Athens’ passport stamp comes ink‑black and arrow‑sharp in Koukaki. Just south of the Acropolis, this once‑sleepy grid of 1930s apartment blocks now counts more languages on a Tuesday night than Syntagma sees all week; the neighborhood has become the city’s most international postcode, a culinary arrivals hall without the jet lag.
Cafés roast Ethiopian beans next door to mezcal bars shaking habanero sours, while chefs traffic in ideas as fast as ingredients – kimchi folded into spanakopita, bottarga shaved over ramen‑thin trahana. Brunch queues snake past bauhaus balconies; by dusk, tables spill onto cobblestones for Levantine‑Greek mezze, Nordic‑mannered tasting menus, or smash‑burgers that swear allegiance only to umami.
Koukaki’s kitchen lights flicker on, off, and on again with every fresh opening, each one upping the ante on technique, provenance, or sheer swagger. For the food‑obsessed, this is ground zero: a living menu where yesterday’s local secret is tomorrow’s global headline.
For High-End Cuisine
Esthiō
Just off the Acropolis’ southern flank, Esthiō feels more studio loft than taverna: concrete, vinyl spinning low‑fi instrumentals, and the faint clink of Zitsa in Zalto stems. Chef Elvi Dimitris Zyba—Michelin‑cited, Balkan‑born—pirouettes between borders, grafting smoked Florina pepper onto flakey byrek, finishing squid‑ink trahana with citrus butter. The result is Greek cuisine seen through a Southeastern (and very Balkan) kaleidoscope: familiar, but electrically refracted.
Come for the curious collision of Tirana memories and Koukaki edge; stay because every plate behaves like a sketchbook line—fast, precise, slightly subversive. Esthiō isn’t just feeding Athens’ creatives; it’s drafting the city’s next culinary manifesto.
Dimitrakopoulou 7
Gallina Athens
A velvet hush settles the instant you slip off pedestrian Syngrou Avenue and into Gallina’s 105 square meters of marbled calm. The room reads like a tactile poem – veins of green marble, pale oak ribs, silk panels that billow, wool benches that invite a longer stay. The mood: Nordic serenity meets Athenian midnight.
Chef Pavlos Kyriakis (yes, the award‑magnet) sketches flavor in three dialects – French technique, Greek seasonality, Nordic purity. Think monkfish wrapped in vine‑leaf beurre blanc, or a beetroot tartlet hiding smoked Metsovo cheese snow. Sommelier Yiannis Gougutoudis answers with bottles that roam from Santorini’s ashy terraces to Jura’s oxidative fringes.
Dining here feels less like a meal, more like being folded into a piece of soft‑spoken design. Gallina isn’t shouting for attention; it’s whispering, and Athens’ aesthetes are already leaning in.
Markou Mpotsari 49
dodekapiata
Twelve plates, one philosophy: edit hard, cook louder. Dodekapiata lives behind a glass door on a Koukaki side street, its neo‑Athenian shell hiding an ever‑spinning culinary playlist. A single chalkboard lists a dozen dishes – no more, never less – reset at each new moon.
Chef Manos Lygizos scavenges the micro‑seasons: raw amberjack splashed with bergamot from Kythera; slow‑roasted lamb neck under a rubble of pickled capers and smoked yogurt; a closing act of sour‑cherry loukoumades dusted with fennel pollen. The wine flight is equally concise, leaning on natural growers from Drama to the Peloponnese, poured in Zalto stems that almost disappear in your hand.
The room is stripped brick, bare tables, and a long birch counter that invites elbows and conversation—think taverna minimalism with Tokyo discipline. Reserve early; once the twelfth plate sells out, the kitchen goes dark and the night belongs to the lucky.
Odissea Androutsou 36 & Zan Moreas 26
For Brunch
Hippy Hippo
Opened in July 2021, Hippy Hippo quickly became a beloved brunch destination in Athens. With a cozy, urban atmosphere and large windows that showcase fresh sandwiches and pastries, it offers unique menu items like Cilbir Eggs with spicy yogurt and the Workout Rice Bowl with furikake. For a sweet finish, enjoy the creamy Basque cheesecake or the decadent Chocolate Moelleux from their dessert selection.
Anastasiou Zinni 37
Nerantzia
Set within a restored neoclassical building (with accommodations) from the 1930s, this cafe bistro has a hint of Parisian allure, but also captures the essence of old-world Athens. Its interiors are elegant, with tastefully chosen furnishings with vintage undertones. Here, you can savor aromatic coffees and indulge in delectable brunch dishes presented in generously hearty portions. Try the uncommon trahanas dish, but also the burgers, bruschetta options, and open sandwiches. And naturally, no brunch is complete without pancakes. A must-try is the Greek-style pancakes drizzled with honey, sprinkled with feta and a dash of cinnamon – they are simply exquisite.
Zan Moreas 6 & Veikou
Morning Bar
After a morning stroll through the Acropolis and Philopappos Hill, Morning Bar in Koukaki is the go-to for top-notch coffee and quick bites. The space, formerly occupied by the Greek streetwear brand ME THEN, now resides in the basement, allowing the cafe’s minimal design and large windows to fill the neighborhood with the aroma of freshly roasted coffee. Morning Bar bakes its own sourdough bread, used in its exquisite sandwiches. Must-tries include the English scones with cheddar and fresh onion, and the oven-baked egg brioche. Daily freshly made cinnamon rolls, cardamom buns, marble cake, French biscuits, and other treats are highlights, not to mention the irresistible burnt cheesecake, of which one slice is never enough.
Odyssea Androutsou 36
For Acropolis Views
Sense at AthensWas
Sense, on the seventh floor of the Athens Was boutique hotel, offers a delighful mix of delicious Greek food and drinks with sumptuous views. It looks out on a panoramic view that includes the Acropolis and Lycabettus Hill to the Arch of Hadrian and Temple of Olympian Zeus, offering a full-on contact with the city’s best sights. The menu is Greek in character and based on traditional recipes, presented as more modern and creative renditions. The appetizers, served on a tray with a map of Greece as its base, over the locations that inspired them, make a great first impression.
Dionysiou Areopagitou 5
Sky at Neoma
A modern, inviting space with sweeping views of the Acropolis and the city skyline. The terrace features sleek, minimalist decor with comfortable seating arrangements that create an intimate yet open atmosphere. The drink menu is thoughtfully curated, showcasing a selection of signature cocktails, local wines, and premium spirits. Whether you’re unwinding by the pool during the day or enjoying the vibrant evening ambiance, Noema provides a memorable setting for both locals and visitors looking to experience Athens from a new perspective.
Mouson 13
Point α at Herodeion
For a memorable night out with one of the best views of the city, this rooftop bar-restaurant at the Herodion Hotel is a must-visit. The bar is perfectly positioned between the lounge and dining areas, offering an unobstructed view of the Parthenon that adds a magical touch. What sets this spot apart is the thoughtful pairing of complimentary tapas with each cocktail, like the delightful handmade loukoumades (Greek doughnuts) served alongside a mastic-infused Greek cocktail, which enhances the experience of indulgence with a taste of local flavor.
Rovertou Galli 4
For Modern Cuisine
Fabrika tou Efrosinou
This place serves slow-cooked meals in the form of tweaked traditional Greek recipes in a space inspired by industrial and art deco elements. Many of the goods used here are produced exclusively for this restaurant, including olive oil from Zakynthos, touloumotyri cheese from Kozani, as well as manually prepared olives from Astros in northeast Peloponnese’s Kynouria region. The chef buys the fresh goods needed for the menu daily. The majority of recipes here are meat-based, but you’ll also enjoy special salads, homemade pies and certain fish and seafood selections, including caramote prawns from Vonitsa. The portions are hearty and ideal for sharing. The crisp and incredibly tasty Smyrna-style mince pie with feta, Kalamata graviera cheese, pistachios, and raisins is singular. The itsli kefte, bulgur wraps, with minced beef and pine nuts, fried golden and served with refreshing yogurt seasoned with sumac and fresh rocket, is another menu highlight.
Anastasiou Zinni 34
For Juicy Burgers
Tarantino
The unpretentious atmosphere and attention to quality ingredients sets this place apart. The El Capone burger stands out with a juicy 200g beef patty, cheddar, crispy bacon, and spicy BBQ sauce for a bold flavor combination. For a spicier kick, try the Bonnie & Clyde burger. It features a 160-gram patty, jalapenos, cheddar, and hot sauce for a balance of heat and creaminess. Those looking for a more decadent option can indulge in the Truffle Shuffle, in which truffle mayo elevates the rich beef patty with layers of cheddar and caramelized onions. The menu leans toward robust, well-seasoned creations, with fresh-cut sweet potato fries and craft beers on the side. With a focus on artisanal takes on classic American flavors, Tarantino maintains a neighborhood feel with a contemporary twist on comfort food. Vegetarians will love the portobello mushroom burger with truffle mayo and grilled haloumi cheese.
Dimitrakopoulou 17
For Excellent Wine
Wine O’Clock
Wine O’Clock hosts casual, approachable tastings in a welcoming, wine-bar atmosphere. Participants can explore a wide variety of local and international wines led by friendly and enthusiastic experts. The focus is on enjoying wine in a relaxed setting, making it a perfect introduction for those looking to expand their knowledge unpretentiously.
Lempesi 10
Bobo
BoBo, in Koukaki, is a fusion of its owners’ bohemian spirit and a minimalist 70s style, a laid-back bar set in a converted garage. Dedicated to its loyal clientele, it specializes in Greek and eclectic international wines, which are listed on the daily chalkboard. Enjoy a curated selection of around 25 biodynamic and organic wines by the glass and tasty tidbits like carpaccios and salads in a vibrant yet unpretentious atmosphere.
Anastasiou Zinni 36
For Vegan Eats
Mother Vegan Cafe Bistro
Exploring new flavors that might change your dining habits is essential, especially with handmade, delicious vegan dishes and sweets available. Highlights include a gluten-free bean steak with kombucha and soy sauce, garnished with celeriac, onion, and nutritional yeast flakes, served with sweet potatoes, seasonal salad, and vegan BBQ sauce. Another must-try is the young jackfruit burger enhanced with onion, coriander leaves, chili powder, organic baked potatoes, homemade vegan mayo, and chickpea flour bread. Desserts like apple pie with organic apples and maple syrup, cinnamon-scented, and brownies with vegan dark chocolate, royal dates, and vegan Nutella, make a sweet part of a plant-based diet.
Dimitrakopoulou 95
For Top Sandwiches
Guarantee
This renowned sandwich shop in Athens, has been making queue-worthy sandwiches since 1988. Located in Koukaki, near the Syngrou Fix metro, this venue prides itself on constant improvement and high-quality ingredients. Known for its highly diverse selection of breads and eclectic fillings, it allows customers to create their dream sandwich or helps them along the way. Over the years, their menu has expanded to include nourishing salads and juices made from fresh fruit and vegetables, maintaining their commitment to unbeatable quality at affordable prices.
41 Veikou
For Great Pizza
Tzaiant
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.
G. Olympiou 21
For Ethnic Flavors
El Burro
El Burro is a must-visit place for Mexican food lovers. This restaurant charms with its quirky décor, blending a canteen’s appeal with 90s nostalgia, with neon rainbows and bright, colorful details. Its menu, rich in fresh, quality ingredients, includes favorites like tacos, burritos, and quesadillas, guacamole, alongside unique dishes such as Carne Tirada con Pina and Pollo Asado. The bright atmosphere is enhanced by their signature frozen margarita.
102 Dimitrakopoulou
Senor Picante
At Athens’ first birrieria in Koukaki, expect tortillas stuffed with tender, slow-cooked beef, melted cheese, and pickled onions. The rich broth, simmered for six hours with smoked Mexican chilies and spices, is served on the side for dunking. Originally a Mexican goat stew, birria was transformed into tacos in Tijuana, becoming an LA street-food staple. At Señor Picante, the birria meat is wrapped in corn tortillas from local Los Mexikanos, dipped in flavorful fat, and grilled to a crisp golden-red. For extra kick, ask for Valentina sauce or house-made salsa soon arriving on the menu.
Falirou 40
Tuk Tuk
Tuk Tuk, one of Athens’ most fascinating Thai restaurants is situated in the multi-faceted Koukaki district, on Veikou St. This eatery, pint-sized, takes its name from the famous motorbike-taxis seen on Bangkok’s busy and frenetic streets. Tuk Tuk stands out for its comfort-style cuisine, fulfilling portions, and marvellous balance of Thai food flavours. Outside, colourful tables set along the pavement create a fun atmosphere. Inside, fancy colours, including pink-coloured walls, are the spot’s trademark, while various memorabilia such as small lanterns, flags, umbrellas and golden Buddha figurines decorate the space, offering guests a first taste of Thailand. A bench running the length of the open kitchen is the shop highlight. It is worth sitting here to observe the cooks applying their skills to their woks for extremely delicious dishes. The eatery is run by Kostas Lalas and Babis Askeridis, also the chef. To summarise, Tuk Tuk serves comfort Thai food closely resembling the traditional flavours of Thailand in generous portions at very fair prices.
Veikou 40
For Ice Cream
Django
If ice cream is art, then it would be no exaggeration to say that Django is its temple. In this bright space, the knowledgeable staff will happily recommend the best combination to showcase each flavor’s intensity and fullness. The strawberry sorbet with the seeds that make you forget you’re having ice cream, goes great with the yogurt sorbet that has a bit of lemon, and the 70% cocoa Aztec chocolate with almonds and cinnamon is a perfect match with Crema Catalana that contains citrus fruit. Fruits like lemon and tangerine become refreshing sorbets. Quince is perfectly combined with cinnamon and anise, and fig becomes a marmalade to go with the pistachio in Oriental Kaimaki. Try the PDO Pistachio from Aegina with plain or salted chunks of pistachio, that balances sweetness with mildly savory; a flavor that will make you go back to Django for more.
Veikou 15, Koukaki
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