This text is part of the article “And the Living is A-Z”, published in Greece-Is Athens, Summer 2018 Edition. By Paulina Björk Kapsalis, Maria Coveou, Nena Dimitriou, Alex King, Maria Korachai, Pagona Lipsati & Alexandra Tzavella.
The Athens street-food scene delivers a cornucopia of flavors. At Zisis (3 Athanaidos), you’ll find a Greek version of fish and chips. There’s freshly fried seafood, served in paper cones, to take away or enjoy with an ouzo on the spot (beware: there is limited seating). If you like Anatolian cuisine, Feyrouz (23 Karori) makes lahmacun (a super-thin pizza relative from the Near East) and pide (its thicker-crusted cousin) with chicken or smoked eggplant and pork, and have several vegetarian options as well.
For freshly baked bagels, head to Amandine (13 Nikis). Get them with anything ranging from chorizo to jam, or try the hot option, which changes every month. (We did and enjoyed a bagel with coq au vin.) For a more traditional baked good, buy a peinirli (cheese boat) made with long-fermented dough from Smak (21 Romvis), or get to know people while waiting in line at the famous falafel house, Falafellas (51 Aiolou).
Finally, Hoocut (9 Aghias Irinis Square) makes souvlaki with homemade pita bread and sauces. Owned by five famous Greek chefs, this souvlaki restaurant serves up less grease, more flavor, and delectable edibles made with the freshest ingredients.