Where to eat in Glyfada: Dopios brings award-winning Greek meze to the south
Following its major success in downtown Athens, Christoforos Peskias' Dopios heads south with a brand-new spot on Laodikis Street, one of Glyfada’s most vibrant culinary streets.
- 19/06/2025
The first Dopios opened in 2021 in the square of Agioi Theodoroi, a central neighborhood tucked beneath Stadiou and Klafthmonos, which has since become a thriving culinary destination and a magnet for locals and visitors alike—from early morning to late at night—for coffee, food, drinks, or a quick souvlaki. From the day it opened, Dopios has drawn Greeks and international guests who gather to raise their glasses over many small plates, toasting to joy, life, and the cherished moment that brought them together around the same table, savoring bites of Greece with touches of cosmopolitan flair.
Dopios comes to Glyfada
The good news is that the downtown Dopios now has a sibling in Glyfada, located on Laodikis Street, the most vibrant and dynamic spot in the area, full of all-day cafés, bars, and restaurants—everything you could want for a day or night out with friends. But the Glyfada Dopios isn’t just another venue. It has a strong identity, its own philosophy, and the same menu as its downtown counterpart—a menu that has already been tried, tested, and praised.
So what is Dopios, exactly? It’s a Greek meze restaurant, reimagined through the “Peskias lens”—that is, the way Christoforos Peskias defines the meze experience. A chef with a capital C, Peskias is one of Greece’s most acclaimed culinary figures, though he insists that awards are truly given by the people. For him, the stars don’t belong solely to chefs, but also to their teams and to the entrepreneurs who help bring a shared vision to life.
How does Christoforos Peskias interpret the meze?
Peskias’ version of the meze is, above all, undeniably delicious. It’s also refined and imaginative, built on high-quality products sourced from across Greece—ingredients he fully trusts—and centered around extra virgin olive oil as the key element. It’s democratic, offering a balanced mix of land and sea, along with a strong selection of Greek wines, beers, ouzo, and tsipouro.
It’s playful, too—with witty descriptions like the “Peskias-style” fava or “the bestie’s beef fillet from Ioannina.” It’s knowledgeable and respectful of dietary preferences, with plenty of vegan, vegetarian, and gluten-free options. And it’s grounded in humility and camaraderie, as Peskias openly credits fellow chef Athinagoras Kostakos as the inspiration behind the avocado tzatziki you’ll also find on the menu.
What to try at Dopios
The menu is thoughtfully organized into small, well-balanced, and easy-to-navigate categories: spreads and breads, salads, selected Greek deli items, vegan and vegetarian dishes, seafood, meats, mains, and desserts. The focus is local—hence the name Dopios, meaning “native”—with a strong commitment to Greek-sourced ingredients (clearly named by producer and place), freshness, quality, and seasonality. From the first bite to the last, you’re essentially touring Greece through its flavors.
Must-try dishes at Dopios
Honestly, it’s hard to recommend just one salad or spread—they’re all exceptional. For a safe bet, start with the trio of tzatziki, taramosalata, and melitzanosalata, and save the smoked herring salad, hummus, and spicy cheese dip for next time. The accompanying bread, sourced from “To Tromero Paidi” bakery, is naturally leavened and outstanding. Among the salads, the classic horiatiki with Syros xinotyri is a solid pick, but the one with green beans, feta, crispy pita chips, and mint is a real standout.
On the must-order list: the meatballs—rich in flavor yet light and aromatic; the stuffed grape leaves served with vegan cashew yogurt; the “married” sardine with a walnut-garlic filling and fresh oregano; and the grilled calamari with a spicy bourdetto sauce, a showstopper of a dish. Or try the octopus with Peskias-style fava by Arvanitis—equally remarkable.
If you love legumes, the baked gigantes with hummus will blow you away. One side of the plate features Kastoria beans in a nostalgic, home-style tomato sauce, while the other side offers a velvety bean hummus topped with a spicy, crunchy sesame sauce. For those with bigger appetites, there are also mains like shrimp orzo, bream baked in vine leaves, and sea bass with a bread crust. For meat lovers: milk-fed goat in the casserole and beef fillet with caper sauce.
Time for dessert?
Every dessert at Dopios is exceptional. The semifreddo made with Macedonian halva and coconut caramel, or the tres leches-style galatopita are both worth trying. But the moist karioka leaves us speechless: four chocolate-coated bites filled with a cool, gooey chocolate center and finely chopped walnuts that melt in your mouth. If you go for the kantaifi with pistachio cream filling, you’ll get three crispy rolls filled with a velvety green mousse and roasted pistachios. Not a grain of sugar is wasted here, and the sweets manage to satisfy without ever being cloying.
And for a proper toast?
If you’re a wine lover, start with their house wine from Katogi Averoff—available in white, rosé, or red and reasonably priced—or choose from the well-curated wine list. The tsipouro and beer selections are equally thoughtful. We went the tsipouro route, starting with Katsaros from Tyrnavos and finishing with Tsililis’ Agioneri from Meteora.