Eating in the Greek capital is always an adventure. In 2024, our best bites spanned from small bites and snacks to drinks and full-blown feasts – there’s a perfect bite for every moment in Athens, just waiting for intrepid eaters to seek it out. The following list is something of a sensory walk through the city: you’ll find salty seafood and iced treats ideal for hot summer days, the perfect cocktail spot in the vibrant neighborhood of Neos Kosmos; creamy, traditional-style Greek yogurt; and beautiful, modern takes on traditional dishes. It’s almost too much to fit into one year – we’re excited to keep eating our way through Athens in 2025.
Goat’s milk yogurt at Afoi Asimakopouloi
If you’re looking for authentic, high-quality yogurt, Athens is home to a handful of traditional yogurt-makers worth seeking out. These specialized dairy shops have been crafting and selling yogurt for generations, often doubling as pastry shops. One of the most iconic among them is Afoi Asimakopouloi (“Asimakopoulos Bros”), a historic establishment in Exarchia that has stood the test of time for over a century.
The moment you step inside, you’re greeted by the delightful aroma of fresh butter and fine chocolate. Beyond the counter, at the back, lies a treasure trove of dairy delights, including a variety of yogurts, rice puddings, and custards. They offer cow’s milk, sheep’s milk, and goat’s milk traditional-style yogurt, each with a thin “skin” which holds all the flavor (and fat!) in. Each is excellent in its own right, but the true star of the show is the goat’s milk yogurt, the leanest of the three options. Sold in charming, old-school clay pots, this yogurt is nice and creamy with a truly exceptional taste. Its smooth, creamy texture and distinctive flavor make it the finest goat’s milk yogurt I’ve ever had the pleasure of savoring. – Carolina Doriti
Aperitivo at Amore Spritzeria
A new gem has emerged in the vibrant neighborhood of Neos Kosmos – a spritzeria “Grecoromana” that blends Italian charm with Greek flair. It’s the perfect spot to head to straight after work for an aperitivo, the Italian tradition akin to the Greek meze culture. This delightful ritual involves enjoying a light drink and snacks in the early evening, stimulating the appetite and setting a relaxed, social tone for the night ahead. The word aperitivo comes from the Latin aperire, meaning “to open,” symbolizing the opening of the palate before a meal.
Beyond the classic spritzes on the menu – all of which I’ve tried and found delightful – the standout here is their signature twist on the Dirty Martini. This cocktail is elegantly accompanied by a selection of snacks: an olive, an anchovy, a few pickled vegetables (like cornichons and pearl onions), and capers, creating a perfect harmony of flavors. The snack offerings continue to impress with artisanal Greek cheese platters, featuring delicacies such as Kariki from Tinos and clay pot-aged Graviera from Skyros, served alongside fresh figs and grapes. Artisanal cured meats from different parts of Greece, such as the wonderful Louza from Tinos, and olives are also served alongside drinks. A standout dish is the Pichti, the Greek answer to terrine, made from pig’s head and served with a tangy yellow mustard that perfectly balances its rich texture. – Carolina Doriti
Greek with Asian flair at RawBata
Located in the heart of Ambelokipi, this charming restaurant opened its doors this past summer and has quickly become a must-visit. Just a few minutes’ walk from my flat, it’s nestled on the ground floor of a stunning Art Deco apartment block near the Panormou metro station. At the helm is chef and owner Chronis Damalas, celebrated for his deep appreciation of Japanese cuisine and his skill in harmonizing it with Mediterranean flavors. The restaurant’s name itself is a clever fusion of “robata” (short for robatayaki, the Japanese charcoal barbecue) and “raw,” reflecting the chef’s passions.
This time, however, the spotlight is on Greece and its exceptional regional and seasonal produce. The menu is delightfully concise, each dish crafted with meticulous care and the finest ingredients. A standout starter is the beet salad, which combines sweet purple and golden beets with bitter seasonal greens like sowthistle and arugula, crowned with a rich Pecorino from Ios island and coarsely chopped almonds for a satisfying crunch. Every element is carefully balanced, allowing each ingredient to shine in harmony.
Some personal favorites are the seared tuna fillet, flawlessly prepared and served alongside bok choy, and the “patata ofti” a rustic baked potato dish rooted in Cretan tradition. Another highlight is the trahanas, a traditional fermented-milk pasta cooked risotto-style in a deeply flavorful hogget stock and paired with creamy, tangy yogurt – a perfect example of Greek comfort food elevated to fine dining. The taramosalata (fish roe dip) here is creamy and perfectly balanced, topped with lightly grilled red shrimp. This is a place where the flavors of Greece truly come to life, presented with elegance and simplicity. – Carolina Doriti
Year-round iced treats at Maraboo
Greece’s weather is perfect for gelato almost all year round, and Athens boasts several exceptional spots to indulge in high-quality, preservative-free gelato. While I wouldn’t say I have a strong sweet tooth, good gelato is my ultimate exception! This past year, I discovered some of the best flavors at Maraboo, an artisanal gelato shop in Pagrati. Their selection is entirely seasonal, with sorbets crafted from the freshest fruits of the season – and they’re absolutely spectacular. Some standout flavors I’ve had the pleasure of enjoying include tangerine, peach, pineapple with turmeric, blueberry, pomegranate, and cashew.
Beyond sorbets, Maraboo serves a perfect fior di latte (which beautifully pairs with other flavors, including the sorbets), excellent chocolate in both dark and milk versions, creamy chestnut, and an utterly divine hazelnut-espresso combination that I’m absolutely obsessed with! Every cup is accompanied by a complimentary mini cone, adding a charming touch to the experience. And for the colder winter months, try the hot chocolate served with a scoop of your favorite gelato flavor – a true treat for any season. – Carolina Doriti
Seafood and Salads at Ouzeri Skotadis
Aegina is one of the most convenient islands to visit near Athens, making it ideal for a day trip and absolutely worth the ferry ride. Renowned as a gastronomic destination, Aegina is home to both the country’s finest pistachios and exceptional seafood. One of the island’s most iconic spots is Ouzeri Skotadis, a legendary restaurant located right in the heart of town, along the seafront. In Greece, ouzeris are restaurants specializing in ouzo and seafood – an unbeatable pairing.
At Ouzeri Skotadis, the seafood is always fresh and impeccably cooked. Standout dishes include the grilled fresh sardines, beautifully presented with grilled cherry tomatoes, fine sea salt, chopped parsley, and a drizzle of ladolemono (a fragrant olive oil and lemon dressing). Equally impressive is the fried calamari, perfectly crisp and golden. The starters and salads are just as memorable – the taramosalata (fish roe dip) ranks among the best I’ve ever tried. The vegetables used in the salads are consistently top-notch, from the tiny steamed zucchinis – naturally sweet and bursting with flavor – to their creative take on a Greek salad. The latter features a generous slice of creamy, high-quality feta, grilled cherry tomatoes, and sesame-crusted toasted bread that serves as rustic croutons. The tomato salad is another highlight, made with a mix of fresh and grilled tomatoes, including green tomatoes that lend a delightful acidity. The salad is elevated with caper leaves, caper berries, high-quality olives, fleur de sel, and early-harvest olive oil. – Carolina Doriti
Pickled artichokes in Tinos
For me, 2024 was really the year of the artichoke. There are plenty of great places to get them in Athens – Mitos is always my local go-to – but back in July, I had the chance to go to the place that does them best: Tinos. I tried them just about every way, but my favorite, by far, was pickled. There’s no more satisfying beachside lunch than a plate full of these artichokes and a few slices of local cheese. One of the most memorable spots was in the village of Aetofolia, washed down with a splash of local tsipouro. – Katherine Whittaker
Liver in tomato vinegar at Manari
I remember the first time I ever had liver. My grandmother made what she claimed was my father’s favorite dish, chicken liver with noodles, and it was, to say the least, a difficult introduction into the world of edible organs. It was the taste, it was the texture…honestly, I wrote off liver forever, or so I thought. My meal at the newly-opened Manari was an eye-opening experience. The liver was soft, and definitely meaty, but not overwhelming. It was complemented beautifully by a little tomato vinegar, which I would have gladly eaten by the spoonful until the enamel on my teeth disappeared. – Katherine Whittaker
Smoked mackerel at To Hohlidaki
When I want a little seafood meze during the summer, I tend to gravitate towards marinated anchovies, which are light and wonderfully briny. But sometimes in the winter, I crave something just a bit more substantial. This year, I’ve started ordering smoked mackerel as a meze, which is usually piled high with herbs like dill. And the best place to order them might just be at To Hohlidaki, a place that I would generally consider the king of meze. – Katherine Whittaker
Grilled langoustines at Pezoulas
Langoustines are excellent. They’re a bit like slender little lobsters, with tender meat that you have to really dig out, and I order them every time I see them – but that’s not always a good thing. Sometimes they’re grilled so much that the meat becomes a bit tough. Never at Pezoulas. I’ve gotten them here twice, simply prepared on the grill and served with a sprinkle of salt and a lemon wedge. I dig in with my fingers and slurp them right down. I even manage to get all the juice out of the head, it’s THAT good. – Katherine Whittaker
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