Food in Athens: 9 Quintessentially Greek Dishes and Where To Eat Them

The ingredients of a classic green salad are simple but effective: tomato, cucumber, bell pepper, raw onion (much sweeter than typical), and olives, topped with chunks of feta cheese—or, even better, one huge hunk of it, and dusted with fragrant oregano. Dressing is usually made with olive oil and red wine vinegar, though some recipes call for lemon juice, mustard, or even more oregano. This salad is as quintessentially Greek as it gets, except … it isn’t actually called a Greek salad in Greek! To order like a pro, ask for a horiatiki, meaning a village salad.

Where to try Greek salad in Athens: Almost all local restaurants in Athens offer a stellar Greek salad, but charming Ama Lachei and tradition-honoring Ta Karamanlidika tou Fani are two of the best spots to sample one. For a fresh take on this classic, with carob croutons and capers, head to Thes "Greek Creative Cuisine".

The hearty, classic moussaka consists of layers of flavorsome eggplant, spiced ground meat (usually lamb), and a blanket of velvety béchamel on top, all baked to perfection. It’s basically a warm hug from yiayia (Greek for grandma) in a dish. Though moussaka is classically a favorite among meat eaters, more and more tavernas are serving vegetarian—or even vegan—versions, with the meat swapped for veggies or other plant proteins: Now even more people can enjoy one of the best traditional dishes in Athens.

Where to try moussaka in Athens: You can find this dish all over Athens, especially at family-run tavernas. Dyo Dekares i Oka and Atitamos are great places to have your first moussaka experience, while vegetarians should make a beeline for Arcadia’s veggie version, made with zucchini, roasted tomato sauce, and mushroom béchamel.

If you like trying different dishes, chances are you’ll love sampling Greek cuisine in Athens thanks to the preponderance of meze, Greece’s answer to tapas. A stalwart of the meze scene is the quintessential Greek dip tzatziki, made from yogurt, cucumber, garlic, olive oil, and herbs—though many chefs bicker about the best version of the dip, with some adding dill and others opting for mint, for example. Regardless of the recipe, it’s the perfect refreshing accompaniment to grilled meats or other meze favorites.

Where to try tzatziki in Athens: Tuck into tzatziki seasoned to perfection at MIRONI, or sample what some consider to be the city’s best at Tzitzikas kai Mermigas. The highly recommended plant-based restaurant Veganaki serves a delicious vegan version made with soy yogurt.

Hands-down one of the most important Greek specialties to try, no trip to Athens would be complete without devouring a souvlaki. This simple yet flavorful (not to mention usually reasonably priced at just a few euros) handheld dish centers on juicy skewered, grilled meat—typically pork or chicken, but lamb and loukaniko (traditional Greek sausage) are also popular options. This is wrapped in a pita with fresh veggies and tangy tzatziki or another sauce of your choice. Keep in mind that in Athens “souvlaki” refers to the pita sandwich filled with meat, whereas if you just want the skewer you should ask for a “kalamaki.” In Greece’s northern capital, Thessaloniki, however, “souvlaki” is the skewer and asking for a “pita souvlaki” will get you the sandwich.

Where to try souvlaki in Athens: Dating back to 1950, Souvlaki Kostas is nothing short of an Athens institution, while Lefteris O Politis has its own army of loyal fans. Vegetarians wanting to get in on the action will love Cookoomela grill, home to the city’s first plant-powered souvlaki.

With ”spana” short for “spanaki” (spinach) and “pita” translating to “pie”, this bakery mainstay does exactly what it says on the tin. When you’d like your spinach with an additional dose of crumbly, salty feta for good measure, look out for spanakotiropita—with “tiri” meaning cheese—to ensure the crisp, golden phyllo pastry is also packed with a generous helping of feta. If you’re not in the mood for spinach, other savory pies to look out for include tiropita (cheese pie), kotopita (chicken pie), and manitaropita (mushroom pie).

Where to try spanakopita in Athens: The frequent long lines at Artos Venetis attest to the bakery’s high quality, with their spanakopita being a particualr standout. The bakers at Pandora have brought traditional baking techniques—and some secret special recipes—from the mountainous Zagori region to become a sensation in the Greek capital.

No guide to authentic Greek meals can fail to mention pastitsio. Taking its name from the Italian pasticcio, a family of baked savory pies, this comforting dish layers pasta, rich ground beef, and a thick layer of souffle-esque béchamel sauce. The pasta is typically tubular, like a longer version of penne or ziti, and it’s slathered in a savory beef, tomato, and red wine sauce spiked with warming spices such as cinnamon and cloves. Early Greek recipes did not include the béchamel sauce, with this addition coming courtesy of chef Nikolaos Tselementes, who “invented” the version we know today in the early 20th century.

Where to try pastitsio in Athens: Family-owned Maiandros serves up generous portions and even has a rooftop with a view of the Parthenon, while the atmosphere at bustling Rozalia is the perfect backdrop to your first bite. Once again, Veganaki is at hand for any vegans feeling left out of the fun.

Yes, dolmades—grape leaves stuffed with rice, herbs, and sometimes minced meat, served with a rich egg-lemon sauce—are absolutely delicious. But, here’s the even better news: It doesn’t stop there. Greek cuisine’s penchant for stuffing things also extends to tomatoes and bell peppers filled with herb-packed rice and baked in a rich tomato sauce (called gemista, simply meaning “stuffed”); papoutsakia (eggplant packed with meat sauce and topped, yet again, with béchamel); and beautiful zucchini blossoms stuffed with cheese or more herby rice.

Where to try dolmades (and other stuffed delights) in Athens: When considering where to eat in Athens, look no further than Aesopou Fables, which is particularly beloved among fans of dolmades and zucchini flowers. Olympion is the place to go for papoutsakia, while To Triantafyllo tis Nostimias might just bear the crown for gemista.

Don’t be fooled. That smooth, light, and lemony dip you’re eating may be called fava, but names can be deceiving: Greece’s answer to hummus is not made from fava beans, but rather yellow split peas. This tzatziki competitor (just kidding—there’s always room for both on the meze table) is sometimes served warm, and often topped with onion and capers for extra zing. What’s more, a mouthful of fresh bread and fava will transport you to Santorini, where this (naturally vegan) must-try hails from.

Where to try fava in Athens: Many Athenians swear by To Paradosiako, but Athinaikon and Lolos are close competitors.

Many food tours in Athens will end with loukoumades, deep-fried to perfection: crispy on the outside and soft and fluffy on the inside. They’re then drizzled with honey or aromatic syrup and often dusted with cinnamon or sprinkled with nuts. Some specialist loukoumades shops will even let you douse these sweet treats in melted chocolate for the ultimate indulgence.

Where to try loukoumades in Athens: To combine dessert with a touch of history, Loukoumades Ktistakis—which has been serving up loukoumades since the early 20th century—more than fits the bill. Ever-popular Lukumades is known for twists on the classic, with options including loukoumades stuffed with cherry or topped with pistachio praline.