222 Best Restaurants in Greece

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 great spot for cheap, casual snacking, without the hefty price tags found elsewhere in Corfu Town. For just a few euros you can buy a gyros or souvlaki packed with falafels, grilled meat, pickles, and salad—it caters well to vegetarians and vegans, too. It seems to be open at all hours.

This venerable taverna stands apart from the needy café-bars that ring the waterside of Assos village. It's a solid old-stager with a menu of classic Greek mezedes, grills, seafood, souvlakis, and a far larger than usual range of vegetarian dishes. The more rural dishes, such as the goat stifado or rabbit lagoto stews, are particularly rewarding.

Stop in to taste some artfully tasty pittes (pies) to go that are made without using yeast in a wood-burning oven. Since 1981, the bakery (which now has three branches in Athens and one in Vienna) uses its own stone mill to grind the grains used in the pies, which have a perfectly crisp, buttery pastry, and comforting fillings made with high-quality ingredients. Try the creamy feta cheese or spinach pie, and grab a loaf of sourdough bread stuffed with feta and tomato for later.

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.

It's not hard to see why this humble restaurant, nestled among a slew of eateries and bars along Trion Navarchon, has found favor—particularly with visitors. It's crowd-pleasing Greek-Turkish menu is just ambitious enough to excite (think chicken stuffed with metsovone cheese; stewed pork and celery root puree) and its friendly owner emerges periodically to drown you in amuse-bouches in between courses. You walk away stuffed, your senses struggling to comprehend how you spent so little on so much. 

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.

A local favorite for lunch in town is located near San Rocco Square in the center of Corfu's commercial district. It caters particularly to residents—many of them lawyers and other white-collar professionals from local offices—who savor Chef Stamatis' tasty and filling traditional dishes of the day, like bourdetto or pastitsada.

On the corner at the end of Agios Fokas beach, San To Alati—"like salt"—looks over the water and seven different islands are visible on a clear day from this whitewashed little taverna. The menu is wrapped in a fairy-tale book cover, and magic continues in the kitchen as the gifts of the sea are transformed into crowd-pleasing local cuisine with modern touches and super presentation. For once, the desserts and wine choice are not an afterthought.

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 enormous anchor and octopuses drying on a line outside are signs that you are in for some seriously good seafood. Tables set on a wooden deck are just a skipping-stone's throw from the break of the waves. Walk past in the morning and you will see last night's catch being delivered as the chefs lovingly stuff grape leaves on the terrace. Authentic and traditional, this is the ultimate farm-and-sea to table taverna in town.

The owners of this spot are as unapologetic about the bad pun in their name as they are about the supertasty souvlaki they dish out. Order traditional gyro or souvlaki wrapped in a lightly grilled pita bread, to eat in or take out. They even cater to vegetarians, with haloumi, fresh summer veggies, or mushrooms wrapped in pita bread.

Spread out under a lovely wooden pergola and overlooking the harbor, this restaurant in the heart of town is one of few that serves up Zakynthian specialties, like its signature "village sausages." Flavor-packed dishes are made from local ingredients—and there's an excellent wine list, too. Portions are large and service is attentive.

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.

All the food in this no nonsense little eatery is served on grease-proof paper, including the Greek salad, or else wrapped in it to take out. You'll find all types of flame grilled meats from kontosouvli pork loin, pork, chicken or beef souvlaki to kokoretsi lamb offal sausage. As you'd expect every thing is locally sourced and fired up to a crispy yet succulent perfection.

"The Chickens" has been a Samos institution for over 50 years serving simple yet delicious seasonal dishes throughout the day in a laid-back atmosphere. Unashamedly rustic and traditional, it is famous for its grilled chicken, obviously, but also for a homemade meze selection that remains faithful to the past.

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

The queues that sneak around the block tell you who cooks the best fish in Tinos. At the far east of the harbor—Tarsanas means boatyard—a stylish wood interior and two outside areas are the setting for distinctive dishes prepared with the finest ingredients. The menu is based on fresh produce with respect to the traditional Tinian kitchen, and all the dishes are served in smaller sampling portions, with correspondingly small prices—all the better to do more sampling!

Set yourself down in the restaurant's plant-filled, shaded outdoor seating area for a serene escape from the burning midday sun. Freshly grilled seafood (including more unusual catch) and meats are the kitchen's strength here, but there are plenty of homemade dishes seldom seen on restaurant menus elsewhere despite their fame, like real gemista (Greek stuffed vegetables).

The best restaurants in Greece are often in small villages, and this appealing family-run taverna and inn set amid fields, a favorite among Olympians, is one such example. The poolside terrace is a lovely place to spend an afternoon or evening, though locals don't start arriving until 10 pm or so for dishes that include a delicious chicken with oregano, grilled lamb, and farm-fresh vegetables that appear in such deliciously simple preparations as baked eggplant with tomatoes and feta.

A simple, high-ceilinged room and terrace are the settings for the traditional meals hosted here in the oldest tavern in town. The kitchen uses only market-fresh vegetables and locally raised meat, which appear in simple and delicious ways. Try the baked zucchini, potatoes, and grilled lamb ribs. Dessert—ask for the honey cake—is usually on the house.

Charcoal-grilled meats are the specialty in this snug, high-ceilinged old room tucked away in the backstreets off the harbor. There's usually a slew of off-the-menu blackboard specials, which are worth scrutinizing and typically stray away from the more standard mezedes and moussakas that dot the regulars. The warm hospitality and accomplished cooking make this a steady favorite. 

Established in 1960 as one of the island’s first out-of-town tavernas, this traditional village eatery offers food that is still cooked according to Grandmother Elizabeth's original recipes, by her granddaughter, Elizabeth! The quirky interior and narrow street-side outside space beside the picturesque village square have hardly changed since the old days. The alfresco dining area includes an elevated and spacious courtyard.

Tradition counts for everything at this family-run taverna. Like his parents who ran Klarinos before him, Andreas Ragoussis only uses homegrown vegetables and local meat in his dishes. Up the stairs, on the square, it has been here for years and rightly so.

Many of the dishes that come to the table in this rustic taverna or on its flowery terrace are based on homegrown produce, so count on the freshest greens and succulent eggplant and zucchini appearing in moussaka and other traditional favorites. The stuffed grape leaves and stuffed zucchini flowers are excellent starters, and the lamb is grilled perfectly.

There isn't much choice in Diakofto as far as dining is concerned. A few fast-food places dot the main square, and this leafy psistaria (grill house) run by a hospitable Greek-Australian family and hidden off a street north of the center is the main attraction. Live traditional singing makes it popular with locals, while the food is steady taverna fare. Guests are often led into the kitchen where waitresses point to what's been made that day. Horta (boiled wild greens), sumptuous soutzoukakia (meatballs in tomato sauce) and stuffed zucchini are other reasons to enjoy a meal on the large, tree-covered terrace in warm months or in the cozy dining room in winter.

A regular Pythagorion clientele frequents this simple fish taverna in a vine-covered garden courtyard on a quiet, tree-lined side street a block back from the harbor. Honest and authentic, lovers of uncompromized and uncomplicated dishes will not be disappointed. A grill on the terrace is expertly handled and dishes are often simply garnished with local vegetables, a splash of olive oil and a squeeze of lemon. 

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.