11 top-notch destinations for business lunch and dinner in the Southern Suburbs

For premium meat in the southern suburbs, what springs to mind is this magical spot, within the area of the Four Seasons hotel. The concept combines fine-dining with a comfort feel and here you will find top steaks from all over the world. Favorite choices include the restaurant’s signature street food dishes, such as the explosive Lobster Tacos and the playful mini Big K Burgers with Kobe beef and crispy bacon, while from the comfort main dishes on the menu you will love the Black Angus striploin, the stir-fried Pepper Beef, but also the Unagi salmon with aromatic Asian aromas – either way, everything flirts with the essence of unpretentious gastronomy. Don’t forget that here, on weekends, you will try one of the best brunches in the city.

Nobu cuisine in the restaurant’s incredibly beautiful location in the bay of Astir turns dinner into an unbeatable experience, especially during summer on the terrace with a panoramic view of the sea. It now opens its doors at lunchtime on weekdays, from Monday to Friday, inaugurating a menu that promises to upgrade the lunch break experience. It includes two excellent proposals: The Omakase Menu, a unique four-course experience with exquisite choices, such as White Fish Dry Miso, Black Cod or free-range chicken with Teriyaki sauce, and delicious desserts, as well as the Bento Box, a premium two-tiered meal that reveals the essence of Japanese cuisine. The highly trained staff, delicious cocktails and extensive wine list guarantee enjoyment. Don’t forget that on weekends they serve a different brunch.

The stylish wine bistrot in Glyfada has always stood out for its unique boho chic aesthetic, its thoughtful menu and its updated wine list, and the same goes for its “little brother” in Piraeus. Starting in the morning, they serve the best coffee, a rich breakfast with several preparations made from organic eggs and refreshing smoothies. And it doesn’t stop there: both in the afternoon and in the evening, they offer you delicious dishes with an emphasis on raw materials and products from small Greek producers, such as sea bass fillet with barley, flavored with fennel broth, fresh herbs and roe, and fried artichokes with pecorino, grapefruit and hollandaise sauce. The strong point here is of course none other than the wine. The carefully curated wine collection includes 110 selected labels, mainly from Greek vineyards with recognized wines from established wineries, but also labels from small producers. Note, also, that if you have arranged a business meeting here and do not want to drink too much, you will find 40 different wine choices by the glass.

Vibo
Glyfada: 16 Grigoriou Lambraki
Piraeus: 10 Navarinou
Website | Facebook | Instagram: Glyfada & Piraeus 

The all-day gastro-bistrot of Paleo Faliro became talk of the town since it opened. No coincidence, as in addition to its vibes that make you feel good, it has the Michelin-starred chef Grigoris Kikis at the helm of the kitchen. The menu has just changed, as adapting to seasonality is the norm here and now you will find more summer options here, such as tender octopus with pepper, sun-dried tomato and capers, and ceviche with sea bass, cucumber, lime and coriander. Of course, the best seller barley “carbonara” and the juicy burger continue to register their strong presence. It opens early and is the ideal spot for business lunch or dinner thanks to its unpretentious and quick service and its relaxed atmosphere. At the bar, the serious cocktails are made by the experienced head bartender Christos Voglis, while the wine section is handled flawlessly by sommelier Takis Vassilakis: the list, which satisfies even the most demanding patron, exceeds 300 labels. Extra tip: ask him for something off the list to impress.

There is no doubt that the first Base Grill, in Peristeri, has established itself as an …institution. The same high standard is also found in the Glyfada one, which is clearly brighter, with the large refrigerator with the cuts and the transparent wine cellar standing out. Here too, the Liakos brothers invest in eclectic meat eating – it’s a game that they know well. Among the highlights of the menu are the tender liver that they cut in front of you into very thin slices, the marrow with plenty of herbs, the beef tartare from the ancient steppe cow of Katerini and their cult specialty “Eggs like my eyes”, that is, the potato nest with fried eggs on top. These are for starters, because no one can leave here without trying some of the perfectly cooked cuts that are alternated. The extensive wine list is curated by MW Giannis Karakasis and this in itself says a lot about the level of the restaurant, in whose booths the best deals are made.

Right next to the sea, the restaurant, which first opened in Naoussa, Paros and then came to Vouliagmeni, hosts the modern, seafood cuisine of chef Giorgos Economidis. A fanatical follower of the philosophy “from head to tail ”, he suggests, together with the head chef of the restaurant Panagiotis Sikelliou and their team, that you taste the fish of your choice cooked in many different ways, intelligently mixing Mediterranean and Japanese elements in his recipes. This means that you can try it from the head, the fillet and the collars to the tail as tartare, sashimi, carpaccio and ceviche, but also with barley or cooked plaki. Note that the robust wine list, with top selections from Greek and international vineyards, is signed by Blue Fish’s maitre and sommelier, Dimitris Gorilas, while the service exceeds your expectations.

The high-end steak house in Glyfada, housed in an elegant detached house dating back to around 1930, belongs to Giannis Bastalis. The latter has perfected the asado, the Argentinian slow-roasting technique with upright grills, with the meat hung on skewers over the fire. The special dishes that will steal your heart are the beef tartare served with the marrow inside the baked, split bone, the juicy burger, the beef liver and the rib eye that is smoked over the fire for hours and then is finished on the grill. The restaurant operates from 6:30 PM and beyond the main hall and the garden there is a private room with a monastery table, which can accommodate up to 14 people for private dining, corporate events, tastings and wine pairing.

Since 1999, Tartare has been investing in classic French cuisine with success, judging by the fact that even on weekdays, as dusk falls, the tables in the hall and garden, especially now in the summer, are filled with locals. The menu consists of French specialties such as the best seller Bourguignon snails, Provencal mushrooms and, of course, the famous steak tartare. Don’t hesitate to try it, especially if you have Galician beef tenderloin and our favorite entrecôte café de Paris with you. The wine list is perfectly matched to the dishes, while the professional, precise service will make you feel like a king.

It is rightly considered the ideal spot for summer gatherings and stands out thanks to its minimalist aesthetics. Plus, it emerges as a strong player also in terms of taste. And this is thanks to chefs Lazaros Stamoulis and Dorina Demai who, for the third consecutive year, are investing in a menu with a Mediterranean character. Their strong point is raw food and especially fish in sashimi form. Do not hesitate to order the signature fava with caper chutney and the calamarata with fresh day boat fish. Its wine list is carefully structured, while if you want a cocktail, both the refreshing Garden Paloma with aromas of green apple and watermelon, and the Filoxenia Highball with vodka, mastic, thyme syrup and fig leaf soda have been made for you. Of course, you will find many choices in breakfast smoothies and juices.

If you really love Italian flavors, then a visit here will leave you with the best impressions. The restaurant, with its wonderful garden, opened in 2015 and since then has been steadily investing in the comfort side of Italian cuisine. You will try tagliatelle with a variety of wild mushrooms, parmesan cream and fresh truffle, beef tartare with Black Angus tenderloin in a lemon marinade and caramelized brioche and a refreshing Burrata salad, and you will feel like you have just been teleported to Rome. As for the pizza menu, we consistently vote for the Affumicata with mozzarella, crispy onions, pancetta affumicata and fresh Cretan oregano, while the Mortadella with pistachio pesto and stracciatella is also interesting. You will accompany all of the above with a label from the updated wine list or a summer signature cocktail – it doesn’t get any better.

It is a reference point in Glyfada where almost all the residents of the southern suburbs meet, as it “speaks” the language of comfort food, urban culture and (late at night) entertainment fluently. The bio-healthy orientation of its cuisine means that here you will find fantastic juices for energy in the morning, while starters & social plates such as duck spring rolls and tacos asada with slow-cooked pork are ideal for large groups. However, we love the tortiglioni with mushrooms and cacio e pepe sauce, the gnocchi with tomato, with handmade herb pesto and stracciatella cheese, but also the very popular half grilled chicken, without bones, accompanied by baked potatoes. It goes without saying, of course, that well-made cocktails and interesting suggestions on wine labels are the rule, without exceptions.