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Athens is full of great small shops, the so called tavernas or kapilia. Good raw ingredients, traditional aromas and fresh spices will lead you there, away from the tourist-traps that serve something like Mousaka or imported meat as Greeks and imported wine as brought from a greek village!
The best part of the article? It is not paid or sponsored by any of the tavernas!
We used as a referall the no1 greek gastronomy site gastronomos.gr and we filtered the results by our own taste!!
Tavern of Katsogiannos
The oldest and most historic tavern of Drapetsona has been operating in the same spot since 1930. Its history begins as a dairy shop, when Grigoris Katsogiannos was supplying milk, making butter and ice cream kaimaki famous throughout the neighborhood. The dairy store evolved into a bakery tavern and eventually became a full-fledged tavern that still serves kaimaki for dessert today. It may have a long history and a great atmosphere, but what keeps us going back again and again is the food. The meatballs with ouzo are a dream, crispy and delicious. The pork pancake with mustard and chili peppers is juicy and perfectly spicy. The liver and also the beef liver melt in your mouth and go well with wine. The ribs are some of the most delicious we have tasted in Athens and go perfectly with the handmade eggplant salad.
How to get there: 15 Agios Panteleimonos Street, Drapetsona, T/ 210-46.13.209
In the same location since the 1920s, with a classic tavern atmosphere. A courtyard with greenery and jasmine trees, a glass floor so you can see the giant wine barrels in the basement, and in the kitchen the whole family over pots, pans and grills, making dishes and appetizers in a small variety, but of unforgettable taste. Among the snacks we love the fried calzounia stuffed with cheese, crispy and golden, drizzled with honey. Famous specialities: the perfectly roasted beef liver, the goat's liver, sizzling with thick sauce and crispy fried potatoes and all the dishes of the moment.
How to get there: 9 Kaisarias, Ymittos Square, T/210-76.29.97215
Around there are nothing but junkyards, gas stations and transport companies. But when you get to Lelouda, you'll know it was worth the trip. The historic wine tavern, which opened in 1928, has endured war, civil war, civil war, junta and post-opposition, repeated economic crises and, fortunately, has never been modernized. It reminds us of the path of simplicity with meatballs with freshly minced meat, braised zyguris, Icelandic garlic cod, chickpeas braised with herring in the oven, organic fava beans and Feneos beans, Naxos fries with minced meat and dried Kalavryta myzithra, grapes from Mesogeia or sweet baked plums. The shop has established itself as a stop for passing trucks and lorries leaving for the National Road, but it attracts a motley crowd. The stories practiced on the surrounding tables are reason alone to visit.
How to get there: 8-10 Salaminas Street, Botanikos, T/210-34.64.167
Greek traditional recipes are cooked in the pots and custom made casseroles of Klemataria to be served in the beautiful garden with the vines. Founded in 1927, this kitchen is part of the history of the town. Try the snails stew, giant flatbreads, excellent cabbage dumplings and homemade pies. Out of the casseroles with the clay pots comes the melt-in-your-mouth lamb and the pork shank with potatoes - a dream.
How to get there: Platia Theatrou 2
The shop was opened by Vassilis Batagianis in the 1960s. It quickly gained a reputation for its good wine, attracting both the neighborhood drinkers and the working class, who either took wine home or drank it there, with a snack or two. Today it belongs to Christos Zachos, a lifelong Kaminiotis, who was a customer of grandfather Batagiannis. They always have fresh fish for frying-boar, roe, roach, cod-oneiro, pouting, barbel-as well as squid, octopus, shrimp and crayfish, if the market has them. At the end, they serve a sweet full of deliciousness, a red apple from Zagora, sliced and topped with a homemade cherry spoon dessert.
How to get there: Kaminia