123 Best Restaurants in Greece

Since 1945 O Skotadis has been serving a large selection of mezedes for starters and mostly fresh-fish mains (a good option is the fried katsoula fish, cleaver wrasse), usually to be accompanied by ouzo, the classic Greek anise drink. See if you can snag a table (reservations are best) on the second-floor terrace with its panoramic view of Aegina's harbor. Don't forget to try the large fresh salad with caper leaves.

Locals and tourists pack the waterfront terrace, drawn in year-round (not all restaurants here stay open in the winter) by the quality of the seafood in this basic taverna with reasonable prices. Farm-raised crawfish (karavides) are simply boiled and sprinkled with lemon—a true delicacy. Crispy fried calamari and shrimp, tender grilled octopus, and whole fish such as chargrilled snapper are fresh as can be. Complete the feast with boiled greens, grilled eggplant salad, a large village salad, and a carafe of local wine. A good standby for the winter months when options are reduced. 

It is well worth climbing the 263 steps leading from the main road up to the church of Agios Georgios, where the lovely smells wafting from the kitchen of this hilltop institution (dating from the 1930s) will prepare you for a tasty meal. Start with local specialty opsimotyri (a tart yogurt dip) and the house salad of shredded red cabbage, carrot, and grilled mushrooms. Then, dig into a plump bifteki (ground-meat patty) flavored with parsley, or dolmades (stuffed vine leaves) with a creamy lemon sauce. The lamb stewed on vine leaves is also a favorite with regular clients. Reservations are essential during winter weekends, when there is Greek live music and the impromptu party continues until the early morning hours.

Being one of the older restaurants in Kavala means that this establishment nets the freshest fish in town, so it comes as no suprise that most diners come for the ultra fresh seafood. Apart from the catch of the day why not try the seafood dishes like shrimp saganaki, lakerda (pickled fish), and sun-dried octopus grilled on charcoal. The seats out front are by far the most popular, with views of the water just across the street. Nevertheless, the authentic experience sometimes means achingly slow service, which frustrates many foreign tourists.

An enchanting courtyard garden and the high-ceilinged parlors of an elegant Neoclassical mansion are the setting for what many consider to be the best fish tavern in Agios Nikolaos. Simple is the keyword here: fresh catches from the fleet bobbing in the harbor just beyond are plainly grilled and accompanied by local vegetables and Cretan wines. Salads are a winner, often with unusual combinations, and the pasta is well presented, too, but really you are here for the daily seafood specials, handsomely displayed on ice in an old wooden boat at the front of house.

One of the oldest tavernas on the busy harbor strip of Aegina Town, Pelaisos is now in the capable hands of Vagelis, the third generation. His father still cooks in the morning, preparing such homey dishes of the day as stuffed zucchini, usually locally sourced, but fresh fish is the mainstay of this old-school establishment, from affordable grilled sardines to the more expensive sea bass or mullet priced by the kilo. Another thing to try (also by the kilo) is the very drinkable retsina wine that has long been enjoyed, along with the food, by the island's renowned artistic community.

The setting is the star here. Three brothers have created a calm oasis a few streets in from the hustle and bustle of Kos Harbor. A 150-year-old stone house provides cozy dining in cool months, and in summer, tables pepper a garden full of private nooks, fountains, and gentle music. The enormous menu lists Greek staples, such as zucchini pancakes and seafood pasta side-by-side with more hearty steaks and grills.

A Kamini staple since 1994, owner Theo charms guests with his warmth, humor, and impromptu music. The cozy, casual taverna attracts artists and tourists, serving market-fresh seafood and traditional Greek dishes with house-made flair.

It's the ambience and aroma of cooking fish and seafood that draw many passersby into this quayside restaurant, but it's the taste that keeps them in their seats for hours on end. Skordalia with mashed potatoes, crispy sardines, and melt-in-your-mouth octopus are but a few of the specialities on the menu. Hostess and owner Rosa Aggelatos also adds much to the fun with her acerbic wit and service, especially when discussing her love for classic Japanese motorcycles. The seating area outside is also one of the best in town to watch the yachts come and go from the marina.

Halfway up Lycabettus hill (around a 10-minute walk up the steps from Aristippou Street) you'll find this sprawling café-bar with its sumptuous panoramic views over the city. Stop here for a coffee, aperitif, and sandwich (or more if you're hungry, as there is a restaurant area, too) with one of the most fantastic vistas in Athens. After being closed for some 20 years this is now a popular hangout year-round, offering tourists and locals a like a moment of magical respite surrounded by greenery.

Seafood, particularly mussels and oysters, is the order of the day at this popular spot. A light, airy interior stretches into the street terrace and the staff err just on the right side of attentive. This is one of few spots in Glyfada where grilled, fresh sea fish—something that should be easy to get right on the coast—is rarely a letdown, and prices, which are always a tricky thing to gauge with fish, are accurately listed in the menu, so there are few surprises.   

Apart from the summit of Mt. Zas, there is no better viewpoint on Naxos. Next to the church of Panagia--Ai Giannis, a series of terraces give 360-degree views of the island. Open from midday, it is a great place for a coffee or a glass of wine to survey the lush green land beneath your feet or for a longer sojourn, the cuisine is hearty and traditional, strong on local meats and cheeses.

There are two big rivals in the eyes of locals for the crown of best seafood in Glyfada: Barbouanki and Sardelaki. The former is fully franchised across Greece now; Sardelaki (meaning "sardine"), on the other hand, has stuck to the region where it all started, with restaurants in both Glyfada and Vouliagmeni, and feels a little more authentic because of it. It's also excellent. The Vouliagmeni branch might have the views, but this is where it began. A menu packed with fried anchovies, classics like saganaki shrimp (shrimp in a spicy tomato sauce with feta cheese), and grilled sardines with tomato and onion ticks all the comfort food boxes at a good value.

Belly-busting portions are served up at this crowd-pleasing restaurant—with dishes that cater all kinds of tastes. The stars of the show are the creamy, herby, seafood-laced pasta dishes, enough to feed two and brimming with local flavors. There's plenty more beyond, from mezedes and gyros to burgers and steaks, but the grilled whole-fish is a real knockout.

The balcony overlooking the caldera on top of this café-cum-bakery-cum-pizzeria is a prime spot for lazing over breakfast, a coffee, or a home-baked pastry. Open all year, too, for soothing summer ice cream or warming winter waffles.

A lovingly decorated mansion is home to one of the island's best cellars with a deep and extensive international list. The food is no afterthought though; eclectic and creative magic goes on in the kitchen as a mainly Mediterranean menu is put through its paces. The rooftop terrace is a favorite for sunset views, but the vaulted-ceilinged dining room can be a wiser option on blustery summer nights—either way, it is a wonderful place to spend an evening.

Giorgos Vidalis's café and restaurant occupies a sophisticated and well-preserved neoclassical building on a pedestrian-only street. Select from international- and Mediterranean-influenced dishes, to be enjoyed daytime on the upper terraces that overlook the Turkish fountain and the passing scene. At night, it's interior is an ambient blend of pastel colors, elegant furnishings, and marble-topped tables. Try the Symposium salad, a delightful mix of French lettuce, avocado, grilled shrimp, and citrus vinaigrette. Main dishes include the sole fillet with parsley and basmati rice, and the Tinian veal fillet with peppercorns and roasted vegetables. The Greek wine list is impressive.

Sit among the pines, take in the view of the sea, and snack on the traditional pites (homemade pastry pies, typically stuffed with cheese and spinach) before indulging in the best fresh seafood in the area. The scent of grilled fish wafts in the air, whetting the appetite. Sample mussels infused with saffron; crispy, salty fried anchovies; tender octopus in a wine sauce; and tomato-slathered shrimp and orzo, then sit back and contentedly stare over the water.

Spirited brothers Andreas, Riginos, and Christophoros enthusiastically run this fourth-generation seafront taverna that has belonged to their family since 1896. Though the restaurant serves mostly traditional Skopelos recipes, some dishes are family favorites; dedicated to the brothers' grandmother whose name was Mahi, meaning battle. Her physical strength and towering height was said to ensure there was never any trouble at the taverna.

The food may be costly, because as the name (which means "the islands") hints, fish is king here. However, when you discover the quality, Ta Nissia doesn't seem overpriced thanks to the freshness of ingredients and artful preparations by owner-chef Yiannis Alexiou. You're in the city here, but the lightness and decor of this place may make you feel as if you've been transported to some Cycladic island. Dishes can be exquisite: taste sensations include squid stuffed with cheese and herbs, veal with smoked eggplant puree, and artichokes in saffron sauce. On the extensive wine list, check out the very pleasing house rosé

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.

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.

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.

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.

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.

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 Kolonaki institution, this bistro-style traditional restaurant is slightly fancier and more costly than the normal mezedopoleio, with cloth napkins, candles on the tables, and walls decorated with writings by its famous patrons. The menu centers on delicate Greek classics (such as lamb with lemon or roast suckling pig) but also some international fare. The service is warm and professional and the clientele includes politicians and diplomats on their lunch break. For the freshest dishes, ask the waiter for the day's specials.

Chef Giorgos and his mother take traditional Greek dishes and gives them a twist at this recently renovated restaurant 10 km (6 miles) from Volos in the village of Katochori. Most of the vegetables are grown in their own garden and the olive oil is produced nearby. Signature dishes include pork shank with rosemary, zucchini fritters in spicy cheese sauce, and chicken fillet with honey mustard—all cooked in an open kitchen. A fireplace keeps things cozy in cooler weather, while the open terrace is the favorite for the rest of the year.