It’s a Friday night. The large communal table at the center of the bar is full; outside, patrons stand casually, wine glasses in hand. A cheerful buzz fills the air. Some guests are waiting for a seat, while others relax on stools or nearby steps. Bottles are being uncorked, and enticing small plates, perfect for sharing, are being served at the bar. Wine bottles, some available for purchase to take away, fill the shelves. Welcome to one of Athens’ new-generation wine bars – modern and inviting spots that have become a go-to choice for an evening out.

At most of these places, reservations aren’t necessary and the crowd favors natural, low-intervention wines at approachable prices. The establishments serve small, thoughtfully crafted dishes, and the service is relaxed and unpretentious. The atmosphere is friendly and youthful, never heavy or snobbish. Guests can enjoy wines by the glass, making it easy to explore new options or to stick to a favorite. Music, too, has become a key part of the experience. Carefully curated playlists or guest DJs set the tone, with eclectic sounds delivered by high-quality sound systems, enhancing the ambiance without overwhelming the conversation.

What sets most of today’s Athenian wine bars apart is a commitment to working with small, independent producers and to adopting sustainable practices. Below, we highlight a selection of standout wine bars that embrace innovation and champion new trends.

Next-generation sommeliers

At Gamay in Exarchia (42 Zoodochou Pigis), there’s a deliberate effort to demystify wine, making it more approachable while creating a relaxed and inviting atmosphere. Here, the sommelier might even be the casually dressed server; the environment is free of pretense, a formula that’s captivated the city’s wine enthusiasts. Co-owner Yannis Pappas curates a wine list featuring over 120 low-intervention labels, including many new and hard-to-find options. Rather than using technical jargon, he describes wines in vivid, sensory terms, making it easy to imagine the flavors and aromas.

“Wine requires imagination,” Pappas says. “It’s not just about discussing it methodically; it’s about feeling it. I read, taste, visit wine bars and share my thoughts with customers about what I experience when drinking a particular glass.” Explaining the complexity of a wine, he says, “You take a sip, and suddenly you’re tasting homemade plum jam from your mom’s kitchen or sweet cherry tomatoes from Santorini.” As for the aromas, he says, “It’s as if the entire Kallidromiou farmers’ market [a bustling open-air market in Athens] is in your glass.”

Small plates, big flavors

At Epta Martyres in Neos Kosmos (3b Menechmou), the focus isn’t just on wine – it’s also on a menu crafted daily with fresh, seasonal ingredients sourced from local markets. Inspired by the tsipouradiko tradition – a Greek dining style where small plates of meze (similar to tapas) accompany glasses of tsipouro (a traditional grape-based spirit) – chef Serafeim Athanasiou prepares a progression of small dishes that make up your meal. For instance, your first glass of wine might be paired with charred cabbage, followed by steamed mussels or raw oysters, and later, cuttlefish with greens. Each dish costs €5 and arrives as a surprise; customers don’t order specific items but enjoy what the chef has prepared that day. This element of spontaneity, paired with the affordable pricing, encourages diners to explore the full range of flavors on offer.

From fabric store to wine bar

In a former fabric shop tucked away just off  Aiolou Street, four friends in their thirties have created Fellos (Vasilikis and Kolokotroni streets), a wine bar offering Greek wines and expertly crafted spritzes (refreshing cocktails made with sparkling wine). The atmosphere is welcoming, the service quick and attentive, and the menu thoughtfully curated.

The wine list, designed by Vasiliki Galani, a sommelier at the wine bar Materia Prima, showcases low-intervention wines from Greek and Cypriot vineyards and features around 40 bottle options at prices that start at €20; several are available by the glass.

The small kitchen, helmed by Ilias Balaskas – chef and owner of Seawolf in Koukaki – delivers meze-style plates designed to pair perfectly with the drinks. Dishes include marinated anchovies with pepper and apricot chutney, creamy taramosalata (a traditional dip made with fish roe), and shrimp skewers. These carefully crafted bites complement both the wine and the overall experience.

Emphasis on high-quality sound

A growing trend in the world’s major cities is the rise of listening bars, where exceptional-quality sound systems take center stage, while drinks and food play a supporting role. The concept isn’t entirely new; it originated in the 1920s in Tokyo with their jazz kissa (jazz cafés) but has, in recent years, has been reinterpreted in new and creative ways.

Inspired by this trend, Kennedy (9 Nikiou), a wine bar by Christos Kontos – a photographer and publisher of a magazine of the same name – opened in downtown Athens. “I’ve been passionate about sound systems for years; I’m an audiophile,” Kontos says. “I buy, repair, upgrade, and have built a large collection of equipment. At Kennedy, I created a sound system that’s unique – and not just by Greek standards.”

In parallel with his pursuit of high-quality sound, Kontos developed a deep appreciation for wine. Traveling to Alsace, where his wife is from, he visited numerous wineries, tasted their wines, and met the winemakers personally. This journey inspired him to import their products, making the wines at Kennedy exclusive to the bar – you won’t find these labels anywhere else in Athens. The wine list, which features low-intervention wines, is frequently updated with new additions. What’s more, all wines are available by the glass, allowing patrons to explore a variety of flavors.

Local producers and sustainability

“We love Greek wine, and we serve only Greek labels,” says Eva Bololia, one of the co-owners of Tanini Agapi Mou in Exarchia (91 Ippokratous & Methonis). “We’re always on the lookout for pioneering winemakers, rare Greek grape varieties, and vineyards cultivated organically or biodynamically.” The bar, the first in Athens to focus exclusively on low-intervention wines, also champions sustainability through its commitment to the circular economy, using only recyclable or biodegradable packaging. Even the furniture is crafted by independent artisans who prioritize eco-friendly practices. This dedication to supporting small producers and promoting sustainability has made it a standout destination for conscientious wine lovers in Athens.

Parisian influences

The roots of modern wine bars can be traced back to Paris. According to Aaron Ayscough, author of  The World of  Natural Wine, the French capital became a “powerful cultural force” for the natural wine movement in the 1980s. It was at this time that the concept of the cave à manger emerged: small, informal bars where wine enthusiasts gathered to share bottles, often accompanied by simple charcuterie and cheese boards.

In Athens, Wine is Fine (6 Vissis) brings a touch of Parisian flair. Two Frenchmen, Raphaël Vallon-Brownstone and Thomas Brenguier, working with Greek chef Stavros Chrysafidis, curate a selection of low-intervention wines, mostly from Greece and France, with additional labels from Portugal, Italy, Slovenia and beyond. Only a handful of wines are available by the glass (starting at €5); the total list boasts around 80 options. The menu emphasizes small bites, perfect for sharing, with just two or three main dishes and a variety of snacks ranging from homemade pâté to simple boiled eggs with mayonnaise.

Wine bars evolving into wine clubs

While wine bars initially started as spaces for relaxed, high-quality wine experiences, a new trend is transforming them into livelier “wine clubs,” where the atmosphere becomes more dynamic as the night unfolds. In Paris, for example, the popular establishment Bambino changes gears after midnight: tables are cleared away, making room for patrons to dance.

Athens is embracing this evolution, too, with wine bars increasingly incorporating louder music and standing-room-only setups, making them lively hotspots for socializing, drinking and dancing. These venues are quickly joining the city’s lineup of new wave bars, where the nightlife moves in a more energetic way.