222 Best Restaurants in Greece

The promise of a meal in this cozy, family-run establishment is alone worth the trip up to the plateau. The taverna is in its sixth decade and still offering delicious pies as well as casseroles and lamb dishes, accompanied by fresh-baked bread and followed up with homemade desserts. The charming proprietors encourage you to linger over your wine or raki and are a mine of knowledge about the Lasithi Plateau.

The family has a small apartment complex, Maison Kronio, a couple of miles down the road with a pool and glorious views of the Dikti Mountains.

This family-run taverna, a father-to-son legacy, hides behind a stone-walled garden on a nameless back lane in town. Charismatic Dimitris moonlights as a fisherman, so whatever he nets at dawn lands sizzling on the grill by dusk. Enjoy sea-bream and red mullet, graze on classic mezedes—silky fava, vineleaf dolmades, and crisp kolokithokeftedes (courgette fritters) dusted with mint. Take note the house wines go down very easily.

Sitting in the "V" formed by the two streets in the village of Kato Korakiana, this taverna is where locals come to dine on wonderfully prepared local dishes. The only way to eat here is by sharing a variety of meze, like gigantes (giant beans stewed with tomato), pork croquettes in cranberry sauce, or meatballs in spicy tomato sauce. The taverna offers great house wines, too, sourced from the local area as well as from wider Greece.

Amid all the high-end dining spots, where mains typically start at around €25, there's something comforting in the familiar form of this old-school taverna that has been dishing up Greek comfort food since the early 1960s while all around it has changed. Little surprises about its menu, and portions veer toward the gargantuan. It doesn't have the seaside setting of others, but its pretty, whitewashed terrace is a peaceful spot to sample everything from meatballs to a whole red snapper. This is Greek food made simply and with care. 

Winding whitewashed streets lead to this little beauty serving superlative local products at great prices. A tiny courtyard with a treasure trove of a shop behind it awaits in Ano Syros—small plates of delicious homemade joy are your reward. Tuck in with a flask of ouzo or their hand-squeezed lemonade with ginger.

You'll feel as if you're dropping into someone's home for dinner: family photos of stern, mustachioed ancestors hang on the walls alongside local memorabilia, and the service is just as welcoming. In good weather, there are tables on the street outside and visiting cats can outnumber diners. A memorable meal makes the most of local ingredients—wild mountain greens, fresh red mullet, an addictive potato salad, and marinated octopus sprinkled with oregano.

In the style of an upscale diner, Mavro Provato ("Black Sheep") is located on the pedestrianized street of Kontogeorgaki, upon which you can dine alfresco. Top cuts of meat are aged in a dry-aging fridge, grilled to your liking, and are served on wooden platters. Meat aside their appetizing meze dishes impress visually with colorful sauces and interesting garnishes. The salads are crisp and the desserts rich. They stock a large and thoughtful selection of regional wines.

For a calming view of Naousa harbor and a taste of Greek seafood specialties done to perfection, head to Mediterraneo. Spruced up in 2022, here's the place to try traditional Greek taverna appetizers, including fresh grilled octopus and marinated anchovies, taramosalata, and zucchini balls with tzatziki, before mains that add a bit of contemporary creativity. The all-Greek wine list includes some local gems.

In the winding alleys of the Palia Agora in Naxos Town, Metaxi Mas is the local favorite for home-cooked taverna specialties year-round, making the meaning of its name, "just between us," very appropriate. For over two decades the Flerianos family has focused on the local flavors that Naxos has to offer—fresh vegetables, meats, cheeses, and seafood cooked in the traditional ways.

It seems that just about everyone in Santorini looks forward to a meal at this village taverna. Even though the name means "between us," the secret is out and the key to success appears to be to keep it simple—the kitchen sticks to traditional homestyle cooking from Santorini and Crete. You can reach this rural outpost by car, a 10-minute taxi from Fira, or on the Fira-Pyrgos bus.

On a trellised lane by the harbor, this family-run taverna is a Tinos favorite, serving a wide range of Greek traditional and Tinian dishes. Main-course favorites include spicy lamb cooked in paper and calamari stuffed with cheese, tomatoes, and peppers. Starters such as local artichokes in vinegar sauce or hot eggplant slices wrapped around cheese, mint, and green pepper, and a light, rich mille feuille dessert might bookend a meal here. The name means "between us," and a friendly air prevails. The decor is traditional—pale stone walls and high stone arches—the staff is welcoming, and a fireplace in winter and summer air-conditioning keep it open year-round.

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.

Wonderful views over the best of the Athenian Riviera, the Vouliagmeni marina, and a small church shrine can make for an unforgettably romantic evening. The hip lounge atmosphere of this seafront café-restaurant is complemented by the Nouveau Greek menu created by chef Andreas Shinas, with the healthy seafood and Mediterranean options standing out from the rest.

A tasty stopover on the road up to Plaka, Mouratos invites you to indulge in home-baked delights. A panoramic view over Adamas and the sea is the setting for hearty breakfasts and Milian specialties. A special wine section is dedicated to the local offerings, a great souvenir.

Meat is the order of the day here, typically served in huge portions, at decent prices, and with fries on the side. This robust grillhouse is a favorite with village locals, who make invariably friendly dining companions as you tuck into succulent lamb chops, great heaving hunks of pork, and local-style sausage, all with a glass of chilled Robola wine to hand.

Old-fashioned Greek fare, made with care and served by a friendly and accommodating staff, can be enjoyed on a breezy balcony; tables at one end get a caldera view. The decoration won't win prizes but the view will. Many consider the moussaka, served in an earthenware pot, to be the best on the island.

This charming little taverna, all pastel colors and spindle-backed chairs, is a cozy retreat from the busy streets outside. Named after the chef's grandfather Nikolas Oinomagiremata, traditional hearty recipes are delivered with charm and, while there is no knockout view to distract you, the food works hard to keep you entertained.

"The only time this kitchen closes is if I'm sick," says Nikos Vile, who insists on cooking everything from mamboulas (a moussaka made with tomatoes) to maridakia (lightly fried whitebait) each day. You can sip an aperitif at the bar or hide out in the vine-covered courtyard.

Diners at this side-street Thessaloniki institution rub shoulders with lawyers, students, out-of-towners, and workers from the Bezesteni market. Complete with an outside terrace, this family-run taverna sits opposite an old Turkish bath (loutra means "baths"). Try grilled koutsomoura (baby red mullets), grilled eggplant, mussels in rice pilaf, or smelt or shrimp sautéed in a casserole with cheese and peppers (saganaki). Do sample the owner's own retsina from the barrel and check if they have the exquisite kazan dipi, a marvelous flan with a slightly burned top, sweetened with a hint of rose water. For extra atmosphere, there's the bouzouki music every Friday and Saturday night.

On a picturesque pedestrianized square, this is one of the oldest tavernas in Plaka (established 1932). Although not as great as it was during its glory years when intellectuals and artists sat here sipping retsina until the early hours, it's still well worth a stop. It is a district landmark—set midway between the Tower of the Winds and the Museum of Greek Popular Musical Instruments. Most of the crowds prefer to relax under the courtyard's plane trees (which give the place its name) rather than dine inside the cozy dining room, at least when the weather is pleasant. Locals come here because the food is good Greek home cooking. Don't miss the oven-baked potatoes, lamb or veal casserole with spinach or eggplant, the stuffed squid, and the cheap but delicious barrel retsina. It's also open for lunch.

Perched above Agkali Beach with stunning views, this is the fish taverna you have been daydreaming of, with wooden chairs, paper tablecloths, and sea breezes to keep you cool. Comforting homemade food, moderate prices, and friendly service make this a must-visit on the island.

A well-kept secret bandied around by expats and locals. This ebullient street-side café-ouzeri in the old town bustles of an evening under the shadow of the plane trees. Classic Greek dishes are given the care and delight they deserve by a pair of chefs who have never met a pork skin they didn't want to crisp to perfection, and driven by what's fresh from the market. Musicians often stop by to soundtrack the evening.

Classic and modern Greek tastes with Mediterranean influences are served with gusto and finesse. Whether you're after a well-grilled, juicy steak or a hearty pasta dish, a fresh crisp salad, or fresh local fish, you're bound to enjoy the homestyle offerings at this quality place. Tables line the decorated exterior along steep Ploutarchou Street though year-round there are also seats indoors.

A location in the old town, near the lemony confection of Ypapanti church, makes this a serene spot to while away the evening. The restaurant was a popular local wine store dating back to the 1960s, and it is still run by the same family. Pick between seats on the street at the front for people-watching, or retire to the shaded patio at the rear, which is filled with fruit trees. The menu is a mix of Greek and Italian fare, though given a lighter touch than most places and with plenty of seasonal flair. 

Founded way back in 1898, this is one of the few remaining Plaka tavernas serving reliably good food with excellent Acropolis views. It doesn't draw the same crowd of locals as in the past, and it doesn't just serve fish, as the name suggests; rather, you'll find simple tasty entrées such as rooster in wine sauce, arnaki pilino (lamb baked in clay pots), moussaka, grilled meat, and wild mushroom risotto.

This lovely, unpretentious little restaurant in the trendy Ladadika district has become a local favorite. Delightful Greek-Mediterranean dishes are tastefully presented to reflect the chef-owner's culinary stint in France. As one would expect, the menu, written in chalk on a blackboard at the front of house, varies according to what's been netted at the local food market. The grilled fish is succulent and well-seasoned, showing a delicate touch, and the seafood risotto with a tomato pesto is a staple that keeps people coming back again and again. The great prices ensure Omikron always stays busy, so it's always best to book a table in advance.

The restaurant faces the heart of the harbor's action, without feeling too exposed—tucked beneath a canopy and with cozy-feeling wooden furniture, it remains tranquil and intimate. Traditional Greek favorites are on the menu---beyond the usual seafood and grilled meats. Belly-busting portions of moussaka, lamb kleftiko, and meat balls are the more usual fare.

Low-key and extremely popular, this ouzeri in the art-grungy Bezesteni neighborhood has good food, great service, and a friendly atmosphere typified by Thessalonians relaxing over lunch or dinner. The fish soup is highly recommended, as is the braised monkfish and any of the hearty salads. Wash it all down with the distilled spirit made from grapes called tsipouro, and top it off with the dessert or fruit that is offered on the house.

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.

When a Greek cooks with meraki (good taste and mood), the world does indeed find paradissos (paradise). Owner Kyriakoula Fassoula serves meat dishes cooked tis oras (to order), such as grilled pork and lamb chops. Vegetarians can choose from delectable eggplant papoutsakia ("little shoes"), fried zucchini with garlic sauce, and various boiled greens. Complimentary fruit is served for the finale, but it would be a shame to pass up the flaky baklava.