462 Best Restaurants in Greece

Set on a platform on Ormos Isternion Bay, right up against the Aegean Sea with views of Syros, chef and owner Antonia Zarpa produces innovative, well-thought-out dishes that capture the local flavors of her beloved island. Just as pilgrims visit the cathedral, so do food worshippers head to Thalassaki for its ephemeral works of art—the restaurant has such a cult following that speedboats zip over from Mykonos for lunch.

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.

Overlooking the famous infinity pool of the Grace Hotel, Michelin-starred chef Lefteris Lazarou brings his iconic Varoulko dishes to the island. The Aegean and all its bounties are the inspiration for the breathtaking dishes that truly express the exceptional ingredients. The food here revels in its Greekness, generous in color and flavor, matched to contemporary techniques and presentation.

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.

Vezene brings elegant flair to Greek-inspired comfort food, blending refined technique with deep respect for ingredients. Chef Ari Vezene’s menu leans into wild seafood and whole-fish preparations, alongside nose-to-tail cuts like goat neck fricassee. The space is sleek and warmly lit, with thoughtful design details that match the kitchen’s precision. Natural wines, quiet confidence, and beautifully plated dishes make this a polished yet heartfelt Athenian standout.

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.

While it lacks the pretty terrace setting of the other restaurants along Monemvasia's main street, Voltes more than makes up for it with culinary wit. In towns like this, where tourism is a given and few visitors eat anywhere twice, imagination can go out of the window, yet this is easily one of the most ambitious eateries in the area. It has clever takes on the staples of Greek mezedes, raising traditional cheese pies to new heights with a dash of sweet tomato jam, or spicing up local-style stir fry kototigania with ample chillies, tart molasses, and sweet caramelized onions. 

The stunning view from this restaurant overlooking the cliff-enclosed bay at Paleokastritsa is the big draw for the restaurant, but the menu offers a happy range of well-prepared classics. The lobster with linguine is the signature house dish—but if it doesn't whet your appetite, there's a marvelous seafood platter, too.

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.

The steep climb up to Zoe's all but guarantees a spectacular view, though it's worth booking ahead to secure a table with front-row seats. The food is equally breathtaking, with a strong adherence to traditional Symiot cuisine: think jugged hare, dolmades (stuffed vine leaves), delicious fish patties, and meltingly tender five-hour slow-cooked lamb and potatoes—all prepared at the owner's adjacent home. What's more, many of the ingredients used come from the owner's own farm.

Don't let the garish signs depicting the menu put you off: the far-ranging offerings are excellent. You can eat lightly—a gyro or pizza—but do venture into some of the more serious fare, especially such local dishes as the fish that's been oven-baked with onion, garlic, green peppers, and parsley. The house's barrel wine is a nice accompaniment to any meal.

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.

A stripped-back space where fire takes center stage and Greek produce gets the spotlight it deserves. The menu changes often but expect things like fried zucchini flowers, grilled panzanella with charred veg, or line-caught fish kissed by flame. The ambience could be defined as somewhere between a Cretan village feast and a postpunk listening session.

Tables sit right in the sand, a few feet from the waterline, and platters of grilled octopus, sardines, and ouzo-friendly mezedes land fast and fresh. Owner Pavlos and his wife Lia open from breakfast till midnight; come early for coffee and loukoumades (doughnuts), stay late for moonlit seafood at prices locals praise as old-school Aegina.

At this little garden restaurant on the hillside, a 200-year-old well in the center of the elegant, leafy terrace produces its own natural spring water, a perfect addition to a traditional meal. Everything that comes from the kitchen is an old-time classic—with lamb often listed as the house special. It's a 10-minute walk uphill from the port; if you lose your way, just ask a local, as everyone knows this island institution.

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.

The balcony pairs inviting breezes and sprawling views, a perfect setting in which to enjoy fresh local fish. Portions are mostly large and so perfect for sharing, so order several of the creative dishes on the menu. It's family-run, and passionate owner Christos takes great pride in the ingredients served, from the organic vegetables grown in his own garden to the beautiful Greek wines on the drinks list.

This family-run restaurant on the waterfront serves the best Kefalonian meat pie according to many of its adoring customers, but before verifying the rumor, try the grilled haloumi with honey, octopus marinated in vinegar, and feta-stuffed lamb wrapped in vine leaves—all of which are designed to capture the smells and tastes of the island. The layout is mostly traditional, with simple square tables arranged in the usual sequence throughout the interior and roofed outdoor section, but the red walls, chairs, curtains, and wall art are a nice change from the ubiquitous blue and white in Greece.

This old-school café is a hit among locals, who come for the homemade karydopita (a deliciously syrupy local walnut cake). This is best washed down with a cup of traditional Greek coffee and preceded by a delicious zucchini pie.

You'll spot many signs for this restaurant around Skopelos Town, but don't let that put you off. The jasmine-scented garden setting here offers an escape from the hubbub of the busy port, with a neat layout, low lighting, and gracious hosting by owner, Anna. Pasta and risotto dishes feature on the menu, with an excellent range of salads, organic Greek wines, plus local specialties like the honey-drizzled Skopelos cheese pie. There's occasional live music, too, so call ahead to check the timings. 

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.

This friendly family-run spot in the hill village of Kagiani, next to Varia and just south of Mytilene, has wonderful views of Mytilini town, the Aegean, and Asia Minor beyond. Grilled octopus, crisp fried fish, stuffed zucchini flowers, and flavorful salads are served in traditional Lesvos style as small plates to accompany ouzo. It's best to reserve in the busy summer months, when locals and returning visitors crowd in to enjoy the evening breeze and twinkling lights.

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.

On the quieter end of the harbor next to the Venetian arsenals and removed from the tourist joints that surround the port, this lively taverna caters to locals and discerning tourists alike. Fresh fish and seafood are the standouts here, but also consider the stuffed aubergines, rabbit stifado, kleftiko (lamb), or the meats from the charcoal grill. The views from the waterside tables across the bobbing boats to the lighthouse are serene, the raki and sweets offered as a gift at the end of the meal most welcome.

Aqua Marina is an old favorite among locals. It's hard to resist its list of sweet treats, from a huge wedge of tasty baklava to a great splodge of galaktoboureko, a custardy classic topped in filo pastry and sweet-scented syrup. Stick to the desserts though—the savory stuff is a bit overpriced.

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.