Best restaurants and what to eat
Greece
Athens is a city-region where classical Greek culinary traditions meet lively urban tavern culture. Its food scene centers on olive oil, seafood from the Saronic Gulf, fresh herbs, cheeses, pastries, and beloved street foods, with strong influences from the wider Attica countryside and the historic port of Piraeus.
A fragrant Attic olive oil with a clean, fruity profile, usually supple rather than aggressively bitter. It is prized for drizzling over salads, grilled vegetables, legumes, and fish, where its peppery finish and Mediterranean aroma shine.
The famous Aegina pistachio, grown just off the Athens coast, is intensely aromatic, sweet, and rich, with a firm crunch. Eaten roasted or used in pastries and confections, it is one of the region’s most iconic specialty ingredients.
A mountain honey from the Attica hills, often marked by floral, herbal, and resinous notes. Its silky sweetness works beautifully with yogurt, cheeses, and sesame sweets, and it reflects the aromatic wild herbs of the region.
Attic capers are briny, floral, and pleasantly pungent, adding sharp brightness to salads, sauces, and fish dishes. Their concentrated Mediterranean flavor is a classic accent in the cooking of Athens and the nearby islands.
Sun-cured or naturally wrinkled local olives with a deep, mellow salinity and a soft, almost jammy flesh. They are a staple meze in Athens, served with bread, cheese, and strong spirits.
A rustic twice-baked barley or wheat rusk, dry and crunchy, designed to be moistened with olive oil, tomato, cheese, or seafood juices. In Athens it appears in countless meze and summer salads, where it lends structure and savory depth.
The iconic Greek anise spirit is widely produced and consumed in the Athens area, where it is served chilled with water and ice. Its licorice aroma and refreshing bite make it a natural partner for seafood meze and savory small plates.
A grape pomace spirit found throughout Greece and commonly enjoyed in Athens, especially with meze. It can be served plain or with anise, and its clean, fiery character suits cured fish, olives, and grilled snacks.
This clear grape distillate is popular in Athens tavernas and bars, often served as a bracing aperitif or digestif. Its direct, aromatic strength makes it a familiar companion to rich appetizers and savory pies.
Although best known from western Greece, it is commonly enjoyed in Athens as a sweet fortified wine with dark fruit, spice, and caramel tones. Served after meals, it pairs especially well with chocolate, nuts, and syrupy desserts.
The emblematic resinous Greek wine is closely tied to Attica and the Athens drinking tradition. Dry, piney, and invigorating, it is typically served well chilled with seafood, fried snacks, and meze.
A classic Attica white grape that yields fresh, citrusy, and gently floral wines. In Athens it is often poured young and cool, making it a versatile match for grilled fish, salads, and light starters.
A quintessential Greek baked casserole of eggplant, minced meat, and creamy béchamel, richly browned on top and deeply savory within. In Athens it is a proud taverna and home-cooking classic, pairing beautifully with red wine and a crisp salad.
Skewered or wrapped grilled meat, usually pork or chicken in Athens, charred on the outside and juicy inside. It is one of the city’s most iconic fast foods, especially when served with pita, tomato, onion, and fries.
Seasoned meat shaved from a vertical spit, tender, spicy, and richly browned, served in a pita or on a plate. In Athens it is a beloved street food that balances fat, smoke, and fresh toppings.
Greek meatballs seasoned with herbs, onion, and often mint, crisp outside and juicy within. In Athens they are a meze favorite, especially good with lemon, yogurt, or a simple tomato sauce.
Tender vine leaves wrapped around rice, herbs, and sometimes minced meat, giving a bright, lemony, and aromatic bite. In Athens they are a classic meze, often served cool with lemon wedges or yogurt.
The Greek village salad, essential in Athens tavern culture, combining tomatoes, cucumbers, onion, olives, feta, and oregano with generous olive oil. Fresh, salty, and sun-ripened, it is the ideal companion to grilled foods.