Akra

In Athens, many chefs champion local ingredients, seasonality and sustainability, but if we had to pick one restaurant that truly embodies these values – almost to an obsessive degree – it would be Akra. Here, the team knows their producers by their first names, and the menu, which changes daily, reflects the very essence of each season. The hallmark of their kitchen is the open flame; it’s at the heart of their cooking. Signature dishes such as goat pasta and the caramelized milk tart with milk and honey ice cream have become instant hits. Try the Greek breakfast, which features traditional pies served fresh every morning.

Manari

A meal at a Greek taverna is an experience not to be missed: juicy lamb chops (best enjoyed with your hands), zesty tzatziki, steamed wild greens, savory pies and delectable offal dishes often dominate the menu. Manari embraces these classic flavors. Behind this project is one of Athens’ most acclaimed chefs, Ari Vezené, known for his mastery of the art of meat (his other venture, named simply Vezené, is celebrated for its rare livestock breeds and unique cuts). All the meats at Manari are locally sourced, with some coming directly from partnerships with shepherds. Expect a thoughtfully curated selection of Greek wines alongside premium tsipouro. Manari offers the authentic taverna experience with a dash of style, set in a sleek and carefully designed space.

Taverna ton Filon

Tucked away in a quiet neighborhood just a stone’s throw from the city center – but far from the typical tourist spots – Taverna ton Filon has swiftly become a favorite among Athenians. Located in a long-abandoned space that once housed a historic Athenian taverna, it serves a perfect fusion of traditional and contemporary Greek cuisine paired with great local wines. The wine list, carefully assembled, showcases rare grape varieties and unique winemaking techniques with selections chosen for their exceptional taste and character. The casual, effortlessly cool vibe and warm, attentive service make it a standout destination. The highlights of the menu, which changes daily, may include tender octopus with potatoes; charcoal-grilled calamari with spinach rice; and a rich, slow-braised goat in tomato sauce served with pasta.

Sushimou

Antonis Drakoularakos went to Japan as a passionate amateur, determined to learn the intricacies of sushi-making. Returning to Athens, he launched Sushimou, a celebrated one-man sushi bar, now in its ninth year. Here, the precision of Japanese prepatory techniques is applied to the freshest catches from Greek waters. The €55 set menu focuses exclusively on nigiri and sashimi, highlighting seasonal fish such as anchovy, sardine, mackerel, grouper, scorpionfish, shrimp, langoustine, cuttlefish and squid. Each dish is served simply garnished to let the natural flavors shine.

The entire experience unfolds at a 12-seat counter, offering diners an intimate view of the chef’s meticulous and mesmerizing actions. While an additional 12 guests can be accommodated at sidewalk tables, spots here are still highly sought after. Open only on weekdays, Sushimou operates with strict time slots to facilitate a pleasing dining experience for all lucky enough to book space.

RawBata

Step into RawBata, where chef  Polychronis Damalas, a prominent figure in Athens’ culinary scene for over three decades, is bringing his first solo venture to life. The space is eye-catching, with an open white kitchen proudly displaying the slogan “me and my fusion” in bold red letters, complemented by mosaic details and the chef’s favorite artwork on the walls. As the name suggests, RawBata marries raw dishes with creations grilled on a Japanese robata while also offering a selection of cooked specialties.

Damalas’ menu adapts to the season’s freshest ingredients, showcasing vibrant marinated fish with crisp vegetables and fruits alongside expertly grilled seafood from the Japanese oven. The standout dishes include trachanas (a type of fermented cracked wheat) with rich, tender mutton; slow-cooked beef neck in a fragrant green curry; and melt-in-your-mouth braised beef cheeks, served with a silky purée and a sauce made from the meat’s own jus. The lively and unpretentious atmosphere makes RawBata a deliciously fun dining experience.

Pharaoh

Pharaoh is where you might find the cast of an international series filming in Athens, a Parisian art dealer, a food journalist or the city’s coolest crowd – from downtown trendsetters to the most discerning diners from the suburbs. They come for the laid-back, feel-good atmosphere, warm hospitality, vinyl soundtracks and one of Athens’s most carefully curated natural wine lists. In the kitchen, Chef Manolis Papoutsakis indulges his passion for traditional Greek cuisine, albeit with a distinct focus on the bold, rustic flavors of Crete.

The open kitchen features live-fire cooking, a wood-burning stove and a traditional wood oven, and produces simple yet intensely flavorful dishes. The seasonal menu might include trachanas (a type of fermented cracked wheat) with pumpkin, succulent langoustines drizzled with stakovoutyro (Cretan clarified butter), or tender goat served with sautéed wild greens. Pharaoh’s understated charm and soulful food make it a must-visit for those seeking an authentic taste of Greece in a vibrant setting.

Linou Soumpasis kai Sia

In the vibrant Psyrri district, surrounded by old workshops and new boutique hotels, Linou Soumpasis kai Sia has quickly become a favorite destination, praised for its distinctive decor and inviting atmosphere. Chef Lukas Mailer’s culinary philosophy is rooted in authenticity, with an unwavering focus on seasonality and top-quality ingredients. Expect carefully sourced ingredients such as dairy products from the Monastery of the Holy Cross, extra virgin olive oil from Ancient Olympia, green olive oil from Kalamata, langoustines from the Evian Gulf, Lemnos beans, Florina giant beans, and wild mushrooms foraged from the Mongostou Forest in Corinthia.

Mailer’s approach emphasizes simplicity, letting the flavors of organic vegetables and Naxos-sourced meats shine. The menu pays homage to Greek culinary traditions, with standout dishes like chickpea soup enhanced with fresh mussels and fragrant herbs – a winter favorite that captures the chef’s delicate touch. Finish with one of the daily desserts, which range from fragrant almond cakes to rich chocolate tarts.

The wine list offers a curated selection of 25-30 labels, balancing the Greek terroir with international gems from vineyards as far-flung as Georgia and beyond. The dining room is illuminated by the soft glow of all-natural candles, also available for purchase if you’d like to take a piece of this cozy ambiance home.