12 Best Gastro‑Tavernas in Athens for Traditional Greek Food With a Modern Twist

This Omonia newcomer has rapidly become one of the city’s most closely watched gastro-tavernas, with tables filling early and a steady, mixed crowd throughout the week. The setting feels urban and contemporary, with a relaxed, convivial atmosphere that works equally well for casual lunches and long evening meals. The energy in the room reflects its central location, lively without feeling rushed.

The menu shifts frequently, shaped by seasonality and daily sourcing. Slow-cooked meats, carefully prepared offal, and vegetable-forward plates form the backbone of the offering, alongside meze designed to be shared generously across the table. Flavors are clear and well defined, with cooking that shows confidence and control. On recent menus you’ll find grilled or slow-fried sardines dressed simply with lemon and herbs, legumes braised until silky, and weekly specials inspired by market finds. Vegetable offerings often include charred carrots with creamy sauces, while protein highlights lean on slow-cooked lamb shoulder or pork with vibrant accoutrements. Greek small plates share centre-table real estate with slightly heartier options, encouraging a generous, social pace. A compact wine list curated around Greek producers supports the shifting menu, making every visit feel like tasting Athens today. 

Lykourgou 9, Omonia

02

Taverna Ermou

Situated on one of Athens’ most storied streets, this modern taverna quickly established a loyal following among both locals and visitors. The dining room is warm and animated, encouraging shared plates and extended meals, while remaining comfortable at all hours of the day. Its central location makes it a natural meeting point, yet the atmosphere remains grounded and welcoming.

The menu changes often with the seasons, but recent plates include wood-roasted root vegetables brightened with citrus and herbs, slow-braised lamb with herbs, and fresh seafood lightly grilled or dressed in oil and lemon. Meze selections balance vibrant salads and dips with hearty vegetable stews, while grilled meats offer clean-cut flavour and texture.

Greek wines selected for everyday drinking complement the food well, supporting a format that feels polished without feeling formal.

Ermou 98, Monastiraki

03

Plyta

A recent arrival on the leafy Gouva square in Pangrati, this understated neighborhood address brings a sense of calm focus to the city’s dining scene. Defined as a kafeneio–refreshment bar–grill, the space feels immediately familiar, with a high-ceilinged room, large windows, original mosaic flooring, marble-topped tables, and simple retro chairs. There is no decorative excess, just an easy, lived-in atmosphere that mirrors the rhythm of the square outside. Tables extend toward the park, drawing in families, neighbors, and groups who come as much for the setting as for the food.

The kitchen operates with a daily-changing menu shaped by market availability and the mood of the day. Cooking revolves around fire, charcoal, and wood ovens, with small meze and heartier plates designed to be ordered freely and shared. Recent favourites sampled on the daily-determined menu include wood-fired carrots with blue cheese, grilled cauliflower with carrot-leaf pesto, and leek-and-potato stew that feels like a warm Greek hug.

Seafood lovers might find raw prawns paired with charred wood-roasted carrots, while the rooster pilaf here has been widely praised. Evening grills often feature fried cod or slow-braised chicken wings with pilaf, backed by Pediaditakis’s delicate chocolate tart or buttery galaktoboureko for dessert. This is everyday Greek food that feels lovingly considered and deeply satisfying.  The overall experience feels generous, relaxed, and deeply rooted in everyday Greek eating, shaped by skill rather than display.

Gouva Square, Pangrati

04

Dodeca Piata

This compact, light-filled taverna offers a clear, contemporary take on familiar Greek cooking, shaped by a chef with wide experience in both Greek and international kitchens. The room feels calm and welcoming, with white tablecloths, mosaic flooring, pale wood surfaces, and soft lighting creating an atmosphere that suits both casual meals and unhurried dinners. Large windows bring in natural light, while warmer months extend seating onto the pavement.

The menu is structured around twelve dishes inspired by everyday grill and taverna cooking, filtered through the experience of Pavlos Kyriakis, a chef with a long trajectory in demanding kitchens in Greece and abroad, with Michelin and FNL distinctions. Ingredients are sourced from Greek producers and handled with precision, allowing familiar flavors to feel composed and assured.

The current menu draws on traditional tavern staples such as handmade pork gyros with sweet paprika and rosemary, chicken kontosouvli with tomato and fries, and meatballs with lamb, beef, and pork meat. Lighter plates include seasonal greens dressed with herb and lemon, smoky yogurt with cucumber and dill, and tomato salad with local olive oil and capers. Classics like marinated dolmades and fried potatoes with toppings appear alongside richer options like slow-cooked beef brisket with kritharaki.

Odissea Androutsou 36, Koukaki

05

Taratsa

A lively restaurant and bar brought to life by the team behind Ami Italian Bistrot and Bar in Front of the Bar. Situated high above Mitropoleos Square, it offers stunning views of both the Acropolis and the surrounding area. The decor channels a distinct ’70s vibe, while rhythmic tunes fill the space, creating a dynamic yet relaxed atmosphere. The kitchen, helmed by chef Alexandros Karakatsanis, delivers a menu inspired by Levantine and Greek flavors.

Recent dishes are shaped by the wood-fired kitchen and include house-made louza and slow-braised goat with local herbs, while hand-formed kebabs carry depth from charcoal and smoke. Accompaniments might range from whipped yogurt and grilled greens to deeply savoury Arabic bread and pickled accents. A standout shawarma of beef short rib appears and the rooster, cooked to perfection in the wood oven. And for dessert, the kunefe is a revelation: instead of the traditional kataifi, it’s made with bread, semolina, and cheese, offering a unique, pudding-like texture.

Mitropoleos 60, Syntagma

06

Striggla

This recent arrival in Maroussi (northern Athens) brings a well-defined gastro-taverna identity to the northern suburbs, an area where the genre has been largely absent. The space has been redesigned in calm, earthy tones, with an understated layout that keeps attention on the table rather than the room. The atmosphere feels relaxed and welcoming, suited to regular dining rather than special occasions.

The kitchen is led by Thomas Matsas, known for his work at Alemagou, and focuses on comfort-driven Greek cooking shaped by refined technique. The menu evolves seasonally, with smaller adjustments each month and broader updates planned across the year. Dishes place particular emphasis on meat, supported by careful sourcing and confident execution. Early standouts have included Rumeli-style fricadelli with aromatic yogurt and paprika oil, lamb tagliata, and giouvetsi prepared with short ribs. Desserts receive equal attention, overseen by Lambros Zarkadoulas, while a concise wine list highlights Greek labels chosen to work easily with the food.

Agiou Konstantinou 56, Maroussi

07

Manari

Set in Agioi Theodoroi Square, this new gastro taverna by acclaimed chef and restauranteur Aris Vezenes, in partnership with Lefteris Georgopoulos, gained immediate popularity since it opened. With a focus on Greek meats and a “nose to tail” approach, the taverna emphasizes sustainable dining. This philosophy shapes both the menu and the dining experience, making it a must-visit for meat lovers looking for an authentic sense of Greece.

The taverna’s decor echoes its culinary concept – modern and minimalist yet warmly rustic. Scraped walls, exposed concrete, and weathered wooden tables are thoughtfully paired with pristine white tablecloths, blending tradition and contemporaneity in an inviting setting. It’s a place where the atmosphere feels relaxed, but the excitingly tasty food takes center stage.

Recent menus mix generous grilled lamb and sheep chops with lightly charred seasonal salads and classic spreads such as spicy tyrokafteri paired with crusty bread. Organ-meat lovers will find tender beef liver enlivened with tangy vinegar and slow-braised short ribs that fall apart on the fork. Fried zucchini and eggplant arrive crisp and paired with cool sheep’s yoghurt, while a rich meat broth pasta completes the savoury arc of a meal built around robust texture and deeply satisfying flavours. Desserts such as caramelised brioche with pistachio praline and milk ice cream add a thoughtful finish.

Platia Agion Theodoron 3, Historical Center

A gastronomic venture of the Pitsilis family, advised by celebrated chef Chistoforos Peskias, this is a modern meze eatery. It is spacious, with a simply designed interior with marble tables and straw-seat chairs, a mosaic floor, and colorful rugs, while the outside tables are set on the picturesque Ag Theodoron square.

Dopios serves classic Greek taverna meze dishes enhanced with Anatolian and Asian cuisine elements. The specially tweaked traditional dishes proposed by Peskias are executed by chef Dimitris Malis, who uses top-quality, fresh ingredients.

The tasty yet unremarkable menu includes a separate section featuring vegan and vegetarian selections. The rustic trahanoto, made with trahana pasta boiled in a vegetable broth with onion and caramelized cauliflower, manouri cheese, and sheep’s milk yogurt, is a standout item. As for meat dishes, the wild boar – while still available – from the Peloponnese’s Taygetus mountain range is slow-baked with vegetables, red wine, and chicken broth and served with dried prunes and leek.

Skouleniou 1, Syntagma

09

Amore Spritzeria

Amore spritzeria stays true to its concept, offering an authentic aperitivo experience with a playful Greek touch. This charming addition to the lively Neos Kosmos dining scene presents old-world Italian aperitivo culture that’s very much set in Athens. Located on a bustling pedestrian street, this spot offers a cozy yet vibrant atmosphere, complete with small, checkered-tablecloth-covered tables and a curved bar stocked with Italian spirits. Outside, a handful of tables spill onto the sidewalk, creating an intimate setting ideal for people-watching as you enjoy your drinks.

The heart of Amore’s menu is the spritz selection, featuring popular Italian bitters like Aperol, Campari, Averna, and Cynar (made from artichoke). Alongside these refreshing, low-alcohol cocktails, the bar also serves classic aperitivi, including Negroni, Americano, Garibaldi, and the bittersweet Sbagliato, a mix of Campari, vermouth, and prosecco. For Martini lovers, their signature “dirty” version combines olive, anchovy, pickled cucumber, and caper for a drink that doubles as a snack. Amore’s small plates are simple but thoughtful, offering a range of Mediterranean flavors.

Menechmou 1-3, Neos Kosmos

10

Akra

This restaurant thrives on spontaneity and innovation, offering a nearly daily changing menu that highlights fresh, seasonal Greek ingredients. With a philosophy rooted in celebrating raw materials, Akra transforms simple ingredients into extraordinary dishes through thoughtful yet creative combinations.

The restaurant’s bakery, open in the morning hours, attracts visitors with its freshly baked goods, adding to the overall appeal. The menu shifts almost daily, but recent plates include smoky grilled zucchini and chanterelles, tender leeks finished with Xinomavro vinegar and olive oil, and fragrant lamb with wild artichokes from the local markets. 

Akra’s chef, Giannis Loukakis, and pastry chef, Spyros Pediaditakis, put together each dish with skilled attention, blending traditional Greek flavors with modern concepts. In a minimalist space designed by architect Myrto Kiourti, guests can enjoy an intimate atmosphere, with an open fire at the center of the room. The playlist ranges from Psarantonis to Velvet Underground, adding a unique touch to the dining experience. Accompanying the meal are fine local wines, perfectly paired with freshly baked sourdough breads.

Amynta 12, Pangrati

11

Koutsou & Co

Tucked away in a hidden arcade in Syntagma, this small spot has a sign featuring a depiction of chef Argiro Koutsou, a self-taught cook known for her unorthodox style and flair, blending traditional family recipes with innovative touches. The chalkboard daily menu can include robust fava with lemon sausage, delicate keftedes (meatballs) paired with fresh greens, and hearty wheat trahana uplifted with local Sifnos sausage and Tinos manoura. Seasonally, plates such as stuffed spleen and slow-roasted pork with Volaki cheese from Andros signal a kitchen that thrives on tradition and surprise in equal measure. 

The ambiance is cozy, with blue-painted chairs and sand-colored linens. Tourists and locals alike are relishing Koutsou’s cuisine, which steps away from stereotypical Greek dishes like moussaka or gyros. The restaurant offers a more personal, authentic taste of somewhat quirky, everyday Greek cooking. Diners can pair their meals with select wines or premium spirits, ending with a simple yet satisfying dessert, like homemade yogurt with fresh strawberry preserves.

Xenofondos 15A, Syntagma

12

Seychelles

The gastro-taverna, run by Anna Repousi, was launched in 2014 in Metaxourgeio and although not as trendy as it was when it first opened, remains one of the best options in the area. Seychelles uses Greek quality products, emphasizing creative dishes inspired by traditional concepts. An extensive list of Greek cheeses, ranging from salty to buttery, figure prominently on the menu. They include aged Naxos arseniko, Ios goat’s milk kefalotyri, as well as Zakynthos gidotyri and ladotyri, plus softer cheeses, such as Metsovo chevre and cheeses that are perfect for charcoal grilling, including Chios mastelo.

In the salad category, we suggest you try the black-eyed pea salad, adroitly combined with smoked eel. Top meze dishes include smoked eggplant with tahini and caramelized tomato. Similarly, the Pappardelle in a tomato sauce with Komotini kavourma sausage and mild, refreshing gyalomyzithra cheese is a must. The meat dishes, which dominate the menu, include delicious beef cheeks, slow-cooked in a clay pot with various spices and accompanied with eggplant puree.

Kerameikou 49, Metaxourgeio