Hafu

Located at the entrance of the Dragatsaniou Arcade, right across from Aghion Theodoron Square – now a full-blown dining hub – Hafu is the new restaurant of Greek-Japanese chef Sotiris Kontizas, known to many as a judge on the Greek edition of “Master Chef.” Just a stone’s throw from his already-beloved ramen joint Tanpopo, Kontizas returns with the kind of fusion flair that made his name: clean, precise and surprisingly comforting. The menu blends Greek and Japanese ideas with ease and confidence. Οptions include soba noodles; sashimi-style bonito with cold plaki sauce; squid with fennel root; fried chicken; a superb cod burger; and more seasonal pairings that feel effortless and right. The name “Hafu,” by the way, is Japanese slang for “half-Japanese” – just like the chef.

Aphaia

Set on a breezy corner beside the historic Poulopoulos hat factory in Thiseio, Aphaia feels like the kind of place made for unhurried catch-ups and sun-drenched lounging. Grab a seat on the wide sidewalk, watch the trains rattle by on the overpass across the street, and order either a full meal or a round of shareable meze – whatever the moment calls for.

From the revamped menu, standouts include spaghetti with ground meat; a vegetarian “kontosouvli” made with mushrooms and sweet potatoes; and a rich, homemade peinirli, or pizza boat, filled with kavourmas (beef confit). Summer specials are bright and inventive: a salad of green beans, Tinos cheese, and pickled nectarine; charred melon with almond cream and sardinella; and a marinated fish dish with zucchini, fennel, and a tangy kefir-herb dressing.

Meigma

Chef Marina Chrona first won us over with Rini, her cozy spot near the Archaeological Museum, where inventive Greek cooking was served with genuine warmth. At Meigma, her new meze restaurant in Kerameikos, she continues to draw inspiration from local ingredients and traditions, although this time with a more relaxed take.

The summer menu is full of clever, flavor-forward surprises: watermelon dakos with tomato and galeni cheese; grilled green beans with Pontic cheese, almond, and apricot; and a tuna carpaccio with roasted tomato and amaranth greens. For something heartier, go for the juicy seftalia served with tabbouleh, tahini yogurt, and handmade pitas, or the golden potatoes topped with staka butter, Greek pork belly, and a fried egg.

A bonus: the extensive drinks list includes select Greek spirits and over seventy wine labels sourced exclusively from Greece’s vineyards.

Evlalia

Locals say it was just what the neighborhood needed; visitors from further afield end up loving it so much, they come back. Evlalia is a meze-focused hangout in Pangrati, set on a broad sidewalk and housed in a renovated neoclassical home with vintage flair. The building is painted a cheerful dusty pink, which contrasts playfully with their bright red chairs, while the old sign above the door – “Evlalia Accounting and Other Bits” – is a remnant of the tax office that once operated here.

It’s the kind of place you head to after work and stay longer than planned if, that is, you’re lucky enough to snag a table. Expect well-executed dishes, local spirits and Greek beers. Start with the dakos, topped with sweet tomato and creamy myzithra, then move on to marinated red mullet, an ideal pairing with tsipouro. The pork chops are juicy and perfectly grilled, and the cheeseboard features rarities such as smoked volaki from Syros.

Mirlo

In Koulouri Square, far from the commotion of Gazi’s busiest streets, Mirlo uses the flavors of the East with quiet authenticity. The menu is shaped by the roots of its culinary trio: Andreas Kiltsiksis, of the beloved eatery Feyrouz and a native of Antioch, Syria; Greek-Palestinian chef Vassilis Hamam (Estet Café); and cook Andreas Nikolopoulos. Together, they’ve created a fire-forward eatery where kebab means anything grilled directly over flame.

It’s a tiny space – just a counter with a few stools and a handful of tables spilling into the square – but the food is big in personality. The menu is constantly evolving, but current standouts include lamb giaourtlou with kefir-whipped yogurt, charred tomato, and handmade flatbread; chicken over coals with fattoush and coriander sauce; veal liver with yogurt and burnt lemon; and beef tongue served with pickled vegetables and toum, a Lebanese garlic sauce. On the side come twice-cooked potatoes, smoky onions in olive oil, silky baba ghanoush, and a tart-sweet pomegranate molasses made by Kiltsiksis’ family in Antioch.