Diporto is a greek restaurant in Psyrri, Athens.
Editorially verified July 5, 2026 by Elliot Marsh, TableJourney editor. Source.
Why locals love it: Basement koutouki on a market-square corner with no sign, no menu, no English; the door is two trap-style entrances at street level.
Tip: Lunch only from late morning until pans empty; descend the two doors and point at the trays.
Guided tour · 2.5 hours
Discover authentic Greek flavors on a guided walking tour through Psyrri & Monastiraki. Taste moussaka, souvlaki, pastries, & loukoumades with full vegetarian & privat...
3 hours
Taste an authentic Greek family meal during your stay in Athens with a class in cooking gyros. Leave formalities out, grab a beer or a wine from the fridge, and enjoy ...
3h 30m
Explore the traditional way of shopping and cooking in the heart of Athens. After a visit in the Central Market Place, meet the chef and create some delicious Greek di...
Address: Sokratous 9, Athina 105 52, Athens
Ta Karamanlidika tou Fani in Athens: greek room. Tucked onto the Sokratous-Evripidou corner near Varvakios, an Asia Minor deli plus mezedopoleio.
Why locals goTucked onto the Sokratous-Evripidou corner near Varvakios, an Asia Minor deli plus mezedopoleio that locals know for the pastourma board and a tsipouro carafe.
TipClosed Sundays. The deli counter runs 08:00-21:00 if you want to take meats home.
Atlantikos is small psyrri seafood room on a avliton side lane off ermou, easy to walk past, with the daily catch on the grill from lunch to past midnight.
Why locals goSmall Psyrri seafood room on a Avliton side lane off Ermou, easy to walk past, with the daily catch on the grill from lunch to past midnight.
TipBook the original room; the annex across the lane opens at 18:00 weekdays.
Taverna tou Oikonomou is a greek room in Petralona. No microwave and no menu; you point at the trays. Closes when the pans run out, often by 22:00.
Why locals goPetralona mageirio that has cooked from the same pans since 1930, far from the centre, with locals at every table and no menu offered.
TipNo microwave and no menu; you point at the trays. Closes when the pans run out, often by 22:00.
Karavitis Tavern on Pausaniou in Pangrati is the 1926 neighbourhood taverna with a rustic courtyard, barrels of house wine and a point-at-trays system.
Why locals goPangrati neighbourhood taverna since 1926 with a rustic courtyard, barrels of house wine, and an order-by-pointing system that keeps the tourist trade away.
TipNo reservations are taken; arrive before 21:00 on weeknights and before 20:30 on Saturdays.
Ta Karamanlidika tou Fani in Athens: greek room. Tucked onto the Sokratous-Evripidou corner near Varvakios, an Asia Minor deli plus mezedopoleio.
Why locals goTucked onto the Sokratous-Evripidou corner near Varvakios, an Asia Minor deli plus mezedopoleio that locals know for the pastourma board and a tsipouro carafe.
TipClosed Sundays. The deli counter runs 08:00-21:00 if you want to take meats home.
Atlantikos is small psyrri seafood room on a avliton side lane off ermou, easy to walk past, with the daily catch on the grill from lunch to past midnight.
Why locals goSmall Psyrri seafood room on a Avliton side lane off Ermou, easy to walk past, with the daily catch on the grill from lunch to past midnight.
TipBook the original room; the annex across the lane opens at 18:00 weekdays.
Taverna Saita on Kydathineon in Plaka is the rare Athenian-locals tavern on the quiet end of the strip, opposite the Metamorphosis church courtyard.
Why locals goThe rare Plaka room cooking for Athenian locals on the quiet end of Kydathineon, opposite the Metamorphosis church courtyard, away from souvenir shops.
TipPavement tables face the quiet end of Kydathineon; book a fortnight ahead for weekend dinners.
Pnyka on Pratinou in Pangrati is the sourdough-only bakery with a stone mill in-house, baked in a wood-burning oven for a weekly local-habit crowd.
Why locals goSourdough-only bakery with a stone mill in-house, baked in a wood-burning oven on Pratinou, the kind of bakery Athens locals build a weekly habit around.
TipThe Pangrati branch holds the stone mill; the carob loaf is the long-keeper to take home.
