Athens never slows down when it comes to food. Each season seems to bring a new wave of flavors, ideas, and spaces that reshape how the city eats. This fall, the capital’s kitchens are buzzing with energy – chefs returning home, historic venues reborn, and new concepts pushing the boundaries of comfort and fine dining.
From the trattorias of Glyfada to the tavernas of downtown and arrivals in Kolonaki and Kifisia, the city is alive with tradition with reinvention.
Glyfada: Roman Nostalgia and All-day Flair
The southern suburb welcomes Pino, the new trattoria by chef Luca Piscazzi on Kyprou 18. Inspired by his Roman childhood, the menu highlights Pizza Romana and a smoky carbonara based on his grandmother’s recipe. Nearby in Ano Glyfada, S&Co – The Athenian Bistro is set to debut, a collaboration between Nikos Roussos and the Sovolos brothers. Expect breakfast spreads, specialty coffee, and menus that lean Greek and comfort-driven, led by chef Alexandros Gerontidakis, formerly of Abra Ovata.
Seasonal Tavernas and Urban Nostalgia
In the heart of the city, chef Thomas Matsas and the Striggla team are preparing Thirio, a 20-seat gastrotaverna on Navarchou Nikodimou. The focus: seasonality, Greek identity, and a big central bar. Just launched is the new 12 Piata on Rombis Street, a classic taverna with more emphasis on slow-cooked dishes, following its popular Koukaki sibling.
On Ermou 98, the Ergon House team has opened Taverna Ermou, reviving fish-centric classics like ‘Athinaiki’ salad in a nostalgic space, guided by culinary director Panagiotis Xantis.
Omonia: History with Levantine Notes
On Lykourgou Street, an old cookhouse from 1932 is being reborn this December as Athinaion. Konstantinos Dagritzicos (Six d.o.g.s) joins forces with Greek-Palestinian chef Vassilis Hamam (Poster, Mirlo) to create a modern Greek taverna with Levantine inflections, a playlist of vintage Greek songs, and a serious cellar of wines and spirits.
Kolonaki: Revivals and Reinventions
Chef Giorgos Melissaris (Brunello, Brutus, Ox) is bringing back a historic haunt: Cafeneio Kolonaki on Loukianou Street. With Kyriaki Fotopoulou (ex-Sigalas, Kir-Yianni) in the kitchen, the menu pays tribute to Sunday-style comfort meals, like ‘lemonato’ chicken and beef giouvetsi. A few blocks away, Diva is set to open on Patriarchou Ioakeim Street under chef Dimitris Katsanos. Expect open-fire cooking, fusion instincts, and a devotion to seasonal produce.
Kifisia and Beyond: Comfort with Elegance
In the leafy north, Artisanal enters a new era under chef-owner Yiannis Parikos. Fully renovated, the landmark space is embracing “fine comfort” cuisine with strong Greek undertones, signaling a bold new chapter for the Kifisia dining scene.
Koukaki: New Energy by the Museum
Across from EMST, the long-lamented Fabrika tou Efrosynou gives way to Feelings & More Feelings. Conceived by Alexandros Koniaris, Giorgos Zacheilas, and Vaios Koromilas, the venue merges a next-generation bakery with a comfort restaurant. Fans of Koniaris’ original Feelings in Pangrati will recognize his playful signature. Come evening, the josper grill takes over, with wines and small plates setting the tone.
