{"id":509667,"date":"2025-11-17T16:09:36","date_gmt":"2025-11-17T14:09:36","guid":{"rendered":"https:\/\/www.noupou.gr\/?p=509667"},"modified":"2025-11-17T16:09:36","modified_gmt":"2025-11-17T14:09:36","slug":"where-to-go-out-in-athens-now-the-freshest-spots-for-food-drinks-and-sweets","status":"publish","type":"post","link":"https:\/\/www.noupou.gr\/en\/food-drink\/where-to-go-out-in-athens-now-the-freshest-spots-for-food-drinks-and-sweets\/","title":{"rendered":"Where to go out in Athens now: The freshest spots for food, drinks and sweets"},"content":{"rendered":"

Athens continues to prove that its gastronomic scene never stands still. Every month brings a small twist: bakeries turning into evening bistros, restaurants blending flavors, tavernas that speak the language of old Athens in the present day. And this sense of constant motion is what makes every new arrival particularly intriguing. So where are we going out these days? Let\u2019s take a closer look.<\/p>\n

At the end of Ermou, in the place that once housed the home of archaeologist Kyriakos Pittakis, Liystor (Ermou 92\u201394)<\/strong> has come to life. The name means \u201cthe thief of water,\u201d and the place seems to want to do exactly that\u2014steal a bit of your day: from a morning brunch with eggs, pancakes, and brioche to lunch and dinner with an emphasis on meat and fish. Lamb chops with feta, green beans, and herb sauce, sea bream with seasonal greens and sun-dried tomato gremolata, as well as vegetarian options like risotto with charred artichoke and fried capers are only some of the choices. Its cellar is one of its strengths, with a well-curated wine list that invites you to experiment.<\/p>\n\r\n\r\n

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A post shared by LIYSTOR (@liystor)<\/a><\/div>\n<\/blockquote>\n

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On the second floor of the same historic building, YDORON (Pittaki 1 and Ermou 92\u201394)<\/strong> has also opened, the newest arrival from the creative team behind Liystor, this time centered on contemporary marine gastronomy. The restaurant aims to bring a different perspective to seafood, treating fish like a \u201ccut\u201d that requires precision and technique, resulting in pure flavor. A key element of its philosophy is the dry-aging of fish, carried out under completely controlled conditions to highlight their texture and intensity without excess. The minimal, atmospheric space follows the logic of the concept, while the wine list is designed to pair ideally with the menu\u2019s choices.<\/p>\n

Just a few steps away, Taverna Ermou (Ermou 98)<\/strong>, from the Ergon team, brings a calmer note to one of the city\u2019s most tourist-heavy neighborhoods. Its aesthetic moves between old and contemporary, with marble tables, retro lighting, and large windows. The menu, curated by Panagiotis Xanthis, has a clear focus on fish: taramasalata, fried cod with garlic dip, Athenian salad with bottarga, grilled sardines, octopus cooked in the wood oven, seafood white pasta, and crab kritharoto.<\/p>\n

Right next to the previous project, the Ergon team also introduces Balboa (Artemidos 1\u20133)<\/strong>, the Athenian \u201csibling\u201d of the popular burger joint from Thessaloniki. Here everything revolves around smashed burgers, fried chicken, and frozen drinks. It\u2019s a cool, 90s-style setting with bold flavor choices such as buttermilk chicken with spicy honey glaze and a double cheeseburger with the signature Balboa mayo.<\/p>\n\r\n\r\n

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A post shared by BALBOA (@balboafood)<\/a><\/div>\n<\/blockquote>\n

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Among the newest openings in Agia Irini Square is Brera (Agias Irinis Square 8)<\/strong>, an all-day spot inspired by the Milanese neighborhood of the same name. Its philosophy is distinctly Italian with fusion elements: pizza, fish & chips with eggplant tarama and pico de gallo, open arancini with salmon tartare, and creative pasta such as cacio e pepe with Aegina pistachio. The cellar includes over 40 wine labels and signature cocktails that pair well with the food. It also opens early for espresso and brunch.<\/p>\n

On Asklipiou Street, Alouatou (Asklipiou 87)<\/strong> operates as an all-day spot with two distinct faces: in the morning as a micro bakery producing fresh bread and pies (cheese pie, spinach and cheese pie, macaroni pie, minced meat pie, chicken pie) baked in large trays throughout the day and disappearing quickly from the displays, and at night as a bistro offering a menu based on Greek products with a more international approach. Among the dishes you\u2019ll find charcoal-grilled zucchini, beef tartare reminiscent of soutzoukakia, horse mackerel with cream of Tinos artichoke and soy-chili sauce. The list is completed with selected Greek wine labels and signature cocktail options.<\/p>\n

On Loukianou Street in Kolonaki, we also have the reopening of Kafeneio (Loukianou 26)<\/strong>. Behind the project is the Brunello team, with Giannis Morakis, Giorgos Melissaris, and Thomas Grubac signing the new chapter of the venue, aiming to breathe new life into this historic space and bring it back onto the city\u2019s map by reintroducing the idea of a classic cookhouse with a contemporary approach. In the kitchen is chef Kyriaki Fotopoulou, with the menu revolving around Greek home cooking. At lunchtime, Kafeneio operates as a cookhouse serving pot dishes, while in the evening it takes on a different character, with meze and sharing options in a more bistrot style. The experience is rounded out by a well-curated wine list.<\/p>\n

Moving on to Pangrati, Plyta (Ambrosiou Plyta 1\u20133)<\/strong> -the new concept by Periklis Koskinas, Giannis Loukakis, Marios Korovesis, and Spyros Pediaditakis\u2014located on the square of the same name, identifies as a refreshment stand\u2013grill house. The space is simple: mosaic flooring, wooden caf\u00e9 chairs, large windows, and the open kitchen at the back. It operates from morning to evening and the menu changes depending on the day\u2019s ingredients. The dishes are as simple as possible, based on the pure flavor of the raw material. You\u2019ll find everything from fish to meat, ideal to accompany wine or tsipouro with friends.<\/p>\n\r\n\r\n

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A post shared by \u03a0\u03bb\u03c5\u03c4\u03ac (@plyta_ath)<\/a><\/div>\n<\/blockquote>\n

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In the same area, Thymisi (Eufroniou 17)<\/strong> brings back the logic of the old dairy shop. Nikos Zamanis makes everything himself: creams, pastry sheets, syrups. The display changes depending on the time of day and may include galaktoboureko, custard pie, rice pudding, ekmek kataifi, Basque cheesecake, apple pie, or a three-layer vanilla cake. Perfect for tapping into a bit of nostalgia.<\/p>\n

Batard (Pyrronos 23)<\/strong>, also in Pangrati\u2014its name meaning \u201cbastard\u201d in French\u2014has already built its reputation around good bread and well-made sandwiches. The handwritten menu on the large window includes options such as a sandwich with brie, smoked turkey, and tahini sauce, or another with salami from Drama, gorgonzola, and caramelized onion. The breakfast bun with scrambled eggs, cheddar, and bacon is among the most popular, while the sweets\u2014brioche with various fillings, cinnamon and cardamom rolls, tiramisu with brioche soaked in espresso\u2014have already gained a devoted following.<\/p>\n

Let\u2019s make a stop in Koukaki. Filings<\/strong>, the pastry lab by Alexandros Koniaris that we first discovered in Pangrati, has changed neighborhoods and moved to Koukaki (Anastasios Zinni 34)<\/strong>. A small, bright space that smells of butter from the entrance: here you\u2019ll find handmade croissants\u2014plain or filled\u2014rolls that disappear quickly from the display, and more creative desserts that look like small works of art. The tarts are among its most consistent highlights, delicate and perfectly balanced, so be sure to add them to your must-try list.<\/p>\n

Now to our side of town. Heading to the Southern Suburbs of Athens, and specifically to Glyfada, we find Pino (Kyprou 18)<\/strong>, the personal project of Luca Piscazzi\u2014the chef who earned the Athens Riviera its first Michelin star through Pelagos at Four Seasons Astir Palace. Together with his wife, Charlotte Luykx, they bring to Kyprou Street a pizzeria romana with thin, crispy dough and flavors that carry something of Roman tradition and the family table. A dinner spot with a generous Italian spirit.<\/p>\n\r\n\r\n

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A post shared by @pino_athens<\/a><\/div>\n<\/blockquote>\n

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In Ilioupoli, Geluk has passed the baton to Son (Leoforos Eleftheriou Venizelou 197)<\/strong>, a continuation with a new character. From morning it operates as a micro bakery and serves brunch with a comfort-food mindset, while as the day progresses the space transforms into a restaurant with an open kitchen. Chefs Dimitris Katsanos and Dimitris Afentakis combine wood-fired meat with influences from Latin America and Mexico, rely on seasonal ingredients, and dare with spicy proposals. As the team says: \u201cSon is the son who becomes a father, the father who once was a son.\u201d In other words, a new story that carries memories but creates new ones too.<\/p>\n

Plus: Two new addresses for familiar names<\/h2>\n

This period, several much-loved places from one neighborhood have gained a \u201csibling\u201d elsewhere in the city.<\/p>\n

Among them, we singled out Four Hands<\/strong>, the high-end burger joint by Papazacharia and Feskos, which after Athens Street Hub has opened a new home in Kolonaki (Plateia Filikis Etaireias 3)<\/strong>, continuing its philosophy: a small number of items and absolute attention to the black angus patty that\u2019s placed masterfully inside their fluffy brioche. The fries are made from mashed potatoes, fried, and become extra crispy (get them!).<\/p>\n\r\n\r\n

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A post shared by Four Hands (@4hands.ath)<\/a><\/div>\n<\/blockquote>\n

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In the center of Athens, we now also find the second \u201cDodeka Piata<\/strong>.\u201d Pavlos Kyriakis, Michelin-starred chef, has brought his beloved Koukaki taverna to Romvis 9<\/strong>. The menu keeps the heart of the first location: delicious grilled meats from Greek producers\u2014gyros, lamb chops, kebab. At the same time, Greek stews are also introduced. The fixed menu includes 12 dishes plus 8 daily specials\u2014just like that.<\/p>\n","protected":false},"excerpt":{"rendered":"

Athens continues to prove that its gastronomic scene never stands still. Every month brings a small twist: bakeries turning into evening bistros, restaurants blending flavors, tavernas that speak the language of old Athens in the present day. And this sense of constant motion is what makes every new arrival particularly intriguing. So where are we […]<\/p>\n","protected":false},"author":65,"featured_media":509668,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[6165],"tags":[6181,6240],"real_estate_agency":[],"acf":[],"_links":{"self":[{"href":"https:\/\/www.noupou.gr\/en\/wp-json\/wp\/v2\/posts\/509667"}],"collection":[{"href":"https:\/\/www.noupou.gr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.noupou.gr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.noupou.gr\/en\/wp-json\/wp\/v2\/users\/65"}],"replies":[{"embeddable":true,"href":"https:\/\/www.noupou.gr\/en\/wp-json\/wp\/v2\/comments?post=509667"}],"version-history":[{"count":4,"href":"https:\/\/www.noupou.gr\/en\/wp-json\/wp\/v2\/posts\/509667\/revisions"}],"predecessor-version":[{"id":509673,"href":"https:\/\/www.noupou.gr\/en\/wp-json\/wp\/v2\/posts\/509667\/revisions\/509673"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.noupou.gr\/en\/wp-json\/wp\/v2\/media\/509668"}],"wp:attachment":[{"href":"https:\/\/www.noupou.gr\/en\/wp-json\/wp\/v2\/media?parent=509667"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.noupou.gr\/en\/wp-json\/wp\/v2\/categories?post=509667"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.noupou.gr\/en\/wp-json\/wp\/v2\/tags?post=509667"},{"taxonomy":"real_estate_agency","embeddable":true,"href":"https:\/\/www.noupou.gr\/en\/wp-json\/wp\/v2\/real_estate_agency?post=509667"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}