio of one of the owners, where he presents his handmade furniture. The upstairs floor hosts yoga classes, art exhibitions, and other artsy events.

They don't make them like this anymore. A handful of tables sit under lilac bushes outside this grocery store/café/mezzotaverna in the mountain village of Myrsini. The menu is scribbled into a school exercise book by hand and froutalia, the rich island omelet always features. Like stepping back into the 1950s, villagers come and go into the shop piled high with tins and packets, soap powder, and toothpaste.

Kebab lovers rejoice! Since 1964 this family-run souvlaki restaurant serves juicy, grilled meat concoctions as portions, accompanied by pittas and fries, or wrapped in pitta with tzatziki (garlic, yogurt, and cucumber sauce) or a rich, spiced tomato sauce. Sides include classics like Greek salad, grilled peppers, fried saganaki cheese and hand-cut fried potatoes. Just two minutes' walk from Monastiraki square (and less than 10 from Syntagma), this lively place makes a great stop for indulgent and flavorsome food made with quality ingredients and served with an authentic smile. 

Lobster, crayfish, all kinds of seafood, and fish at their freshest and in both classic and modern renditions are served at this elegant restaurant on the Peiraiki coastline, with pretty interiors and sumptuous sea views. Try the cuttlefish "ribs," fluffy taramosalata fish roe dip and seasonal ceviche, or the orzo pasta with mussels and clams.

A seaside perch at the end of Yialos Harbor is the picturesque setting for an excellent meal, which often begins with such traditional appetizers as stuffed zucchini or boiled greens (the taramosalata here might just be among the best in Greece) and includes fresh grilled fish and other daily home-cooked offerings. You may want to arrive early enough to enjoy sunset views of the harbor, and reserve a good table far ahead.

On the main road behind the port, the location is the only minor drawback of this traditional Greek taverna. But balancing this out, you can also dine in the pretty courtyard at the back (if you find a table). The seafood platter is something to write home about and includes a couple of ultrafresh fried fish. The menu is extensive, usually not a good sign, but everything is not only delectable but also lovingly presented.

A pivot away from its old wine-bar vibe to become simply a restaurant with an excellent wine list puts Tikla ahead of many of its more polished rivals along the seafront. The terrace overlooking the water is the perfect spot to indulge in feta croquettes, fresh sea bass tartare, and a slew of accomplished pastas and grilled meats.

Meat is what Marathon does well. The city isn't a gastronomic gem, but it has some decent grillhouses. This beautiful stone-built mansion, its wood-beamed ceiling illuminated by dangling chandeliers, is the setting for a popular family-run taverna. The menu is predictably heavy on the animals: pork-neck steaks, fresh-cut ribs, lamb on the spit, and giant skewers all arrive succulent, slightly charred on the edges, and glistening in droplets of fat and oil—as they should. Spare room for the handmade tiganopsomo (stuffed fried bread) though. Service is friendly, and as long as you're not vegetarian, this is a really solid choice for a post-museum feed.

A stone-walled interior sets the scene for this family-run slice of traditional taverna hospitality. The friendly owner is always happy to offer suggestions, though the Kefalonian kreatopita (three-meat pie), the island's famous "national dish," is well worth sinking your teeth into.

To Dromaki delivers sunset magic: a handful of tables spill onto the sand, letting you savor impeccably grilled sea-bream, saucy shrimp saganaki, and moussaka with toes inches from the water. Pair your meze, including a few vegan bites, with a glass of ouzo or local retsina, and enjoy consistently friendly, speedy service. Reserve well ahead for those coveted beachfront tables—locals snag them fast.

A longtime local favorite that never fails to impress. The terrace outside gets no "pretty points" for running alongside the road, but inside, its open kitchen, glass walls stuffed with ingredients, and black-and-white press cuttings from days gone by always provide something interesting to look at. The food is down-the-line classic grillhouse fare, yet done with elan and no little skill. Rustic-style village sausages arrive in baskets filled with greaseproof paper and great hunks of grill-seared meat are tender to the touch. Classics from tigania (pan-fried pork) to potato skins topped with sheep's butter delight, and there are a few veggie mezes (its particularly good on mushrooms) to balance out the meat sweats. Great value.