222 Best Restaurants in Greece

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.

Residents from villages for miles around come to the town of Sivas to enjoy a meal at Sigelakis where mom and dad run the service, and son Stelios cooks alongside his cousin. Stifado (meat in a rich tomato sauce), artichokes with avgolemono (egg and lemon sauce), and other specialties, including delicious roasted lamb and chicken, are all served on the vine-dappled front terrace in warm seasons or in the hearth-warmed dining room when the weather is cold. The owners also have some apartments and studios in a quiet complex nearby to rent.

Enhance the short trip out to Kritsa and Lato with a stop in the nearby village of Exo Lakonia to enjoy a meal at the homey taverna run by the Stavrakakis family. Dishes are still based on hand-me-down recipes, and most are made from ingredients the family grow themselves. Dolmades are made with zucchini flowers instead of vine leaves, wild mountain greens appear in salads dressed with local olive oil, pumpkin is served stifado style, and the local wine and raki are good. It's all served with charm under the shade of a magnificent bougainvillea or by a roaring fire on nippy winter nights.

Part of the appeal of this family-run taverna, tucked away at the side of the stairs that cut from the upper to the lower main streets, is its location. It feels like a find. All the classics are here: pork tigania, rabbit stifado, great shanks of lamb; there's even some handy set menus, which lean toward the touristy but offer incredibly good value for what you get. A reliable spot that rarely lets you down. 

Olympians flock out to the little village of Floka, about 5 km (3 miles) west of town, at dinnertime to enjoy traditional fare in this country setting. Dining is in a homey room or on the summertime terrace with wide views across the landscape, and the specialties are the expertly grilled meats—try the piglet.

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.

When you arrive back hungry and desperately in need of refreshment after a day out on the boats, this little taverna rises to the occasion with its array of hearty Greek favorites, cooked quickly and served with a smile from the friendly family--owners. The Symi shrimp and beef stifado are must-tries. It has an excellent range of local wines to sip in total serenity while watching the harbor boats bob on the water.

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.

Fast food all over Greece usually consists of souvlaki or gyro wrapped in a pita and that is available at Tenekdakia, but this spot also has the added draw of being in a superb harbor-front location. The pork gyro is crispy yet juicy and the pita is also stuffed full with fries, onion, tomato, and cooling tzatziki. By the way, if you're missing spicy heat (rarely found in Greek food) make sure to ask for a generous sprinkling of tongue tingling hot red pepper.

They don't make them like this anymore. A handful of tables sit under lilac bushes outside this grocery store/café/mezzotaverna in the mountain village of Myrsini. The menu is scribbled into a school exercise book by hand and froutalia, the rich island omelet always features. Like stepping back into the 1950s, villagers come and go into the shop piled high with tins and packets, soap powder, and toothpaste.

Kebab lovers rejoice! Since 1964 this family-run souvlaki restaurant serves juicy, grilled meat concoctions as portions, accompanied by pittas and fries, or wrapped in pitta with tzatziki (garlic, yogurt, and cucumber sauce) or a rich, spiced tomato sauce. Sides include classics like Greek salad, grilled peppers, fried saganaki cheese and hand-cut fried potatoes. Just two minutes' walk from Monastiraki square (and less than 10 from Syntagma), this lively place makes a great stop for indulgent and flavorsome food made with quality ingredients and served with an authentic smile. 

A seaside perch at the end of Yialos Harbor is the picturesque setting for an excellent meal, which often begins with such traditional appetizers as stuffed zucchini or boiled greens (the taramosalata here might just be among the best in Greece) and includes fresh grilled fish and other daily home-cooked offerings. You may want to arrive early enough to enjoy sunset views of the harbor, and reserve a good table far ahead.

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.

A stone-walled interior sets the scene for this family-run slice of traditional taverna hospitality. The friendly owner is always happy to offer suggestions, though the Kefalonian kreatopita (three-meat pie), the island's famous "national dish," is well worth sinking your teeth into.

A longtime local favorite that never fails to impress. The terrace outside gets no "pretty points" for running alongside the road, but inside, its open kitchen, glass walls stuffed with ingredients, and black-and-white press cuttings from days gone by always provide something interesting to look at. The food is down-the-line classic grillhouse fare, yet done with elan and no little skill. Rustic-style village sausages arrive in baskets filled with greaseproof paper and great hunks of grill-seared meat are tender to the touch. Classics from tigania (pan-fried pork) to potato skins topped with sheep's butter delight, and there are a few veggie mezes (its particularly good on mushrooms) to balance out the meat sweats. Great value. 

Ordering your meal at this establishment in the heart of the bustling Ladadika district is quite an experience. The waiters bring their own eccentric individuality to this often mundane ritual, and the menu is printed on a "newspaper" with photos from old Greek films and articles heralding the dishes you're about to munch on. The taverna itself is done up as a deli (as a matter of fact you can buy Greek charcuterie and cheeses), which gives a rough idea of the fare served. There is a wide array of cheeses, smoked meats, and fish (served either straight up or cooked in spicy sauces). It's food that goes great with a beer or an ice-filled glass of ouzo on a hot summer evening.

Christina and Manolis, the former owners, have now passed the baton to their son Constantinos, who has modernized the homestyle Greek dishes served here, in his traditional old Hydriot house with stone floors and wooden ceilings, where time seems to have been standing still since the 1950s. If it's available, try the fresh fish that is prepared to perfection. Rooftop tables sit beneath a vine-draped pergola and vanish quickly, so aim for dinner before 9 pm.

Heartful, homemade, original and unpretentious cuisine made with love in a modern taverna ambience. Its menu, popular among students, couples, and groups of friends alike, includes saffron risotto; chicken marinated in orange juice, ginger and turmeric; green beans with garlic butter; and creamy cheese pie made with crispy angel-hair phyllo-pastry. Named after a character in a famous Manos Hatzidakis children’s song, the taverna has a playful spirit and sometimes becomes even livelier with improvisational Greek music performances.

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.

Kanoni is known for its fine breakfasts, served on a rooftop terrace that gazes down to the square's cannon and across the old battlements to sea. Choose from omelets, ham and eggs, or thick, creamy yogurt and honey, then come back at lunch or dinner for a nicely varied menu that offers some sumptuous seafood alongside old Greek standbys of moussaka, lamb kleftiko (a traditional slow-cooked marinated lamb dish), and stamna (beef stew). There's little innovation here, but the views and food are still mouthwatering.

Located in the central market, To Kastri is run by the Women’s Union of Syros, a group of ladies who cook 10 dishes a day—home cooking so good that local housewives secretly buy food for their husband's midday meals here. Open all year, this cafeteria often sells out by early afternoon.

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.

On a small alley off the Panagias road is a brightly decorated eatery, run by the equally brightly decorated Eleni, that dates back to 1812. Once a wineshop-cum-hangout for artists and writers, it now serves the most memorable of classic Tinian dishes in a homey environment. Alleyway tables groan under the hearty dishes served with flair and passion—it is home-style cooking that reminds the Greek clientele of their childhood days.

This casual, friendly place in the midst of busy Modiano Market is known for great garides (prawns), served in many different ways, and its humor: the name translates as "the meteoric step of the prawn." The locals also come time and again for the tamaras (white cod roe), butter beans with chestnut, and homemade dolmadakia (stuffed vine leaves). Order your ouzo and a selection of mezedes, and take in the bustle of market life.

The name means "traditional," and that's what this comfortable spot decorated with colorful weavings and folk crafts is. Vasilis Bissas, the chef-owner, has revived many of the more esoteric regional specialties. Try the fileta tou dasous (fillet of the forest)—a choice beef fillet stuffed with cheese, ham, tomato, mushrooms, and "woodcutters' potatoes" (potato slices baked with bacon and four kinds of cheese). "Grandmothers' bread" is toasted and stuffed with cheese, bacon, tomato, peppers, and onions, then baked in the oven. Accompany your meal with the house wine, guaranteed to be a well-researched regional specialty, or choose the heady local red Katogi.

This homey restaurant is known for its outstanding seafood—it's always fresh, artfully prepared, and surprisingly cheap. The grilled meats are good, too, as are the fresh bread and the dips—especially the kopanisti (the punchy spiced cheese dip) and the melitzanosalata (lovingly made from roasted eggplant and garlic). The fish soup in winter is also a specialty. Follow the signs 100 yards up from the main square and to the left around the corner.

For eating on the hoof, nothing beats a satiating pitta gyro or souvlaki. As you travel northwards in Greece, pitta bread becomes interchangeable with a soft and lightly toasted baguette. To Souvlaki tis Alexandras speedily serves these up, packed full with meat, fries, tomato and tzatziki (the creamy yogurt and garlic dip). They can also deliver to your hotel.

Up the hill toward the top of the village you will find this popular gathering spot with tables straddling a bridge that crosses the main thoroughfare. The menu consists of local favorites and most of the delicious produce is homegrown. You can't go wrong with a simple Greek salad and a plate of locally made and surprisingly tasty touloumotiri (a cheese left to mature in a goat's skin).

Dine to the soothing sounds at this riverside tavern as the water makes its way over a series of steps. Cool and comfortable under the shade of lofty plane trees, this traditional taverna serves up your favorite Sfakian dishes. Homely and unsophisticated, plates are packed full of flavor from the neighboring farms and mountains. Open all day---come in for morning pancakes, enjoy a breezy lunch, or order meats from the grill for a meal under the stars.