{"id":518496,"date":"2026-01-09T14:35:44","date_gmt":"2026-01-09T12:35:44","guid":{"rendered":"https:\/\/www.noupou.gr\/?p=518496"},"modified":"2026-01-09T14:35:45","modified_gmt":"2026-01-09T12:35:45","slug":"bakaliaraki-the-fish-tavern-in-palaio-faliro-that-locals-keep-coming-back-to","status":"publish","type":"post","link":"https:\/\/www.noupou.gr\/en\/food-drink\/bakaliaraki-the-fish-tavern-in-palaio-faliro-that-locals-keep-coming-back-to\/","title":{"rendered":"Bakaliaraki, the fish tavern in Palaio Faliro that locals keep coming back to"},"content":{"rendered":"

On a Thursday afternoon, I head to Bakaliaraki on Naiadon Street in Palaio Faliro to meet Vasilis Dimousios and his wife Eleni, the owners of the area\u2019s most beloved fish tavern. The weather is good and the outdoor tables are full of people. Young couples, some elderly diners and a few families with babies in prams have come out to enjoy the sunshine and plates of seafood meze. Hardly surprising, as a local resident I often pass by Bakaliaraki and see the tables full at any time of day.<\/p>\n

To be honest, that was also the reason I first sat down to eat there. I remembered my father, who used to say, \u201cWhere you see people eating, that\u2019s where you should go\u2014so many people can\u2019t be wrong.\u201d That\u2019s how I discovered Bakaliaraki. I mention this to Mr Vasilis and he smiles. The truth is that the restaurant is particularly popular in Palaio Faliro and stays busy from lunchtime until evening. \u201cOur clientele has been steady for years. Regulars who know how the place works come early to eat and leave early. We know most of them by their first name, we know what they\u2019ll order and which table they want,\u201d he says.<\/p>\n

It all started with a walk along the Piraiki<\/h2>\n

I had always had the impression that Bakaliaraki was an \u201cold place,\u201d with decades of presence in the city\u2019s food scene, that had somehow built its clientele over many years. Mr Vasilis proves me wrong, telling me that Bakaliaraki only opened in 2018. \u201cWe opened on Naiadon Street in 2018. A year earlier, we had opened Bakaliaraki on Agiou Alexandrou Street, a little further down. That was a very small place, with just a few tables. But from the start we had a lot of people, and we quickly started looking for a bigger space.\u201d The new location was found a few months later in the same neighbourhood, after they had to rent and combine three small shops. The work required to create the restaurant came at a significant cost. \u201cIt was a major investment for us, but we took the risk because we understood the business\u2019s momentum and the serious potential it had,\u201d the owner says. The clientele followed and gradually grew. Bakaliaraki became known by word of mouth from satisfied regulars, without any advertising at all and without joining food delivery platforms.<\/p>\n

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I ask them how they decided to open Bakaliaraki. \u201cOpening a fish tavern was an absolutely conscious decision. I knew the area very well\u2014there was nothing like this here. At the time there were only two seafood restaurants, good restaurants, but more gourmet. We wanted to do something simpler, more everyday.\u201d<\/p>\n

The truth is that Bakaliaraki closely resembles the fish taverns we seek out when we go on holiday by the sea. \u201cThe idea came to me from a small place on the Piraiki, a simple little shop with a few tables and chairs, no frills. We sat down one afternoon to eat and liked it very much. It had anchovies, calamari, octopus\u2014simple things. I saw people enjoying themselves and said to my wife, \u2018That\u2019s what we\u2019ll open in Palaio Faliro: a simple place, with a few dishes and good flavours.\u2019\u201d<\/p>\n

\u201cAt Bakaliaraki we have fresh fish, but not expensive fish, even though many customers ask for it. They\u2019d like us to serve larger and more expensive fish. The truth is we could, but we don\u2019t want to, because then we move into different territory. Expensive products require different service, different staff, different tables and tableware\u2014the restaurant changes category, and we don\u2019t want that. We want to remain the simple fish tavern that serves straightforward, tasty seafood at good prices. Our Bakaliaraki is a simple place and we take great care of it. We want the products we offer to be fresh, clean, good quality and reasonably priced. We\u2019re not an expensive restaurant, but everything we serve is top quality. That\u2019s why people have loved us and keep choosing us,\u201d Mr Vasilis says with pride.<\/p>\n

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Fish and seafood in the pan and on the grill<\/h2>\n

If there is one thing that characterises the dishes at Bakaliaraki, it is the \u201clight frying.\u201d Here, in addition to their famous cod, you\u2019ll find fried anchovies and picarel, red mullet, dogfish and calamari. Everything is crispy and light on the palate, without the unpleasant greasiness that fried food can sometimes leave behind\u2014and which is the main reason many people avoid it. \u201cThe secret lies in the oil,\u201d Mr Vasilis admits. \u201cIf you keep the same oil for too many batches, it burns and ruins the flavour. And not just the flavour\u2014it upsets your stomach too. Frying in burnt oil is what makes fried food feel heavy,\u201d Eleni explains.<\/p>\n

\u201cAt Bakaliaraki we pay close attention to the oil we use. It was advice given to me by an old professional in the neighbourhood: \u2018Vasilis, look after the oil\u2014everyone loves fried food, no one wants heartburn afterwards.\u2019 The truth is that during service we change the oil every two or three batches. We use more than 500 litres of sunflower oil a week. We fry the fish only in pans, not in deep fryers, for practical reasons. With a pan, you can easily pour out and change the oil you\u2019ve used. With a professional fryer it\u2019s a whole process\u2014it takes time and it\u2019s not easy when you have people to serve,\u201d Mr Vasilis explains, and I find myself thinking how right he is: a pan is faster and cleaner than a fryer.<\/p>\n

\"\"<\/p>\n

Another defining feature of Bakaliaraki\u2019s kitchen is charcoal grilling, which gives the fish a unique flavour. The menu includes sardines, dogfish, sea bream, sea bass, calamari and prawns. The grill chefs here are very experienced, paying close attention to cooking times so everything arrives juicy and properly grilled. \u201cThe fish we serve our customers is always fresh, straight from the neighbourhood fishmonger,\u201d Mr Vasilis says, clarifying that it is farmed fish. \u201cI\u2019m honest\u2014of course it\u2019s farmed. I couldn\u2019t offer wild-caught fish at these prices. But it\u2019s always fresh, and that\u2019s non-negotiable. From our suppliers, we make sure we always get top-quality products, because that\u2019s what we want for our place and our customers. We wouldn\u2019t even consider lowering the quality we have.\u201d When I ask about his suppliers, he tells me they source fish from \u201cPsaropoula\u201d in Palaio Faliro, because he wants to support local professionals. \u201cWe could find more fish at lower prices elsewhere, but we don\u2019t want to. We love our neighbourhood, we support it and it supports us. The relationships are personal now,\u201d he concludes.<\/p>\n

\"\"<\/p>\n

Which dishes stand out at Bakaliaraki<\/h2>\n

Fish soup<\/strong>
\nAt Bakaliaraki they serve hot fish soup every day, made with fresh fish and vegetables. It\u2019s one of the dishes customers favour, especially at lunchtime. This is the simple fish soup our mothers and grandmothers used to make at home\u2014a dish full of flavour and memories. If you ask, they\u2019ll also serve a half portion, which is not small at all and is just right to start your meal.<\/p>\n

Fried cod<\/strong>
\nThe restaurant\u2019s signature dish, served in many portions every day. Here the cod is flavourful, not overly salty, with the right crispy batter that creates a lovely golden crust. As for the garlic dip, it\u2019s made with just three ingredients and is simply delicious.<\/p>\n

Grilled prawns<\/strong>
\n\u201cThe grilled prawns are one of our specialties and one of the most popular dishes for both young and old,\u201d Mr Vasilis admits. \u201cVery rarely have I seen prawns left on the plate\u2014usually they disappear.\u201d When a neatly presented portion arrives at the table, I can confirm that it\u2019s particularly tasty. Perfectly grilled and juicy, just as they should be. When I ask about the marinade, he almost bursts out laughing. \u201cEveryone asks me about that marinade\u2014even professional chefs. I tell them all the same thing: believe it or not, there\u2019s nothing on the prawns, just olive oil, lemon and salt. All the flavour comes from the charcoal grill, nothing else.\u201d<\/p>\n

\"\"<\/p>\n

Grilled sardines<\/strong>
\nThe sardines arrive filleted and stuffed with finely chopped vegetables (tomato, onion, garlic, parsley). \u201cIt\u2019s a very popular meze that\u2019s rarely missing from an order.\u201d As I have a particular weakness for this humble little fish, I try them and confirm that these grilled sardines are among the tastiest I\u2019ve ever had\u2014and definitely a dish I would happily order a second portion of.<\/p>\n

Fried potatoes<\/strong>
\n\u201cYou can recognise a good place by its potatoes. If the fried potatoes are good, the overall quality of the food is good,\u201d Mr Vasilis insists. The potatoes at Bakaliaraki are exactly as they should be\u2014freshly cut and freshly fried in clean oil, simply irresistible. I think that these potatoes are one of the restaurant\u2019s strong points. They are Cypriot potatoes, fresh, peeled on site, cut on a special machine and fried when the customer orders them. \u201cWe don\u2019t use pre-peeled potatoes in sacks with preservatives that quickly ruin their taste and quality. Potatoes are very important in a tavern\u2014everyone loves fried potatoes. It\u2019s a dish that rarely misses a table, so if the potatoes that arrive at the start aren\u2019t very good, the whole mood is spoiled,\u201d he adds. I think how right he is. From the humblest taverna to the most expensive hotel, quality is judged by the simplest dishes and preparations. If you don\u2019t get it right there, you won\u2019t get it right anywhere.<\/p>\n

\"\"<\/p>\n

Why do you come to Bakaliaraki?<\/h2>\n

Out of curiosity, and seeing the tables full on a weekday afternoon, I stepped outside to chat with customers and ask why they choose Bakaliaraki. Aris and Sia are very regular customers, visiting at least once a week. Sia says the main reason they come is the good food, because \u201cno matter how nice a place is, no matter how good the staff is, if the food isn\u2019t good, you won\u2019t go back.\u201d Aris talks about Mr Vasilis and Eleni, who are warm and welcoming people, as well as the care shown by the front-of-house staff. \u201cWe have a good time here, we feel looked after and that they want us to enjoy ourselves,\u201d he adds. \u201cWe like that it\u2019s the warm neighbourhood place where we know the people and they know us too. We\u2019ll have a quick chat and we know for sure the food will be good and we\u2019ll be well taken care of,\u201d Sia adds.<\/p>\n

\"\"<\/p>\n

Discreetly, I approach another table where an older couple is eating. \u201cWe\u2019re long-time customers, and we\u2019re happy to see that Bakaliaraki has maintained the quality of its food without changing its prices. That\u2019s something we really appreciate, which is why we continue to support Vasilis. In many places, especially after the pandemic, changes were made\u2014prices went up and quality went down. That didn\u2019t happen at Bakaliaraki. It has kept its quality and its good prices. That\u2019s why we continue to eat here once or twice a week. We avoid weekends, though, because it gets very busy,\u201d admits Mr Dimitris, a retiree who comes here very often with his wife. \u201cIt has maintained its quality all these years; it hasn\u2019t let its dishes deteriorate. Everything is getting more expensive, but losing quality. Vasilis and Eleni have kept the quality of the food without letting prices get out of hand. That\u2019s very important for us to keep coming back,\u201d says Mrs Sofia.<\/p>\n

Just before I leave and let Eleni and Vasilis focus on the evening service, I think about everything the customers said earlier and conclude that there is a reason this place has such loyal fans. Bakaliaraki has a clear identity, and that\u2019s where its success and the affection people have for it come from. It is the simple, classic fish tavern that offers its customers the basics of good dining: quality, cleanliness, good service and fair prices. And it also has very likeable owners\u2014warm people who see their customers as friends, greet them by name and make sure to serve tasty, honest food at the table.<\/p>\n

\"\"<\/p>\n

Note that if you plan to go for lunch on a Sunday or on a public holiday, you\u2019ll need to make a reservation, otherwise you may be disappointed. Bakaliaraki fills up early, and without a reservation it\u2019s hard to find a table.<\/p>\n","protected":false},"excerpt":{"rendered":"

On a Thursday afternoon, I head to Bakaliaraki on Naiadon Street in Palaio Faliro to meet Vasilis Dimousios and his wife Eleni, the owners of the area\u2019s most beloved fish tavern. The weather is good and the outdoor tables are full of people. Young couples, some elderly diners and a few families with babies in […]<\/p>\n","protected":false},"author":133,"featured_media":513741,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[6165],"tags":[6183,6306],"real_estate_agency":[],"acf":[],"_links":{"self":[{"href":"https:\/\/www.noupou.gr\/en\/wp-json\/wp\/v2\/posts\/518496"}],"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\/133"}],"replies":[{"embeddable":true,"href":"https:\/\/www.noupou.gr\/en\/wp-json\/wp\/v2\/comments?post=518496"}],"version-history":[{"count":4,"href":"https:\/\/www.noupou.gr\/en\/wp-json\/wp\/v2\/posts\/518496\/revisions"}],"predecessor-version":[{"id":518499,"href":"https:\/\/www.noupou.gr\/en\/wp-json\/wp\/v2\/posts\/518496\/revisions\/518499"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.noupou.gr\/en\/wp-json\/wp\/v2\/media\/513741"}],"wp:attachment":[{"href":"https:\/\/www.noupou.gr\/en\/wp-json\/wp\/v2\/media?parent=518496"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.noupou.gr\/en\/wp-json\/wp\/v2\/categories?post=518496"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.noupou.gr\/en\/wp-json\/wp\/v2\/tags?post=518496"},{"taxonomy":"real_estate_agency","embeddable":true,"href":"https:\/\/www.noupou.gr\/en\/wp-json\/wp\/v2\/real_estate_agency?post=518496"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}