222 Best Restaurants in Greece

This family-run and long-established landmark entices with its playful and innovative takes on classic Greek dishes. While the awe-inspiring panoramic vista of the Aegean Sea would be enough to please customers, owner Nikos Stamatakis and his chef father, Stamatis, wow diners with the island's most exciting cuisine, expertly finessed with on-point presentation. The setting is cool, contemporary, and elegant: perfect for a special occasion. Reserve well ahead as it gets booked up quickly.

Enclosed within a leafy, serene courtyard, this restaurant serves some of the best food on the island—with the ambience to match. Traditional fare is on the menu, with carefully sourced specialties that sing of Greece's natural larder, like rabbit roasted in Samos's sweet wine. With knowledgeable waiting staff to boot, this is many a Skiathos regular's favorite restaurant. Reserve at least a week ahead in high season as it tends to be booked up.

Pharaoh, awarded with the Michelin Bib Gourmand, serves soulful, ingredient-driven Greek fare, with an emphasis on wood-fire cooking. Chef Papoutsakis channels “cucina povera” into vibrant dishes built from pristine, hyperlocal ingredients—think slow-cooked lamb, artichokes cooked in creamy staka butter, stewed chestnuts and grilled greens with manouri cheese. The vibe rides on positive energy, but a stripped-back cool reigns, too: minimal decor, playful vintage touches, and a killer vinyl soundtrack that sets a laid-back, buzzy tone. A fantastic selection of natural wines flow freely, curated to spotlight organic and biodynamic vineyards across Greece.

The go-to taverna for the islanders, Tholos is nestled in the pine forest spilling down from the Temple of Aphaia on the road down to Agia Marina. The wonderful views through the trees down to the sea are complemented by the flavorsome rustic dishes served at this establishment. Meat grilled to your taste is the staple here. The veal in a rich herby tomato sauce with macaroni is another favorite, and most of the vegetables are either home-grown or locally sourced. Another reason to dine here is to take a welcome hiatus from the somewhat frenetic summer high-season energy that grips the rest of the island.

Don't leave Hydra without some traditional almond macaroons in your suitcase. The Tsagkaris family, led by octogenarian matriarch Anna Tsagkari, have been lovingly making them in their workshop for nearly a century.

Ask a local to name the best restaurant in Aegina, and the response is invariably Vatzoulias. In summer the garden is a pleasant oasis, scented with jasmine and honeysuckle; in winter, nestle inside the cozy dining room to dine on expertly prepared taverna classics. Eggplant in garlic sauce or zucchini croquettes are can't-go-wrong starters. Continue with a dish such as veal in red sauce; thick, juicy grilled pork chops; or moussaka, oven-baked eggplant and potatoes with ground meat enlivened with cinnamon and a wonderfully fluffy béchamel. In winter try the hare stew. A 10-minute walk from Aegina Town center gets you to this rustic taverna where only dinner is served, and only on four evenings a week, usually Wednesday and weekends.

Daphne's is one of the most exclusive (and at times priciest) food destinations in Plaka, but the food is worth it. The Pompeian frescoes on the walls, the fragments of an ancient Greek building in the garden, and the tasteful restoration of the Neoclassical building in terra-cotta and ocher hues also contribute to a pleasant and romantic evening. The refined Mediterranean and Greek dishes (such as the baby rooster with lemon-oil sauce, tender lamb wrapped in vine leaves, rabbit stew, and the traditional moussaka) help make this one of the area's classic stops for a high-end experience.

Fiskardo's harbor is lined with restaurant terraces, but Irida's is the pick of the bunch. Reliably good seafood is the difference-maker, with comforting staples such as shrimp saganaki (in a spicy tomato sauce laced with cheese) supplemented by the odd culinary gem like the sole in champagne sauce. It also runs a rather nice boutique shop around the corner, filled with jewelry, hats, and pretty knitted bags.

Although it's named after one of the world's most exotic destinations, this restaurant is almost provincially Greek in its ingredients but postmodern in culinary attitude. In a neighborhood that's especially à la mode among artists from all over, the neo-traditional element is played up for its unpretentious and familial charm, but don't fool yourself, this place is decidedly "in."

Opposite Avli, and part of the same stable, on one of Rethmynon's myriad pretty walkways, this is a modern reinvention of the classic Greek rakadiko—a place to eat small plates and drink raki. Don't assume the food is an afterthought to drinking, though, this is top-quality mezedes. Plates come thick and fast; it's food to be shared. Think imaginative Cretan tapas—sutzuki (spicy beef sausage), askolymbri (marinated hand-picked mountain greens), pastourma (crispy spiced pork cigar rolls), and hot feta with caramelized figs. It's relaxed dining, in a stylish setting reminiscent of an old grocery store, and perfect for a group of friends.

Since 1922, three generations of the Roussos family have offered hospitality and fine food in this tiny blue-and-white taverna. Outside, tables overlook the caldera; inside, murals and artworks are by the owner. Traditional recipes and local ingredients are given room to shine and are presented well by the attentive staff. If you are lucky enough to get a reservation, the cozy atmosphere may well find you chatting with fellow diners who are just as pleased with their choice.

Confections oozing syrup, loukoumades, and a perfectly classic assortment of gelato flavors make a pit stop at this old-fashioned sweet shop a must in the late afternoon.

Crowning the Venetian Castle, the picture-perfect blue-and-white-painted restaurant—a converted barn—enjoys probably the most breathtaking views in Skopelos Town, overlooking the glittering Aegean and the Panagitsa Church below. Traditional Greek fare like baked aubergines, souvlaki, and stuffed peppers are on the menu, plus plenty of local liqueurs. Tap into a Greek vein with owner Giorgo Xithari, who, along with local musicians and friends, will strum up a storm after 9:30 pm on his bouzouki and sing rembetika, traditional Greek acoustic blues. Not all the seating benefits from great views, so book ahead to make sure.

With mouthwatering dishes inspired by cuisine from Asia Minor and Greece, and ingredients from both the land (seasonal vegetables and quality meats) and the sea (fresh shellfish and seafood), this is one of the top places in the area for a meal. The menu changes with the seasons, but luscious desserts such as the delicious profiteroles and homemade ice cream are a must-try year-round. Whether you visit during the hot months, when white tables with colorful mats are laid out along the pedestrianized Old Town street, or during winter, when tsipouro-sipping locals huddle over loaded platters, Ap’Allou can best be described as cozy, jovial, and a joy (with a gourmet twist) for the tastebuds.

Just outside of Kalambaka is the little village of Agios Dimitrios. On the main square sits Arados, the local taverna that has become a draw for many from farther afield. As you'd expect in this part of the world, meats are the mains, are local and are cooked to perfection on a wood fire that adds that extra bit of flavor. Mrs. Fola, who runs the taverna with her husband, hand-makes pies everyday and they too are cooked in a brick wood-fired oven. Everything seems to tastes that little bit better here. It could be because the free flowing, crisp local wine goes down a little too easily or dining under the venerable village chestnut tree in the small buzzy square triggers notions of what proper village eating is all about.

A canopy of grapevines hang aesthetically overhead at this family-run terraced taverna—a little clue that gives away the restaurant's dedication to serving regional Greek wines. Rustically clinging to the hilltop, it offers stupendous views across the island, making for a romantic meal in the old village.

A cozy, family-run restaurant with an ambitious menu that reinvents classic Greek cooking, with dishes like prawn saganaki and seafood couscous. A "krassotiri" crème brûlée makes the most of the island's famous soft cheese, while mains offer an even more tender touch, with pork cheeks nestled atop a chickpea ragout stealing the show. Excellent value for such skilled, imaginative food.

High in the White Mountains, lambs and goats roam free on the family farm, while on lower pastures in Sfakia, vegetables are tended to. These top-notch ingredients are transformed in the wood oven that dominates the dining room in this backstreet beauty. Moussaka is as fat as an airport paperback but with more action, Mizithra cheese comes with home-baked bread, and those lamb and goats are cooked tsigariasto—slowly in a clay pot. Authentic, this is the true traditional taste of Crete and where the locals come for a taste of home. Reservations recommended as there are often queues by early evening.

Everyone—not just sailors—will appreciate the spectacular location of this classy restaurant, tucked under the northern wall of the Venetian-era Old Fortress beside the yacht club harbor. The food is Greek but offers elevated twists on traditional favorites, using pickled, smoked, and cured ingredients to beautiful-tasting effect. Dishes from all over Greece include Santorini-style fava dip and a salad featuring local nouboulo ham (aka, Corfiot "prosciutto").

Finer dining in Olympia town is reserved for a handful of eateries clustered near the entrance to the archeological site. Dimitra is arguably its most accomplished, with a pretty terrace surrounded by trees and a blend of Italian and Greek fare to savor. Dishes range from pork belly and various pastas to grilled mastelo cheese, and a decent wine list makes this one of the slicker spots in town. Service is slow though. 

On a mountain perch above Chania is one of the most singular restaurants in the whole of Crete. A holistic approach is taken---this is farm-to-table eating but ramped up to the nth degree. Your meal is cooked in traditional clay pots that sit over the wood fire, as they have no electricity in the kitchen. Ingredients come from the family farm and they produce everything in-house, organically, of course---only the salt comes from the coast 20 km (12.4 miles) away. There is no menu, merely what is in season that day, but all tastes are catered for by the friendly staff. It's not fancy, nor is it fast, but it is honest and truly memorable as an experience of Cretan food and hospitality.

A 10-minute walk south of the center takes you across the river and into the suburbs, where you'll find this friendly, effortlessly retro neighborhood taverna. Inside, jazz music echoes the vintage ad posters for 1950s Greek cigarettes and long-gone liquors, while the menu is a treasure trove of hearty classics, from Spartan dishes like pork with olives and orange to the lightest of moussakas. It's great value and a peaceful break from the cramped plateia terraces.

Perched just below Corfu's brooding New Fortress, whose name it borrows, this restaurant serves up knockout traditional Greek dishes with a side of rustic romance from its lovely surroundings—all soft lighting and swaying trees. Tables are tucked beneath stone arches, with sunset skies over the harbor, and plates that really pop—like citrusy ceviche, rich seafood pasta, and fall-apart lamb. It's stylish but unpretentious.

Self-taught and ever-evolving chef Andreas Gavris creates seasonal delights fit for the gods in his justifiably popular restaurant. Standouts include the melon soup with prawns and mint; bourani, a rich rice dish with nettles, wild mushrooms, and a Gruyère-like cheese from Crete; and black pig of Olympus stew and mountain lamb, cooked with mushroom and wheat puree. People travel from far and wide to enjoy Andreas' creations, which help make the superb location become even more enticing. Choose between the classic menu or five a-la-carte options including one vegan selection. The wine list has more than 500 labels on offer.

A finger of rock stretches into the sea on the edge of Chiona Beach with a handful of blue-check-clothed wooden tables. It's a magical location with kids diving into the clearest water nearby, and fishermen tying up to the jetty to unload a fresh catch. Those fish are grilled with olive oil and a squeeze of lemon for you, along with a menu of traditional Cretan dishes. It's a simple proposition but one that few do as well as here. Choose a local Sitia wine from their list and snooze off the afternoon at the nearby beach.

Take a water's edge table at Skala Sikaminia’s oldest taverna, under the shade of the mulberry tree where Myrivilis used to write, and watch the fishing boats track in and out of the tiny harbor. You would be remiss to not eat fish here; ask what the catch of the day is and order some fried zucchini to go with it, maybe some calamari, the house Skamnia salad, and, of course, some ouzo.

As is the case with much of Kefalonia, many of its dining gems are found outside of the larger towns. Il Borgo lies in the lee of Agios Georgios Castle, 15 minutes' drive south of Argostoli, and makes for a dramatic pit stop. Its vine-shaded terrace has easily the best dining views on the island and the food isn't far behind, with homespun pastitsada (one-pot pasta) and lip-smacking youvetsi (slow-cooked lamb leg and orzo) soothing both belly and soul.

The old open-air cinema, steps away from the main street, has been lovingly reimagined as the island's gastronomic hot spot. A romantic pastel-painted courtyard festooned with greenery fronts the clearest expression of Tinos's outstanding produce, where clever contemporary trends are married to traditional techniques and recipes. Elegant and beautifully plated, dishes are offered by a brother and sister team proud of their island heritage. Every Greek child knows the song "There was a little boat" (Itan ena mikro karavi) and every visitor to Tinos should know its impressive namesake.