Shopping, Quick Stops & Ice Cream
You’ll find a lot of pizza around the center of Athens, and most of it very good. But when you’re salivating for pizza that will reward your tastebuds, brain cells and heart at once, you need to know where to go. Pizza-making has become an art in Athens, a city where until only a decade ago, choices were limited. Greek pizza was generally thick-crusted, dry, and loaded with cheese and greasy cold cuts. While today, well-studied and talented chefs have transformed it into a near-gourmet-style experience.
We present you with the ten best places where you’re guaranteed to enjoy a slice – or pie – just a short walk from the rest of the city’s action and sights. We suggest you try at least a few of these places if you have time, as each presents a different experience. One thing most have in common is the new craze for sourdough crusts and the use of top-quality, mainly local and pure ingredients. And sometimes in exceptionally clever, palate-pleasing combinations.
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This is a bit of a hidden treasure, reachable via a slim passageway that leads to an imposing wood oven, flanked by a select few tables. In his open-area kitchen, the chef skillfully prepares pizzas that pay homage to Neapolitan traditions, made with a natural sourdough base. The crust is tender, encircled by a generously aerated edge, and topped with irresistibly charred spots. Enjoying these creations often involves folding them for a bite, immersing oneself in the ritual. The Margherita, garnished with creamy fior di latte, rich San Marzano tomatoes, and vibrant basil, sets a high bar. Yet, it’s the fiery options that really capture the imagination. The Vulcana, laced with spicy nduja, and the Piccante, adorned with fiery salami and a sweet-spicy chili honey, draw in enthusiasts. Not to be overlooked, the Imola offers a decadent blend of thinly sliced potatoes, Parmesan, mozzarella, blue Gorgonzola cheese, and succulent smoked pancetta.
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At Tzaiant, fortune indeed favors the brave, and their daring fusion of pizza with traditional dishes has worked marvelously. Chef Yiannis Simotas’s philosophy was to create the perfect dough and top it with whatever delectable ideas came to mind. Here you’re eating a truly “different” pizza. We adore the gourmet fig pizza, a blend of figs, anchovies, and olives. Indeed, we have a slew of favorites, including the one with potato and squash, the vegan options, and another beloved one featuring pesto, peppers, onions, and olives. Tzaiant doesn’t shy away from bold combinations, allowing you to taste pizzas beyond imagination. The pizza dough is a “closely guarded secret.” What we do know is that it matures for 48 hours and is handled with utmost care and reverence, as if it were a delicate flower. Moreover, all ingredients are sourced from Greece.
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To Hatiri, tucked away in a vertical alley in Pagrati, offers a unique dining experience starting at 7:30pm. This bistro mixes an unusual variety of dishes. The menu spans from entrecôte and French onion soup to Neapolitan pizzas and traditional cooked meals, all served in a space reminiscent of a 1960s urban Athenian home. Their Neapolitan pizza, topped with Gorgonzola, charcoal-grilled asparagus, Parmesan, and sour cream, ranks among Athens’ tastiest.
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Capanna, set in the stylish district of Kolonaki, draws you in with its buzzy, glamorous exterior and photogenic interior. Think Instagrammable tiled floors, walls, and a vibrant display of produce behind a deli counter. Yet, it’s the cuisine that compels you to stay. Offering a selection that includes fish, meat, antipasti, salads, and pasta, their well-known pizzas shouldn’t be missed. From basic yet solid options like margherita and buffalina to more luxurious choices featuring truffle and white sauce or even veal carpaccio, Capanna is a bit on the expensive side but delivers a whole pie worth every cent. For an added bonus, opt for the outdoor people-watching option on pedestrian Haritos Street.
05
Cafe Boheme Barbagiannis
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Indulging in this restaurant’s truffle oil pizza is practically a therapeutic experience. Mimis Manolakis and chef Alkis Karo were inspired to use a very thin sheet of village-style pie dough to make their now near-legendary pizza. The result? A crust that’s impeccably crisp and balanced with the cheese. The truffle oil pizza is a must, but also try the goat cheese and arugula pizza. The Mediterranean version and the classic Margherita with a hint of mint are also both delightfully light and tasty.
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Since 1973, the famed pizzeria of Mavili Square has been telling its delicious tale. Whether enjoyed at the cool tables beneath the mulberry trees, accompanied by the constant soundtrack of the fountain, or as takeout to munch on the street, their creations rule. Their bestseller, the legendary Di Stefano, featuring mozzarella, peppers, turkey, and mushrooms on a classic dough, is a must-try. However, do not miss out on the pizza with maple syrup, crispy bacon, caramelized onions, and Parmesan cream, sprinkled with freshly ground black pepper – a true explosion of flavors. Choose between thin crusts and deep-dish versions, with dough that’s both fluffy and filling. Flower is one of Athens’ few pizzeries that makes Napolotana (with anchovies), also a standout.
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The secret behind these stunning handmade pizzas lies in Chef Elisavet Alexandrou’s recipe and her incredible dough. She keeps a card up her sleeve, not revealing all the ingredients but shares essential tips for a fluffy dough. The magic formula includes a mix of three different flours (zea flour, durum wheat flour, all-purpose flour), fine semolina, coarse semolina, and fresh yeast. One of the most exquisite pizzas that became a bestseller, unique to Gypsy Jungle, is the Ladenia. This Greek pizza could make even the Italians envious. The dough, kneaded with authentic olive oil for many hours, is topped with marinated chicken, two fried eggs, feta mousse, and fresh grated tomato. Words hardly do it justice; just try it and see if I’m right. Not to overlook, the prosciutto pizza and the epic Gypsy Jungle pizza with marinated chicken fillets and barbecue sauce are unbelievably tasty.
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Opening the chapter on Italian cuisine, we can’t close it without yet another visit to Chef Panos Ioannidis’s Ovio. The place brims with rustic charm and rich culinary logic, featuring delectable sauces, perfectly roasted meats, and handmade pastas – the gnocchi are to die for. Their pizzas deserve their own special mention: their wonderful crust results from a neo-Neapolitan style of preparation. Due to the high moisture content of the dough, it’s both airy and fluffy. Baked in a wood-fired oven, the ingredients blend seamlessly, releasing all their aromas and flavors. Finally, there’s a restaurant that dares to perfect the risky recipe of pizza marinara and excels: octopus, anchovies, and authentic marinara sauce with rosemary and hot pepper.
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Valteziana, named after the busy pedestrian Earcheia street it stands on, is warm and urban, with a design reminiscent of New York’s SoHo. On the menu, apart from fresh salads and delectable desserts, there are only pizzas. A wide variety of them. Red and white pizzas, vegetarian or non-vegetarian, as well as two specialties that change every two to three months depending on the seasonal ingredients. Emanuel, chef and co-owner of the restaurant, raves about his 48-hour sourdough, which he makes daily. The pizzas are similar to Neapolitan pizzas, but with a modern twist. The crust is stretchy and fluffy, while the toppings are beautifully bound together. Some favourites are the Zucchini pizza, with a nice balance between the soft finely chopped zucchini, the deep Gorgonzola flavour and herbal’ freshness. Another is the Stracciatella & Spianata with tomato sauce, mozzarella, stracciatella cheese, spianata, olives, olive oil and basil – nice, spicy and delicious.
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Malconi’s is located on the most central street of Kolonaki and has been in business for over a decade. With an emphasis on quality Italian food, this lively Gastropub is loved by many Athenians. As for the pizza part, the chef creates a special dough from high moisture sourdough, while combining various flours to achieve a fluffy and crispy result. In terms of flavor combinations, the menu features an excellent selection of pizzas, from the old-time classic margherita with luscious tomato sauce and exuberant fresh burrata, to more sophisticated ones such as the pizza with caramelized onions, Gorgonzola, bacon and hazelnut. All pizzas are baked to perfection in the restaurant’s special oven that combines gas and wood.
