30 editor picks across Greece.
30 fine dining worth the trip across Greece, editor-ranked by TableJourney. All Greece guides.
Spondi in Pangrati has held a Michelin star since 2002, the contemporary French kitchen behind the Panathenaic Stadium in Athens that still sets the city.
OrderThe Discovery tasting menu with the optional wine pairing from the Greek-leaning cellar.
TipBook three weeks ahead on the site; the courtyard tables open in May for warm-weather candlelit dining.
Peskesi is the Cretan kitchen Heraklion gets judged by, rebuilding near-lost island recipes with produce grown on the restaurant's own farm.
OrderSfakiano lamb, then the carob mousse to finish
TipAsk for the olive oil tasting. The kitchen is supplied by its own farm at Haraso, and the oils are poured alongside rusk.
Delta at the Stavros Niarchos Foundation Cultural Centre in Athens-Kallithea holds two Michelin stars and a Green Star for fermentation-led Greek cooking.
OrderThe full twelve-course tasting menu with the optional wine pairing.
TipBook a month ahead; the architecture is the warm-up so allow time for the foundation walk.
Merastri is the wood-oven address in Heraklion for an unhurried Cretan dinner, from lamb closed in the fire to a long list of island bottles.
OrderArnaki ofto, milk-fed lamb held in the wood oven
TipDinner only from 18:00, and the courtyard tables go first at weekends. The Cretan list is worth an extra glass.
Charoupi opened in Ladadika in 2017 bringing Cretan modernism to Thessaloniki's kitchen. Led by chef Manolis Papoutsakis. Tasting menu €55-80.
Mourga straddles the boundary between casual and fine dining: handwritten menus, organic-market sourcing, and a kitchen with genuine creative ambition.
Hytra at the Onassis Cultural Centre is one Michelin star for contemporary Greek cooking with a top-floor view across Athens to the Acropolis in warm weather.
OrderThe seasonal tasting menu; the rooftop summer terrace opens June through September.
TipThe seventh-floor summer bar is a separate booking from the winter ground-floor dining room.
CTC in Kerameikos is Alexandros Tsiotinis's one Michelin star for creative Greek cooking, in a converted post-industrial space west of central Athens.
OrderThe chef's tasting menu with optional wine pairing from the all-Greek list.
TipThe dining room is small and the kitchen seats are the best in the house, ask when booking.
Parasties has cooked Cretan food over live fire in the centre of Heraklion since 1999, and is one of the city's steadiest special-occasion rooms.
OrderSmoked steak straight off the open wood fire
TipSit where you can see the open kitchen. Staff will walk you through a mostly Cretan wine list if you tell them what you ordered.
Chef Asterios Sousouras runs a hook-to-fork seafood table in Ladadika with daily supply from a network of dedicated fishermen. Tasting menu €75-100.
The 1926 building on Nikis Avenue returned to fine dining in 2022 when chef Dimitris Tasioulas took over and earned an FNL star. Tasting menu €60-80.
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.
OrderThe full tasting menu; the kitchen runs on what arrived that morning from small farms.
TipThe Green Star menu skews vegetable-forward; flag allergies and preferences when booking.
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.
OrderThe neck-to-tail yakitori with a few skewers of seasonal seafood from the robata.
TipCounter seats see the cooking; book a side seat for two and order across the menu.
The Walls is the most technical cooking in Heraklion, a garden dining room inside the Venetian ramparts, run as a modern Greek gastrobistro.
OrderCrab-stuffed samosas, then the duck
TipThe dining room sits inside the Heraklion Tennis Club grounds by the Venetian walls, so allow time to find the gate.
Herb's Garden is the Heraklion rooftop for an occasion dinner, plating contemporary Greek food above the Venetian harbour from April to October.
OrderFresh fish with a Cretan white, watching the fortress
TipRooftop of the Lato Boutique Hotel, and seasonal: the team moves downstairs to Brillant from November to March.
Founded in 1926, Mavri Thalassa is Thessaloniki's most storied seafood table. Tasting menu €60-90. Book several days ahead. At Nikolaou Plastira 3.
Clochard operates at the intersection of French bistronomic discipline and Greek ingredient sourcing. The monthly menu, exceptional wine list.
SinTrofi's zero-waste kitchen and biodynamic wine cellar represent Thessaloniki's most principled fine dining. Tasting menu €45-65. Book several days ahead.
Mezen's never-ending philosophy of small seafood plates arriving continuously until the diner stops them has made it one of Thessaloniki's most imitated.
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.
OrderThe rooftop seating with the seasonal tasting menu when the weather is warm.
TipHotel 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.
OrderThe chef's seasonal tasting menu with the optional Greek-only wine pairing.
TipThe 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.
OrderThe seasonal carte with the Greek wine list and the cellar's by-the-glass picks.
TipBook 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. Located in Syntagma Historic Centre. Book 1 week ahead.
OrderThe sharing carte; ask for the kitchen's three small-plate picks and add a noodle dish.
TipLunch is the easier seating; book ten days ahead for dinner Thursday through Saturday.
Thigaterra is the Slow Food table of the Heraklion coast, cooking Greek producers and Cretan sea catch on the Ammoudara strip west of the city.
OrderThe seasonal vegetable plates the menu is built around
TipReserve at least three days ahead. The kitchen asks for confirmation before it holds a table, which weeds out no-shows.
The Sotiroudis brothers have built one of Thessaloniki's finest seafood tables since 2008 in Pylaia. Tasting menu €55-75. Book several days ahead.
Iliopetra at the foot of Ano Poli is small, no-frills, and reservation-essential. Led by chef Giorgos Zannakis. Tasting menu €40-60. At Aischylou 5.
The more accessible side of chef Manolis Papoutsakis's Thessaloniki operation, Deka Trapezia serves Cretan-rooted meze in a casual no-reservation format.
Open only September to May, Maitr and Margarita brings a genuinely seasonal approach to Ladadika. Tasting menu €40-60. Book several days ahead.
Brillant is the winter dining room of the Lato hotel in Heraklion, running Mediterranean and Cretan cooking from November until the roof reopens.
OrderThe winter Cretan plates the kitchen builds each season
TipBrillant is the winter half of the Lato hotel operation. From April the same team moves up to the Herb's Garden roof.
Lola is the sharpest small-plates cooking in central Heraklion, a compact room on Kydonias where Mediterranean technique meets Cretan produce.
OrderA spread of small plates and a glass of Cretan white
TipClosed Mondays. The room is small and popular with locals, so book if you want a table after 21:00.
Guided tour · 3 hours
Discover the flavors of Thessaloniki on a guided food tour. Taste local delicacies, sip on ouzo or wine, and learn about the culinary history of the area.
1 day
“Cooking classes for Foodies” are the best way to experience the Greek culinary treasures and learn about the local culture. A seminar from an approved culinary school.
2 - 3.5 hours
Learn to make authentic Greek dishes in a hands-on cooking class in Thessaloniki. Prepare dishes like dolmadakia, Greek salad, and moussaka, then enjoy your creations ...