Martinis restaurant is a reference point in the neighborhood of Patissia since 1969 when they first opened. The faithful clientele appreciate the traditional Greek and Mediterranean cuisine with genuine home made tastes and high quality ingredients. During the summer months meals are taken in the cool garden, which is reminiscent of past times in the neighborhood. Martinis is open from 11.30 a.m. until midnight with an interesting menu which includes more than forty different dishes, all based on all time classic local recipes. In the evenings you can taste the menu based on "Martinis New Tastes" more influenced by Mediterranean cuisine. The roastery is famous for the delicious meat and fish dishes and the souvlaki is considered one of the best in town.
Nonna means grandma in the dialect of the island of Zante and of course in Italian. Lianka and Leonidas, friends since childhood and great cooking lovers, decided to share their passion for food with the public. The concept is cooking with love and attention, with different ingredients every day, just like grandma would prepare something delicious with whatever was available, but mainly with her best care. The menu changes daily, as the central market is very close and the cook finds inspiration from the fresh produce. Several vegan dishes are included and also vegetable burgers. Do taste the home made lemonade with ginger and curcuma. If you prefer, you can choose a cup of herbal tea served in an old fashioned teapot. At Nonna they prepare daily traditional Greek dishes and also some variations, using high quality ingredients such as extra virgin olive oil from Zante and Mani, desserts based on mamas recipes and grandmas rabbit specialty. The organic wine Tzivani from Euboea accompanies your meal ideally. The atmosphere is friendly and the prices reasonable.
Kafeneio To Sik, on Herakleidon pedestrian street in Thission, is a one of a kind restaurant in the area. The old traditional style Greek coffee shop was completely renovated, maintaining however the simplicity, the warm atmosphere and the affordable prices. Marble topped tables, classic prints on the walls, flowered cushions and a large round table with samples of the delicacies served, make the cozy d�cor. Everything is prepared on the spot and people feel at home immediately. The coffee is served with home made biscuits, with orange and cinnamon and the menu includes tasty dishes such as meat balls with potatoes in the oven, cheese pies, fried eggs with sausage, fried pork, everything prepared in the small spotless kitchen. Enjoy a beer or a glass of wine with a variety of meze (various savory tidbits) with home made bread or grissini. The old fashioned specialties include also milk pie, rice pudding and delicious jam tart, with home made peach jam. Depending on the season, you can also taste mushrooms, snails, eggplants. Must tries are the veal tongue with mustard and peppers and the stuffed onions with cheese and b�chamel. In the near future, aperitifs with a buffet will be served from 5 to 8 in the afternoon happy hour. A cozy space upstairs will soon be available for quiet moments reading, while you drink your coffee or lemonade and is also ideal for group meetings.
Spiti Glyfada opened after the success in Filothei and remains a popular spot in the neighborhood, as an all day meeting point, where one feels completely at home. A large, friendly space with contemporary but casual elements, with comfortable but not boring style, the concept is to offer customers a neighborhood meeting point. The surrounding garden is ideal all year round. The menu, curated by Petros Kosmopoulos, is based on favorite Mediterranean tastes, which are all prepared with fresh seasonal ingredients. For breakfast you can choose between sweet or salty dishes, accompanied with coffee or fresh orange juice. every day from 9 am to 1 pm.
Anthos Gefseon restaurant was founded by chef George Gerardos with the concept to serve simple, nicely cooked food, prepared exclusively with Greek products from small producers. With very few exceptions, all the vegetables, meat, cheese, soft drinks, beers and wine are local and with name of origin. The menu is based on dishes with seasonal ingredients and is often renewed. The public immediately appreciated this approach and the restaurant is popular also for the reasonable prices. Favorite specialties on the menu include burgers made from buffalo meat, chick peas with marinated onions, fried cheese with wild boar sausage. The all time classic green salad with smoked bacon is accompanied with seasonal fruit such as figs in September, baked quince in winter and strawberries in spring. Tomato soup in autumn, pumpkin soup with smoked paprika and wild cumin in the winter months. Definitely taste the baked pies with smoked pork from the region of Areopolis and Cretan gryuere, the homemade tagliatelle from the region of Grevena, served with goat's cheese from the island of Kasos and caramelized onions. The desserts are also exceptional: chocolate fondant with cardamom, chocolate balls with hazelnut mousse and biscuit crumbs, or ice cream prepared on the spot with vanilla cream and dry ice.
Athinaikon restaurant has a long and interesting history. It opened for the first time in 1932 as an ouzo restaurant and in 1985 moved to the pedestrian street of Themistokleous right in the center of Athens. Recently a second location opened on Mitropoleos street, close to Syntagma square. The new restaurant maintains all the favorite dishes which were successful over the years and the menu has been enriched with more interesting tastes. All the dishes are prepared exclusively with fresh, seasonal ingredients and the cuisine is Greek traditional. Popular specialties include meat dishes, seafood, fresh fish, a wide variety of appetizers and delicious desserts. Ancient remains under glass, inspired verses on the walls, sculptures and modern art make an attractive decor. The reasonable prices are a pleasant surprise.
Filippou in Kolonaki is full of memories for many Athenians who used to go there as children and continue now as adults, remaining faithful to the authentic cuisine. The restaurant has an interesting history, starting in 1923 when the grandfather of the actual owner opened a winery which later became a tavern and was awarded for his wine in 1935. The restaurant has been on the same premises since 1968 and is now run by the third generation of the family. The menu is based on traditional plates like moussakas, pastitsio, stuffed zucchini with egg and lemon sauce, simple but tasty. Returning customers swear the tastes and smells take them back to childhood. High quality products, reasonable prices and a welcoming atmosphere are the main features of this neighborhood meeting point, famous throughout Athens. Groups visiting Lycabettus hill prefer to have lunch or dinner at Filippou, which is on the way.
Aglio, olio e peperoncino, Porinou 13, near the Acropolis Museum, is a small, cosy trattoria which promises a unique culinary experience. Special attention is paid to the quality of all ingredients, and all plates are freshly prepared. The menu suggestions are from all over Italy and include specialties from the mediterranean cuisine. Servings are abundant and service excellent. Taste the authentic spaghetti aglio,olio e peperoncino, the linguini with pesto, spaghetti with seafood, black tagliatelle with squid sauce, the succulent penne with vodka. Home made pasta, like artichoke ravioli with sage and butter, or porcini mushrooms, spaghetti with sundried tomatoes, feta cheese and mavrodafni wine are some of the favorites. The wine selection includes very good Greek and Italian wine and the desserts are formidable: tiramisu, cheesecake, lemon mousse, apple pie and more.
Magikes Katsaroles, which means magic cooking pots, specializes in traditional Greek cuisine with ingredients and recipes from all over Greece. All the dishes are prepared with quality regional products, depending on the season, and the menu includes a wide variety of appetizers, grilled meat and Greek pasta. Cheese from various areas of the country complements the taste experience. The freshly made mouthwatering desserts are not to be missed. The new menu emphasizes selected locally produced meat from farms on Naxos, Pindos and Corfu. All the meat is from grass fed animals, without any additives. The menu also features a variety of fresh seafood cooked with extra virgin olive oil. Vegetarian choices follow the season and are more varied during the spring and summer months. During autumn and winter mushrooms are a must taste specialty. Accompany your meal with one of the selected wines on the interesting winelist and enjoy the jazz music. The atmosphere at Magikes Katsaroles is casual and relaxed, the prices are reasonable, and the attractive decor focuses on vibrant colored art works.
2Mazi in Plaka is the creation of young, talented chefs Giannis Baxevanis and Ilias Gogos, who specialize in re-inventing traditional tastes. Inspired by rediscovered ingredients, experimenting with a playful approach, they offer an experience of interpreting well known plates in a different way. This friendly locale, decorated with minimal elegance also has a wine bar where guests can taste various qualities accompanied with lights snacks. The daily menu is always adapted to seasonal produce with great attention to freshness and quality and includes special plates for dieters and health food fans, with organic produce. The menu is renewed monthly to include specialties from all over Greece. The wine list is based exclusively on the best varieties of Greek wine. For those who prefer gluten free dishes, several plates can be adapted and also the gratinated vegetables with cheese and aromatic salad, the tuna tartare, the salad with legumes, the veal fillet and the baked fish with aromatic herbs are tasty gluten free choices.