123 Best Restaurants in Greece

One of Volos's claims to fame is its tsipouradiko taverns (named for the regional spirit tsipouro, made by distilling the residue of the grapes after pressing them to make wine). There are plenty to be found in the city's nooks and crannies, including this one, near the waterfront, which has combined the tradition with a youthful spirit that draws from modern gastro-style restaurants, with Edison lightbulbs, copper tubing, and aged raw wood. In addition to dozens of varieties of artisanal tsipouro, ouzo, raki, and zivania; the kitchen turns out a host of traditional mezes, also updated with an inventive gourmet touch.

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.

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.

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.

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.

For one of the best dining experiences in the city look no further than Presvia restaurant/bar. Housed in a carefully restored two-story listed building, formerly the Italian Embassy—hence the name Presvia, the Greek word for embassy. Owners George Tsolis and Yianna Tefa have expertly come up with playful takes on Greek and Mediterranean dishes. In summer you can dine out in the lovely courtyard or on the breezy little porch.

From flaky, buttery croissants to eggs Benedict on smoked salmon-covered brioche to many more sinful and super-satisfying bites and top-quality coffee blends, this is the ideal stop for a leisurely morning start or a quick, delicious escape from the city's frenetic pace.

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.

A pastel-yellow courtyard hidden among the sea captains' mansions is where those in the know come to eat in Ia. Elegant and delicious, these modern Greek updates on classic cooking are rays of sunshine among the more tourist-oriented fare elsewhere. Rooted in island ingredients, this is food to make you smile. Friendly and down-to-earth staff help to make the experience memorable and the all-Greek wine list is particularly strong on the local Santorini offerings.

For many repeat visitors a trip to Paros is unthinkable without a visit to Siparos. This storied eatery is along the coast of Naousa Bay in the beach town of Santa Maria and well deserves its reputation as one of the island's finest. A stunning seaside location is enhanced by an elegant and modern design. Bold, contemporary tastes are teased from traditional recipes but it is in the fish dishes that the local Paros flavors sing loudest.

A deli-cum-meze restaurant serving the authentic cuisine of the Karamanlides, who were once inhabitants of Cappadocia and Cilicia in Asia Minor. Huge hams, salamis, smoked camel meat, and cheeses hang in abundance over the counter and are displayed through a glass counter. Try the homemade pies baked in a stone oven with sudjuk spiced sausage, minced meat, or various cheeses and vegetables. Salad dishes include Maria's spicy cheese salad, tabbouleh, creamy chickpeas with avocado, and eggplant salad.

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. 

A stately menu taking inspiration from its Mani roots makes this breezy waterside restaurant the pick of Limeni's harborside dining. Dishes hum to the tune of the region's famed smoked pork sygklino, myzithra cheese, and a bounty of fresh seafood, from parrotfish atop wild greens plucked from the Taygettus mountains, to its impressive Greek "sushi."

The first words on most locals' mouths when you ask them where they like to eat are To Tsoukali. Owner Yannis Lambrakis prowls the kitchen dressed in black, emerging to chat at length with diners and talk them through a menu that takes some classic Greek dishes and, through assiduous preparation and little tweaks here and there, emerge as intensely flavorsome as you'll find anywhere, typically served alongside tagliatelle smothered in local cheese. As well as the best rooster you'll ever taste, the menu is forever changing, so just let Yannis talk you through it. Make a reservation because it fills up fast.

Choose between a table on the main square (perfect for people-watching) or the raised terrace out back with stunning views of the sea. Equally showstopping is the fine dining available here, each dish beautifully decorated and incorporating some of the island's most delicious ingredients in both traditional and more modern fare. It caters excellently to vegetarians, too.

With a 100-year history and humble beginnings, Vassilenas was once a simple yet highly popular fish tavern in Piraeus that gained cult status among Greece's intelligensia and the world's glitterati for its 18-course set of mouthwatering seafood meze dishes. Today it has been taken over from the owner's grandson and modernized in every way, moving to the Ilisia location and taking a new conceptual direction, with polished decor and elegant service. The restaurant remains loyal to the authentic value of its traditional Greek-inspired dishes, tastefully made with premium quality and seasonal ingredients in a gourmet style, but also presents a highly contemporary perspective in terms of preparations. Seafood dishes like carpaccio, fish soup, grilled squid with cuttlefish ink and pulses salad, lead on to mains like grouper shoulders with kefir lime broth and braised veal with orzo. During summer the restaurant's garden, lit by strings of lights, makes for a particularly refreshing escape from urbanity. Vassilenas has since June 2022 also opened Vassilenas Blue  restaurant in Antiparos in the Cyclades.

The setting alone is worth paying for, and staying for a long, long time and way past your welcome. Set in the forested surroundings just north of the main run, this family-owned restaurant has tables and chairs right up to the waterfront—with just the breeze and the passing butterflies for company. On the menu are all the Greek favorites—but its specialty is fresh fish, grilled to perfection. Set in a former wine-making area, it also serves up a great range of local tipples.

The standout option for locals and visitors alike amid the tavernas that cling to Pollonia's pretty waterfront. Small plates showcase local specialties artfully presented, while mains update traditional recipes to luxurious gourmet dishes. Into its second decade, service is assured and friendly and it is one of the best places on the island to while away an afternoon or evening.

Both local and international dishes are on the menu at this long-established and casually elegant restaurant on the Liston arcade. Start with a plate of steamed mussels or a salad, then move on to hearty Greek and Corfiot classics. Spicy bourdetto (fish stewed with hot red pepper) and braised lamb shanks in red wine are usually on the menu. Drinks and sweets are served until midnight.

Located right on the beach in Kini, on a raised, whitewashed dining space lined with pretty white curtains, Allou Yialou is known for its spectacular sunset dining. It's also where everyone goes for Greek dishes that take on a delightful and delicious gourmet twist. Chef Lina Fournistaki and her husband Yiannis pay close attention to service, and the presentation is impressive—it is rightly an island favorite with the locals for a special meal.

Step out of Kallidromiou Street in edgy Exarchia and find yourself in a large, lovely courtyard full of little tables and abundant greenery. Ama Lachei has gained a loyal following for its decently priced, delectable Greek dishes always made with a fanciful flourish and with bona fide ingredients. You'll find scrumptious regional cheeses; seafood appetizers such as orzo pasta with Kozani saffron and tiny shrimps; succulent meats and sausages; and plenty of vegetarian options such as the makarounes Karpathou (a traditional handmade pasta from Karpathos island) with rocket and myzithra cheese. Do like the Greeks, and accompany them with a gratifying choice of regional wines and tsipouro (the local firewater), then linger on with your parea (group of friends) until late at night. Every day there are five to nine new daily specials.

Seafood is the word at this famed taverna run by Antonis and his sons, and the octopus grilled in front of the establishment lures bathers and other visitors who tuck into options ranging from teeny fried smelt to enormous lobsters. People-watching is as much of a draw as the food, since the tables afford a view of all the comings and goings of the harbor's small boats as well as some sleek yachts. Other than splurging on the bouillabaisse or lobster pasta (expect to pay around €65--€75 euros per kilo for sole, mullet, grouper), all the veggies are from Aegina and this local freshness makes a difference in even the simplest of their dishes.

Tucked in a quieter corner of Ornos Bay, Apaggio is romantically decorated with a ceiling of hanging lights and lined with large open windows for a perfect, unobstructed view of the sea. Octopus dry in the sun as you peruse the menu of Greek classics but it is probably wiser to ask about the selection of local fish. Fresh and simply grilled, this is the authentic way to taste the Island.

Nafplion locals are demanding when it comes to seafood, so it's a credit to this attractive, nautical-themed taverna on the waterfront that locals pack in to enjoy expert dishes made from fresh catches. The kitchen sends out such traditional accompaniments as a memorable taramosalata (fish roe dip) as well as a few meat dishes, including exquisitely seasoned and grilled lamb chops.

While living in South America, owner Nikos Milonas learned how to carve beef, how high to fire up the grill, and exactly how to time a medium-rare steak (size XXL!). The meat-loving population of Greece has been benefiting from his expertise ever since. Salad and home fries round out both the luncheon and dinner menus. On a clear day you get a peek at the sea from the large veranda, but you come here for the meat. The decor is simple, without frills, just like the menu. It is advised to call in and order in advance (or as soon as you sit down), as wait times can be long.

An alternative to the classic Greek taverna can be found at this boutique-style restaurant. Owner and chef Dimitri Doxakis harnesses his experience working in kitchens in England, France, and Switzerland to create a fusion of French, Italian, and Greek cuisine, with dishes like chicken leg crusted in Parmesan, beetroot risotto, and a signature salad with green apples, avocado, and a lemon-honey vinaigrette. For dessert, few can resist the chocolate croquettes and mandarin slices in a vanilla cream sauce. The seating area is a modern cubist design highlighted with purple and green wall lights.

Avli has a wide array of mezedes, salads, soups, and mains, which cater to all diners. The chefs source ingredients locally whenever possible and combine them in inventive and innovative ways, such as with the pork fillet, which comes accompanied by a sauce made from the island's famous Corfu-grown kumquats. Standard local classics include tsigarelli (refried greens in a spicy-hot sauce), marinated anchovies, and zucchini fritters, while delicious pies change daily according to what's available.

Overlooking pretty Platis Gialos Beach, Avli tou Thodori offers beachfront dining in an elegant Cycladic setting. More of a taverna than banging beach bar, the focus is on an eclectic Greek-centered menu and excellent presentation. The name of the restaurant translates to Thodori's yard, a dedication to owner Thanassis Kousathanas's late father, a Mykonian fisherman whose black-and-white portraits are hung with pride.