For travelers who plan their holidays around restaurant reservations, the 2027 Michelin Guide Greece offers new reasons to look beyond Athens. For the first time, the Red Guide includes restaurants in Thessaloniki and Santorini alongside those in the capital. An Athens itinerary could become a longer culinary trip, taking in a northern city break or a few days in the Cyclades.
After a year without new Michelin announcements for Greece, the guide returns with 62 restaurants. Athens accounts for 38, from ambitious tasting-menu dining rooms to good-value Bib Gourmand spots. The expanded coverage also recognizes two distinct food destinations: Thessaloniki, where Greek cooking meets influences from East and West, and Santorini, with its volcanic produce, seafood and increasingly accomplished fine dining.
“Greek gastronomy is enjoying a moment of remarkable international prominence […] the country has successfully combined flavour, identity and wellbeing,” said Gwendal Poullennec, International Director of the Michelin Guide.
In this guide
Athens
One Michelin Star · Bib Gourmand · Main Selection
Thessaloniki
Bib Gourmand · Main Selection
Santorini
Two Michelin Stars · One Michelin Star
Special Awards
Young Chef Award · Service Award · Sommelier Award · Opening of the Year Award
All photography courtesy of the featured venues, with our thanks.
Athens
One Michelin Star
Aleria, see|ds, SENSE and Simul won their first Michelin star this year. Delta, which previously held two Michelin stars, now holds one.
Aleria: Modern Greek tasting menus shaped by seasonal ingredients and Gikas Xenakis’s memories of home.
see|ds: Seasonal contemporary tasting menus from chef Dimos Samourakis, served around an open kitchen.
SENSE: Alexandros Charalampopoulos’s contemporary Greek cuisine, reworking regional recipes in tasting menus.
Simul: Creative seasonal cooking by Nikos Thomas, with fresh produce guiding the menu.
Delta: Experimental tasting menus built around Greek ingredients and sustainable cooking.
Makris Athens: Contemporary Greek tasting menus featuring produce from the restaurant’s own farm.
Tudor Hall: Refined contemporary Greek cuisine built around seasonal ingredients.
Spondi: Contemporary French fine dining with seasonal ingredients and classical technique.
Patio: Mediterranean tasting menus featuring ingredients from The Margi’s farm.
CTC: Creative Greek-inspired fine dining presented as a surprise tasting menu.
Herve: Contemporary tasting menus blending French, Asian and Italian influences.
Pelagos: Contemporary Mediterranean fine dining with a strong focus on fish and seafood.
Botrini’s: Inventive Greek and Mediterranean tasting menus drawing on Ettore Botrini’s culinary memories.
Soil: Contemporary Greek tasting menus centered on garden herbs, vegetables and seasonal produce.
Hytra: Modern Greek cuisine that reinterprets traditional recipes with fine-dining techniques.
The Zillers Rooftop Gastronomy: Contemporary Greek tasting menus highlighting local ingredients.
Bib Gourmand
Athens has five Bib Gourmand restaurants, recognized for good cooking at good value. New entries Zohos and Upon join returning selections Akra, Pharaoh and Nolan.
Zohos: Creative Greek meze designed for sharing, in the garden of Electra Palace in Plaka.
Upon: Contemporary Greek and Mediterranean bistro cooking in Palaio Faliro.
Akra: Seasonal Greek cooking over wood and charcoal, alongside house-made breads and pastries.
Pharaoh: Traditional Greek dishes cooked over wood and charcoal, paired with natural wines.
Nolan: Greek-rooted comfort food with Asian and other international influences, served for sharing.
Main Selection
Michelin inspectors have included 17 restaurants in the Main Selection category, recognizing the high standard of their cooking.
Dolli’s: Mediterranean cooking alongside Asian dishes, including sushi and raw seafood.
Fine Mess Smokehouse: American-inspired barbecue, with slow-smoked meats and inventive accompaniments.
Linou Soumpasi & Sia: Seasonal Greek cooking with a changing menu guided by fresh market produce.
Esthio: Contemporary Greek cuisine with Balkan influences and dishes rooted in family recipes.
Ovio: Contemporary Italian comfort food, including handmade pasta, pizza and risotto.
Gallina: Contemporary Mediterranean cooking with international influences and an extensive wine selection.
VERi TABLE: French bistro cuisine with Provençal influences and Mediterranean ingredients.
Vezene: An Ionian-inspired Greek bistro specializing in open-fire cooking and distinctive meat cuts.
GB Roof Garden: Refined Mediterranean cuisine combining seasonal ingredients with modern techniques.
Ateno: Contemporary Greek cooking that revisits familiar flavors and traditional recipes.
Amphibian: Seasonal Mediterranean cooking with international influences and produce from the team’s garden.
Sole Giaguaro: Contemporary Italian cuisine, with handmade pasta and Mediterranean ingredients.
Humain: Contemporary cuisine with Greek roots and international influences.
Thirio: Creative Greek cooking that playfully reworks traditional dishes.
Iodio: Contemporary Greek seafood, from raw fish preparations to imaginative whole-fish cooking.
Cerdo Negro 1985: Greek and Spanish-inspired cooking, with fire, smoke and meat at its heart.
Varoulko Seaside: Lefteris Lazarou’s contemporary Greek seafood, balancing familiar flavors with inventive preparations.
Thessaloniki
Bib Gourmand
Thessaloniki makes its Michelin Guide debut with five Bib Gourmand restaurants, recognized for the quality and value of their cooking. The selection ranges from creative meze to contemporary interpretations of familiar Greek dishes.
Deka Trapezia: Creative Greek meze and small plates with influences from beyond Greece.
Menou me… Nou: Creative Mediterranean cuisine using seasonal Greek ingredients.
+Trofi: Seasonal Greek cooking, with a frequently changing menu and natural wines.
Tria Gourounakia: Traditional Greek recipes revisited with contemporary techniques.
To Manitari: Creative Greek cuisine built around seasonal produce, with inventive meat and vegetable dishes.
Main Selection
A further 15 Thessaloniki restaurants feature in the Main Selection. Together, they span Greek seafood, Cretan cooking, contemporary bistros and restaurants drawing on the city’s culinary traditions.
Akti Ntovil: Contemporary Greek seafood, from fresh fish to refined interpretations of coastal classics.
Maitr & Margarita: Contemporary Greek bistro cooking grounded in local produce and seasonal flavors.
Orizontes: Contemporary Greek and Mediterranean cuisine with international touches.
Opsopoion Maganeiai: Mediterranean cooking with a particular emphasis on premium cuts of grilled meat.
Olympos Naoussa: Contemporary Greek cuisine inspired by Thessaloniki’s culinary traditions.
Daios Bar Restaurant: Modern Greek and Mediterranean dishes showcasing ingredients from across Greece.
Grada Nuevo: Refined Greek and Mediterranean cuisine with oysters, fish and seafood to the fore.
Poster: Inventive Greek snacks and sharing plates, with options for a full meal.
L’Albero: Mediterranean cuisine combining Greek and Italian influences, with seasonal specials.
Botargo: Contemporary Greek cuisine inspired by Byzantine and monastic culinary traditions.
Haroupi: Cretan cuisine that combines traditional island recipes with a contemporary approach.
Salonika: Contemporary Greek cuisine by Sotiris Evangelou, centered on seasonal Greek produce.
7 Thalasses: Greek and Mediterranean seafood, from fresh fish to shellfish, with international touches.
Nea Diagonios: Greek cuisine focused on fire-cooked meats, selected cuts and familiar regional flavors.
Mavri Thalassa: Greek seafood, with raw, grilled and steamed preparations of the day’s catch.
Santorini
Two Michelin Stars
Santorini has cemented its status as one of Greece’s premier gastronomic destinations, securing a total of five Michelin stars across four restaurants. The island’s standout achievement belongs to Lycabettus in Oia, part of Andronis, which makes an extraordinary entrance into the Michelin Guide by winning two stars immediately. Earning two Michelin stars on its first appearance in the guide is a rare accomplishment internationally and represents one of the biggest surprises in this year’s Greek selection.
Lycabettus in Oia : Creative Greek and Mediterranean fine dining inspired by Santorini’s produce.
One Michelin Star
Selene, Lauda and Botrini’s Santorini each enter the guide with one Michelin star. The result brings double recognition for Ettore Botrini, who oversees both Selene and his namesake Santorini restaurant alongside his starred restaurant in Athens.
Selene: Contemporary Greek fine dining rooted in Santorini’s ingredients and culinary traditions.
Lauda: Contemporary Greek cuisine combining Santorinian ingredients with French techniques.
Botrini’s Santorini: Creative Mediterranean tasting menus shaped by Ettore Botrini’s Greek and Italian roots.
Special Awards
Young Chef Award
The award went to 29-year-old Theodoros Kaloidis, chef at To Manitari in Thessaloniki, where he works in collaboration with culinary consultant Dimitris Pamporis. Kaloidis was recognized for his creative reinterpretation of Greek culinary traditions.
Service Award
Christian Potelle, restaurant manager at Spondi in Athens, received the award in recognition of his exceptional French-style hospitality and meticulous attention to detail.
Sommelier Award
Despina Tokalakis of Aleria in Athens was honored for her extensive wine knowledge and passion for food-and-wine pairing.
Opening of the Year Award
The distinction went to Amphibian in Athens, located on the rooftop of the Onassis Foundation’s Stegi cultural center, with culinary direction provided by chef Tasos Mantis and management by Alex Mouridis.
