Atlantikos is a greek seafood restaurant in Psyrri, Athens.
Editorially verified May 20, 2026 by Elliot Marsh, TableJourney editor. Source.
Guided tour · 2.5 hours
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4 hours
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Address: Avliton 7, Psiri, Athina 10563, Greece, Athens
Klimataria on Theatre Square in Athens has poured taverna food since 1927, the Psyrri institution where giant barrels line the wall and rebetiko plays most.
OrderGigandes plaki, slow-cooked lamb and a half-kilo of the house red from the barrels.
TipLive music runs most evenings from around 22:00; book a fortnight ahead for the weekend.
Diporto on Sokratous and Theatrou has poured Attic retsina from barrels since 1887, a basement koutouki in Athens with no sign and a handful.
OrderRevithia chickpea stew, sardines and a small glass of retsina from the barrel.
TipLunch only from late morning until the pans empty, often by 17:00; no menu, no English spoken.
Taverna Platanos under the plane tree on Diogenous in Plaka Athens has fed the quarter since 1932, a courtyard room where slow-cooked lamb in lemon sauce.
OrderLamb in lemon sauce, stuffed cabbage rolls and a glass of retsina under the plane tree.
TipThe courtyard opens late spring; book ten days ahead for the Friday or Saturday seatings.
Karavitis in Pangrati has cooked Athens taverna food since 1926, a rustic courtyard with barrels of house wine and the bekri-meze stew that defines the room.
OrderThe bekri meze stew with stuffed vine leaves and a carafe of the house red.
TipNo reservations are taken; arrive before 21:00 on weeknights and before 20:30 on Saturdays.
Klimataria on Theatre Square in Athens has poured taverna food since 1927, the Psyrri institution where giant barrels line the wall and rebetiko plays most.
OrderGigandes plaki, slow-cooked lamb and a half-kilo of the house red from the barrels.
TipLive music runs most evenings from around 22:00; book a fortnight ahead for the weekend.
Diporto on Sokratous and Theatrou has poured Attic retsina from barrels since 1887, a basement koutouki in Athens with no sign and a handful.
OrderRevithia chickpea stew, sardines and a small glass of retsina from the barrel.
TipLunch only from late morning until the pans empty, often by 17:00; no menu, no English spoken.
Taverna tou Oikonomou in Ano Petralona is the Athens mageirio that has cooked home-style food since 1930, with 15 to 20 daily dishes brought out of the pan.
OrderAsk what came out of the pan today; the daily stew with a glass of the house red.
TipNo microwave and no menu; you point at the trays. Closes when the pans run out, often by 22:00.
Athinaikon on Themistokleous is the Exarchia ouzeri of record in Athens, an institution opened in 1932 that moved to its current corner in 1989 with vintage.
OrderThe shrimp saganaki, a plate of marides and a carafe of tsipouro from Tyrnavos.
TipThe Mitropoleos sister room is the modern outpost; the Themistokleous original is the destination.
