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aproach — Mon, 06 Jul 2026 06:41:11 +0000

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Lunch Street Food

Thanasis Kebab Monastiraki (Θανάσης Κεμπάμ Μοναστηράκι)
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The symbol also appears in the Afrikaans, Catalan, Dutch, Irish, Nynorsk, Bokmål, Occitan, Portuguese, Spanish, Italian and Galician languages as a variant of the letter "o". It is found in the Czech, Dobrujan Tatar, Emilian-Romagnol, Faroese, Hungarian, Icelandic, Kashubian, Polish, Slovak, Karakalpak, and Sorbian languages. Derived letters such as ⟨ö⟩ and ⟨ø⟩ have been created for the alphabets of some languages to distinguish values that were not present in Latin and Greek, particularly rounded front vowels. Other languages use ⟨o⟩ for various values, usually back vowels which are at least partly open. "O" in isolation is a word, also spelled "oh" and pronounced /oʊ/. In other contexts, especially before a letter with a minim, ⟨o⟩ may represent the sound /ʌ/, as in 'son' or 'love'.

Athens street food fans line up at all hours of the day and night for souvlaki sandwiches stuffed with grilled meats and fresh vegetables. Although they look similar, the standard letter O and its accented variants have different pronunciations and functions across languages. The O with accent is a commonly used character in many languages, including Spanish, Portuguese, French, German, and Italian. It is sometimes also used in English for loanwords. Its graphic form has remained fairly constant from Phoenician times until today. With Saily’s eSIM, it’s smooth sailing from the moment you land!

The giant chunks of halloumi beautifully charred and served on skewers with green and red peppers were equally impressive. During our lunch, we ate a variety of skewers with veal, lamb, pork and chicken. Kalamaki Bar is a modern dining option near the Acropolis with a nice selection of souvlaki kalamaki and Greek food favorites, all made with locally sourced products. The inevitable line typically has a mix of locals and tourists, with many in line buying two souvlaki sandwiches for a cheap but filling lunch.

Lunch Street Food

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O Kostas is a very local place, genuine and delicious since 1946.
Ask locals for their favorite local souvlaki spots.
At the end of the day, this just means more great Greek street food for everybody.
On the menu you’ll find skewered pork, small in size but very delicious, juicy and slightly fatty.
Sizeable gyro pieces are cut and served in a pitta wrap or as a dish with pita bread pieces, tzatziki, tomato and onion.

Unlike many shops and restaurants in Europe, the meat here is juicy with fat. At the end of the day, this just means more great Greek street food for everybody. With food travel, it’s key to eat like a local. Simple and juicy, the kalamaki skewers at Elvis are a tasty bargain. Discover great Athens restaurants for those times that you’re not ο κωστας in the mood for souvlaki.

Then join our Ultimate Athens Food Tour for four hours of traditional tastes and history in Athens, led by a passionate local guide. Maybe not but it’s new, it’s fresh and it’s utterly delectable. In their own words, they aim to “make from scratch every part of souvlaki, wrapping up the very best of ingredients cooked with simple techniques and infused with culinary thinking.” Serving up the good stuff since 1950, the unassuming O Kostas (Pentelis 5) on a hidden square in Syntagma has always been a family affair. That’s also because it’s one of the best.

Not to be confused with the more famous Kostas (above) on Agia Irini Square, O Kostas is a fine choice for pork souvlaki during a day of touring. Plan on people watching during your meal instead of surfing the internet Pro TipUnlike many of the sit-down souvlaki restaurants in Athens, Kalamaki Kolonaki does not have a dedicated internet account. Adding salt to our jealous fire, our other neighbors, a trio of women of a certain age, plowed into what looked to be a dozen (or more!) skewers as if there were no tomorrow. Go ahead and order two if you’re hungry – each skewer at Elvis cost all of €1.70 at the time of our visits. Souvlaki skewers at Elvis are served with fries and a side of bread.

It is worth trying kebab as a dish, consisting of oil-free pitta bread pieces and four skewered juicy kebabs topped with tomato and finely cut onion. Kafteros, situated at a small side street off Kifisias Avenue in the Kato Halandri area, has been run by the Exarhopoulos family since 1970. The souvlaki is served either plain or in pitta bread, oiled to perfection, with paprika, tomato, onion and parsley. The spot also offers freshly cut fried potato chips, salad with diced and peeled tomatoes, onion and parsley, as well as feta cheese topped with olive oil and oregano.

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Let us know if you see anything that needs to be updated in this article.FundingWe self-funded our multiple trips to Athens. Ask locals for their favorite local souvlaki spots. And, like the neighborhood Athens souvlaki shops, it’s better than any souvlaki you will find outside of Greece. Plus, at under €3, it’s a low-risk proposition. During our meal, we were berated for calling call skewers kalamaki – which is what they are. One thing about Athens – the locals are never afraid to talk.

Neighborhood Souvlaki Shops

Made with love and following a family tradition. It contains yogurt, meat (pork stick or beef meatball), tomato and parsley and the resulting combination is delicious! And as we saw above, this isn’t a world away from how it’s prepared today. Nowadays you can even find vegan versions of souvlaki in Athens, made with veggie skewers instead of meat ones.

Ταβέρνα Ο Κώστας Παιανία Paianía Restaurant menu, prices and reviews

aproach — Sat, 04 Jul 2026 23:27:55 +0000

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Plaka & Monastiraki – Classic Athens Under the Acropolis

Syros’ Fascinating Cultural Sights

Première: A modern culinary narrative with a view of the Acropolis at the Athenaeum InterContinental Athens

The result is a menu built on few ingredients, defined taste, and consistent character, evolving with availability. Sourcing follows strict criteria of quality, seasonality, and identity, with top quality Cretan produce and selected Spanish PDO products such as Iberian pork, cheeses, and conservas. Its approach brings each culinary tradition into direct contact without blending them, relying on the intensity of raw ingredients, simple execution, and clear flavors.

This charming taverna offers a cozy setting where visitors can enjoy traditional dishes at fair prices. The dining room’s stone floors, whitewashed walls, and minimalist lighting create intimate warmth. Expect a trio of fish croquettes, Santorini specialties like fava and pies, and a variety of pasta dishes as well as artfully cooked meat dishes. At Aressana Hotel, chef Kostas Aggelópoulos delivers an earthy Mediterranean menu rooted in Greek tastes and European technique.

Order the liver wrapped in caul fat, the Dutch oven lamb, the grilled mutton chops, or one of the many large skewers (kokoretsi, pork kontosouvli, lamb). From its large elevated garden-balcony you’ll have a panoramic view of Karystos and the sea. A very good family run fish tavern located at an amazing spot on the wide sandy beach of Limnionas – with a stunning sea view. It’s located on the stunning Armirihi beach, with unobstructed sea views, and the people are friendly and polite, even when they’re filled to capacity.

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While neighbors stop by to pick up daily essentials, diners savor every bite, often planning their next visit before they’ve even finished their meal. Philippos, the owner, embodies the spirit of Skylodimos, gliding effortlessly between the cash register, table service, and the modest kitchen where he prepares the food. Our beloved mother is heart of our kitchen Team. We have one Chef and a Souschef in our kitchen and many helping hands that support them every day. Kostas, who is an active member of this team, has been named a “Rising Star” within the field.

The spaghetti with onions and tomatoes and the cod with garlic are my what ifs, as I didn't try them this time but also a reason for a next visit. However, what the dishes at Ermou Taverna exude could also be characterized as an ode to the taste of company, the warmth of the Greek table and the a la greke accompaniment with spirits. With the essence of an old, urban tavern and a well-kept space, with an orchestral soundtrack of favorite Greek songs from decades past and a light aura, the Ermou Tavern -signed by Ergon- I would say that it is one of the most open-hearted arrivals of the season, for everyone who is touched by both its general character and its food itself. Ergon's new restaurant 'child' has a nostalgic style, a nice aura and a seafood cuisine that speaks directly to the taste buds. Founded by people passionate about art, culture and Santorini’s traditional way of life, the space also hosts artists who leave behind works displayed throughout the venue.

From freshly minced meatballs and succulent goat braised in tomato sauce to Icelandic cod with garlic puree, each dish tells a story of tradition and craftsmanship.
Of course, not every good tavern has been included on this list, we only recommend the ones that the travel.gr team has tried.
We invite you to enjoy a completely traditional cuisine, with special dishes.
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.

Known as a legend among local tavernas, it has nourished generations with its home-cooked meals, looking like something from the old Greek movies. This wine tavern, near Varvakeios Municipal Market, has drawn in people with a taste for classic Greek since 1927. Over the years, it has not only catered to the taste buds of local celebrities, politicians and cultural icons but has also evolved, opening a sibling location that embraces a modern twist on the traditional meze experience. Among its signature offerings are the hearty gigantes oven-baked beans in a rich tomato sauce, and the delightful keftedakia, small, mint-seasoned meatballs that are a perfect blend of crispy and juicy. A visit to Leloudas (btw a 10 min cab ride from the center) is not just a meal, it’s an immersion in a world where the road less travelled leads to unforgettable culinary delights.

Chef Marios Stamatakis is the navigator in the kitchen, who focuses on exploring refined Mediterranean comfort, proposing dishes that keep the taste interest from the introduction to the finale. We've gathered all the rooftops, gardens, and courtyards you should definitely put on your to-see list, just in time to organize your summer outings. The restaurant with the white façade is located in the centre of Karystos, housed in a 200-year-old stone building. A family run tavern with rustic décor and wooden tables located in a great spot with a view of the forest near the mountainous village Pothi. The lamb, goat and pork comes from their farm, while the rest of the meat, produce and dairy comes from the local dairy and neighbouring villages. It’s located in the countryside, at 500m altitude, right outside the village Katsaroni.

The “Kastro” Tavern is located in the center of Kastro village in a cool and welcoming place, decorated tavernaokwstas.gr with taste and respect to nature and tradition. With Greek cuisine and good raw materials as its compass, in the well-kept, stone-paved and verdant courtyard, which develops on many different levels, the shade of two towering poplars accompanies a taste experience exactly as the chef and his team have imagined and shaped it. "Thea Terrace Bar & Restaurant" is not a random reference point on the multidimensional taste map of the capital, since the team takes care to enrich the reasons for visiting. There’s also a short list of daily specials that the owner and cook Meletios Hatzis creates based on product seasonality and the day’s catch. Hidden within the shaded courtyard of a cave-like taverna in the quiet village of Finikia, this restaurant feels genuinely local and unaffected by tourism. Our taverna is hosted in one of the pretiest, traditional buildings in the village of Agios Ioannis in Corfu, counting more than a century of welcoming local people and foreigners who come to try tasteful, traditional, greek flavours.

Michalis and his mother Chrisanti Theodorakis are welcoming and inviting you in Xerokambos to "Taverna Kostas". When in the early 1950s, Rex Warner (author, translator, director of the British Institute in Athens) referred to his book Views of Attica and its surroundings, to then-owner George Psara, his delicious retsina and his traditional Greek. The attentive flavors are the star of the welcoming tavern, which was set up with passion from people who love Greek cuisine and keep its bar high. Handmade stuffed cabbage rolls and crispy cheese pies, fresh French fries (make two servings), greens, beets and homemade spreads whet the appetite before the meats take over the heavy lifting.