Soil in Pangrati is Tasos Mantis's one Michelin star plus Green Star for sustainable Greek cooking with Nordic discipline and a fully seasonal carte.
Must order: The full tasting menu; the kitchen runs on what arrived that morning from small farms.
Tip: The Green Star menu skews vegetable-forward; flag allergies and preferences when booking.
Address: Address: 5 Ferekidou, Pangrati, 116 35, Athens
Cookoovaya near Mavili Square in Athens is the modern-Greek room from chef-owner Periklis Koskinas, opened in 2014 by a Greek-chef collective and now under his sole command.
Order: The seasonal carte with the Greek wine list and the cellar's by-the-glass picks.
Tip: Book the inner garden room in spring; the open kitchen counter is the best winter seat.
The Zillers in central Athens is one Michelin star for refined Greek cooking, in the Mitropoleos boutique hotel of the same name with views to the cathedral.
Order: The rooftop seating with the seasonal tasting menu when the weather is warm.
Tip: Hotel guests book the rooftop bar separately; the restaurant tables face the cathedral.
Aleria in Metaxourgeio, Athens is Gikas Xenakis's modern Greek room in a neoclassical building, open since 2006 with a tasting carte and a courtyard.
Order: The chef's seasonal tasting menu with the optional Greek-only wine pairing.
Tip: The neoclassical courtyard opens late spring; the indoor room is the place to dine in winter.
Cookoovaya near Mavili Square in Athens is the modern-Greek room from chef-owner Periklis Koskinas, opened in 2014 by a Greek-chef collective and now under his sole command.
Order: The seasonal carte with the Greek wine list and the cellar's by-the-glass picks.
Tip: Book the inner garden room in spring; the open kitchen counter is the best winter seat.
Nolan on Voulis is the Bib Gourmand Greek-with-Asian-influences room near Syntagma, kept since 2017. Chef Michalis Nourloglou took over the kitchen in late 2024.
Order: The sharing carte; ask for the kitchen's three small-plate picks and add a noodle dish.
Tip: Lunch is the easier seating; book ten days ahead for dinner Thursday through Saturday.
Birdman on Voulis is chef Ari Vezene's Japanese-Greek robata grill: a long open counter for yakitori, kushiyaki and dry-aged niku with Greek seafood and citrus.
Order: The neck-to-tail yakitori with a few skewers of seasonal seafood from the robata.
Tip: Counter seats see the cooking; book a side seat for two and order across the menu.
Delta at the Stavros Niarchos Foundation Cultural Centre in Athens-Kallithea holds two Michelin stars and a Green Star for fermentation-led Greek cooking.
Order: The full twelve-course tasting menu with the optional wine pairing.
Tip: Book a month ahead; the architecture is the warm-up so allow time for the foundation walk.
