151 Best Restaurants in Greece

In-the-know locals will patiently queue here to get their fill of a fantastic, freshly made sandwich stuffed with deli ingredients of their choice. This small, family-run 1980s place is both vintage and progressive, and despite its huge fan base remains completely unpretentious. Choose among ingredients like cheeses, chutneys, cold cuts, pickled or marinated vegetables, and seafood to create the sandwich of your dreams, made with fresh artisanal bread. You can also buy fresh salads and freshly pressed fruit and vegetable juices.

A finger of rock stretches into the sea on the edge of Chiona Beach with a handful of blue-check-clothed wooden tables. It's a magical location with kids diving into the clearest water nearby, and fishermen tying up to the jetty to unload a fresh catch. Those fish are grilled with olive oil and a squeeze of lemon for you, along with a menu of traditional Cretan dishes. It's a simple proposition but one that few do as well as here. Choose a local Sitia wine from their list and snooze off the afternoon at the nearby beach.

Take a water's edge table at Skala Sikaminia’s oldest taverna, under the shade of the mulberry tree where Myrivilis used to write, and watch the fishing boats track in and out of the tiny harbor. You would be remiss to not eat fish here; ask what the catch of the day is and order some fried zucchini to go with it, maybe some calamari, the house Skamnia salad, and, of course, some ouzo.

As is the case with much of Kefalonia, many of its dining gems are found outside of the larger towns. Il Borgo lies in the lee of Agios Georgios Castle, 15 minutes' drive south of Argostoli, and makes for a dramatic pit stop. Its vine-shaded terrace has easily the best dining views on the island and the food isn't far behind, with homespun pastitsada (one-pot pasta) and lip-smacking youvetsi (slow-cooked lamb leg and orzo) soothing both belly and soul.

French-trained chef Kostas Bougiouris lends his expertise to this waterside restaurant. Almost on the beach, the setting is elegant and the cooking focuses on seafood and local Syros products, presented in a modern, creative style. The most gourmet of Syros eateries, crisp linen and a sophisticated white design are the background to the immaculately plated dishes. Romantic and intimate in atmosphere, attentive staff ensure that every visit is memorable.

Progressive chef Georgianna Halidaki, Greece's only female chef to have been awarded two Michelin stars, helms this elegant, seafood-loving place combining contemporary techniques with traditional Greek and Mediterranean concepts. Dishes like fish tartare yiouverlakia and dolmades wrapped in wake instead of fig leaves, grilled langoustines, pasta with Greek bottarga, and green pepper sauce oysters, are luxurious, refined, and packed with authentic tastes of the sea. Desserts are great, too, created by patissier Manolis Stithos who plays with nostalgic Greek childhood sweets, reintroducing them in a memorable new light. Think caramelized nori milk pie (galatopita), the chocolate "Chicago" ice cream (a vintage Greek) or a signature pistachio ice cream. The intuitively curated wine list includes Greek and European wines that pair excellently with the menu.

The old open-air cinema, steps away from the main street, has been lovingly reimagined as the island's gastronomic hot spot. A romantic pastel-painted courtyard festooned with greenery fronts the clearest expression of Tinos's outstanding produce, where clever contemporary trends are married to traditional techniques and recipes. Elegant and beautifully plated, dishes are offered by a brother and sister team proud of their island heritage. Every Greek child knows the song "There was a little boat" (Itan ena mikro karavi) and every visitor to Tinos should know its impressive namesake.

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.

Refined Aegean cuisine with jewel-like presentation is the order of the day—this is food that you devour with your eyes first. There is culinary magic on the plates here, too, though, as this is five-star cooking. A bright and fresh room, wistfully painted with sea creatures and cacti, is the backdrop to this bijou establishment on the main street. The owners and staff are warm and keen to explain the details of every dish. Kalokeri means summer in Greek and the sunshine shines out of every dish. This is an unmissable and unique place.

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. 

An ice-cream workshop (dare we say laboratory) and store, Kokkion is the brainchild of a Cordon Bleu patissiere and serves ice cream like no other in Athens. The parlor uses only superfresh ingredients like cow's milk from a small farm in northern Greece, high-quality French chocolate, and homemade caramel, seasonings, and flavorings. Most exciting of all are the unique flavors, like milk chocolate with orange and pepper and coconut sorbet with chocolate steamed biscuit and chocolate pieces, as well as classics like bitter chocolate, salted caramel, and vanilla. Lactose-free vegan options are available, too.

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.

A favorite stop in Chios Town is this cool ice-cream shop that has been making its best-selling ice cream for nearly 100 years. It is open from 10 in the morning until 10 at night and it is always busy. The praline is famed, but new flavors are given a trial every month and you have to try the mastica when in Chios.

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.

Chef George Mavridis is an expert at merging the flavors of traditional Greek dishes with contemporary tastes to offer an exciting menu that is beautifully presented. The dining space, a whitewashed indoor room and garden dining area shrouded by vines, is inviting. Menus change seasonally but expect Asian and Italian flavors to sit aside the best Greek produce. Attentive and unhurried service makes for the best dining on the island.

Spetses's most renowned restaurant has been evolving since it first opened almost three decades ago, and the owner, Giorgos—a local who grew up on the island working in his father's taverna—still loves what he does and it shows. Everyone from fishermen to Hollywood headliners know him by his first name, and a meal here is not to be missed, not only for the innovative upscale Greek-Mediterranean dishes and thoughtful wine list, but also for the elegant and romantic seafront setting and candlelit tables on a little pier jutting into the bay. Try the ceviche made with the catch of the day, the island's traditional fish à la Spetsiota and the grilled jumbo prawns. The restaurant also hosts events like weddings and parties.

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).

Try (and probably get addicted to) one of Greece's most popular and traditional desserts—loukoumades. These doughnutlike balls are deep-fried, then stuffed and slathered with an impressively enormous variety of delicious fillings and toppings. You can sit at the bench outside to feast on your selected sweets, or take them to go. The dough is freshly prepared every day using quality ingredients, as are the sauces and toppings that are sprinkled over them.

A century-old building on a tiny cobbled street hosts white-linen tables on a candlelit veranda. Chef and owner Panagiotis Menardos has worked in top kitchens across the Mediterranean, gathering techniques and ingredients to produce artful, contemporary interpretations of local dishes using the best produce from small suppliers. Comforting, sometimes surprising but always interesting and charming, M-eating is regularly regarded as one of the finest restaurants on the island.

At the back of the Anargyreos and Korgialenios School, overlooking Kaiki beach and the waters beyond, sits this lovely pine-shaded café. Named after the John Fowles classic (Fowles was a teacher at the school back in the day), the Magus Art Cafe is set in the school's beautiful gardens. The coffee is good, the snacks decent, and the cocktails satisfactory but these consumables are merely a secondary reason to spend a few magical hours here.

The coffee here is pretty special, but what really steals the show are the delightful desserts. Treat yourself to one of the maison speciality waffles, the honey-soaked French toast, a chocolate cheesecake, or the deconstructed banoffee pie (a British pie made from bananas, cream, and caramel), all with an innovative twist inspired by pastry chef Dionisis Alertas. If you're feeling peckish you can grab a serving of the gastro-fare dished out here, more at home in a fine dining establishment than a café.

With one of the most refreshingly simple menus in Athens (it's limited to fried, crispy crayfish or shrimps and red mullet with a side of Greek salad and house wine), this taverna is always busy. On weekends lines form, as there is a no-reservation policy and because it's become an institution. Although located next to the seafront Naval Academy, there is no view to speak of—all the more reason to focus on the fresh flavors. Eating the shrimps with your hands will only add to the pleasure.

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.

A short walk through Isternia's mazelike streets leads to an unexpected terrace in the shade of a plane tree that overlooks the Aegean. Sitting here makes you understand how the gods must have felt, idly toying with the people below. Grab a table at the front if you can, order a spritzer and soak in the rays of the dying sun—the view is one of the best in the islands, a pure blue wall of sea and sky.

An old ceramics factory with a jewel of a courtyard—all stone arches and climbing greenery—is the theater set for the most beautiful restaurant in Ermoupoli. With inspiration from around the globe, this is a very modern iteration of Greek food; there are ceviches, tartares, and foams, and some dishes are deconstructed to their constituent parts. As dusk falls the romance notches up as gentle music plays, lights twinkle, and the ambitious food matches the dramatic setting.

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.