222 Best Restaurants in Greece

This centuries-old landmark on the main thoroughfare between the old and new harbors dates back to Ottoman times, and is perhaps the best place in town to sip ouzo—you'll be sat beneath a vine-shaded terrace with fresh flowers on your table and plenty of old-world relics to eye while you wait. A long list of mouthwatering and excellent-value mezedes are on the menu, such as smyrneika soutzoukakia (spicy meatballs), octopus in wine sauce, long-cooked chickpeas, baked aubergines, and homemade sausages, plus traditional desserts.

Family run by the owners of the nearby Opera House hotel, Kavos has umbrella-shaded quayside seating for sunny days and for cooler evenings tables in the elegant setting of an old Symiot mansion. The Med-fusion menu emphasizes local seafood. 

If you're looking to sample Zakynthian specialties, you can't do much better than this place, which serves them up in the comfort of its sprawling, tree-shaded garden, complete with a dozen cats for company. The dishes, most including slow-cooked meats, are authentic, and the atmosphere warm, with regular traditional music played for diners, too.

Labyrinthos is an old favorite of locals and visitors alike. This stone-walled setting, tucked away off the main drag, sets the perfect pace for a whistle-stop tour through some classic taverna fare, from katsikaki (goat in olive oil) to fried anchovies, and even recognizes the region's Slavic influence with a tasty pork schnitzel.

Located in the depths of the countryside, Ladokolla is a magnet for locals and visitors in search of an authentic dining experience. Expect first-class charcoal grills, with mushrooms and vegetables on the menu if you don't eat meat. The setting suits the vibe; it has the style of a ranch grill-house, with wide-open spaces, lots of wooden furniture, and a family-friendly feel.

This inventive taverna, run by a pair of local twins, is well loved by islanders. The atmosphere is never less than bouncing, with the dying light accompanied by the old-world strains of Greek guitar and the husky accompaniment of moist-eyed diners. The hand-written, meat-heavy menu is capable of surprises, too, with house takes on traditional favorites (kleftiko, kreatopita, etc.). Booking is advised.

The late Mrs. Lela, once housekeeper for author Patrick Leigh Fermor, was famous for her simple, old-fashioned cooking using fragrant homemade olive oil and exceedingly fresh tomatoes and herbs. Her namesake taverna is an institution in these parts, and dinner beneath the trees on the seaside terrace of an oleander-covered stone house is a high point of a visit to the Mani. Chicken with rosemary, light moussaka, and fish soup are among Lela's dishes that her son Giorgos and his staff now prepare. Upstairs are simple but comfortable rooms with fine sea views looking out over the coast.

A leafy family-run taverna in the countryside of Vasilikos that hits every comfort food sweet spot. You'll need a car to get there, though it's just a 15-minute walk from the peninsula's namesake village. Homemade tsipouro and organic produce from their own farm enlighten a menu thick with Greek classics, from rustic kreatopita (meat pie) to juicy slow-cooked lamb (kleftiko).

With a large terrace overlooking the sea and Lindos Square, Mavrikos offers elegant simplicity through its flavorful dishes, which twists traditional Greek mezedes with surprisingly delightful results—the usual favorites are offered, but are enriched. Third-generation chef Dimitris Mavrikos owns this institution along with his brother Michalis and has steadfastly maintained its stellar reputation.

On a cliff-side setting by the brilliantly painted huts of Mandrakia is the island's best fish taverna. The very essence of summer is to be had on the large terrace on the waterfront. The view is sublime but the food more than punches its weight. Order a bottle of white from their well-chosen list and enjoy the best seafood with the waves splashing by your feet. With a no reservations policy, be prepared to wait for a table.

Choose among classic specialties at this old-fashioned mezedopoleio (restaurant serving mezes) founded in 1932: fresh fish grilled or fried, delicately flavored pastas, delightful seafood and traditional meat dishes. Try the cheerful barrel red or ouzo, fine companions to your meal. The decor is no-nonsense ouzeri, with marble tables, dark wood, and framed memorabilia. It's a favorite of attorneys, politicians, and local office workers. A new branch of this eatery has recently opened at Mitropoleos 34, in Central Athens, with the same menu but a more modern interior.

This romantic spot serves seafood and traditional Greek fare at a quiet edge of the seafront, with the sea caressing the beach just a few feet from the tables as classical music tinkles in the background. Fresh fish is grilled with a blend of mountain herbs, and the succulent pork served with plums is an island speciality not to be missed. Attentive service is a standout, even on this friendly island.

The wine barrel by the front door is the first hint that this cozy ouzeri, tucked into a side street off the harbor, is a place to sit back, relax, order the house tipple, and indulge. The dark-wood setting is truly gorgeous, and daily specials present some innovative takes on the classics; the stuffed onions and the pork with plums are especially delicious, while the six-hour slow-cooked lamb leg deserves a special mention. An old standby is the pork bebelis, sliced tenderloin slathered in a delicious pepper and cream sauce that is best when liberally mopped up with bread—the ultimate Galaxidi comfort food.

Family portraits hang below a wood-beam ceiling that shows off its 19th-century distillery origins, but it is the jasmine-scented yard that sees most of the theater. Traditional cuisine is combined with modern gastronomy to great applause—this is food worth cheering. Turkish influences appear in the use of citrus, soft fruits, spices, and salads are particularly inventive, but let the menu lead you where you fancy; you will not be disappointed.

Also know as Elias's Garden restaurant, this simple taverna with a traditional Greek menu and a waterfall in the garden attracts everyone from visiting royalty to Olympic-medal winners. Kids get their own pethika piata (kids' plates). Unusual appetizers include spicy fried feta with peppers and grilled mushrooms. Among the main dishes are beef stamna (baked in a covered clay pot with herbs, potatoes, and cheese), rabbit with onions stew, a range of local village sausages and perfectly fried vegetable croquettes.

Magic happens in the kitchens of this farm-to-table eatery. A handwritten menu in a school exercise book guides you around the local approach of the Psatha family; if they can't grow it or rear it themselves, they don't sell it. The ingredients in front of you are born of the sun and the earth, all served in a leafy courtyard where geraniums fight for space with herbs for the pot. Quirky touches abound—your bread hangs from the back of your chair in a string bag, and meals are served on handmade terracotta—but it all makes sense in this singular evocation of the island's terroir.

Hidden away in a more tranquil part of the old town, this gorgeous restaurant hits the spot for those seeking a bit of peace and quiet away from the crowds. The tables, scattered across a large cobbled square, are shaded by an enormous, gnarled ficus tree, with the backdrop of a UNESCO-listed site of antiquity—the partially ruined Ottoman mosque of Recep Pasha. On the menu are slow-cooked meats, pasta, and popular seafood dishes; plus, it has a dedicated gluten-free and vegetarian menu.

If the smell of grilled meat is following you around Skopelos Town, it's likely wafting from this place. Meat and seafood are the specialty here, but the wide selection of traditional Greek sides will more than cater to diners who aren't so heavy on the meat. The atmosphere, set among the rustic courtyard of an old olive oil factory, is tranquil and romantic, and the service unhurried and friendly. Portions are large, so arrive hungry.

Fancy dining with the sand between your toes and the waves lapping nearby? Palatia on Agia Anna Beach fits the bill with traditional fare and a stunning view. Decorated in simple Cycladic style, with tables on the beach itself the menu features fresh seafood specialties and Naxian plates created with locally sourced ingredients. The whole beach dining scene can only be bettered if accompanied by a blazing sunset.

Just around the headland west of Yialos harbor, Paradeisos nestles next to the closest stretch of beach to town, where it rents loungers for €5 a day and offers an array of water sports plus chilled beers, snacks, and dips, and even a small library of tattered paperbacks for beach reading.

Kalavrita has far more to offer, dining-wise, than its seaside cousin. This peaceful spot, just south of the busy Kalavrita Square, has an outdoor space away from the crowds, beneath a shady tree. The menu is just as comforting, and the lamb shank is some of the tenderest meat you'll come across. Rustic favorites, from rooster to wild boar, bulk out a menu that doesn't disappoint. 

Set on the shady square where Hippocrates reputedly once taught in the shade of a vast plane tree, Platanos is a breezy space with an airy inner lounge and outdoor tables. Its limited menu of thoughtful mains utilizing only the best local ingredients is testimony to the attention paid to the cookery here—think glazed octopus slathered in grape molasses. Live music accompanies meals on some evenings, to boot.

A friendly Corfiot restaurant housed in a classic early-19th-century building just behind the famous Liston arcade, Rex has been a favorite of the locals since the early 20th century. Hearty stews are on the menu alongside examples of modern regional fare such as slow-cooked lamb shank kleftiko with couscous and Corfu-style rooster. Look on the menu for specials that might also include some other unusual dishes.

Owner Tassia Dendrinou has become something of a local culinary celeb in recent years, with a couple of cookbooks to her name, and her quayside restaurant attracts celebs such as Tom Hanks, a frequent visitor to Fiskardo. Her menu is creative, with dishes such as octopus and chickpea puree and mussels stewed in Robola wine that makes fine use of the island's specialty ingredients. 

These old-school twin eateries, sharing the premises and kitchen, are located just off one of the Old Town's car-free shopping thoroughfares and are patronized as much by locals as by travelers—always a good sign. Oven-cooked dishes simmer in the open kitchen, while the savory aromas of lamb, pork, and chicken waft from the grill.

An unassuming yet high-profile and nicely renovated taverna, this classic restaurant recently celebrated a century of opening, and its devotees enjoy simple, traditional yet top-quality Greek food. From cabinet ministers, diplomats, and actors to intellectuals, its repertoire of loyal diners fills out the place at lunch and dinnertime, but always with a low-key vibe. The appeal is simple: skillfully prepared, flavorsome traditional Greek classics such as moussaka (layered eggplant and ground beef in fluffy béchamel sauce), and memorable side dishes like sweet shrimps in a homemade mayonnaise. The menu adapts daily to what's fresh at the open-air market with mainly ladera-style specials cooked in olive oil.

It's a little hidden on the Agora, but this cherished family-run establishment, dating back to 1897, is a must-visit. Skyrian cuisine fills the menu---the taverna offers dishes like lemon-infused goat, lobster pasta, and moussaka, all prepared with locally sourced ingredients. The cozy garden setting, coupled with the warm hospitality, will really make your trip to Skyros.

Noulis sits on the very edge of the Old Town, stashed away like some treasured secret. It's a little pricier than the average taverna, but its small-plate menu is full of thrills. If chef Andrianos Andrianopoulos can't turn your dish into a flaming inferno in front of your eyes, he's not happy—order the cheese flambé and guard your eyebrows. More homely delights are found in the fried anchovies, punchy skordalia (garlic-potato dip), or the lamb shank with artichokes that arrives bathed in a citrus-heavy gravy that demands to be mopped up with bread. A welcome escape from the crowds of quayside or Staikopoulou Street.

This famous taverna in the charming hill village of Kinopiastes has been in business since 1936 and is still run by the same family. The fixed-price menu includes all the food and wine. It begins with an endless series of small meze plates, followed by a main course, and concludes with a selection of local and exotic fruits and desserts. Toward the end of the meal, the live music and Greek dancing begin; patrons are encouraged to join in. The floor show does not take place every night, so ask about the schedule when you call to book. The famous clientele have included Jimmy Carter, Anthony Quinn, and Jane Fonda.