Varoulko Seaside

16/20

Greek Contemporary Cuisine

Attica - Piraeus & Suburbs - Mikrolimano

A culinary landmark for foreigners and Greeks in Athens, but also a field of continuous development of a new seafood cuisine with Greek elements, Lefteris Lazarou's restaurant is a point of reference in the Greek scene. The kitchen team is constantly creating new specialties, which build new flavors, often on classic favorite ideas, such as the mullet tartare with Florina peppers, raisins and roe and the crab on a crispy brioche. Now Giannis Parikos has left the restaurant.

Selene

15,5/20

Greek Contemporary Cuisine

Cyclades - Santorini - Fira

Based in an exceptional space in Fira in the old Catholic Monastery, "Seleni", an iconic name for the island's catering, consistently serves local products and Greek cuisine. New chef for 2021 is Hector Botrini.

Aleria

15/20

Modern kitchen

Attica - Athens - Metaxourgeio

In the charming, artistically referenced space of "Aleria", complemented by one of the most romantic gardens in the city, Gikas Xenakis develops a personal cuisine with a clear Greek background, understandable creativity and depth of flavor. Inspired versions of timeless values, such as the "feta-watermelon" combination, with the feta in the form of crème brûlée and the watermelon in granita, foam and pickles, alternate on the menu with more classic dishes, such as the perfectly baked cod with smoked burdock, sauce of fish stock, beetroot puree and almonds.

GB Roof Garden

15/20

Modern kitchen

Attica - Athens - Center

It has stood out as the emblematic grand restaurant of Athens with classic yet modernized luxury, excellent service and stunning views of the Parthenon and Syntagma Square. The cuisine is steadily evolving and maturing, thanks to the constant searches of Asterios Koustoudis that lead to a menu with a sense of Greekness and selected quality raw materials. Dimitris Boutsalis has now left the restaurant.

Petra Restaurant

15/20

Greek Contemporary Cuisine

Cyclades - Santorini - Oia

On the "balcony" of Oia with a breathtaking view of the caldera, dinner in the stylish restaurant of "Canaves Oia Suites" is a special experience. The cuisine of executive chef Tasos Stefatos and his team impresses with dishes of advanced perception and aesthetics, often inspired by Greek tradition, with nice combinations of ingredients and deep taste. Like the “shrimp caramote” combo, with milk skin stuffed with shrimp on bisque, shrimp caramote, shrimp donut and porcini ravioli.

Salonika Restaurant & Bar

15/20

Greek Contemporary Cuisine

Thessaloniki - Eastern Thessaloniki - Faliro

In the designed restaurant of "Makedonia Palace" with a panoramic view of the sea, the award-winning chef Sotiris Evangelou creates a Greek cuisine with his personal touch, which conveys the traditional flavor in a refined, modern and disarmingly delicious package.

Tomata

15/20

Fish - Seafood

Macedonia - Halkidiki - Sani

Bright and relaxing terrace overlooking the marina. The cuisine of the award-winning Chrysanthos Karamolegkos moves along the paths of modern Greekness, highlighting even the simplest ingredients with dishes such as grilled shrimp with roe mousse and mullet carpaccio with sea urchin.

Bubo Fine Dining Restaurant

14,5/20

Greek Contemporary Cuisine

Macedonia - Halkidiki - Vourvourou

The award-winning restaurant of "Ekies All Sense Resort" on the beach, proposes a modern Greek cuisine, inspired by local specialties of Halkidiki and wider Macedonia, sometimes closer to tradition and sometimes with a successful personal creativity, which respects the raw material . Try: linguine cooked in cacavia, various beets roasted and raw with smoked eel and goat cheese cream.

Dome Real Cuisine

14,5/20

Greek Contemporary Cuisine

Thessaloniki - Surroundings of Thessaloniki - Thermi

Elegant surroundings overlooking the huge swimming pool of the hotel "Nikopolis". Modern cuisine with a clear Greek sign, which makes use of very good raw materials, with modern techniques in special dishes such as iberico pork with vegetables and romanesca sauce or kakavia.

Marathia

14,5/20

Fish - Seafood

Cyclades - Tinos - Chora

In the restaurant of Marinos Souranis, the selected and local raw material has the first say in the homemade goodies (cheeses and pasta) and in the kitchen of Stefanos Maragos, who skilfully marries the vegetables and greens of the island with the freshness of the sea, delving into the essence of Greek taste. It applies with great success the innovative world-wide level of fish feeding, serving strong emotions. Try the roe, the swordfish marrow and the rump of goat with artichokes and potatoes.

Mikrasia Restaurant

14,5/20

Greek Contemporary Cuisine

Cyclades - Mykonos - Agios Ioannis

Casual chic environment on a romantic terrace with sand at the highest point of the "Katikies" hotel, overlooking the bay of Agios Ioannis and Delos. The kitchen proposes dishes of modern perception with several Greek elements. Angelos Bakopoulos skilfully manages the quality materials he uses with a remarkable result. Lobster ala polita stands out.

Sense

14,5/20

Greek Contemporary Cuisine

Attica - Athens - Makrigianni

The roof of the "Athens Was" hotel uniquely combines a postcard view with the illuminated Parthenon just a breath away, with the elaborate surprise dishes of Alexandros Charalambopoulos, who is constantly evolving his cuisine. Inventive combinations of ingredients, diverse compositions and selected Greek ingredients characterize original, aromatic and "happy" dishes, such as the excellent "bostani" with greens, vegetables, Limnos whitefish, almonds and beetroot soil and the deeply flavorful "briam" with baby vegetables, puree Briam and olive oil ice cream.

The Yacht Club

14,5/20

Greek Contemporary Cuisine

Crete - Lasithi - Elounda

The casual restaurant of "Elounda Mare" spreads its tables in an idyllic two-level space, above a picturesque marina, and offers fine modern Greek cuisine with interesting combinations and perfect technique. Chef Stavros Kokkinakis successfully incorporates the local element into his proposals, among which we singled out the sauteed crayfish accompanied by Cretan sour thick trachana and the lamb with graviera sauce and courgette stuffed with gamopilafo.

Charoupi

14,5/20

Greek Contemporary Cuisine

Thessaloniki - Center of Thessaloniki - Ladadika - Port

The chef-patron Manolis Papoutsakis develops the Thessaloniki-based "Haroupi" with the same philosophy that always raised it: drawing from the deep flavor tradition of Cretan cuisine, he adds studied creativity. Excellent raw material and impeccable technique, non-negotiable values ​​such as zygouri gamopilafo and sizzling lamb, fine pairings such as fried rabbit with aubergine and sour cream puree, but also dishes with a free view, such as handmade carob avgolemono ravioli, a reference to the "meat cake", signature dish and sample of the chef's high capabilities – all contribute to a delightful dining experience.

Alekos

14/20

Greek traditional cuisine

Crete - Rethymnon - Armeni

Popular restaurant of Rethymno based on Cretan cuisine. Cretan specialities, which change according to the seasons. Very good raw materials, careful execution, deliciousness, simplicity and tradition, go hand in hand in this humble place. Be sure to try the pork with ascordulaki and the goat with yogurt.

Alios Ilios

14/20

Greek Contemporary Cuisine

Cyclades - Santorini - Oia

Modern terrace restaurant in front of the pool, with an excellent view of the Oia sunset. The kitchen, led by Vassilis Katsikas, proposes dishes of Greek urban and local cuisine with modern touches. Very good desserts.

Ambrosia

14/20

Greek Contemporary Cuisine

Thessaloniki - Surroundings of Thessaloniki - Airport

In the main restaurant of the "Hyatt Regency", Apostolos Altanis proposes a very tasty, modern, but understandable version of Greek cuisine, using local and seasonal ingredients. Excellent terrace overlooking the lush gardens for the summer. Try pork belly in the wood-fired oven, sea bass alla polita, redfish with shrimps and rockfish.

Artisanal Lounge & Gardens

14/20

Greek Contemporary Cuisine

Attica - Northern Suburbs - Kifissia

Modern hall and a sunny orangerie wrapped in greenery in the atmospheric restaurant of Kifissia. The kitchen of Dimitris Dimitriadis is modern, with nice ideas and good technique. Separate dishes are the millet with parsnip "risotto" alla spetsiota and the hazelnut tart. Dynamic bar with very good cocktails.

Avli

14/20

Greek Contemporary Cuisine

Crete - Rethymno

Housed for 30 years in a Venetian mansion of the 1600s, in the alleys of the old town, "Avli" is one of the most interesting restaurants in Rethymnon. The menu, which is based on modern Greek cuisine, is based on local flavors and local ingredients are used in the kitchen. Contemporary approach resulting in a rustic version of fine dining.

Vassilenas

14/20

Greek Contemporary Cuisine

Attica - Athens - Ilisia

The emblematic restaurant belongs to those that constantly renew Greek cuisine, with a sophisticated, new, modern proposal signed by chef Manos Garnelis. Combinations that combine taste familiarity with originality in specialties such as grilled squid with fava beans, sweet and sour salt and suzuki-squid ink vinaigrette, Koilados shrimps with pickled raisins and gremolata, or veal diaphragm with trachana gnocchi, Tinos carp, beetroot and mushrooms.

Broadway

14/20

Greek Contemporary Cuisine

Dodecanese - Kos

Modern, tasteful place, with tables on the sidewalk. Chef Yiannis Papakonstantinou is inspired by classic values ​​of Greek cuisine and creates interesting complex dishes, with modern techniques and selected ingredients, but also makes simpler suggestions. Stand out are the shrimp in panko "saganaki", the pork with chickpea ragout and the fried pepper with feta cream.

Gastrodrome in Olympus

14/20

Greek Contemporary Cuisine

Macedonia - P. Pieria - Litochoro

"Gastrodromio En Olympos" in picturesque Litochoro offers classic Greek cuisine with an obvious neo-urban twist. However, it gives the visitor the opportunity to try dishes that are closely related to tradition. Good raw materials and their successful combinations stand out. Very updated cellar.

6 Keys

14/20

Greek Contemporary Cuisine

Thessaly - Prefecture of Magnesia - Afissos

Interior with a romantic country chic atmosphere and tables laid out on the wave at sunset. The chef Antonia Konomi, in collaboration with the consultant chef Yiannis Baxevanis, proposes a Greek cuisine with roots in tradition, a creative spirit and a focus on local raw materials. Try fish in parchment paper with whole tomato sauce and potatoes alla spetsiota, spetzofai with Pelionian goat sausage, fragrant lamb fricassee, galaktobourek.

Hasika

14/20

Greek Contemporary Cuisine

Crete - Rethymno

Small cute restaurant in the old town of Rethymno. The chef-patron Michalis Hasikos proposes a Cretan cuisine that also looks sideways to the rest of Greece. It presents dishes characterized by simplicity, without overlooking some more modern approaches. Stand out fish of the day with okra and fried lamb with semolina pilaf.

Fly Away

14/20

Greek Contemporary Cuisine

Cyclades - Santorini - Imerovigli

On the terraces of the "West East" hotel overlooking the caldera and Oia. Careful menu with about fifteen proposals in first and foremost that adequately serve the neo-bourgeois cuisine, interspersed with measured modern notes. Try chestnuts with eggs and quail with Sifnos chickpeas.

Ferryman

14/20

Greek traditional cuisine

Crete - Lasithi - Elounda

Tables next to the sea in Elounda and an open kitchen theater of traditional cooking with a wood-fired oven and bonfires. The kitchen offers Cretan classics and more, specialties using excellent local ingredients. The goat with beans, the fried squid with sweet and sour eggplant and the fish in the oven with herbs stand out.

Thalassaki

14/20

Greek traditional cuisine

Cyclades - Tinos - Hysternion Bay

Antonia Zarpa's cuisine is rooted in the Tinian tradition, which she highlights with a modern spirit and serves it on a pier literally on the sea, in the beautifully renovated restaurant. Inventive combinations presented with an artistic flair, and excellent local products. They stand out: fava beans from Tinos with orange, whole grilled onions and thyme, cod marinated in paste and fresh bream in the pan, roe with peach and vanilla, "live" crayfish with greens.

Thomas

14/20

Greek traditional cuisine

Macedonia - Florina - Sklithro

In the luxurious rustic hall, and in the large garden next to the forest, it has been inspired for decades by the local cuisine and its special ingredients. And while it keeps the favorite classic specialties on the list, it never stops renewing itself with modern approaches. New dishes, but also advanced cuts of its famous meats, always make it a point of reference in Macedonian gastronomy. Don't miss the wild boar with Xinomavro, the hunkiar ewe and the barley with snails, nettle and myzithra.

Ithaca

14/20

Fish - Seafood

Cyclades - Ios - Ormos

Small restaurant in the port of the island by three young guys with experience in the field of gastronomy. A small wooden terrace, simple and light, is a meeting point for those looking for really good Greek cuisine in its modern version. Try the calamari with semolina and the risotto with spinach, squid and shrimp.

Karydies

14/20

Greek traditional cuisine

Thrace - Samothrace - Ano Meria

In a green environment, in the flowery yard with walnut trees, the Angelonia family kisses their guests goat cooked in "a thousand ways", cheeses of their own production and traditional delicacies from the wood-fired oven and more. Goats from the family herd and vegetables from their vegetable garden contribute to a delightful taste picture.

Kontosoros

14/20

Greek traditional cuisine

Macedonia - Florina - Xino Nero

Kitchen that loves local tradition by Iliana Kontosorou, who continues her father's restaurant in a worthy way. Elevation and evolution of traditional dishes, knowledge of local ingredients and an enviable cellar mark the elegant restaurant in Xino Nero of Florina, which is a pole of attraction for a loyal audience and a discovery for travelers. Stand out macalo with poached egg, lamb with barley and veal tongue in Xinomavro with lemony rice.

La Bouillabaisse

14/20

Modern kitchen

Crete - Lasithi - Agios Nikolaos

The concept has changed in the culinary restaurant of the "Minos Beach Art Hotel" in Elounda, under the supervision of Yiannis Baxevanis, it proposes a cuisine that now combines small dishes in the form of appetizers (egg shakshuka, cod brandade) and more gourmet ones (chicken with pumpkin puree , yogurt and tahini). Nice desserts like apricot baba, honey thyme parfait and almond crusted sous vide.

Leventis

14/20

Greek traditional cuisine

Crete - Chania - Ano Stalos

A large terrace with a green view of Ano Stalos of Chania and a menu that effectively describes Cretan cuisine. The Hatzimanolaki brothers serve the culinary tradition of the island and prepare authentic Cretan dishes. A great virtue of the tavern are the raw materials from Crete, as well as the many special preparations (xinokhontros, apaki, olives, smoked meats).

Mushroom (The)

14/20

Modern kitchen

Thessaloniki - Eastern Thessaloniki - Kalamaria - Nea Krini - Aretsou

Elegant restaurant "hidden" on the second floor of the Sofouli Center, with award-winning chef Dimitris Pamporis as consultant. Among the interesting modern-oriented dishes with clear references to the Greek culinary tradition, Mani's pulled pie with cool spinach pie cream stands out.

Mavrikos

14/20

Greek traditional cuisine

Dodecanese - Rhodes - Lindos

In a beautiful courtyard with Italian architectural references, Dimitris Mavrikos trains our palates in the DNA of Rhodesian cuisine, mixing fresh ingredients from local small producers and intriguing ingredients, such as petimezi, carob, tuna eggs, salted gourlos, etc. Fragrant ointments with chickpeas and tarama, tasty dishes with earthy protagonists and many other strong flavors have brought "Maurikos" to the forefront of the island since 1933.

Boukadoura

14/20

Greek traditional cuisine

Macedonia - Prefecture of Halkidiki - Nikiti

On the edge of a cliff above the sea hangs a farmhouse, which Mrs. Iota has transformed into a welcoming tavern. The beauty of the landscape evokes peace and its dishes are delectable. From the pot and pans of the cook comes a traditional Greek cuisine with soul and aromas. Its unique homemade liqueurs are also worth trying.

Mylos

14/20

Greek Contemporary Cuisine

Dodecanese - Rhodes - Kolymbia

Beautiful restaurant in the garden of the hotel "Atlantica Imperial Resort & Spa" next to the mill with large windows all around. The executive chef Ilias Kakouris creates dishes of modern Greek cuisine, utilizing traditional ideas with a modern twist, such as kakavia with saffron and Simian shrimp, imam eggplant and fried mullet, barley with lamb neck tomato and aged gruyere or bream with tomato jam, arugula, crispy potato.

Onisimos

14/20

Greek traditional cuisine

Crete - Heraklion

Traditional tavern in Peza, Heraklion, with a reputation that spreads throughout Crete. Inside its stone walls, traditional deliciousness abounds, with local flavors based on excellent raw material, managed with skill and dedication to tradition by Onisimos Saridakis and his wife.

Paragka - Παράγκα

14/20

Greek traditional cuisine

Dodecanese - Rhodes - Apollona

In the center of the island, at an altitude of 300 m. in the village of Apollonas, overlooking the green mountainous environment. The apt "cookery" of Yiannis Efthymiou masterfully bakes delicious Rhodesian food in its ovens, raising traditional cooking to a high level. Away from the tourist boulevards in the center of the island, it is a unique experience for every visitor, with dishes such as chickpea meatballs with kolocasi and mushroom sauce, Rhodes vegetable pie, kapama lamb or goat stew.

Pelagos Seaside Restaurant

14/20

Greek Contemporary Cuisine

Crete - Lasithi Prefecture - Koutsounari

Awarded systematically in recent years, it offers Cretan, but also wider Greek flavors, modernized in our time, based on very good local raw materials. In Koutsounari of Ierapetra, it is a point of reference for southern Crete, but its fame reaches as far as Heraklion. This year its chef is the award-winning Petros Kosmadakis.

Pomo d'Oro

14/20

Greek Contemporary Cuisine

Eptanisa - Corfu

On a quiet elevated terrace in the Old Town of Corfu, Aristotle Megoulas presents a very personal cuisine, inspired primarily by the Corfu tradition and local ingredients. This year we were delighted by the "virtual" cuttlefish mortadella with Kozani yolk emulsion and artichoke in two textures, as well as his own rendition of the Corfu pastitsada with rooster ragout and handmade lasagna.

Rose

14/20

Greek Contemporary Cuisine

Cyclades - Santorini - Vourvoulos

Katerina Tsotskoliris-Stavropoulou continues the tradition of the place and holds the reins of the kitchen. Menu with dishes from the Santorini tradition and homemade flavors cooked with mastery and local products being the dominant elements.

Sesa

14/20

Greek Contemporary Cuisine

Epirus - Prefecture of Prevezis - Preveza

In an idyllic landscape next to Kanali beach in Preveza, the "Sesa Boutique Hotel" restaurant is definitely the best restaurant in the wider area and one of the best in Western Greece. The kitchen team proposes dishes with obvious elements of Greekness in a modern neo-bourgeois version that is always connected to tradition. Try: rooster tagliat with parsnips, millet with vegetable risotto, and kakavia.

Daios Cove Taverna

14/20

Greek Contemporary Cuisine

Crete - Lasithi - Agios Nikolaos

Overlooking the gulf of Kritsa, at the "Daios Cove Luxury Resort & Villas", just outside Agios Nikolaos, it offers a modern culinary proposal with a Greek touch. The cod fritters and the millet tartar with sea urchin and tomato water stand out. New chef Zachos Papadakis.

The White House Restaurant

14/20

Greek Contemporary Cuisine

Eptanisa - Corfu - Kalami

Charming restaurant in Lawrence Durrell's old home, dressed in white, with a wrap-around terrace and decks a stone's throw from the sea of ​​the picturesque cove. Last summer, the modern Greek cuisine was signed by Haris Nikolouzos. New chef for 2021 is Lefteris Lazarou.

The Day of the Thief

14/20

Greek traditional cuisine

Dodecanese - Rhodes - Profiles

At the southern end of Rhodes, in a small semi-mountainous village, Savvas and Konstantina Papasavva serve local cuisine with passion, emphasize the flavors of Rhodes and highlight local products that give taste pleasures. You will sit in a cool post, under a giant fig tree, next to an old 16th century chapel, overlooking Mount Gerakas. We chose the gamopilafo, the goat with beans and the roasted eggplant.

Toula's Seaside

14/20

Greek Contemporary Cuisine

Eptanisa - Corfu - Nissaki

A classic value restaurant in the capital of the Ionian Islands, with its elegantly laid tables reaching down to the sea and modern touches in the atmosphere. Toula Katsarou-Vergeti makes sure to update the restaurant's menu with proposals that follow the spirit of the season, such as e.g. the interesting raw, but also to consistently honor the Corfu traditions with dishes such as its unbeatable cigarelli and the particularly fine bianco, with fillet of rofu, organic potatoes and oregano from the restaurant's garden.

Charama

14/20

Greek traditional cuisine

Macedonia - Imathia - Arkochori

A tasty surprise proposal in a small village on the road that leads from Naoussa to the ski resort. Stefanos Lafara's kitchen is solid, has character and personality. Great view and choice of wine from a large list of interesting labels. Try wild boar with plum sauce and pork belly.

Chrysostomos

14/20

Greek traditional cuisine

Crete - Chania

Close to the large warehouses of the Port of Chania, with a sea view, rustic decoration and a wood-fired oven in which sourdough bread is baked daily. Almost all the raw materials are from Sfakia, while their utilization gives an authentic character to the dishes. Be sure to try the roast lamb with potatoes and mutton in parchment paper.

Varoulko Seaside

16/20

Greek Contemporary Cuisine

Attica - Piraeus & Suburbs - Mikrolimano

A gastronomic landmark for foreigners and Greeks in Athens, but also a field of continuous development of a new seafood Greek cuisine, Lefteris Lazarou's restaurant is a point of reference in the Greek scene. In collaboration with Yiannis Parikos, they constantly create new specialties that build new flavors on classic favorite ideas. The innovative combination of Constantinopolitan fillings with squid and feta cream, the ideal modernization of the fish-beetroot-garlic concept, and cuttlefish tagliatelle with a nice broth from its tentacles together with onion and sweet wine, are some of the dishes they write this year history.

Noble Gourmet

15,5/20

Greek Contemporary Cuisine

Dodecanese - Rhodes - Kallithea

A state-of-the-art culinary experience is what is offered to the visitors of the Island of Knights by the atmospherically luxurious restaurant at the top of the hotel "Elysium Resort & Spa" in Kallithea. The exclusive dégustation menus adorn highly original compositions that illuminate the culinary (and not only) traditions of Rhodes and connect them dynamically, charmingly and movingly with modern gastronomy. From an exciting array of excellent dishes, we singled out the dried cod with leeks and tarama.

Tudor Hall

15,5/20

Modern kitchen

Attica - Athens - Center

An aristocratic hall and high-speed service raise the bar in the hotel's "King George" restaurant, undermining chef Alexandros Koskinas' cuisine, which follows the marriage of European baroque and Greek classicism suggested by the decor with its sturdy furniture and unique view in the Acropolis. French techniques highlight high-quality Greek ingredients with a palette of dishes that renews the culinary tradition, enriching it with modern aesthetics and taste perception.

Aleria

15/20

Modern kitchen

Attica - Athens - Metaxourgeio

In the best moment of its 13-year run, the elegant restaurant with an idiosyncratic maximalist aesthetic is constantly refining its culinary proposal. Gikas Xenakis moves on to Greek neologisms that raise the bar with creations such as the advanced post-mama "yuvarlaki" tartare, the highly emotional and tasteful "potatoes in ash", the Valley shrimps in a fantastic combination with almond, cherry and kefir or the excellent fish with its broth together with Florini pepper, roasted corn, fresh beans and carrot.

Petra Restaurant

15/20

Greek Contemporary Cuisine

Cyclades - Santorini - Oia

On the brow of the caldera, the restaurant of "Canaves Oia Suites" offers a unique view of the volcano. Chef Vassilis Roussos and the executive chef of "Canaves Oia" Tasos Stefatos create an excellent modern Greek cuisine that explores and renders the classics with originality and finesse. Refined redfish, scallops and squid in an airy version ala polita, grouper in an impressive celeriac eggnog with smoked leeks, excellent bergamot caramel with yogurt sorbet are some of the dishes we would like to try again.

Salonika Restaurant & Bar

15/20

Greek Contemporary Cuisine

Thessaloniki - Eastern Thessaloniki - Faliro

In the designed restaurant of "Makedonia Palace" with a panoramic view of the sea, the award-winning chef Sotiris Evangelou creates a Greek cuisine with his personal touch, which conveys the traditional flavor in a refined, modern and disarmingly delicious package. We chose the kakavia of rockfish and seafood with strong aioli and the slow-cooked veal (tail) in a pot with barley and San Michalis cheese.

Selene

15/20

Greek Contemporary Cuisine

Cyclades - Santorini - Fira

The emblematic restaurant of Giorgos Hatzigiannakis, now in a new space in the "Katikies Garden" hotel in Fira, continues its path along the paths of creative Greek cuisine, emphasizing the finest ingredients of the Cyclades. In 2019, Thodoris Papanikolaou presented a series of dishes with finesse and taste harmony as the main characteristics, such as the Santorini tomato preserve (variety of tomatoes, red/yellow tomato sorbet, watermelon, feta water) and the pasticada pitsouni (breast, thigh confit, bergamot, parmesan foam). New chef for 2020 is Haris Nikolouzos.

Tomata

15/20

Fish - Seafood

Macedonia - Halkidiki - Sani

The simple, green courtyard overlooking the marina of "Sani Resort" matches the idiosyncratic cuisine of Chrysanthos Karamolegkos that unites Mediterranean traditions in a unique way. The award-winning chef inspiredly matches his diverse ingredients in original compositions, which exude intimacy, deep deliciousness and at the same time take you on a journey. A typical example is the iconic maroulondolmades with shrimps in saffron sauce and Dry Martini or the fish soup with mullet and sea urchin "urcinata" and the yeast tartare with roe sauce, eggplant and smoked eel, while special mention deserves the unforgettable meat and seafood barbecue in the courtyard.

baos

14,5/20

Modern kitchen

Cyclades - Mykonos - Chora

Modern hall in '70s style with a "glass wall" that offers you an excellent view of the illuminated land of Mykonos. The restaurant that hides its secrets inside the young and elegant hotel "Korali", led by chef Panagiotis Tsoukatos, creates modern Greek cuisine that does not lose its base. Tsoukatos, passionate, robust and a lover of Greek gastronomy, impresses with dishes such as scallops marinated in citrus with sea urchin, roe and walnuts or cod marinated in parsley with beetroot, beetroot jelly, sweet garlic mayonnaise and broccoli. Searched wine list.

Bubo Fine Dining Restaurant

14,5/20

Greek Contemporary Cuisine

Macedonia - Halkidiki - Vourvourou

In a relaxed setting a breath away from the waves, the award-winning chef Dimitris Pamporis is inspired by the local cooking and the products of Halkidiki, to present in a unique way a modern Greek cuisine that highlights the taste of tradition. Excellent combinations of ingredients and techniques set a table with flavors that remain in the memory, such as the mackerel-lacquerda with smoked mackerel parfait and piage bean broth or the Agioreitiko fish with artichokes, artichoke cream and avgolemono with tarama and of course the famous "vinegar octopus » with octopus paste, vinegar jam and stew sauce, the onion dolmades filled with sweets and fluffy egg lemon and the emblematic lamb "psima" with rice and herbs.

Clochard

14,5/20

Modern kitchen

Thessaloniki - Center of Thessaloniki - Eleftherias sq.

The timeless restaurant of Giorgos Vasiloglou is a point of reference in the co-capital for classic and modern tastes. Constantinos Fournari's menu marries urban Greek cuisine with dishes of a contemporary aesthetic, with the iconic cabbage tolmades and lamb with aubergine hunkiar joining the table with a delicious mushroom-crusted rooster together with "stuffed" risotto and feta foam or with the excellent cod ala Polita, with artichoke cream and seafood. The meal here ends classically with crépes Suzette.

Five Senses – Sophisticated Greek Gastronomy

14,5/20

Modern kitchen

Dodecanese - Rhodes - Lindos

Even higher performance was recorded this year by the beautiful restaurant of the hotel "Lindos Blu" in Lindos, which also offers an excellent blue view from its terrace. The talented Rhodesian chef Manolis Platellas likes to "dive" into the cuisine of his place before proposing subversive Greek specialties such as cold moussaka with veal tartar and crispy béchamel oil graviera and yapraki in a special version with a vine leaf crust, two types of meat and pligouroto.

J-Tree

14,5/20

Greek Contemporary Cuisine

Crete - Lasithi Prefecture - Ierapetra

Fine dining restaurant at the "Kakkos Beach Boutique Hotel" in Koutsounari, Ierapetra, overlooking the sea. Modern Greek cuisine with references to the Minoan and modern traditions of Crete in a set menu by the talented Nikos Stavrakakis.

Kooc Secrets

14,5/20

Greek Contemporary Cuisine

Peloponnese - Messinia - Pylos

Chrysanthos Karamolegos plays with his fingers the products of the Greek land. He discovers what is strange, rare, special and quality released by small producers and with his creative management he upgrades recipes of Greek cuisine and not only. He fills the humble sardines with olives and pine nuts and sprinkles them with citrus fruits, giving them an unexpected finesse, while the traditional turkey with potatoes is refined with peppers, marjoram and orange.

La Bouillabaisse

14,5/20

Modern kitchen

Crete - Lasithi - Agios Nikolaos

Strategically placed, on a balcony with a wonderful view of the sea of ​​Elounda, the gastronomic restaurant of "Minos Beach Art Hotel" under the supervision of Yiannis Baxevanis and with the cooperation of the experienced Kyriakos Mylonas proposes a cuisine of a remarkable standard with a clear Greek sign that honors Cretan tradition. Interesting desserts and dégustation menu with wine & food pairing. Excellent wines from the restaurant's impressive wine cellar.

Marathia

14,5/20

Fish - Seafood

Cyclades - Tinos - Chora

In the restaurant of Marinos Souranis, which has now become a destination in Tinos, the selected and local raw material has the first say, whether we are talking about the now famous homemade alipasta and the roe of Marathia, or about the fully alive cuisine of Stefanos Maragos, which skillfully marries horticultural and greens of the island with the freshness of the sea, touching the essence of the Greek taste. Alongside these, the matured cheeses of the Tinian tradition complete a unique table of its kind, which evolves impressively year after year.

Old Mill

14,5/20

Modern kitchen

Crete - Lasithi - Elounda

The setting, in the gardens of the "Elounda Mare Hotel", directly opposite the sea, is ideal for romance, especially at sunset when the scenery is magical. Treading modern Greek paths with a Cretan accent incorporating French cooking techniques, the cuisine of experienced chef Antonis Petrelis and his team exudes elegance. We singled out the cold beetroot soup with sautéed squid, caramelized ascordulaki and roe ice cream, the stira with baby okra, fried zucchini and lemon sauce and the Wagyu fillet with bream, Sitia stickleback, pleurotus mushrooms and cardamom sauce.

Sense

14,5/20

Greek Contemporary Cuisine

Attica - Athens - Makrigianni

An irresistible combination of views, conceptual design and apt modern Greek cuisine, with a panoramic view that includes from the Parthenon and the temple of Apteros Niki to Hadrian's Gate. On the roof of the "AthensWas" hotel, Alexandros Charalambopoulos raises his performance with well thought-out specialties that express the search for a new Greek taste. The mackerel with a delicious study in bean salad, the expressive Bardounio rooster, the excellent lythrin ala Speciota, the Lefkada sponge cake with mastic whipped cream and cherry soup with sumada stand out.

The Yacht Club

14,5/20

Greek Contemporary Cuisine

Crete - Lasithi - Elounda

In an idyllic two-level space, above a picturesque marina, the casual restaurant of "Elounda Mare" offers modern, fine Greek cuisine with original combinations and very good technique. Chef Stavros Kokkinakis is often inspired by local dishes, such as lentil rice, which results in risotto. The stuffed squid (eggplant, graviera, tomato) is very good, as is the fish soup.

Charoupi

14,5/20

Greek Contemporary Cuisine

Thessaloniki - Center of Thessaloniki - Ladadika - Port

Chef-patron Manolis Papoutsakis carves his own story on the taste map of Thessaloniki, drawing from the deep flavor tradition of Cretan cuisine, sometimes highlighting its deep history and sometimes exploring its creative flexibility. The Chanio meat pie is transformed into carob and lemon ravioli, while the gamopilafo finds here its archetypal robustness, with the excellent raw material starring in the minimal in decoration, but maximalist in flavors Cretan reference restaurant of the city.

Alekos

14/20

Greek traditional cuisine

Crete - Rethymnon - Armeni

One of the most popular restaurants of Cretan cuisine in Rethymno. Original Cretan specialities, which change according to the seasons. Very good raw materials, careful execution, deliciousness, simplicity and tradition, go hand in hand in this humble place. Try: gamopilafo, hochlios, sizzling pan-fried lamb.

Ambrosia

14/20

Greek Contemporary Cuisine

Thessaloniki - Surroundings of Thessaloniki - Airport

The main restaurant of the "Hyatt Regency" moves to a level that honors Greek cuisine. Apostolos Altanis proposes a modern but understandable version using local and seasonal materials. Excellent terrace overlooking the lush gardens for the summer. Try: kakavia with lobster and rockfish and fagri with fried vegetables.

Ark

14/20

Greek Contemporary Cuisine

Attica - Central and Southern Suburbs - Glyfada

In one of the best spots of the Athenian Riviera, the cosmopolitan "Ark" has its post. Yiannis Baxevanis curates a modern menu, which he embroiders using Greek ingredients and traditional Cretan recipes. Rooster slow-roasted in the wood-fired oven and carob meatballs with velvety tarama mousse are two of the dishes that give the kitchen its identity.

Artisanal Lounge & Gardens

14/20

Greek Contemporary Cuisine

Attica - Northern Suburbs - Kifissia

The stylish mix & match of the '60s and '70s in the beautiful single-family house of Kifissia, the atmospheric floor under the wooden roof, the cleverly landscaped garden with the sunny patio and, of course, the dishes of chef Dimitris Dimitriadis, who highlights with modern inspiration the Greek flavors, are reasons to visit the bar-restaurant of Fotis Sergoulopoulos and Vangelis Gerasimos again and again. Dolmades with scallops and avgolemono sea lettuce or the iconic Giuvecchi lamb tagliat are dishes indicative of a deeply delicious cuisine.

Avli

14/20

Greek Contemporary Cuisine

Crete - Rethymno

Based for 30 years in a magnificent Venetian mansion of the 1600s, in the alleys of the old town, "Avli" is one of the most interesting restaurants in Rethymno thanks to its modern Greek cuisine, based on Crete, with traditional ingredients, intense taste memories and modern approaches. Try: rabbit two ways and sizuma (spaghetti in a broth of two meats).

Barbouni

14/20

Modern kitchen

Peloponnese - Messinia - Pylos

In one of the best spots of the 'Costa Navarino', right next to the sea, is the 'Barbouni', with its trademark alternative ceiling of moving sails. Chrysanthos Karamolegos is responsible for the elaborate menu. The award-winning chef elevates the deliciousness of the seafood delicacies with details such as the krita tempura in the fried flounder and the potato and pepper rouille in the fish soup.

Vassilenas

14/20

Greek Contemporary Cuisine

Attica - Athens - Ilisia

Another award for the emblematic restaurant of Thanasis Vasilaina and indeed in a particularly pivotal year, as this year "Vasilainas" celebrates its first century of culinary history. Manos Garnelis is firmly at the helm of the kitchen, honoring the restaurant's traditional maritime soul with modern proposals that speak the language of taste intimacy and render the traditional with a modern spirit, while the extensive wine list completes the charming package.

Black Rock

14/20

Greek Contemporary Cuisine

Cyclades - Santorini - Oia

"Black Rock" hangs over the Aegean and takes your breath away. Chef Sifis Manouselis, with the help of Stelios Papanikolaou, teases very traditional dishes, such as stuffed meats and stews, giving them an original taste. The fillings are served in the form of tomato gel together with goat cheese, pickles and eggplant chips and risotto, while the stew is made with sea bass.

Gastrodrome in Olympus

14/20

Greek Contemporary Cuisine

Macedonia - P. Pieria - Litochoro

Emblematic ingredients of the region given a modern look, combined with the wines of a rare cellar, make the "Gastrodromio En Olympos" in Litochoro a tasting destination. The idiosyncratic cooking of chef patron Andreas Gavris, a lover of selected local ingredients, highlights traditional flavors, such as the iconic burani-risotto, proposing dishes that raise the level of Greek cuisine, respect tradition and put the Greek province on the culinary map.

César Meze Bar

14/20

Greek Contemporary Cuisine

Dodecanese - Rhodes - Lindos

On the restaurant's romantic terrace under the Acropolis with a view of the whole of Lindos, the young chef Stavros Koustenis makes a nice play with subversive new Greek specialties and wins the impressions. With references to local cuisine, but unafraid to look creatively towards the Mediterranean and Asia, he offers everything from gyoza-style spinach pie and stew pizza to his now famous grushi, with shrimp tempura wrapped in vine leaves.

Dome Real Cuisine

14/20

Greek Contemporary Cuisine

Thessaloniki - Surroundings of Thessaloniki - Thermi

In an impressive room, under a huge canopy overlooking the hotel's large swimming pool, the main restaurant of "Nikopolis" serves a cuisine with an emphasis on premium meat and original dishes, with Greek references and successful combinations of ingredients. With an emphasis on good raw materials and with fluency in modern techniques, chef Stefanos Stamidis unfolds his talent with proposals such as slow-roasted goat, accompanied by lemon tart with greens and goat cheese or ibérico pork cheeks in cabbage, while his seafood suggestions are mainly based on the Greek tradition.

6 Keys

14/20

Greek Contemporary Cuisine

Thessaly - Prefecture of Magnesia - Afissos

In the restaurant of the charming boutique hotel of Pelion, on Kallifteri beach, chef Antonia Konomi, a member of the team of consultant chef Yiannis Baxevanis, executes a menu full of Greek aromas, based on local raw materials, mainly greens and herbs. Dishes such as thin herb pie with carob leaf and wild aromatic herbs or crispy squid in thin carob pie with herbs and tarama mousse are indicative of a cuisine that brings tradition to us with a modern twist.

Fly Away

14/20

Greek Contemporary Cuisine

Cyclades - Santorini - Imerovigli

In the restaurant of the hotel "West East Suits" the view is really impressive: you feel like you are flying over Oia and Imerovigli. When it comes to the dishes, chef Stratos Chaitaridis emphasizes good raw materials, many of which belong to the island's local wealth. Among them stand out the juicy scallops cooked with beans and the grouper with cream of calamari, lemon and parsley oil.

Ferryman

14/20

Greek traditional cuisine

Crete - Lasithi - Elounda

Tables by the sea in Elounda and an open kitchen-superspectacle, with the wood-burning oven and fireplaces dominating, set the tempo for a menu that moves in well-crafted, finished Greek motifs, with a solid foundation in the local culinary heritage, but also touches of inspiration that enrich the dining experience. The reins are held by the excellent raw material, as evidenced by the deep deliciousness of the velvety sea-water mackerel or the dense flavor of the lamb's liver.

Thalassaki

14/20

Greek traditional cuisine

Cyclades - Tinos - Hysternion Bay

In the Lilliputian port of Ormos Ysternia, "Thalassaki" brings the taste of Tinos to your plate. On a pier literally on the sea, Antonia Zarpa highlights local ingredients and her taste memories with a personal culinary point of view and soul. The rich seafood cuisine is accompanied by specialties with the Tinian vegetables in the foreground, while the dishes arrive at the table "embroidered" like paintings by the hand of an artist.

Thomas

14/20

Greek traditional cuisine

Macedonia - Florina - Sklithro

"Thomas" has come a long way from the 70s to its current evolution into a restaurant-destination at the foot of Amyntaio. The Paspalis family uses the excellent raw materials of the region both in authentic Macedonian cuisine specialties and in dishes with their personal stamp. The excellent cheese collection, the huge wine cellar and the hall reminiscent of a good home dining room accompany its reputation.

Ithaca

14/20

Fish - Seafood

Cyclades - Ios - Ormos

Small restaurant in the port of the island by three young guys with experience in the field of gastronomy. A small wooden terrace, simple and light, is a meeting point for those looking for really good Greek cuisine in its modern version. Try: calamari with semolina, charred celeriac purée and lemon and ouzo foam, as well as the spinach, calamari and shrimp risotto.

Kontosoros

14/20

Greek traditional cuisine

Macedonia - Florina - Xino Nero

The restaurant that made Xino Nero a destination for culinary travelers remains true to the taste identity created by the late chef Nikos Kontosoros and is now continued by his daughter Iliana. The special treatment of traditional dishes that are "illuminated" anew such as the sout mackalo and aivar, the knowledge and the promotion of local ingredients in proposals with a more modern sign, but also an enviable cellar give the mark.

Leventis

14/20

Greek traditional cuisine

Crete - Chania - Ano Stalos

A large terrace with a green view and a menu that includes everything from Cretan cuisine. Since 1996, Panagiotis and Giorgos Chatzimanolakis have been researching the great culinary tradition of Crete and, together with their mother Eftychia Chatzimanolakis, have been preparing authentic Cretan dishes. A great virtue of the tavern is the local raw materials, always in season, with many special preparations (sour fat, apaki, olives, smoked meats).

Magic Pots

14/20

Greek Contemporary Cuisine

Attica - Central and Southern Suburbs - Paleo Faliro

In the very atmospheric restaurant on Zisimopoulou Street, Vana Vrettou cooks with special love for her guests, persistently searching for the most unique raw materials in their season from all over Greece. Her recipes sometimes evoke memories of urban tradition and sometimes have a more modern sign, with a common denominator, however, the deep and expressive deliciousness. The "must haves" are the goat macaroni with Antiparos goat and the maniac quails in the pot with wine and grapes.

Mushroom (The)

14/20

Modern kitchen

Thessaloniki - Eastern Thessaloniki - Kalamaria - Nea Krini - Aretsou

Modern and open-hearted, with warm country chic touches and a cool courtyard, "Manitari"... hides on the second floor of the Sofouli Center and serves modern Greek cuisine with the personal stamp of Dimitris Pamporis. Inspiration from tradition, modern techniques and selected local raw materials characterize original dishes, with a Greek flavor memory, such as the risotto-cabbage dolmas with Kerkini ground buffalo meat or the pastitsio with minced meat and veal sweets, while there are also some unexpected Asian touches, which give added interest to the table.

Mavrikos

14/20

Greek traditional cuisine

Dodecanese - Rhodes - Lindos

The most famous restaurant of Rhodes, with a history that exceeds 50 years, remains a destination for Greek and foreign visitors to the Island of Knights. In the beautiful pebbled courtyard with the arches in the central square of Lindos, chef Dimitris Mavrikos is inspired by the Dodecanese culinary idiom and creates very special dishes with first quality ingredients. The fennel in Cair sweet wine, the cuttlefish rice of Lindos and the giants with carob honey in its most imaginative and "alchemical" moments.

Boukadoura

14/20

Greek traditional cuisine

Macedonia - Prefecture of Halkidiki - Nikiti

In an idyllic landscape on the edge of a cliff above the sea hangs a farmhouse which Mrs. Iota has transformed into an emblematic tavern for all of Macedonia. From the pot, pans and pans of the cook comes a traditional Greek cuisine with aroma and soul. Her repertoire is wide, including smoked mackerel with fennel and tuna meatballs to egg lemon dolmades and moussaka, and from braised goat or lamb fricassee to stuffed courgettes and steamed mussels. Butter halva and rhubarb is a must. Unique, original homemade liqueurs.

Naumidis

14/20

Greek traditional cuisine

Macedonia - N. Florina - Amyntaio

An idiosyncratic cuisine with elements of terroir is what Aggelos Naoumidis creates and evolves year after year on the banks of Vegoritis. The lake fish, wild herbs and special ingredients of the region have, together with the family's famous preparations of Florinis pepper, the first word in special specialties such as shrimps with red pumpkin, peeled trout with celeriac puree and tagliatelle with crayfish from the lake.

Noa

14/20

Greek traditional cuisine

Cyclades - Mykonos - Chora

On the Island of the Winds where all the cuisines of the world thrive except ours, Panagiotis Tsoukatos makes a difference and presents a well-prepared Greek cuisine with a classic sign and a modern aura in the hotel restaurant "Mykonian Kyma", overlooking the pool and the slopes of Mykonos. From exquisite alipasta and very tasty tomato meatballs with a nice pan to stews like moussaka and juvetsi, his suggestions have a level, seasoned with the warmth of tradition.

Ntore

14/20

Greek Contemporary Cuisine

Crete - Heraklion

On the top floor of a multi-storey building with an excellent view of the city and the port, "Ntoré" was a meeting point for the urban society of Heraklion. Headed by the very good chef Petros Kosmadakis, it is a main destination for lovers of taste. The menu is understandably based on the Cretan tradition, but at the same time it modernizes and updates it.

Onisimos

14/20

Greek traditional cuisine

Crete - Heraklion

A traditional, family-run tavern with a reputation that stretches far beyond the quiet village of Peza Pediada in Heraklion. Within its stone walls hides a pocket of unmistakable traditional deliciousness, with local flavors based on excellent raw materials (hand-selected meats from Asterousia, their own cheeses and vegetables), managed with skill and devotion to tradition by Onisimos Saridakis and his wife, Eleni Vardakis, awakening touching taste memories.

Paragka - Παράγκα

14/20

Greek traditional cuisine

Dodecanese - Rhodes - Apollona

You will need to get away from the tourist avenues of the island and climb up to the village of Apollonas overlooking the green mountain environment to enjoy an experience out of the ordinary. The apt "cookery" that accompanies the name of the restaurant says it all, since in "Paranga" traditional cooking and Rhodesian (mainly) flavors are an art. That's why the wood-fired ovens of the shop light up early, preparing a whole series of Rhodes specialties with an irresistible taste.

Pelagos Seaside Restaurant

14/20

Greek Contemporary Cuisine

Crete - Lasithi Prefecture - Koutsounari

The chef proposes flavors of Crete, but also of Greece in general, in a set that adequately and successfully describes the Greek neo-bourgeois cuisine. He uses very good local raw materials and skilfully composes a quality set that is understandable, but also with modern notes that work educationally for the friends of good food.

Pomo d'Oro

14/20

Greek Contemporary Cuisine

Eptanisa - Corfu

One of the most elegant restaurants on the island, in the old town of Corfu, in the relaxing and picturesque Skaramanga square with many artistic elements in its decor. Chef and owner Aristotelis Megoulas, at his best, proposes a modern Greek cuisine with a personal style, based mainly on Corfu raw materials. We singled out the very nice ravioli with beetroot dough stuffed with prawns, the lovely seabass in a bread crust with beans, boletus, tarama and an original melon-numbulo broth with fruity flavors, as well as the honeyed lamb with pickled artichokes and peas.

Rose

14/20

Greek Contemporary Cuisine

Cyclades - Santorini - Vourvoulos

Rosa has been keeping the Santorini tradition alive for years and offers a proposal full of homemade flavors cooked with mastery. Dominant elements of its specialties are local products and fresh fish.

Sesa

14/20

Greek Contemporary Cuisine

Epirus - Prefecture of Prevezis - Preveza

It is worth traveling all the way to Preveza to get a good taste from the "Sesa Boutique Hotel" restaurant. Kostas Terzoudis, who signs the menu, manages to awaken taste memories of classic Greek dishes in every bite, giving them a refined and very current culinary dimension. The pasticcio comes in gyoza form and is sprinkled with gruyere cream and the stew is put into a ravioli along with fennel, pickles and onion.

The Day of the Thief

14/20

Greek traditional cuisine

Dodecanese - Rhodes - Profiles

At the southern tip of Rhodes, in a semi-mountainous village off the beaten tourist track, Savvas and Konstantina Papasavva serve the local cuisine with passion, emphasize the flavors of Rhodes and highlight local products. Goats, pitaroudias, nice stews such as goat with chickpeas in the pot but also good grilled meats are among those that are worth enjoying on the cool terrace of the shop, with a view of Mount Gerakas.

Toula's Seaside

14/20

Greek Contemporary Cuisine

Eptanisa - Corfu - Nissaki

In a hundred-year-old stone house, transformed into an elegant restaurant, in the beautiful Agni bay with tables overlooking the sea, Toula Katsaros-Vergeti masterfully prepares dishes from the Greek and Corfu tradition, mostly with vegetables and herbs from her vegetable garden. Very good spicy and aromatic cigarelli, excellent sea bass bianco, scorpina bourdetto and mullet savory, provocative innovative crayfish moussaka. The desserts curated by Dimitris Chronopoulos are very nice, such as the millefeuille with lemon cream, the strawberry soup and the Toula's secret pot. Very good wine list.

Charama

14/20

Greek traditional cuisine

Macedonia - Imathia - Arkochori

More and more people are discovering the cozy restaurant that made peaceful Arkochori a destination just outside of Naoussa. The cuisine of Stefanos Lafaras remains robust, having character and personality, while the emphasis placed on wine is now special. with many area tags. In fact, next to the signature dishes of the catalog, such as the wild boar with chestnuts, there is also a small section with unknown local recipes.

Chrysostomos

14/20

Greek traditional cuisine

Crete - Chania

Close to the large warehouses of the Port, with a sea view, rustic decoration and a wood-fired oven where daily sourdough bread and excellent ofto (roasted Sfacian lamb or goat) are baked with Cretan chunky potatoes. Almost all the raw materials are from Sfakia (where the owner comes from) and their use gives an authentic character to the dishes. Try: roast lamb with potatoes and mutton in parchment paper.

Varoulko Seaside

16/20

Greek Contemporary Cuisine

Attica - Piraeus & Suburbs - Mikrolimano

The emblematic restaurant dynamically continues its course with the close collaboration of Lefteris Lazaros and Yiannis Parikos, renewing and evolving its seafood cuisine with new, elegant creations. From the modern tasting menu, this year we singled out the Valley shrimps with calamansi, avocado and chili mayonnaise, the wheat with grilled squid and its smoked broth, as well as the mullet tartar with Florina pepper, raisins and roe. The sweets of Thodoris Mousidis are excellent, such as lemon pie and halva with chocolate glaze, rose water, dates and pastel sorbet.

Tudor Hall

15,5/20

Modern kitchen

Attica - Athens - Center

The ornate hall of the aristocratic restaurant in baroque style and the terrace with the amazing frame of the Parthenon is the scene of action for the high standard Greek cuisine of Alexandros Koskinas. He uses French techniques to create a palette of dishes with a clear Greek profile and European elements, all under the umbrella of a modern aesthetic and taste perception. His best dishes this year are rabbit stew with liver pate and potato cream flavored with red rose, lamb shank with burnt cream, black olive oil, sauce and fennel leaves and chilli and steamed goose liver with pear and Jerusalem artichokes.

Aleria

15/20

Modern kitchen

Attica - Athens - Metaxourgeio

Elegant restaurant with an aristocratic homely aura, in one of the best neoclassical houses of Metaxourgeio. The cuisine of Ghika Xenakis stands out for its finesse in the mixing of ingredients, for its depth of flavor and for its clear Greek references. Among his most interesting dishes: the yuvarlaki tartar avgolemono, the potato in the ashes with smoked gruyere and mushrooms and the bonito with sea urchin and roots.

Noble Gourmet

15/20

Greek Contemporary Cuisine

Dodecanese - Rhodes - Kallithea

A panoramic sea view and a pleasant environment combined with musical sounds from a piano in the gourmet restaurant of the luxury resort. Rhodesian chefs Stamatis Misomikes and Giorgos Troumouhis are experimenting based on the island's culinary tradition, successfully updating it and presenting it with modern techniques. Excellent desserts and presentation of dishes.

Selene

15/20

Greek Contemporary Cuisine

Cyclades - Santorini - Fira

The emblematic restaurant of Giorgos Hatzigiannakis continues its path along the paths of creative Greek cuisine, emphasizing the finest ingredients of the Cyclades. Panagiotis Tsikas develops a kitchen where sauces have a primary role and presents a series of dishes with finesse and taste harmony as the main characteristics. In the summer we singled out the basil flounder with asparagus sauce, the Cycladic spinialo and the smoked walleye with cuttlefish ink and sour tomato.

Tomata

15/20

Fish - Seafood

Macedonia - Halkidiki - Sani

Open-hearted and happy, the casual restaurant on the marina of "Sani Resort" is the right place for the varied and deeply delicious cuisine of Chrysanthos Karamolegkos, which combines ingredients and smells of Greece and the Mediterranean in an unexpected way. Dishes that highlight the simplest ingredients with imagination and exceptional precision and at the same time maintain their ties with the Greek taste memory.

baos

14,5/20

Modern kitchen

Cyclades - Mykonos - Chora

Young and modern, comfortable and light, the hotel restaurant "Myconian Korali" with an excellent amphitheater view of the Chora. Chef Panagiotis Tsoukatos creates with a very personal style a charming modern kitchen with a composition of ingredients that maintains its Greek orientation and challenges you to come back. Knowledgeable sommelier and interesting wine list.

Dome Real Cuisine

14,5/20

Greek Contemporary Cuisine

Thessaloniki - Surroundings of Thessaloniki - Thermi

With a view of the hotel's huge swimming pool and an elegant atmosphere, the main restaurant of 'Nikopolis' serves modern cuisine with a distinct Greek character. Utilizing very good raw materials, but also fluent in modern techniques, chef Stefanos Stamidis unfolds his talent with special proposals such as the "egg and sausage" with handmade zygouri sausage and the "100 layers lasagna" with veal tail and gruyere.

Ferryman

14,5/20

Greek traditional cuisine

Crete - Lasithi - Elounda

The tables next to the sea and the open kitchen are the theater of traditional cooking with a wood-fired oven and bonfires. Yiannis Baxevanis cooks classic Cretan and neo-traditional specialties with deep flavor and expressiveness, using excellent local ingredients. Fantastic goat Turkish delight with beans and carrot and apple puree with cumin, velvety custard cream, fragrant fish stuffed with herbs in the wood oven.

Kooc Secrets

14,5/20

Greek Contemporary Cuisine

Peloponnese - Messinia - Pylos

The inventive and award-winning Chrysanthos Karamolegos takes modern Greek cuisine to higher levels in this small green courtyard. Armed with, among other things, excellent local ingredients, many of which come from estates belonging to the complex, he proposes dishes that smell of Greece while carefully handling borrowings from other cuisines. We singled out the lamb moussaka, the goat's fillet from Taygetos with black laurel and truffle, the poached roe in sherry with sea urchin sauce, the shrimp tartare with roe mousse, the lobster with tarama butter and the tarte tatin with figs.

Marathia

14,5/20

Fish - Seafood

Cyclades - Tinos - Chora

One of the best taverns on the island, serving in the coolness of its courtyard and in the busy beach bar on the wave. Marinos Souranis always has excellent fish, while he himself is a measure of lean fish (excellent own roe and chewy lacerd of claims). The cuisine is mainly based on products from small local producers and has its roots in the Cycladic and especially the Tinian tradition.

Milos Estiatorio

14,5/20

Fish - Seafood

Attica - Athens - Center

Just like its famous "siblings" around the world, "Milos" in Athens consistently offers fish of exceptional freshness, perfectly cooked in the pan or on the grill. The picture is completed by excellent sashimi and fish tartar, as well as a small series of dishes that refer to the Greek tradition. A small quality proposal based on meat completes the menu.

Old Mill

14,5/20

Modern kitchen

Crete - Lasithi - Elounda

Treading modern Greek paths with a Cretan accent incorporating French cooking techniques, the cuisine of experienced chef Antonis Petrelis and his team radiates elegance. We singled out the cold beetroot soup with sauteed squid, caramelized ascordulaki and roe ice cream, the stira with baby okra, fried courgettes and lemon sauce and the Wagyu fillet with bream, Sitia stickleback, pleurotus mushrooms and cardamom sauce. The setting, in the hotel gardens directly opposite the sea, is ideal for romance, especially at sunset when the scenery is magical.

Papaioannou - Mikrolimano

14,5/20

Greek Contemporary Cuisine

Attica - Piraeus & Perihora - Piraeus

Literally on the sea, in Mikrolimanos, Giorgos Papaioannou masterfully handles the delicacies of the sea and highlights all their aromatic and taste characteristics. He marinates prawns, crayfish and crabs, enhancing their freshness, and grills mullet, cuttlefish and squid, in such a way that they keep alive their sea breeze and transmit it with intensity to our palate.

Salonika Restaurant & Bar

14,5/20

Greek Contemporary Cuisine

Thessaloniki - Eastern Thessaloniki - Faliro

In the designed restaurant of "Makedonia Palace" with a panoramic view of the sea, the award-winning chef Sotiris Evangelou creates a Greek cuisine with his personal touch, which renders the traditional flavor in a refined, modern and disarmingly delicious package. Top specialties, the rockfish and seafood kakavia with strong aioli, the slow-cooked veal (cheek and tail) in a pot with barley and San Michalis cheese, and the chocolate mousse with Macedonian halva.

Telemachus Athens

14,5/20

Meat

Attica - Athens - Center

In the space that housed the famous "Apotsos" ouzo, the urban aura with the huge chandelier, boisettes, huge mirrors and art deco details is very tasteful. The Greek meat specialties are a sensation, with the honey-boiled veal rail, seasoned lamb loin, trago pasta and lemon lamb pasta being standouts.

Athens

14/20

Greek Contemporary Cuisine

Attica - Athens - Kerameikos

Alexandros Kardassis develops favorite flavors of the Greek tavern into specialties of high taste standards. In a pleasantly casual environment, with the green garden as a point of reference, the interest of the visit is primarily found in the content of the dish and the perfection of the flavors.

Alekos

14/20

Greek traditional cuisine

Crete - Rethymnon - Armeni

One of the most popular restaurants of Cretan cuisine in Rethymno thanks to the genuine Cretan specialties with fresh local products, which change according to the seasons. Very good raw materials, careful execution, deliciousness, simplicity and tradition, go hand in hand in this humble place. Stand out gamopilafo, hochlioi, pan-fried lamb, rabbit in tsikali, orange pie and Sfakia honey pie.

Alios Ilios

14/20

Greek Contemporary Cuisine

Cyclades - Santorini - Oia

On an exquisite terrace with a light modern style in front of the pool that offers a generous view of the magnificent sunset of Oia in Santorini, executive chef Manolis Matthaiakis completes the pleasure with a menu full of Greekness that borrows elements from both the local and the Cretan surrender.

Ambrosia

14/20

Greek Contemporary Cuisine

Thessaloniki - Surroundings of Thessaloniki - Airport

Headed in the kitchen by the talented Apostolos Altanis, the main restaurant of the "Hyatt Regency" moves to a level that honors Greek cuisine, which it proposes in a modern but understandable version using local and seasonal ingredients. Excellent terrace overlooking the lush gardens for the summer.

Andreas

14/20

Meat

Macedonia - Serres - Skopia

In a small village lost on the map between Serres and Drama, Andreas Stavridis makes an excellent proposal based on Greek meat, which he feeds and cooks to perfection, and is a point of reference for the region and beyond. Highlights the tartare, the beef fillet and the goat on the spit. Spacious interior and small cool terrace for the summer.

Argentina Kapenekis

14/20

Fish - Seafood

Crete - Prefecture of Chania - Kolymbari

Neat fish tavern with a very beautiful terrace on the picturesque harbor in Kolymbari. The young chef Giorgos Kapenekakis proposes a seafood cuisine with classic but also more modern fish and seafood dishes and excellent raw materials from their own fish shop. Dishes that stand out are the cuttlefish with sizzling greens, green olives and their ink, the rofu yuvetsi and the lightly fried squid with kritama. Very good pan and grill from Fani Kapenekaki.

Ark

14/20

Greek Contemporary Cuisine

Attica - Central and Southern Suburbs - Glyfada

Strategically located on the Athenian riviera and with the stamp of Yiannis Baxevanis, "Ark" serves flavors that express the talented chef's special view of Greek cuisine and have at their core the traditional element, the selected raw materials and of course the strong aura of Crete . Among his best moments is the pan-fried with wild forest mushrooms, chestnuts and ripe gruyere, as well as the chickpeas in the wood oven with smoked Greek black pig ham.

Artisanal Lounge & Gardens

14/20

Greek Contemporary Cuisine

Attica - Northern Suburbs - Kifissia

With a stylish mix & match of the '60s and '70s by the Mouriki-Gavalas duo in its modern hall and a sunny orangerie wrapped in the greenery of the Kifisio garden, the bar-restaurant of Fotis Sergoulopoulos and Vangelis Gerasimos is this year, from a taste point of view, in his best moment. The kitchen of Dimitris Dimitriadis is modern, with nice ideas and good technique that make it stand out and give delightful "blue and white" snapshots.

Avli

14/20

Greek Contemporary Cuisine

Crete - Rethymno

Housed for 26 years in a Venetian mansion of the 1600s, in the alleys of the old town, "Avli" is one of the most interesting restaurants in Rethymno thanks to its modern Greek cuisine, noticeably influenced by Crete and the wider Mediterranean, with traditional ingredients, strong taste memories and modern approaches. Among the most interesting dishes, the chickpea octopus with spinach and ginger, the poached egg with staka, apaki and smoked graviera, the fish soup and the calitsouni with cheeses and greens.

Barbouni

14/20

Modern kitchen

Peloponnese - Messinia - Pylos

A very elegant, bohemian restaurant in one of the most beautiful parts of the "Costa Navarino", on a balcony overlooking the sea. Chrysanthos Karamolegos, who oversees the kitchen, creates a series of specialties with exotic intimacy and seafood as the protagonists. We singled out the grilled octopus, the tuna tartare, the crab salad with tomato gazpacho, the sea bass in salt, the seafood zarzuela and the lemon millefeuille.

Vassilenas

14/20

Greek Contemporary Cuisine

Attica - Athens - Ilisia

"Vassilainas" of Athens combines with particular grace the metropolitan atmosphere and modern Greek flavors in a complete fine dining package. Under the watchful eye of Thanasis Vasilaina, the talented chef Manos Garnelis submits a very interesting culinary proposal, which renders tradition with a modern spirit and is reflected in special proposals such as the Alliot cod in garlic – in a vacuum with a garlicky butter sauce – and the velvety smoked heather with fried greens and beetroot puree.

Black Rock

14/20

Greek Contemporary Cuisine

Cyclades - Santorini - Oia

On a terrace in Oia, literally between the sky and the sea, the relaxed restaurant of "Santorini Secret" offers a modern version of Greek cuisine, with reference to classic recipes. Chef Sifis Manouselis skilfully combines iconic Greek ingredients with seasonal vegetables and fruits, and in his dishes imagination and taste compete with impressive appearance.

Bubo Fine Dining Restaurant

14/20

Greek Contemporary Cuisine

Macedonia - Halkidiki - Vourvourou

In an elegant setting, a breath away from the sea, Dimitris Pamporis proposes a modern cuisine that is mainly inspired by the Greek tradition and especially by Halkidiki. Greek Cuisine Award 2019. Try: Agioreitiko cod, sophisticated village salad.

Gastrodrome in Olympus

14/20

Greek Contemporary Cuisine

Macedonia - P. Pieria - Litochoro

"Gastrodromio En Olympos" is a tasting destination in itself. It is worth going all the way to the picturesque Litochoro to try the clean, classic, exuberant, but also creative proposals, inspired by Greek cuisine. The dishes stand out for their good raw materials and their successful combinations that can be further developed with the right wine partner. After all, the cellar at "Gastrodromio" is particularly up-to-date and famous for its rare labels.

Glykanisos

14/20

Fish - Seafood

Thessaloniki - Surroundings of Thessaloniki - Pylaia

The restaurant in Pylaia this year was expanded so that it can accommodate those who visit it to enjoy its careful taste suggestions. The kitchen focuses on fish, and has a separate area for receiving and processing fresh seafood. Whether you choose to try boiled, grilled, steamed or fried fish, the result is remarkable. Also of interest are the creative proposals on classic dishes, such as the modified fava bean with octopus.

César Meze Bar

14/20

Greek Contemporary Cuisine

Dodecanese - Rhodes - Lindos

Romantic terrace below the Acropolis with a view over Lindos. The young chef Stavros Koustenis brings the modern, fresh aspect of Greek cuisine to the landscape of tourist Lindos. Very good technique, simple combinations of ingredients, references to local dishes. The deliciousness, firmly in the foreground. Dishes that stand out are the spetsiota ceviche (coli marinated in fish stock a la spetsiota with pickled caper sprigs) and the slow-cooked leg of lamb wrapped in boli and flavored with black wheat, served with chickpeas, herbs, yogurt cream and coriander oil.

Clochard

14/20

Modern kitchen

Thessaloniki - Center of Thessaloniki - Eleftherias sq.

Modern style in the hall with the warmth of the 30-year history of the iconic restaurant of the sui generis Giorgos Vasiloglou. Chef Konstantinos Fournaris creates a menu that includes large dishes of urban Greek cuisine, traditional recipes but also some emblematic creations of French gastronomy. Special suggestions are the "pasticcio" with lasagna, spinach, minced meat, potato cream and herb sauce and the pork leek celeriac with black pig, cream and leek chips, celeriac and lemon sauce.

Cuvee

14/20

Modern kitchen

Dodecanese - Kos - Lampi

Hall with intimacy and character, which combines the classic with the modern. The menu is inspired by the Dodecanese culinary tradition and rendered filtered by modern techniques and the modern culinary concept. Interesting combinations of materials and textures, with alternating intensities and milder flavors. Dishes that stand out are the Greek tuna tartare with Bavarian cream, apple and kumquat foam and the butterscotch pork cheeks with petimezi, almond cream and semolina.

6 Keys

14/20

Greek Contemporary Cuisine

Thessaly - Prefecture of Magnesia - Afissos

In a magical setting on Kallifteri beach, chef Yiannis Koutsonis in collaboration with Yiannis Baxevanis renew favorite recipes of Greek cuisine. The menu as a whole has inventive variations, deliciousness, harmony and tensions. Plus the raw materials – meats, cold meats, cheeses and herbs – from small producers, which are listed on the menu.

Zillers (The)

14/20

Modern kitchen

Attica - Athens - Center

On the atmospheric terrace of the boutique hotel of the same name, which overlooks the Acropolis and the metropolis from its balcony, Konstantina Faklari presents a down-to-earth gourmet cuisine with the warmth of comfort food in it. Excellent meatballs with fava cream and caper jam, fantastic mayatiko with smoked aubergine, black garlic romesco, tamarisk, neo-comfort lamb with buffalo trachana and crispy sweets, charming baked apples with cinnamon flower cream and salted caramel ice cream.

Iliovasilema

14/20

Greek Contemporary Cuisine

Cyclades - Syros - Galissas

The seaside resort praised by Markos Vamvakaris is reintroduced to us in a culinary way by the chef - patron of "Sunset" Kostas Bouyouris. On the paved terrace overlooking the sea, it makes a tasteful proposal of level with many faces depending on the availability in the market. His dishes are multi-layered, from simple and classic to sophisticated and sophisticated.

Five Senses – Sophisticated Greek Gastronomy

14/20

Modern kitchen

Dodecanese - Rhodes - Lindos

Simple modern decor in the hall and stunning sea view from the terrace with the specially designed area for an aperitif or cocktail. The chef creates a modern Greek cuisine with strong influences from the Rhodian tradition in terms of dishes but also with excellent use of well-known local ingredients from other parts of Greece, resulting in a harmonious flavor ensemble, surprisingly bold and at the same time familiar.

Grada Nuevo

14/20

Fish - Seafood

Thessaloniki - Center of Thessaloniki - Eleftherias sq.

Complete and very popular fish restaurant, created by the experienced Apostolos Rigas, with an elegant modern hall and a European atmosphere. Chefs Eleni Riga and Pelagia Savvaidou retrieve the classic recipes for fish and seafood of the Greek cuisine and give them a modern look and emblematic local ingredients. The menu includes from Greek stews and pasta to more complex creations, as well as tartar and ceviche. Very updated cellar with 270 wine labels and interesting cheese trolley.

Thalassaki

14/20

Greek traditional cuisine

Cyclades - Tinos - Hysternion Bay

Antonia Zarpa's cuisine has deep roots in the Tinian tradition, which she highlights with a modern spirit and serves it on a pier literally on the sea, in the small village located in the bay of Ysternia. A tasty result that justifies the reputation and an overall proposition that demands a visit.

Thomas

14/20

Greek traditional cuisine

Macedonia - Florina - Sklithro

The impressive rustic luxury restaurant of the Paspalis family, in a quiet location next to the forest, has been inspired for decades by the local cuisine and its special ingredients. And while he keeps his favorite classic specialties on the list, he never stops renewing himself with modern approaches. New dishes, but also advanced cuts of its famous meats, always make it a very interesting destination.

Kalamatian

14/20

Fish - Seafood

Thessaloniki - Surroundings of Thessaloniki - Stavros

In a beautiful garden, which stretches out in front of the sea, "Kalamatianos" marries modern Greek cuisine with that of Agios Georgios, using the unique recipes of Father Epiphanios. The menu parades the products of the region, such as the mussels served in various versions, fried, grilled, as well as with strongly fragrant sauces.

Karydies

14/20

Greek traditional cuisine

Thrace - Samothrace - Ano Meria

In a green environment, in the flowery yard with walnut trees, the Angelonia family kisses their guests goat cooked in "a thousand ways", cheeses of their production and traditional delicacies from the wood-fired oven and more. Goats from the family herd and vegetables from their vegetable garden contribute to a delightful taste picture.

Kontosoros

14/20

Greek traditional cuisine

Macedonia - Florina - Xino Nero

Chef-patron Nikos Kontosoros is renowned for a cuisine that loves local tradition without saying "no" to classic international flavors. Distinct personal attention, great knowledge of local ingredients and an enviable cellar mark the elegant restaurant in Xino Nero, Florina, which is a classic attraction for a loyal audience and a discovery for travelers.

Cretan

14/20

Meat

Attica - Mesogeia - Pallini

Marching at full speed towards 60 years of history, "Kritikos" forces with its perfect grilling and the excellent quality of local meats to travel all the way to Kanza. Its ribs are considered by many to be the best in the entire Basin, however, Stavros and Nikos Doyakis take the family meat tavern to new heights by constantly bringing the best they can find in small Greek farms, in Mytilini and Komotini. The blooming yard is another asset on summer days.

Lady Finger

14/20

Greek Contemporary Cuisine

Cyclades - Mykonos - Chora

Atmospheric restaurant next to the hotel's swimming pool with stone elements, wooden ceiling and dominant white color. The menu proposes a modern kitchen with elegant, elaborate dishes of classical Greek and local culinary tradition. The main characteristics of the dishes are the unexpected combinations of primarily Greek products and the excellent technique. A typical creation is the onion pie with Mykonos cheese panna cotta, grilled onions, fennel oil, onion sauce with miso and crispy crust leaves with parmesan.

Leventis

14/20

Greek traditional cuisine

Crete - Chania - Ano Stalos

A large terrace with a green view and a menu that includes everything from Cretan cuisine. Since 1996, Panagiotis and Giorgos Chatzimanolakis have been researching the great culinary tradition of Crete and, together with their mother Eftychia Chatzimanolakis, have been preparing authentic Cretan dishes. A great virtue of the tavern are the raw materials, all from Crete, always in season, with many special preparations (sour fat, apaki, olives, smoked meats).

Mushroom (The)

14/20

Modern kitchen

Thessaloniki - Eastern Thessaloniki - Kalamaria - Nea Krini - Aretsou

Renovated, both aesthetically and tastefully, this year we were welcomed by the elegant restaurant "hidden" on the second floor of the Sofouli Center. The space became lighter while the award-winning chef Dimitris Pamporis raised the speedometer of modernism in the taste proposal with dishes such as Mani's pulled pie with cool spinach pie cream, the special risotto-vegetable dolmas and the honeyed veal cheeks on the rind with baked oregano mashed potatoes.

Marina

14/20

Fish - Seafood

Macedonia - Halkidiki - Potidea

You sit inside the shop, which resembles the bow of a ship, overlooking the sea and choose from a menu full of fresh ingredients – from vegetables to seafood. You start with very interesting raw and marinated fish and reach sophisticated chef recipes, which follow the trends of the season and enrich the fish-eating experience.

Mavrikos

14/20

Greek traditional cuisine

Dodecanese - Rhodes - Lindos

In a beautiful courtyard with Italian architectural references, Dimitris Mavrikos trains our palates in the DNA of Rhodesian cuisine, mixing fresh ingredients from local small producers and intriguing ingredients, such as petimezi and carob honey. Between the fragrant ointments with chickpeas and tarama as well as the explosive main dishes with earthy protagonists are interspersed dozens of strong flavors and delicious recipes, which bring "Mauriko" to the forefront of the island since 1933.

Mourga

14/20

Greek Contemporary Cuisine

Thessaloniki - Center of Thessaloniki - Hagia Sophia

In a space reminiscent of an old cafe, with the retro kitchen in the open kitchen and the artistic photographs on the walls, Yiannis Loukakis cooks dishes that praise the seafood raw material and the smells of the Greek land, presenting a lively cuisine of the time, indispensable as original as it is, and paves the way for Thessaloniki's focus.

Boukadoura

14/20

Greek traditional cuisine

Macedonia - Prefecture of Halkidiki - Nikiti

The combination of breathtaking scenery and exuberant dishes with strong Greek DNA makes "Boukadoura" a special gastronomic spot. Iota Koufadaki passionately cooks authentic Agios Greek recipes in a farmhouse hanging over the sea. Both the view and the flavors evoke an unexpected satisfaction and delight.

Naumidis

14/20

Greek traditional cuisine

Macedonia - N. Florina - Amyntaio

The renewed terroir cuisine of Angelos Naumidis, with wetland and mountain dishes, loves lake fish, wild herbs and the special ingredients of the region and makes the impressive restaurant on the coast of Vegoritida a unique destination. Plus, the breathtaking view of the lake from the large windows and from the patio tables, which seem to hang over the shore.

On the Verandah

14/20

Modern kitchen

Argosaronicos - Spetses

On the elegant, urban terrace of the iconic "Poseidonion Grand Hotel", chef Stamatis Marmarinos presents a modern Greek cuisine with personal elements, based on traditional recipes of the island, but also more broadly. It draws raw materials from the hotel's farm, as well as from small producers in the area. The result is intensely tasty, understandable and pleasant.

Onisimos

14/20

Greek traditional cuisine

Crete - Heraklion

The simple, homely tavern with its white tablecloths, fireplace and large covered terrace is a true enclave of traditional Cretan cuisine. Onisimos Saridakis bakes excellently, while his wife Eleni Vardakis works wonders in pots and in the wood-fired oven. Great emphasis on raw materials, with meats from Asterousia, their own cheeses and vegetables.

Paragka - Παράγκα

14/20

Greek traditional cuisine

Dodecanese - Rhodes - Apollona

In the center of the island at an altitude of 300 m. in the village of Apollonas with a view of the green mountainous environment. The apt "cuisine" accompanying the restaurant's name says it all. In "Paraga", traditional cooking and Rhodesian (mainly) flavors are an art. Far from the tourist avenues in the center of the island, it is a unique experience for every visitor.

Pelagos Seaside Restaurant

14/20

Greek Contemporary Cuisine

Crete - Lasithi Prefecture - Koutsounari

In this small, tasty gem in Koutsounari, Ierapetra, Konstantina Voulgari-Kontesopoulou presents classic as well as updated Cretan specialties, using very good local ingredients. Smoked pancetta pate in a bun with avocado and poached egg, delicious Cretan capric with thyme and sea salt, pickled rofus with crispy okra and parsnip.

Rose

14/20

Greek Contemporary Cuisine

Cyclades - Santorini - Vourvoulos

Roza Damigou and her daughter Maro have been keeping the Santorini tradition alive for years and offer a proposal full of homely flavors cooked with mastery and dominant elements are local products from their own vegetable garden and fish caught by themselves.

Sesa

14/20

Greek Contemporary Cuisine

Epirus - Prefecture of Prevezis - Preveza

In an idyllic landscape next to Kanali beach in Preveza, the "Sesa Boutique Hotel" restaurant is definitely the best restaurant in the wider area and one of the best in Western Greece. The kitchen team proposes dishes with obvious elements of Greekness in a modern version that is always connected to tradition.

Tassos

14/20

Fish tavern

Thessaloniki - Eastern Thessaloniki - Kalamaria - Nea Krini - Aretsou

Kyriaki Topzi is not just in the kitchen. One could say that he is... inside the fish while receiving the caress of the fire. Whether it is fish or shellfish, pan or grill, "Tassos" offers unique taste pleasures for lovers of the genre. The main course is accompanied by a few appetizers and excellent salads. Good wine list, which stands out with all the necessary related accessories.

Thalassa

14/20

Fish - Seafood

Crete - Lasithi - Elounda

In direct contact with the sea, it offers a delicious Greek cuisine with a modern look, which loves local ingredients and Cretan recipes. The soup with sourdough and vegetables, the leg of lamb with squiofichta and eggplant cream or the spinach rice are references to the local cuisine that stand out, while the Greek flavor is also present in the risotto-kakavia with crayfish marinated in raki.

The Day of the Thief

14/20

Greek traditional cuisine

Dodecanese - Rhodes - Profiles

At the southern end of Rhodes, in a semi-mountainous village that you think is uninhabited, Savvas and Konstantina Papasavva serve local cuisine with love, emphasize the flavors of Rhodes and highlight local products that give taste pleasures. You will sit in a cool post, under a giant fig tree, next to an old 16th century chapel, overlooking Mount Gerakas.

Charama

14/20

Greek traditional cuisine

Macedonia - Imathia - Arkochori

A tasty surprise proposal in a small village on the road leading from Naoussa to the ski resort. Stefanos Lafara's kitchen is solid, has character and personality. The refried beans with bajo and egg, the wild boar with plum sauce and the pork in vine leaves are some of the good suggestions on the menu. Great view and choice of wine from a large list of interesting labels.

Charoupi

14/20

Greek Contemporary Cuisine

Thessaloniki - Center of Thessaloniki - Ladadika - Port

Authentic Cretan flavors without discounting the approach and ingredients, but also a personal version of traditional dishes by the young Chanio chef Manolis Papoutsakis, who teaches Cretan frugality in Thessaloniki. In the popular modern restaurant, which brought a different air to Ladadika, Crete is also introduced in an authentic way with its vineyard and its cheeses.

Chrysostomos

14/20

Greek traditional cuisine

Crete - Chania

Close to the large warehouses of the Port, with a sea view, rustic decoration and a wood-fired oven where sourdough bread and excellent ofto (roasted Sfacian lamb or goat) are baked daily with Cretan chunky potatoes. Almost all the raw materials are from Sfakia (where the owner comes from) and their use gives an authentic character to the dishes. Dishes that stand out, the cod in the wood oven with tomato and fried potatoes and the lamb in parchment paper.

Varoulko Seaside

16/20

Greek Contemporary Cuisine

Attica - Piraeus & Suburbs - Mikrolimano

"Varoulko" enters a new era with the close collaboration between Lefteris Lazarou and Yiannis Parikos, evolving his Greek seafood cuisine with new, elegant creations. Specialties such as Athenian with ginger and tomato water, smoked mackerel with fava beans and truffle, grouper with bean cream with spicy sausage and celery or chocolate walnut pie renew the blue and white culinary scene.

Tudor Hall

15,5/20

Modern kitchen

Attica - Athens - Center

Dishes that combine today's culinary concepts with aromas and flavors that refer to tradition. Asterios Koustoudis as executive chef confirms his value and Alexandros Koskinas for one more year proves that he has the skills and knowledge that give "Tudor Hall" an enviable position in the group of excellent Greek restaurants. The top dish is the yuvetsada with seafood.

Noble Gourmet

15/20

Greek Contemporary Cuisine

Dodecanese - Rhodes - Kallithea

Panoramic sea view from the top floor of the hotel, elegant decoration and live romantic melodies from the piano. The taste novelties of Roditian chefs Stamatis Misomikes and Giorgos Troumouhis bring the island's culinary tradition back to the fore, successfully updating it and dynamically establishing it in today's gastronomy with the most modern techniques. The desserts are excellent, the presentation of the dishes is fascinating.

Selene

15/20

Greek Contemporary Cuisine

Cyclades - Santorini - Fira

The emblematic restaurant of Giorgos Chatzigiannakis in the atmospheric Pyrgos proposes for one more year a cuisine with Greekness, which is based on selected ingredients mainly from the Cyclades. Panagiotis Tsikas presents, in partnership with Alexandros Tsiotini, a series of dishes with finesse and taste harmony as the main characteristics, such as sauteed sea bass with celery root and an extract of kufoxylia flowers.

Tomata

15/20

Fish - Seafood

Macedonia - Halkidiki - Sani

Serene view of the marina and simple decoration, which leaves first place to the tastes. The multi-awarded, exuberant chef Chrysanthos Karamolegos combines in an unexpected way the simplest ingredients of Greece and the Mediterranean, creating a unique personal idiom. His creations are clearly distinguished for their fusion attitude towards the flavors of the world, while at the same time maintaining at their core an absolutely recognizable Greekness.

Aleria

14,5/20

Modern kitchen

Attica - Athens - Metaxourgeio

Luxury meets refinement in one of the finest restaurants in Athens, with the personal kitchen of Gikas Xenakis elevating the experience of a meal with clear Greek references. Skillful combinations of ingredients and depth of flavor characterize dishes such as the excellent chicken soup with egg, corn and sea urchin, the fresh cod with potato gnocchi, beetroot and sweet garlic cream or the slow-roasted lamb with braised giant mash, celeriac and cabbage.

Avli

14,5/20

Greek Contemporary Cuisine

Crete - Rethymno

In the romantic courtyard of a Venetian mansion, stamped with the taste of Katerina Xekalou, the flavors compete with the atmosphere. The Cretan tradition, with excellent ingredients, is skilfully rendered by Giorgos Stylianoudakis, who edits the menu, sometimes more classic and sometimes with a creative eye, moving with the deliciousness of a simple fish soup from Agia Galini or surprising with the transformation of the Chanio meat pie into ravioli with lamb and mizithra filling.

Black Rock

14,5/20

Greek Contemporary Cuisine

Cyclades - Santorini - Oia

In the "Santorini Secret" restaurant - on a terrace between the sky and the sea -, Giorgos Horaitis's dishes are an amalgamation of painting and deliciousness, with exemplary references to Greek flavors. The original Tomato, an inspired rendition of the "village", the robus in fricassee of mushrooms and horseradish from its broth, the delicate execution of the rabbit stew depict a cuisine where technique competes with imagination, always with the raw material as the protagonist.

Bubo Fine Dining Restaurant

14,5/20

Greek Contemporary Cuisine

Macedonia - Halkidiki - Vourvourou

The award-winning chef of "Ekies All Senses Resort" Dimitris Pamporis is constantly raising the culinary bar at the sophisticated hotel-retreat on the sandy beach of Vourvourou. In the renewed "Bubo Restaurant" (Greek Cuisine Award 2018 from "athinorama") a delightful series of signature dishes that marked the path of the very talented chef, and are listed on the menu with the year in which they were presented, interspersed with interesting new compositions in the familiar his creative style that spices up tradition with modernity and imagination. Sitting in the atmospheric area of ​​the restaurant, with a wonderful panoramic view of the sea, you will discover the chef's brand new proposals, such as the pigeon pie with pumpkin risotto and fried antho with stone cheese, the vinegared octopus with octopus paste, chorizo ​​and avocado, the Agios Georgios cod with marinated anchovy cream and plum puree, and lamb in grape leaves and risotto with herbs and fresh mint. For a complete picture, however, it's worth a culinary return to specialties such as the 2015's exquisite country salad, with its variegated vegetables, olive ground and feta mousse, the 2012's ouzo-flavored shrimp tartare, with ink tarama mayo cuttlefish and pickled vegetables, and the 2011 layered fresh sea bass with variations of beetroot, roe croquette and citrus with fresh vanilla.

Elia's Restaurant

14,5/20

Modern kitchen

Sporades - Skiathos - Koukounaries

The work of the talented chef Nikolas Stavrakakis in the romantic restaurant in the wonderful garden of the hotel "Mandraki Village" brought Skiathos dynamically into the culinary spotlight. Drawing inventively from the traditional Cretan cuisine, his special homeland, the chef skilfully utilizes his experience from the great restaurants abroad where he grew up and builds his own culinary idiom through the interpretation of modern Greek cuisine with a fusion style.

Ferryman

14,5/20

Greek traditional cuisine

Crete - Lasithi - Elounda

The tables are set next to the sea, while in a theatrically set-up space with an open kitchen, with its wood-burning oven and its fires, Yannis Baxevanis - one of those chefs who put the stamp of a deep, very expressive Greekness - works small miracles with the local materials. like this slow-cooked goat Turkish delight with string beans soaking in its deliciousness and carrot and apple purée with cumin.

Kenshō Ornos

14,5/20

Greek Contemporary Cuisine

Cyclades - Mykonos - Ornos

In his second season in the warmly designed restaurant of the luxury hotel, overlooking the moored boats of Ornos, Giorgos Stylianoudakis successfully walked in his familiar and advanced culinary style, with dishes based on Greek tradition and worked in a completely creative way and French techniques. The desserts with the signature of the well-known chef patissier Dimitris Chronopoulos score correspondingly high performances and harmoniously complete the experience.

Red Bicycle

14,5/20

Greek Contemporary Cuisine

Cyclades - Santorini - Oia

On the most romantic terrace of Oia, the exquisite combinations of Greek flavors created by Gikas Xenakis are performed by Dimos Samourakis and his team based on excellent local ingredients. The top-quality cod with lemony Jerusalem artichoke cream, grape beans and orange-fennel sauce, the perfectly baked crayfish with tarama cream and beetroot sauce, the slow-roasted lamb with eggplant puree and feta gnocchi with Santorini pelle enhance the taste pleasure combined with the charming location.

Marina

14,5/20

Fish - Seafood

Macedonia - Halkidiki - Potidea

Fine raw materials, from the iodine-infused fish to the last tomato, have absolute priority in the composition of the menu, which carefully monitors new trends and incorporates them into its menu. The popular and multi-awarded fish restaurant has been at the forefront of eclectic seafood for years and has created a loyal fan club that often travels from the other side of Greece just to enjoy its amazing specialties... Very beautiful front hall at sea, it resembles a ship's bow, while the professional service adds to the experience.

Milos Estiatorio

14,5/20

Fish - Seafood

Attica - Athens - Center

Just like its famous "siblings" around the world, "Milos" in Athens consistently offers fish of exceptional freshness, perfectly cooked in the pan or on the grill. The picture is completed by excellent sashimi and fish tartar, as well as a small series of dishes that refer to the Greek tradition. A small quality proposal based on meat completes the menu.

Old Mill

14,5/20

Modern kitchen

Crete - Lasithi - Elounda

It is located in an idyllic location, in the hotel gardens, directly opposite the sea – especially at sunset the scenery is magical. Moving along modern Greek paths, the cuisine of the experienced chef Antonis Petrelis has a very interesting perspective, a nice rhythm and – in many of its sophisticated and at the same time particularly delicious dishes – a distinct Cretan stamp.

Papaioannou - Mikrolimano

14,5/20

Greek Contemporary Cuisine

Attica - Piraeus & Perihora - Piraeus

A minimalist cooking approach, pan and grill craftsmanship, and excellent raw ingredients are the successful recipe at this award-winning restaurant that flatters the goodies of the sea. Giorgos Papaioannou highlights the rawness of wonderful shrimps, crayfish, cooks large water mullets with mastery and their taste amazes you, turns cuttlefish into almond-flavored sea popcorn by frying it with its ink.

Salonika Restaurant & Bar

14,5/20

Greek Contemporary Cuisine

Thessaloniki - Eastern Thessaloniki - Faliro

The restaurant of the renovated "Makedonia Palace", with plenty of light and a view from its windows but also a friendly designed decor, is a point of reference for Thessaloniki. With award-winning chef Sotiris Evangelou at the helm, the focus was on modern Greek specialties in an elegant neoclassical style. chief among them the yuvetsi with honeyed veal cheeks and mushrooms, the rofos with Agioreitiko egg lemon and the octopus with sour cherry and sour cream.

Santoro

14,5/20

Modern kitchen

Cyclades - Santorini - Imerovigli

With a view of the rock of Skaros and an impressive view of the Caldera, the minimal "Santoro" hosts tasty creations by Spyros Agios, who takes a bold look at dishes with a Greek background. The top dish is the garlic porphyras with vermicelli soup in porphyria and sea urchin broth, lemon oil foam and aniseed sprouts. Dishes such as the Corfu bianco with Tinos artichokes and herring pearls, the "volcanic shrimps" of Amvrakikos marinated in ash and baked in the sand, as well as the "pichti" of rabbit with white chocolate foam define a cuisine with modern visuals and Greek references.

Athens

14/20

Greek Contemporary Cuisine

Attica - Athens - Kerameikos

Alexandros Kardassis develops favorite flavors of the Greek tavern into a specialty with a gourmet twist. The cod turn into a Turkish delight encased in an airy crispy crust, in the "two-way milk goat" the honeyed rib roll, the combination of grilled thrapsal with beetroot, and emulsion stand out. of lemon waves the flag of Greekness, the open cheese pie with fantastic confit tomato, caramelized onion, gruyere, arugula and feta is creatively neologized.

Alfredo's Garden

14/20

Greek Contemporary Cuisine

Thessaloniki - Surroundings of Thessaloniki - Airport

With his summer "outfit", Apostolos Altanis creates with impeccable raw materials, applies modern techniques, proves his deep knowledge of Greek tradition and presents dishes with a clear Greek sign. The lush garden, discreet musical accompaniment and a good wine list make going out for open air dining a pleasure.

Argentina Kapenekis

14/20

Fish - Seafood

Crete - Prefecture of Chania - Kolymbari

Balcony on the picturesque port in Kolymbari, ideal location to try a fish and seafood cuisine in a classic and more creative way, always with a focus on the freshest ingredients. You enjoy it undiluted in the marinated mullet, traditionally in the herring savoury, classically in a perfectly baked skaro, surprisingly in the homemade ravioli with staka sauce and shrimps. The top dish is the giuvecchi grouper. "Argentina" rightly remains, for years, a classic choice.

Ark

14/20

Greek Contemporary Cuisine

Attica - Central and Southern Suburbs - Glyfada

Strategically located on the Athenian riviera, "Ark" under the supervision of Yiannis Baxevanis makes a proposal with an accented scent of the sea but also a noticeable aura of Crete. The very good raw materials, combined with their management by experienced hands, lead to a result that reflects Baxevanis' imaginative modern look at Greek cuisine.

Barbouni

14/20

Modern kitchen

Peloponnese - Messinia - Pylos

"Barbouni" is set in one of the most beautiful spots of the "Costa Navarino", on an elegant balcony above the sea. The presence of Chrysanthos Karamolegkos in coordinating the kitchen raises the proposal even more. Known for his ingenuity and ability to manage local ingredients, he orchestrates a menu featuring seafood. Crispy molluscs and juicy fresh fish make a duet with unexpected ingredients and bring out... summer in every bite.

Vassilenas

14/20

Greek Contemporary Cuisine

Attica - Athens - Ilisia

"Vassilainas" of Athens is a charming fine dining restaurant with grace and class from the old days, but at the same time very modern, which especially loves wine. Sophisticated modernity with dishes such as the Egluvi lentil salad, three different beetroots and smoked fried eel with a fantastic crust and excellent modern renditions of traditional values ​​such as savouro.

Gastrodrome in Olympus

14/20

Greek Contemporary Cuisine

Macedonia - P. Pieria - Litochoro

Andreas Gavris is the lighthouse keeper of taste, in a difficult area for quality focus. He proposes with remarkable persistence dishes that combine tasteful sufficiency and a simplicity that allows them to be understood without ever becoming simplistic. The very good raw materials with their skillful management justify the choice of the visitor who will come here.

Glykanisos

14/20

Fish - Seafood

Thessaloniki - Surroundings of Thessaloniki - Pylaia

With an emphasis on fish, without renouncing the rest of the taste approaches, "Glycanisos" moves on the boundaries of the modern mezedopola and the modern tavern. It eloquently expresses Thessaloniki's transition to a new, more modern approach to taste, which still respects and honors tradition.

6 Keys

14/20

Greek Contemporary Cuisine

Thessaly - Prefecture of Magnesia - Afissos

In a boutique environment right next to the sea, "6 Keys", with Yiannis Koutsonis and the advisory presence of Yiannis Baxevanis, "play" smartly in the field of modern Greek cuisine, which they embellish with ideas closer to tradition. Enchanting taste effect, enhanced by the environment.

Zillers (The)

14/20

Modern kitchen

Attica - Athens - Center

On the roof of the boutique hotel of the same name in the center of Athens, endowed with a verdant vertical garden, it overlooks the Acropolis and the metropolis from its balcony. With down-to-earth gourmet dishes, which artfully combine the modern spirit and warmth of comfort food, the Greek cuisine of Konstantinas Faklaris evolves beautifully, while a special mention deserves the bar, which does a very interesting job in the field of cocktails.

Thalassaki

14/20

Greek traditional cuisine

Cyclades - Tinos - Hysternion Bay

The sophisticated Greek cuisine of the talented Antonia Zarpa has deep roots in the Tinian tradition, which she deifies with a modern spirit, and is served on a pier literally on the wave. The cool salad with cucumber, melon, malathuni cheese and pollen, the disarmingly charming baked onions and the signature beige, stuffed with cream cheese and aromas of lemon and cinnamon, are among the "musts".

Thomas

14/20

Greek traditional cuisine

Macedonia - Florina - Sklithro

Greek cuisine which is often inspired by the local Macedonian tradition and is based on carefully selected base ingredients is what is served in the cozy and multi-award winning restaurant of the Paspalis family at the foot of Amyntaio. Modern approaches as well as classicism, which keeps tradition alive, form an interesting set that is worth trying.

Kalamatian

14/20

Fish - Seafood

Thessaloniki - Surroundings of Thessaloniki - Stavros

Ambitious, successful effort in the heart of a green garden on the sea. Here the cuisine, apart from the stamp of chef Christos Gremou, who highlights the quality of the raw material, also has the touch of the tradition of Agios Georgios as it is transmitted by the sui generis father Epiphanio. Fresh fish in the pan and on the grill completes the offer.

Kontosoros

14/20

Greek traditional cuisine

Macedonia - Florina - Xino Nero

Artisan and bold in his views, Nikos Kontosoros continues his journey in an area "difficult" for demanding gastronomy. The deliciousness of the dishes he proposes has turned his restaurant into a pole of attraction for lovers of taste, who travel tens of kilometers to enjoy his cuisine.

Kooc Secrets

14/20

Greek Contemporary Cuisine

Peloponnese - Messinia - Pylos

The inventive and multi-awarded Chrysanthos Karamolegos is now putting his personal stamp on this special dining area in "Costa Navarino". Inside the small courtyard, surrounded by greenery and pergolas, and with excellent raw materials, many of which come from estates belonging to the complex, he proposes dishes that exude a strong sense of Greece, even though they sometimes "slant" towards the international space.

Cretan

14/20

Meat

Attica - Mesogeia - Pallini

The traditional Greek grill in the superlative degree, with half a century of history, true passion and knowledge for meat as well as mastery in grilling. Initiated carnivores flock from all over Attica to the rustic hall or the flowery courtyard to enjoy the timeless hits of the Doiakis family, such as the famous "railroad", milk lamb and ewe ribs as well as the unique lamb kidneys.

Sir

14/20

Greek traditional cuisine

Peloponnese - N. Laconia - Gerolimenas

With a view of the sea and the rock that crowns Gerolimenas, the "Kyrimai" restaurant is Mani's culinary destination par excellence. With an absolute commitment to local raw materials and the Maniac tradition, Stavriani Zervakakou makes a proposal that is worth the visit in itself. A modern look but also a commitment to the tasteful memories of the place.

Lady Finger

14/20

Greek Contemporary Cuisine

Cyclades - Mykonos - Chora

Back to the awards for Andronikos Hotel's atmospheric restaurant, tucked away next to the hotel's pool, with the prospect of moving to another more private space with the new season. The kitchen is overseen by the award-winning Gikas Xenakis, with resident chef the talented young Nikos Koutsoukos, while the menu is characterized by modern and bold proposals, which, however, refer – without a doubt – to Greek cuisine.

Mushroom (The)

14/20

Modern kitchen

Thessaloniki - Eastern Thessaloniki - Kalamaria - Nea Krini - Aretsou

On the second floor of the Sofouli Center, with an elegant urban aura in the hall and the terrace, "Mushroom" presents a particularly well-made cuisine, curated by the award-winning chef Dimitris Pamporis. The taste proposal is inspired by tradition, treating it with a creative mood. Veal with silky aubergine puree, honeyed veal cheeks with baked potato and asparagus puree, delicious Mani dough pie and very good bougatsa with chocolate milk.

Marathia

14/20

Fish - Seafood

Cyclades - Tinos - Chora

One of the best taverns on the island, serving in the coolness of its courtyard and in the busy beach bar on the wave. Marinos Souranis always has excellent fish, while he himself is a measure of lean fish (his own roe is excellent and the chewy lakerda claims to be excellent). He also uses many products from local small producers for his neo-traditional cuisine. Fantastic steamed cuttlefish with tomato sauce and homemade macaroons with their ink, an inventive combination of honeyed pork with fennel and fresh berries, as well as lobster ravioli with artichokes of emotional finesse.

Black Sea

14/20

Fish - Seafood

Thessaloniki - Eastern Thessaloniki - Kalamaria - Nea Krini - Aretsou

In a comfortable urban setting overlooking Thermaikos, following a steady upward trajectory, "Black Sea" has evolved into a fish restaurant that effectively manages the traditional pan and grill. At the same time, however, it embellishes its basic proposal with flavors such as ceviche and tartare as well as other dishes closer to the Greek tradition.

Mavrikos

14/20

Greek traditional cuisine

Dodecanese - Rhodes - Lindos

In the beautiful neoclassical with the pebbled courtyard and traditional arches, Dimitris Mavrikos educates our palates in the DNA of Rhodesian cuisine, mixing fresh ingredients from local small producers and intriguing ingredients, such as petimezi and carob honey. Between the first fragrant ointments with chickpeas and tarama, but also the explosive main dishes with earthy protagonists, dozens of strong flavors and delicious recipes are interspersed, which bring "Mauriko" to the forefront of the island since 1933.

Mourga

14/20

Greek Contemporary Cuisine

Thessaloniki - Center of Thessaloniki - Hagia Sophia

The decoration of the place seems to flashback to restaurants of the 50s, but the dishes of Ioannis Loukakis take us back to today. Modern and unexpected flavors result from the successful experimentation of the young chef. The menu changes almost daily, depending on the availability of ingredients, and each dish strikes a balance between rusticity, refinement, tradition and originality.

Boukadoura

14/20

Greek traditional cuisine

Macedonia - Prefecture of Halkidiki - Nikiti

On the edge of a cliff above the sea hangs the farmhouse that Mrs. Iota has transformed into a welcoming tavern. The beauty of the landscape evokes serenity and the dishes of the inventive cook desired disturbance. A sequence of Greek flavors parade and stimulate the heart, in addition to the stomach. From the pot and pans of Ms. Iotas comes a traditional Greek cuisine with soul and aromas - it is also worth trying her unique homemade liqueurs.

Mylos

14/20

Greek Contemporary Cuisine

Cyclades - Santorini - Firostefani

Housed in a picturesque renovated windmill and headed by head chef Adam Kotova, Mylos remains one of the best restaurants in Santorini. The menu acrobats between Greekness and an international personal perception of Kontovas, with dishes in which the ingredients are successfully combined and give flavors with intensity. Representative examples are the cod with sea urchin velouté, entamame and wild herbs, the rabbit terrine with pickled cucumber, grilled rabbit pancetta, oyster mayonnaise and seaweed waffle, as well as the pan-fried mackerel with white tarama, prosciutto and buckwheat.

Naumidis

14/20

Greek traditional cuisine

Macedonia - N. Florina - Amyntaio

Angelos Naumidis is evolving year by year and fully justifies the reputation of his restaurant on the banks of Vegoritida. Very good management of fresh water fish (of course, from the lake) as well as dishes that escape from seafood and have a strong Greek character. Additional assets include the breathtaking view of the lake from the large windows of the well-kept hall, the large traditional fireplace and the intimate, warm atmosphere.

Micron Meze

14/20

Greek Contemporary Cuisine

Attica - Northern Suburbs - Kifissia

In this unique, unconventional building, award-winning Miltos Armenis' very special culinary proposal ranges from unusual veal chicken with potato tzatziki to crispy bean croquette, perfectly combined with the crunch of salted herring. The chef from Corfu has a strong Mediterranean temperament and recreates well-known Greek specialties such as the sophisticated "pastitsio", pastitsada which he transforms into beautiful dumplings or the super fragrant cigarette with tender squid next to it.

On the Verandah

14/20

Modern kitchen

Argosaronicos - Spetses

On the particularly elegant, urban terrace of the iconic "Poseidonion Grand Hotel", chef Stamatis Marmarinos presents a very personal modern Greek cuisine, deconstructing traditional recipes of the island, and "searches" for the raw materials in the hotel's farm as well as in the small producers of the area. Among his best dishes, the "scallops with tzatziki", the "rooster's life" with corn, risotto wheat, egg, egg cream and black truffle, the "eggplant beef" with trachana gnocchi and graviera, as well as the inventive country tomatoes and strawberries.

Onisimos

14/20

Greek traditional cuisine

Crete - Heraklion

The simple, homely tavern with its white tablecloths, fireplace and large covered terrace is a true enclave of traditional Cretan cuisine. Onisimos Saridakis bakes exceptionally well, while his wife Eleni Vardakis works wonders in pots and in the wood-fired oven. Great emphasis on raw materials with meat from Asterousia, their own cheese and horticulture.

Pelagos Seaside Restaurant

14/20

Greek Contemporary Cuisine

Crete - Lasithi Prefecture - Koutsounari

In this small, tasty gem, hidden in a seaside settlement near Ierapetra, Konstantina Voulgari-Kontesopoulou does a commendable job. Sometimes with the very good raw materials and the traditions of Crete as a starting point and sometimes with broader Greek references, its dishes, such as the juicy grouper in a crust of dried fruits with scallions fried with kumquat and celery root and the tender lamb with thyme and sea salt in potato crumbs, they are particularly expressive.

Sesa

14/20

Greek Contemporary Cuisine

Epirus - Prefecture of Prevezis - Preveza

In an idyllic landscape next to Kanali beach in Preveza, the restaurant of "Sesa Boutique Hotel" has emerged as the best restaurant in the wider area and one of the best in Western Greece. Experienced chef Niki Tressou enriches the menu with sophisticated culinary touches, which focuses on creations that stay firmly in the orbit of Greek traditional cuisine.

Tassos

14/20

Fish tavern

Thessaloniki - Eastern Thessaloniki - Kalamaria - Nea Krini - Aretsou

Kyriaki Topzi is not just in the kitchen. According to some, it is... inside the fish while receiving the caress of fire. Surrounded by a few appetizers and excellent salads, with the pan and the grill dominating whether it is fish or shellfish, "Tasos" offers unique taste pleasures for lovers of the genre.

Thea

14/20

Greek Contemporary Cuisine

Cyclades - Mykonos - Chora

In a specially designed space in the atmospheric garden of the iconic "Belvedere" of Mykonos, the restaurant presents an excellent approach of top dishes from the tradition of Greek cuisine in a modern way, which keeps intact the fine line that connects yesterday with today. Cosmopolitan environment, level service and modern Greek cuisine in one of its best and most understandable versions.

Telemachus Athens

14/20

Meat

Attica - Athens - Center

In the space that housed the famous "Apotsos" ouzo, the urban aura with the huge chandelier, boisettes, huge mirrors and art deco details is very tasteful. The Greek meat specialties are a sensation, with the honey-boiled veal rail, the tender leg of lamb with thyme and throuby, the seasoned lamb fillet and the Greek sirloin steak standing out.

Charama

14/20

Greek traditional cuisine

Macedonia - Imathia - Arkochori

A tasty surprise proposal in a peaceful village a short drive from Naoussa. Stefanos Lafara's kitchen is solid, has character and personality. Beans refried with bajo and egg, wild boar with plum sauce and pork with vine leaves are some good ideas from the menu suggestions. Excellent view and possibility to choose wine from the cellar.

Chrysostomos

14/20

Greek traditional cuisine

Crete - Chania

On the edge of the Venetian port of Chania, the beautiful tavern of Chrysostomos is an institution for the authentic Cretan cuisine of Sfakia, with fine local ingredients and the highlight is the wood-fired oven. Grilled lamb, Chanio meat pie, vegetable kale, ofto lamb and Sfakian myzithropita are dishes indicative of an authentic, well-cooked cuisine. However, the sheep in the oil mill remains at the top.

Aleria

14,5/20

Modern kitchen

Attica - Athens - Metaxourgeio

In one of the most elegant and tasteful restaurants in Athens, Gikas Xenakis creates a very special repertoire of modern Greek cuisine, seasoned with creativity. Dishes such as pumpkin mousse with chestnut, apache and truffle or braised lamb with cream of red giants, celery, capers and yuzu play inventively with novelty and familiarity.

Bubo Fine Dining Restaurant

14,5/20

Greek Contemporary Cuisine

Macedonia - Halkidiki - Vourvourou

The hotel's elegant all-day restaurant, a breath of the sea, comes alive in the evening, offering the award-winning chef Dimitris Pamporis the opportunity to recall some of his emblematic dishes, listed in the catalog with the year in which they were presented. They are also decorated with new proposals, in the familiar, modern Greek style of the chef.

Elia's Restaurant

14,5/20

Modern kitchen

Sporades - Skiathos - Koukounaries

Nikos Stavrakakis brilliantly develops his technique, increasing his performance. His conceptual approach bears the stamp of Greece alive and well – in some dishes and with a fusion logic. The mullet-baklava with sweet-salty crispy leaves and aromatic kritamu sauce, the basil zargana ceviche with fantastic dolmadaki broth and electrified pickled fennel set the tone.

Ferryman

14,5/20

Greek traditional cuisine

Crete - Lasithi - Elounda

Using excellent raw materials from the Cretan land and sea, from selected small producers, Yiannis Baxevanis proposes a cuisine with a very deep taste, masterfully using an impressive wood oven. The velvety cockle with seawater, the fish stuffed with greens and the smoked mushroom risotto are some of the stars of the restaurant.

Kenshō Ornos

14,5/20

Greek Contemporary Cuisine

Cyclades - Mykonos - Ornos

New entry to the Greek Cuisine Awards, the restaurant of the also new hotel "Kenshō Boutique Hotel & Suites". With an impressive design and special elegance, it presents a modern Greek cuisine distinguished by deep knowledge and creativity. Chef the robust and at the same time airy Giorgos Stylianoudakis, a lover of research for our national gastronomy and of sought after quality raw materials, gives us dishes that "embroider" creatively on tradition with modern techniques.

Red Bicycle

14,5/20

Greek Contemporary Cuisine

Cyclades - Santorini - Oia

Starting from last year's success, the cuisine created by Gikas Xenakis in the charming restaurant of Oia is turning up the heat this year, cooked by Nikos Koutsoukos. Excellent cod with fluffy potato garlic and tomato jam, caramelized chicken leg in gamopilafou risotto and Macedonian halva mousse with two-eyed praline and lemon sorbet color the contemporary look of the kitchen on this atmospheric balcony.

Marina

14,5/20

Fish - Seafood

Macedonia - Halkidiki - Potidea

This restaurant-point of reference for eclectic seafood in Kassandra, with its upgraded hall in front of the sea, does not stop evolving. This year, among others, we were delighted by crayfish carpaccio with basil and chilli, tuna ceviche, sauteed prawns with excellent bisque and enjoyed fresh, air-fried mullet and grilled mayatiko.

Mavrikos

14,5/20

Greek traditional cuisine

Dodecanese - Rhodes - Lindos

Chef Dimitris Mavrikos expresses the cuisine of Rhodes in a very modern way, bringing the tradition to today. He spices his creations with deep deliciousness, giving them an almost exotic character with his choices. Dishes such as giants with carob honey, pickled aubergine with aubergine and honey, goat with chickpeas or squid with beetroot and saffron trace a stimulating Rhodian idiom.

Milos Estiatorio

14,5/20

Fish - Seafood

Attica - Athens - Center

Famous in New York and beyond, Kostas Spiliadis upholds the reputation and deliciousness of fresh Greek fish. He does exactly the same at his Athenian headquarters at the "Hilton". Precise grilling, exquisite fish tartar and sashimi, as well as notes of quality meat rank it among the top restaurants of its kind.

Mylos

14,5/20

Greek Contemporary Cuisine

Cyclades - Santorini - Firostefani

The team of Yiannis Kioroglou, more connected and advanced this year, made "Mylos" one of the points of reference in the gastronomic scene of Santorini. Modern seafood saganaki with feta snow, white aubergine cream with smoked eel and green apple 'tattoo' and honeyed veal cheek with smoked potato mash and Santorini pesto pelt express an essential modernism while maintaining strong roots in tradition. (In the new season the chef will be Adam Kontovas, who has been honored with a Greek Cuisine Award.)

Old Mill

14,5/20

Modern kitchen

Crete - Lasithi - Elounda

In the garden of the well-known resort of Elounda, close to the sea, the elegant restaurant has been following a successful course for years, offering very good modern Greek cuisine with Cretan touches. The long-time and multi-awarded chef Antonis Petrelis and the kitchen team create robust dishes, such as the wholemeal "skiufichta" lasagna with rooster and anthotyro from Psiloritis, with depth of flavors and harmonious contrasts that smell of Greece.

Papaioannou - Mikrolimano

14,5/20

Greek Contemporary Cuisine

Attica - Piraeus & Perihora - Piraeus

The leading seafood place in Attica bets on highlighting the fine nuances of seafood cuisine by master Giorgos Papaioannou and on the excellent quality of the raw materials. The modern concept of seafood cuisine finds a place in his palette with creations borrowed from the raw logic. Based on the mastery of the pan and the grill, "Papaioannou" is constantly evolving, raising the level of technique and taste.

Telemachus Athens

14,5/20

Meat

Attica - Athens - Center

On Panepistimo Street, in the arcade where the former "Apotsos" made history for decades, charcoal and rotisserie now reign supreme. Giorgos Tsiligiris brings his high, mainly Greek-branded carnivorousness to the center of secular Athens and in his luxurious, urban hall, in addition to his meaty heavy artillery in breeds and sitemas, he also brings out a black pig short souvli, and chick.

Athens

14/20

Greek Contemporary Cuisine

Attica - Athens - Kerameikos

And the intimacy, and the feeling you get from the taste of tradition is there, and the modern perception together with the modern techniques. The dishes of Alexandros Kardasis continue to fascinate with their beautiful immediacy and Greek soul, in a restaurant that has been writing its own history in the field of friendly gourmet for years.

Alexis

14/20

Fish tavern

Macedonia - Halkidiki - Sani

The unpretentious seafood tavern of Alexis Lakka, which sets up tables under the trees, opposite the marina of the "Sani Resort", represents in the best way the charm of the simple, the unassuming. Vibrant salads, fine appetizers and fresh fish expertly fried and baked with precision remain solid value. Bonus, if you're lucky, some hard-to-find sea gems that you'll never forget.

Alfredo's Garden

14/20

Greek Contemporary Cuisine

Thessaloniki - Surroundings of Thessaloniki - Airport

With his summer "outfit", Apostolos Altanis proposes Greek flavors with a modern perspective. The lush garden, discreet musical accompaniment and a good wine list make going out for open air dining a pleasure.

Argentina Kapenekis

14/20

Fish - Seafood

Crete - Prefecture of Chania - Kolymbari

Don't be fooled by the name. "Argentina" is a classic fish tavern in the port in Kolymbari and belongs to the few good shops of its kind. The family has a tradition in dealing with fish and everything the shop offers is worth it. The seafood stews emphasize even more the taste of the place, with the rofe juvetsi being the highlight.

Avli

14/20

Greek Contemporary Cuisine

Crete - Rethymno

On the right, romance with candles, on the left an ultra modern decor with traditional elements, in the center the impressive, green courtyard. In the kitchen, Giorgos Stylianoudakis, experienced and creative, "re-reads" the traditional Cretan cuisine with a modern attitude and the result is delightful. Excellent wine list with 400 labels and cellar where tastings take place. Level service.

Gastrodrome in Olympus

14/20

Greek Contemporary Cuisine

Macedonia - P. Pieria - Litochoro

Andreas Gavris is the beacon of taste in a difficult area for quality focus. He proposes with remarkable persistence dishes that combine tasteful sufficiency and a simplicity that allows them to be understood without ever becoming simplistic. The very good raw materials with their skillful management justify the choice of the visitor.

6 Keys

14/20

Greek Contemporary Cuisine

Thessaly - Prefecture of Magnesia - Afissos

Rustic lace puff pastry grilled with a super fragrant filling of herbs and Sitia wood, original pork neck with confit oranges for 6 full hours in oil, crispy kadaifi with a hint of coconut and musk lemon flavor that has cinnamon ice cream next to it, cream « burnt" milk caramel and sweet rose contrapunto: the Zacharopoulos - Baxevanis collaboration evokes charming Greece.

Zillers (The)

14/20

Modern kitchen

Attica - Athens - Center

Konstantina Faklari returns to the group of award winners by signing the specialties of the restaurant of the boutique hotel of the same name, which, since last summer when it debuted on a terrace opposite the Acropolis, with a down-to-earth gourmet profile, has raised performance in terms of taste and finesse and leaves you with a lot nice aftertaste with original and refined sweets.

Feedel Urban Gastronomy

14/20

Bar restaurant

Attica - Athens - Center

Leonidas Koutsopoulos creates real Greek food with an unconventional approach in the center's hidden garden. Typical local raw materials, modern techniques and inspirations from the kitchen of the East are recreated in an urban form and connected with the light touches of a well-balanced modernity. Elegance, deliciousness and culinary Greekness diffused in all the dishes.

Thomas

14/20

Greek traditional cuisine

Macedonia - Florina - Sklithro

Greek cuisine that is often inspired by the local Macedonian tradition and is based on carefully selected base ingredients. Modern approaches as well as classicism, which keeps tradition alive, form an interesting set that suggests dishes worth trying.

Kastri Bistro

14/20

Modern international cuisine

Attica - Northern Suburbs - Nea Erythrea

Green pie, cabbage tolmades, artichokes ala polita, but "otherwise". Alexandros Charalambopoulos has proven his talent by systematically working on the modernization of Greek cuisine. For the second year at the "Domotel Kastri" restaurant, he continues with an even more interesting series of creative, highly expressive dishes with nice ideas, technique and a very clear Greek identity.

Kontosoros

14/20

Greek traditional cuisine

Macedonia - Florina - Xino Nero

Artisan and bold in his views, Nikos Kontosoros continues his journey in an area "difficult" for demanding gastronomy. The deliciousness of the dishes he proposes has turned his restaurant into a pole of attraction for lovers of taste, who travel tens of kilometers to enjoy his cuisine.

Kooc Secrets

14/20

Greek Contemporary Cuisine

Peloponnese - Messinia - Pylos

For another year, Dimitris Melemenis emphasizes dishes with a strong stamp of both quality and Greekness. The very good base ingredients, which are often produced in the estates of the complex, and the perfect culinary approach give a result that highlights our culinary tradition in the eyes and palate of the guests of "Costa Navarino".

Cretan

14/20

Meat

Attica - Mesogeia - Pallini

Excellent quality meats, the vast majority of which are of Greek origin, and grill management with mastery by Nikos Doiakis. The result is dishes of deep flavor that give pleasure. Anyone who has tried "Kritiko" ribs knows.

Marigoula

14/20

Greek Contemporary Cuisine

Macedonia - Halkidiki - Polygyros

An unexpected culinary experience, capable of making you change your route to enjoy it, awaits you in Polygyros. Dishes such as sea urchin marrow, veal heart with smoked paprika and soy, cod suzukaki with bukovo sauce and bergamot jam, cuttlefish with capers and potato puree with kavkalethra express an approach to cooking and meze with imagination and originality.

Boukadoura

14/20

Greek traditional cuisine

Macedonia - Prefecture of Halkidiki - Nikiti

On the sea in Akti Elias, in Nikiti, Mrs. Iota proposes a series of dishes with art and an airy taste but also strongly with the characteristics of tradition. At the same time, it also offers a unique collection of interesting, original liqueurs and pickles. An ideal place to try excellent Greek cuisine and enjoy goodies that are not easily found.

Naumidis

14/20

Greek traditional cuisine

Macedonia - N. Florina - Amyntaio

Angelos Naumidis is evolving year by year and fully justifies the reputation of his restaurant on the banks of Vegoritida. Very good management of fresh water fish (of course, from the lake) as well as dishes that escape from fish food and have a strong Greek character.

On the Verandah

14/20

Modern kitchen

Argosaronicos - Spetses

On the most elegant terrace of Spetses, the award-winning chef Stamatis Marmarinos creates a very personal modern Greek cuisine. His basis is the locality of the ingredients and the local culinary tradition, on which he "embroiders" his proposal with modern techniques and a fresh look. The result? Impressive dishes with strong Greekness.

Tassos

14/20

Fish tavern

Thessaloniki - Eastern Thessaloniki - Kalamaria - Nea Krini - Aretsou

Kyriaki Topzi is not just in the kitchen. According to some, it is... inside the fish while receiving the caress of fire. Without a long list of appetizers, with the pan and the grill dominating, whether it is fish or shellfish, "Tassos" offers unique taste pleasures.

Xasteria

14/20

Greek Contemporary Cuisine

Crete - Prefecture of Heraklion - Gouves

A change of guard, with Vangelis Fronimakis in charge of the kitchen brigade, but with equally remarkable results. The cuisine remains strongly Greek, with the stamp of the Cretan culinary tradition evident. Creative mood and ability to manage local traditional products have earned her the Greek Cuisine Award for another year.

Chrysostomos

14/20

Greek traditional cuisine

Crete - Chania

The tavern of Chrysostomos Orfanoudakis, on the edge of the Venetian harbor of Chania, is truly a stable value of authentic Cretan cooking. With a neat interior and a small flowered terrace for the summer, she bakes bread and meats in the wood-fired oven and her stews, generous, with a clear local mark, are full of deliciousness.

Aleria

14,5/20

Modern kitchen

Attica - Athens - Metaxourgeio

In the elegant "Aleria", Gikas Xenakis approaches Greek specialties with friendly creativity, sometimes with an exuberant and sometimes with a refined mood, aiming at the taste. Dishes such as pumpkin mousse with chestnuts, apache and truffle or quail with raisin sauce express a cuisine that is as personal as it is intimate.

Top dish: Roast lamb with warm chickpea mousse, roasted fennel and olive powder

Vassilenas

14,5/20

Creative Greek cuisine

Attica - Piraeus & Perihora - Piraeus

Young and talented, Adam Kontovas took over this year the reins of the kitchen of the historical and with a remarkable course in the field of the modern Greek restaurant cuisine of Piraeus and impressed with his performance. In his first signature menu, he presented dishes that are delicious, bold, with ideas and careful execution, showing that he is embarking on a journey that is worth watching closely.

Top dish: Pork neck in a vacuum with polenta and port sauce

Ferryman

14,5/20

Greek traditional cuisine

Crete - Lasithi - Elounda

With Yiannis Baxevanis as its soul and Alexandros Kiousabas as resident chef, "Ferryman" offers a Cretan cuisine that sometimes veers towards other parts of Greece. Tradition, original management of local raw materials and absolute control of techniques give dishes that reconcile tradition with modern taste concepts.

Top dish: Chicken stuffed with aromatic herbs

Kontosoros

14,5/20

Greek traditional cuisine

Macedonia - Florina - Xino Nero

Nikos Kontosoros continues
tireless in presenting unique dishes that combine selected raw materials, imagination and deep knowledge of technique. The continuous rise in the level of culinary pleasure makes the restaurant an important attraction and highlights the culinary interest of the region.

Top dish: Pork fillet cooked with sun-dried tomato florinella

Mavrikos

14,5/20

Greek traditional cuisine

Dodecanese - Rhodes - Lindos

The Mavrikos family has been serving Greek cuisine for more than half a century, gaining international prestige. Chef Dimitris Mavrikos expresses the Dodecanese culinary idiom by breaking away from its classic version, as he inventively and harmoniously integrates modern developments in culinary development into his creations.

Top dish: Eggplant pickled with honey

Milos Estiatorio

14,5/20

Fish - Seafood

Attica - Athens - Center

A world-renowned ambassador of the essence of the Greek taste that truly adores the raw ingredients, from beetroot and stamnagathi to the exceptionally fresh and extensive collection of fish and seafood. Thriftiness and precision in cooking and baking highlight them in the best way in this restaurant that systematically cultivates the culture of culinary naturalism.

Top dish: Various fish tartares with sushi quality

Papaioannou - Mikrolimano

14,5/20

Greek Contemporary Cuisine

Attica - Piraeus & Perihora - Piraeus

At the forefront of Greek seafood gastronomy, the kitchen of Giorgos Papaioannou photographs the sea with a wide-angle lens and manages to surprise you again and again with a regular performance featuring impeccable quality raw materials, the result of his exclusive collaboration with fishing boats and boats. Without ornaments, with Spartan austerity, the sea at its best.

Top dish: Crayfish tartare with crayfish roe and wakame seaweed

Santoro

14,5/20

Modern kitchen

Cyclades - Santorini - Imerovigli

A new talent, Spyros Agios, demonstrates technical proficiency and imagination, developing a modern cuisine with Greek colors and aromas, creative touches and increasingly elevated performances. Dining on the atmospheric terrace of 'Grace' with the Caldera and volcano as a backdrop is a delightful experience.

Top dish: Dracaena bianco with artichokes and lemon oil foam

Selene

14,5/20

Greek Contemporary Cuisine

Cyclades - Santorini - Fira

Continuous searches for quality Greek and mainly Cycladic products. A modern culinary concept that evolves tradition. Behind them, Giorgos Hatzigiannakis, an intellectual of gastronomy, and not only, to whom Santorini and the Cyclades in general owe a lot and above all their presence on the culinary map of Greece.

Top dish: Spinach rice with leek, kale, yogurt, raspberries

Xasteria

14,5/20

Greek Contemporary Cuisine

Crete - Prefecture of Heraklion - Gouves

In the impressive "Amirandes" of Grecotel, the duo Yiannis Kounalakis and Konstantinos Karapanagiotis propose a modern Cretan cuisine that honors and highlights tradition. Clever combinations, revised classic recipes and a creative mood lead to dishes that stimulate the senses.

Top dish: Fish fillet marinated in goat yogurt with herb sauce

Athens

14/20

Greek Contemporary Cuisine

Attica - Athens - Kerameikos

Search, respect for raw materials and a creative attitude characterize the cuisine of Alexandros Kardasis, in whose dishes Greek tradition coexists with a modern perception. Stepping with one foot on the familiar and the other on the original, Kerameikos' restaurant continues steadfastly and consistently in a pattern of friendly gourmets.

Top dish: Crispy side stuffed with minced beef and yogurt with cocoa

Alexis

14/20

Fish tavern

Macedonia - Halkidiki - Sani

The flair and charm of the simple act as a trademark in this simple, unpretentious taverna in the marina of the hotel complex "Sani Resort", which stands out for its fine appetizers, fish that are expertly fried and grilled with great precision. Sometimes Alexis displays some hard-to-find marine trinkets that remain unforgettable.

Top dish: Fried calamari

Alfredo's Garden

14/20

Greek Contemporary Cuisine

Thessaloniki - Surroundings of Thessaloniki - Airport

Apostolos Altanis shows his other face. He "plays" with impeccable raw materials, applies modern techniques, proves his deep knowledge of Greek tradition and presents dishes with a clear Greek sign. In a lush garden accompanied by soft, as befits, music, dinner becomes a treat.

Top dish: Cold smoked aubergine, goat cheese and pistachio moussaka

Ark

14/20

Greek Contemporary Cuisine

Attica - Central and Southern Suburbs - Glyfada

With the seal of Yiannis Baxevanis, a cuisine based on very good raw material. Greekness that is nourished by the tradition of many regions of our country and combined with the talent and deep knowledge of a chef. Yiannis Baxevanis once again gives his best and proposes dishes that give pleasure.

Top dish: Codfish with light saffron garlic sauce

Gastrodrome in Olympus

14/20

Greek Contemporary Cuisine

Macedonia - P. Pieria - Litochoro

Andreas Gavris consistently insists on a kitchen that combines modern trends with tradition. The dishes he proposes are characterized by a deep Greekness but also by a modern approach to execution. The very good raw materials as well as the final taste justify the choice of the visitor who will arrive here.

Top dish: Sweets with shrimps in Samos Moscato sauce

Clochard

14/20

Modern kitchen

Thessaloniki - Center of Thessaloniki - Eleftherias sq.

An environment that reproduces the charm of good old urban Thessaloniki and, of course, corresponding cuisine. The catalog suggests a wealth of classic recipes that were on the agenda a generation or two ago. Perfect execution and good raw materials ensure authenticity and a high level of taste.

Top dish: Chickpeas

Elia's Restaurant

14/20

Modern kitchen

Sporades - Skiathos - Koukounaries

"Elia's" led by Nikos Stavrakakis puts Skiathos on the culinary map of Greece. With excellent parchments thanks to his time in great European restaurants, Stavrakakis takes advantage of his experience and creativity and gives dishes with a clear Greek sign that are characterized by flavor depth and balance.

Top dish: Sea anemones in batter with tomato tartare and dolmadaki emulsion

6 Keys

14/20

Greek Contemporary Cuisine

Thessaly - Prefecture of Magnesia - Afissos

Dionysis Zacharopoulos for yet another year confirms the creative vein that characterizes him. In collaboration with Yiannis Baxevanis, he develops his cuisine, leads it on a steady upward trajectory and proposes dishes that combine modern techniques and deep Greekness.

Top dish: Sea bass stuffed with aromatic herbs, baked in the oven

Erimitis

14/20

Modern kitchen

Eptanisa - Paxos - Magazia

In the heart of Paxos, in the middle of nowhere, "Erimitis" is a surprise for the island. A natural environment that takes your breath away, an aesthetic of a space reminiscent of a cosmopolitan resort, classical music that gently accompanies dinner. In the kitchen, the young Miltos Armenis prepares dishes with obvious Greekness but also techniques that lead to excellent tasting results.

Top dish: Eggplant tarto with tomato and burnt feta cheese

Thomas

14/20

Greek traditional cuisine

Macedonia - Florina - Sklithro

Guided by tradition, Nikos Paspalis presents dishes that highlight the local cuisine but at the same time respect the modern taste perception. It serves Macedonian cuisine, utilizes the quality products of the region and offers full and deep flavors.

Top dish: Trahanas with wild mushrooms

Iodine

14/20

Fish restaurant

Attica - Central and Southern Suburbs - Paleo Faliro

A distinctive modern "seafood trattoria" with original dishes dominated by the absolute freshness, the locality of the raw materials and the typical Greek products. Straddling between the traditional and the modern, the menu of chef Markos Paterakis offers some of the best seafood samples in the city.

Top dish: Royal Scallops St. Jacques in Santorini fava cream

Kastri Bistro

14/20

Modern international cuisine

Attica - Northern Suburbs - Nea Erythrea

In the modern environment with minimal references of "Kastri Bistro", the young Alexandros Charalambopoulos unfolds his talent and proposes dishes with a clear Greek imprint as well as dishes with meat. In both cases, the management of the raw material and the harmonious composition of the individual elements of the dish is impeccable.

Top dish: Couscous with buffalo milk, crayfish, salicornia, cheese, herbs

Red Bicycle

14/20

Greek Contemporary Cuisine

Cyclades - Santorini - Oia

The new menu of the very beautiful restaurant, signed by chef Gikas Xenakis, expresses Greek and Mediterranean culinary neologisms based on emblematic local Santorini products. His talent puts his special stamp on the dishes he creates and brings the 2016 Greek Cuisine Award to the atmospheric "balcony" of Caldera.

Top dish: Grilled cod, chickpea garlic, beetroot salad, sauce with raisin oil

Kooc Secrets

14/20

Greek Contemporary Cuisine

Peloponnese - Messinia - Pylos

Under the watchful eye of the hotel's executive chef Dimitris Melemeni and thanks to the excellent raw materials that come from estates belonging to the complex, "Taverna" is a special place to eat. Greekness is present in all the dishes. Their main characteristics are the depth of flavor and the balance with which they honor our national cuisine.

Top dish: Messinian piglet with breaded rind

Cretan

14/20

Meat

Attica - Mesogeia - Pallini

"Kritikos" is a constant value for the excellent quality of its meats - calves from Komotini and from small farms around Attica, lambs from Vonitsa and Mytilini - as well as for the superior art of grilling by Nikos Doiakis.

Top dish: The rail (breasts) and grilled lamb kidneys

Marigoula

14/20

Greek Contemporary Cuisine

Macedonia - Halkidiki - Polygyros

In the center of Halkidiki, in Polygyros, an unexpected culinary experience in a so-called winery with a history of eighty years. Greek cuisine with alive tradition but also original ideas. Deeply delicious dishes that challenge you to defy the kilometers that separate you from "Marigoula" and let Sophocles guide you in a game of gustatory pleasure.

Top dish: Goat pie

Marina

14/20

Fish - Seafood

Macedonia - Halkidiki - Potidea

An emblematic seafood spot at the roots of the Kassandra Peninsula, "Marina" is rightfully considered a culinary hot spot of Halkidiki. Its main feature is the significant number of proposals it makes based on the delicacies of the sea, the excellent quality of its ingredients as well as the performance of the kitchen, from the wine-flavored octopus to the grilled fish. Impeccable service and good wine list.

Top dish: Grilled fish

Mylos

14/20

Greek Contemporary Cuisine

Cyclades - Santorini - Firostefani

The restaurant has been renewed, with the kitchen of Yiannis Kioroglou expressing an essential modernism, while at the same time maintaining strong roots in tradition. Typical dishes, the tomato granita sprinkled with oregano and basil flowers, the stewed octopus "wreath" with pickled onions, the mullet "in the colors of the sunset" with tamarinds and kritamo and the "cauliflower-eggplant-tobacco textures" with raw cauliflower fritters, steamed and grilled eggplant and cuttlefish ink bread 'ashes'.

Top dish: Organic pork with romesco sauce and pistachios

Naumidis

14/20

Greek traditional cuisine

Macedonia - N. Florina - Amyntaio

On the banks of Vegoritida, "Naumidis" excels - and not only thanks to the name given to it by the famous Florinis pepper concoctions it produces. The cuisine is largely inspired by the goodies of the lake, but also strays in other, equally Greek directions.

Top dish: Trout with celeriac puree and lemon cream

On the Verandah

14/20

Modern kitchen

Argosaronicos - Spetses

The maiden season of the up-and-coming Stamatis Marmarinos at "Poseidonion Grand" renewed the culinary proposal of the emblematic grand hotel of Spetses, with a Greek cuisine of a modern style, personal and multidimensional, and a strong element of locality with a mood of updating.

Top dish: "Seafood" with Trachea soup, grouper cheeks, mussels, sea urchin and tamarinds

Anthoula Square

14/20

Greek traditional cuisine

Macedonia - Halkidiki - Kriopigi

The Kritou family creates dishes based on local gastronomy and the finest raw materials from the region and from all over Greece (producers are mentioned by name in the list). In addition to meat stews, the menu also includes a number of inventive seafood dishes.

Top dish: Brown goat

Tassos

14/20

Fish tavern

Thessaloniki - Eastern Thessaloniki - Kalamaria - Nea Krini - Aretsou

Kyriaki Topzi is not just in the kitchen. According to some, it is inside the fish when it receives the caress of fire. This is the only way to explain the unique precision baking. Combined with the perfect pan, eating fish at "Tasso" becomes a unique pleasure.

Top dish: Grilled fish

Telemachus Kifissia

14/20

Meat

Attica - Northern Suburbs - Kifissia

Grilled meats, correct food and grilling technique show a sophisticated grill inside the urban aesthetic restaurant "Telemachos Art Grill". From the beef sirloin steak to the juicy ribs, the frequent surprises of the master of the genre Giorgos Tsiligiris and the well-researched wine cellar, everything adds up to a special meat-eating experience.

Top dish: Lamb chops

Etrusco

16,5/20

Modern kitchen

Eptanisa - Corfu - Kato Korakiana

Hector Botrini continues to evolve the traditional cuisine of Corfu, expressing the soul of famous and non-local dishes with unexpected creativity and surprising us with imaginative novelties. He uses excellent ingredients from his garden, local small producers and foragers, while employing the latest culinary technology as well as a tailormade charcoal grill and proposes dishes-visual compositions that fascinate.

Top dish: Vento di Levante (a composition with thrapsala, homemade salami, chlorophyll and cigarella).

Funky Gourmet

16,5/20

Modern kitchen

Attica - Athens - Kerameikos

At the contemporary aesthetic culinary headquarters of Georgianna Chiliadakis and Nikos Roussos, dinner is an artfully orchestrated ritual full of surprises and changes. Sometimes conceptual, sometimes disarmingly abstract, with the dull charm of the ingredients, their innovative culinary artistry captivates the eye and taste buds with a series of well-balanced pirouettes of creativity and technique.

Top dish: Kakkavia shabu shabu (sashimi-like grouper with shiso leaf, hot broth and oil with lemon).

Botrini's Athens

16/20

Modern kitchen

Attica - Northern Suburbs - Chalandri

Special soloist, Hector Botrini reconstructs the memories of the Greek taste in an interesting menu full of experimentation and personal modifications. Dishes such as an "other" gyros pie, seafood carbonara and sweet tzatziki become the ingredients of an unpredictable game in the open kitchen of the white-clad restaurant of Chalandrio and bring him, in addition to a Golden Cap, another Greek Cuisine Award.

Top dish: Fantasy Lambia, a journey around the lamb in three stages: fine stew, shoulder with sour chickpeas and pie.

Varoulko Seaside

16/20

Greek Contemporary Cuisine

Attica - Piraeus & Suburbs - Mikrolimano

In his new position in Mikrolimanos, Lefteris Lazarou is developing his kitchen more and more culinary. It has been continuously awarded for 22 years with a Golden Cap presenting a modern, sophisticated marine level creation, with complex as well as simpler creations.

Top dish: Grilled fish with cauliflower puree, olive oil flavored with chocolate and chorito.

Bill & Coo Gastronomy Project

15,5/20

Modern kitchen

Cyclades - Mykonos - Megali Ammos

The continuous experimentation of the young chef Athenagoras Kostakos, with raw materials the taste experiences from his travels, his absolute contact with the primary aspects of Greek cuisine and his excellent fluency in the most advanced international techniques, give a cuisine of claims, which is characterized by innovative creations with a special taste and a daring aesthetic.

Top dish: Japanese eggplant sashimi with smoked mackerel on grilled eggplant, orange soy sauce and wasabi ice cream.

Tudor Hall

15,5/20

Modern kitchen

Attica - Athens - Center

Sotiris Evangelou renews Greek cuisine with wonderful subtlety and perfect technique. The harmony of the taste, the symmetry of the appearance and the emotional charge of a distinct and expressive Greekness become the weapons of a modern creative kitchen that taps into the traditional taste archive, inventing new images and looking straight into the future.

Top dish: Grouper and seafood yuvarlakia with fennel and egg-lemon rice.

Apocalypse

15/20

Greek Modern Kitchen

Dodecanese - Patmos - Grikos

At the "Apocalypsis" restaurant, Dimitris Pamporis, executive chef of the "Patmos Aktis Suites & Spa" hotel, found fertile ground to express year after year all his creative energy, which led him to conquer this year - for the first time - outside from the Greek Cuisine Award and a Golden Cap.

Top dish: Wheat "carbonara" with pike cheek, artichoke puree, Lefkada salami and Niotiko kefalotyri.

Old Mill

15/20

Modern kitchen

Crete - Lasithi - Elounda

The "Old Mill" in the green garden of "Elounda Mare" is one of the few places on the whole island where you can enjoy one of the most sophisticated versions of modern Cretan cuisine. When the stamnagathi marries a frame of lamb and the famous hochlios make a piggy bank with a croquet wedding pilaf, their union is crowned with a Golden Cap and a Greek Cuisine Award.

Top dish: Rabbit fillets with thyme, onions caramelized with honey and Ierapetra sweet potato puree.

Selene

15/20

Greek Contemporary Cuisine

Cyclades - Santorini - Fira

Celebrating its 30th birthday, "Seleni", under the guidance of Giorgos Hatzigiannakis and chef Thodoris Papanikolaou, is evolving its flavors by creating reference dishes for the new Greek cuisine. Original combinations of Santorini but also first-class ingredients from all over Greece, such as white and black eggplant with ash, smoked eel, sour apple and ginger carrot foam.

Top dish: Sea urchin risotto cod, Grevena truffle cream.

Tomata

15/20

Fish - Seafood

Macedonia - Halkidiki - Sani

Chef Chrysanthos Karamolegos, in his most mature era, gives Greekness to everything he presents to the table with balance, imagination and finesse. Without ever forgetting the bet of locality or the high quality of the ingredients, he still interprets the cuisine of our country in his own idiomatic and cosmopolitan way.

Top dish: Steamed scallops with seaweed and red basil and yuzu vinaigrette.

Aleria

14,5/20

Modern kitchen

Attica - Athens - Metaxourgeio

Harmony, moderation and elegance are the characteristics of Gikas Xenakis' culinary proposal at "Aleria". His kitchen is full of delicious personal renditions of classic Greek specialties such as "dolmas" or "hortopita", showcasing a sophisticated version of Greek tradition.

Top dish: Roast lamb, white carrot puree, pickled pepper, black-eyed beans.

Baku

14,5/20

Creative Greek cuisine

Attica - Central and Southern Suburbs - Vouliagmeni

Panagiotis Giakalis refines the rustic flavors of the Greek tradition with clever ideas and culinary precision. Greek ingredients such as the myzithra of Evrytania, the trachanas, the stamnaghathi give color to his cuisine, which is nevertheless firmly in the international style. Tempura anchovies, for example, are 'blue and white' rustic, but have a fluffy Japanese finesse.

Top dish: Beetroot stew with smoked mackerel and light garlic cream.

Vassilenas

14,5/20

Creative Greek cuisine

Attica - Piraeus & Perihora - Piraeus

Thanks to Thanasis Vasilaina's bold decision to transform the old family tavern - established in Piraeus in 1920 - into a restaurant-ambassador of Greek cuisine, we are delighted by the particularly expressive look of the young chef Renato Mekoli, who presented for another year an interesting range of modern dishes with Greek colors and aromas.

Top dish: Roasted goat and fragrant risotto with fennel and courgettes.

Kontosoros

14,5/20

Greek traditional cuisine

Macedonia - Florina - Xino Nero

High-level Greek cuisine with the basic characteristics of the harmonious combination of local products and traditional recipes with the most modern taste perception. Obsession with detail, alchemical transformation of raw materials into their absolute essence, continuous search for the most special materials. Nikos Kontosoros evolves his cuisine year by year presenting simple culinary compositions with essential knowledge and deep deliciousness.

Top dish: Grilled Florini slice, with a very thin tempura-style crust surrounding the cheese.

Lady Finger

14,5/20

Greek Contemporary Cuisine

Cyclades - Mykonos - Chora

Disruptive chef Giorgos Venieris stands out for his modern, bold cuisine, which cleverly changes the facts of well-known favorite specialties. You can't imagine how much the chocolate that replaces the bitterness of the olive binds in the deconstructed, minimalist country salad, nor how olive and chocolate marry so wonderfully in a crispy baklava! Greek culinary postmodernism level.

Top dish: Village salad with chocolate.

Milos Estiatorio

14,5/20

Fish - Seafood

Attica - Athens - Center

The most famous Greek restaurant on the planet systematically cultivates the idea of ​​fine raw materials and frugality as well as precision in cooking, while it is a showcase of the deepest essence of Greek flavors in a way that is widely found in Scandinavian restaurants, only "Milos" started 30 years ago. The best collection of fish in Greece.

Top dish: Milos special (finely fried courgettes and eggplants with tzatziki and cephalograviera).

Papaioannou - Mikrolimano

14,5/20

Greek Contemporary Cuisine

Attica - Piraeus & Perihora - Piraeus

The excellent raw materials and the unsurpassed skill in the pan and the grill have for years ranked it at the top of the seafood cuisine in the entire Attica basin. With a long history behind it, it remains a top choice of connoisseurs of seafood, who have traveled miles for years for its exquisite creations.

Top dish: Kushmoura fillet fried in batter or in other words tempura a la Greek.

Athens

14/20

Greek Contemporary Cuisine

Attica - Athens - Kerameikos

The search for materials and the fine relationship with tradition characterize a kitchen that recalls memories and at the same time effectively assimilates the whims of the times. For another year, Alexandros Kardassis, at the Kerameikos restaurant, in his own beautiful way keeps in touch with the old and fruitfully adds the new.

Top dish: Petoules with roasted birch, Naoussa graviera and paskitan.

Clochard

14/20

Modern kitchen

Thessaloniki - Center of Thessaloniki - Eleftherias sq.

Its modern, elegant hall expresses the nobility, warmth and comfort charm of the old urban cuisine in Northern Greece, having something of the aura of the old "Olympus-Naoussa". Chicken soup-balsam with a deep flavor, excellent lambs, honeyed liver sausages, neoclassical braised beef with aubergine puree and lamb in the oven.

Top dish: Yaprakia with grape leaves, rice and herbs.

6 Keys

14/20

Greek Contemporary Cuisine

Thessaly - Prefecture of Magnesia - Afissos

The young age of Dionysis Zacharopoulos does not deprive him of the opportunity to prove his talent and professional competence, always under the guidance of consultant chef Yiannis Baxevanis. Modern techniques, excellent raw materials and elements from the tradition of Pelion (and beyond) lead to a result with taste perfection.

Top dish: Mullet fillet with handmade pasta fermented with fennel and lemon confit.

Ferryman

14/20

Greek traditional cuisine

Crete - Lasithi - Elounda

Next to the sea, with the bay of Elounda and Spinalonga in the background, the renowned chef Yiannis Baxevanis raises the bar by creating a fundamentally Cretan cuisine, which draws from the deep local tradition and at the same time escapes from the ordinary, as each dish turns into a unique experience from his personal taste touches.

Top dish: Roasted goat with fresh beans and carrot-apple puree flavored with cumin.

Thomas

14/20

Greek traditional cuisine

Macedonia - Florina - Sklithro

Excellent representation of Macedonian cuisine, with an emphasis on local products but also with a bold search and implementation of original dishes with the main feature of tasteful and unexpected flavor combinations. Nikos Paspalis balances harmoniously between tradition and the creative performance of the characteristic dishes of the region, with the constant denominator of the rich and rich taste in his entire menu.

Top dish: Buffalo (olive) with limoncello on celeriac puree.

Iodine

14/20

Fish restaurant

Attica - Central and Southern Suburbs - Paleo Faliro

Excellent quality of first courses that successfully acrobat between the traditional and the modern, in a quality seafood restaurant. Mastery in the management of the fish and above all freshness are the trump cards of an elegant and discreet space, which has developed into one of the best examples of its kind in Athens.

Top dish: Scallops with fava beans.

Cretan

14/20

Meat

Attica - Mesogeia - Pallini

One of the best places to eat meat in Athens, with excellent meat quality and top grilling technique. It began its history half a century ago and has developed spectacularly in the hands of the new generation. Delightful T-bone steaks and sirloin steaks, mouth-watering beef 'railroad', prime rib, fantastic kidneys and a unique beef, lamb and marrow burger.

Top dish: Lamb ribs.

Marina

14/20

Fish - Seafood

Macedonia - Halkidiki - Potidea

This well-kept restaurant in Halkidiki is one of the best in Macedonia and has become an essential stop for discerning fish eaters. With consistently excellent ingredients and exceptional renditions of seafood favourites, he has placed more emphasis on service and the wine list.

Top dish: Mussel pilaf in fish broth.

Mavrikos

14/20

Greek traditional cuisine

Dodecanese - Rhodes - Lindos

A simple, completely summery place, it hosts notable examples of the Dodecanese tradition as well as the wider Greek tradition. Skillful management of selected base ingredients and taste results that make the Lindos restaurant a destination.

Top dish: Porridge with minced octopus and nutmeg.

Mylos

14/20

Greek Contemporary Cuisine

Cyclades - Santorini - Firostefani

"5... 10... 15 salads, herbs, flowers, Santorini green cheese mousse" or in other words a dish-tasting landscape that expresses the will of executive chef Yiannis Kioroglou for "an intelligent cuisine facing the volcano ». In the atmospheric restaurant in Firostefani, all the specialties move at this frequency, with similar concept dishes such as the "variation on a cheesecake with Santorini tomato".

Top dish: Lamb with potatoes, a memory from my grandfather's village.

Anthoula Square

14/20

Greek traditional cuisine

Macedonia - Halkidiki - Kriopigi

When you sit down in Anthoulas Square in Kriopigi, you feel that the whole Crete family knows very well what local cuisine means: it uses local raw materials, respects its suppliers, cooks traditional recipes and most importantly cares about quality and – above all – taste of the food it serves.

Top dish: Cassandrino, with spring onions, dill and prunes.

Tassos

14/20

Fish tavern

Thessaloniki - Eastern Thessaloniki - Kalamaria - Nea Krini - Aretsou

Everything revolves around the pan and the grill, which Kyriaki Topzi manages with unique mastery. In the surroundings, a few appetizers and excellent salads set a scene with the wine in a leading role.

Top dish: Grilled loquat.

Telemachus Kifissia

14/20

Meat

Attica - Northern Suburbs - Kifissia

With excellent, selected raw materials, correct cuts and seasonings and a unique technique for grilling meat, George and Kostas Tsiligiris upgrade the traditional grill into a refined Greek restaurant-meat experience, which with knowledge and passion transforms the humble into a high one.

Top dish: Lamb skewer.

Xasteria

14/20

Greek Contemporary Cuisine

Crete - Prefecture of Heraklion - Gouves

In the Cretan restaurant of the hotel "Amirandes", the creative interventions of executive chef Yiannis Kounalakis (executed by chef de cuisine Konstantinos Karapanagis) in traditional flavors offer a renewed version of Greek cuisine. Good raw materials transform classic dishes into tasty surprises with clever combinations, preserving their characteristic deliciousness.

Top dish: Red octopus with tomato cream, metsovone foam and rustic bruschetta.

Chrysostomos

14/20

Greek traditional cuisine

Crete - Chania

A complete anthology of the most characteristic dishes of Cretan cuisine in authentic rendering and excellent raw materials mainly from Sfakia, on the Venetian port of Chania. Traditional decoration and a wide variety of stews, most of which are cooked in the wood-fired oven, as well as the wonderful bread. Perfect beef pie and excellent burger.

Top dish: Lamb fricassee with drumstick.

Etrusco

16,5/20

Modern kitchen

Eptanisa - Corfu - Kato Korakiana

The culinary experiences of Hector Bottrini and his reflections on a modern version of the local cuisine of Corfu are reflected in the last three years in the delicious and inventive dishes of "Etrusco". The best Greek cuisine restaurant for 2014.

Winch

16/20

Creative Greek cuisine

Attica - Athens - Kerameikos

Constantly renewing his kitchen, Lefteris Lazarou has created a large repertoire of innovations, a point of reference in the circles of new Greek cuisine. An impressive creation of the year is the beautiful open seafood pastry.

Botrini's Athens

16/20

Modern kitchen

Attica - Northern Suburbs - Chalandri

Drawing inspiration from his taste memories, Hector Botrini presents in his Athenian restaurant the most daring version of a Greek cuisine that flirts with the future so far.

Hytra

16/20

Modern kitchen

Attica - Athens - Ampelokipi

Nikos Karathanos' shift to a purely Greek creative cuisine was captured this year with plenty of clarity and deliciousness in the creative dishes of "Hytra".

Funky Gourmet

16/20

Modern kitchen

Attica - Athens - Kerameikos

The avant-garde kitchen of the restaurant has turned to Greek flavors and on its menu you can now find village salad, spinach rice, pastitsio, stew in a conceptual technomotional rendering of great taste and originality.

Hytra Blue

15,5/20

Creative Greek cuisine

Attica - Central and Southern Suburbs - Vouliagmeni

Nikos Karathanos presents dishes whose creation is strongly influenced by modern techniques. But at the same time, it draws inspiration from the Greek tradition and honors our national cuisine with unique skill.

Bill & Coo Gastronomy Project

15/20

Modern kitchen

Cyclades - Mykonos - Megali Ammos

Athenagoras Kostakos' cuisine gets better every year: the chef refines his technique and wins impressions by presenting a series of creative dishes, which re-approach tradition in the light of fruitful experimentation and daring.

Botrini's Rodi

15/20

Creative cuisine

Dodecanese - Rhodes

The local dishes of the Dodecanese, its local recipes and seasonality are the main axes on which Hector Botrini moved to express in his own unique way the modern local cuisine of our unspoiled islands.

Old Mill

15/20

Modern kitchen

Crete - Lasithi - Elounda

The imaginative use of the most modern cooking techniques by chef Antonis Petreli subversively serves the emblematic Cretan and Greek raw materials, giving refined creations with a pervasive sense of locality.

Selene

15/20

Greek Contemporary Cuisine

Cyclades - Santorini - Fira

"Seleni" is the first restaurant that introduced the term "creative local cuisine" into our vocabulary, gradually creating the conditions for Santorini to join the global culinary map.

Tomata

15/20

Fish - Seafood

Macedonia - Halkidiki - Sani

The Mediterranean cuisine that Chrysanthos Karamolegos unfolds in his restaurant in Halkidiki is really charming. Full of aromas and flavors, his cuisine wins you over through a "network" of intense spices, delicate compositions and expressive skill.

Tudor Hall - Sotiris Evangelou

15/20

Creative Greek cuisine

Attica - Athens - Center

When the classical Greek cuisine sees its emblematic specialties refined so as to be a gastronomic proposal of a level, then our national gastronomy acquires prestige and shine.
Sotiris Evangelou embroiders...

Aleria

14,5/20

Modern kitchen

Attica - Athens - Metaxourgeio

The creative Greek cuisine of Gikas Xenakis reveals a sophisticated side of the Greek tradition. Irritating details, beautiful balances, interesting culinary perspective.

Vassilenas

14,5/20

Creative Greek cuisine

Attica - Piraeus & Perihora - Piraeus

The continuous upward evolution of this historic Piraeus restaurant gives an air of refined comfort deliciousness to modern Greek cuisine. The modest Renato Mecoli creates a kitchen where modernity coexists very tastefully with tradition.

Kontosoros

14,5/20

Greek traditional cuisine

Macedonia - Florina - Xino Nero

An excellent example of modern Greek cuisine. It utilizes products from the Macedonian land, uses modern techniques in a gentle way and proposes dishes that are understandable, characterized by technical perfection. Excellent cellar and knowledgeable wine service.

Kool Life

14,5/20

Greek Contemporary Cuisine

Attica - Northern Suburbs - Ekali

The second Athenian culinary headquarters of the permanent protagonist of the awards Lefteris Lazarou has an expectedly high standard. Fish and meat are shared in a small collection of special combinations, which radiate Greekness and deep deliciousness.

Lady Finger

14,5/20

Greek Contemporary Cuisine

Cyclades - Mykonos - Chora

Subversive chef Giorgos Venieris stands out for his modern and bold writing with dishes such as the deconstructed, minimalist country salad, in which the bitterness of the olive is successfully replaced by chocolate. Greek culinary postmodernism level.

Milos Estiatorio

14,5/20

Fish - Seafood

Attica - Athens - Center

The most famous Greek restaurant on the planet systematically cultivates the idea of ​​fine raw materials and frugality as well as precision in cooking and is a showcase of the heart and the deepest essence of Greek flavors.

Papaioannou - Mikrolimano

14,5/20

Greek Contemporary Cuisine

Attica - Piraeus & Perihora - Piraeus

The absolute protagonists of the menu are fish and seafood. Excellent pan, grill with knowledge and raw materials that radiate freshness in a restaurant of the best of its kind in Greece.

Athens

14/20

Greek Contemporary Cuisine

Attica - Athens - Kerameikos

The very personal cuisine of Alexandros Kardasis combines the familiarity of Greek flavors and friendly modernity with specialties such as stuffed onion inverted stew or leek stuffed with pork and celery.

Alachi

14/20

Modern Greek cuisine

Attica - Athens - Ilisia

Balancing between the rustic and the avant-garde, the minimal and the exuberant, capturing many and different recruits, Periklis Koskina's kitchen loves change.

Alekos

14/20

Greek traditional cuisine

Crete - Rethymnon - Armeni

The top flavor of Rethymno: its cuisine is based on fresh seasonal ingredients, often of their own production. The dishes are reminiscent of home cooking and the level of flavors indicates the presence of a cook with knowledge and experience.

Alexis

14/20

Fish tavern

Macedonia - Halkidiki - Sani

The charm of the simple in an unpretentious seafood tavern, which bakes and fries with precision and sometimes pulls out of its sleeve hard-to-find trinkets of both the foam and the bottom.

Apocalypse

14/20

Greek Modern Kitchen

Dodecanese - Patmos - Grikos

The use of emblematic Greek ingredients, combined with innovative techniques, gives the creations of chef Dimitris Pamporis a clear Greekness and deep deliciousness.

Clochard

14/20

Modern kitchen

Thessaloniki - Center of Thessaloniki - Eleftherias sq.

The ultimate exponent of urban cuisine in Northern Greece continues a multi-year course with respect to the culinary tradition of Thessaloniki, a city that combines food with Greek hospitality.

6 Keys

14/20

Greek Contemporary Cuisine

Thessaly - Prefecture of Magnesia - Afissos

Typical raw materials and experiments based on the cuisine of the mountain of the Centaurs, modern techniques and proper management of the ingredients by the young chef Dionysis Zacharopoulos under the high supervision of Yiannis Baxevanis.

Thomas

14/20

Greek traditional cuisine

Macedonia - Florina - Sklithro

Selected local raw materials, dishes inspired by local tradition and execution of recipes by "good hands" form a taste landscape that is surprising based on its geographical location. Very good wine list.

Marina

14/20

Fish - Seafood

Macedonia - Halkidiki - Potidea

With excellent raw materials and exceptional performance of our favorite seafood specialties, the well-kept Halkidiki restaurant is one of the best in Macedonia – a must-stop for discerning fish eaters.

Mavrikos

14/20

Greek traditional cuisine

Dodecanese - Rhodes - Lindos

Here one can taste a high level cuisine, faithful to the tradition of Rhodes, with the best ingredients and all the knowledge required to pass this tradition on to the culinary tomorrow.

Anthoula Square

14/20

Greek traditional cuisine

Macedonia - Halkidiki - Kriopigi

The Kritou family's excellent work on Macedonian cuisine and the use of excellent raw materials result in delicate and harmonious flavors such as the ethereal mantis and the Easter goat with onions and plums.

Tassos

14/20

Fish tavern

Thessaloniki - Eastern Thessaloniki - Kalamaria - Nea Krini - Aretsou

Few and fine appetizers that open the meal, seafood and fish make up a simple list, which summarizes Greek seafood in its essence: with a perfect pan, musky grill and tasty pots.

Telemachus Kifissia

14/20

Meat

Attica - Northern Suburbs - Kifissia

Giorgos and Kostas Tsiligiris upgrade the classic Greek grill to a meat-eating experience of periope, with excellent raw materials, a deep knowledge of cutting and a unique technique for grilling meats.

Chrysostomos

14/20

Greek traditional cuisine

Crete - Chania

With an impeccable wood-fired oven, cooked dishes and a grill, "Chrysostomos" essentially maps the Cretan culinary tradition and honors it in the best way.

Psaraki

14/20

Fish tavern

Cyclades - Santorini - Vlychada

Simple cuisine, with clean flavors, impeccable raw materials, fresh fish and seafood. These are the axes that give the culinary stamp of Thanasis Sfoungaris and they are what he serves in his simple fish tavern.

Etrusco

16,5/20

Modern kitchen

Eptanisa - Corfu - Kato Korakiana

The concept of haute Greek cuisine has occupied several chefs in recent years. However, the high dimension of its local cuisines was practically an unknown word and that is why Botrini's initiative to rely on the Corfu tradition and create an avant-garde Heptanisian gastronomy is of great value and brings him to the first place of the Greek Cuisine Awards. Resolutely creating on taste idioms, it gives us a unique sample of how our culinary tourism could develop.

Winch

15,5/20

Creative Greek cuisine

Attica - Athens - Kerameikos

Greekizing it and Greekizing it at a high level are constant strengths of Lefteris Lazaros, who is constantly evolving his excellent cuisine. Yes, as is the case with one of its most emblematic specialities, the squid pesto, which has been copied all over Greece and is now served in an infinitely more refined, extra fragrant version. The combination of lobster with lamb liver is boldly Greek, while the "sandwich" with melanouri, velvety aubergine puree and cream cheese, peas and pumpkin is tempting.

Old Mill

15,5/20

Modern kitchen

Crete - Lasithi - Elounda

The shepherds in the mountains will cower when they find out that down there, in Elounda, a chef has made something like kalitsouni with shrimps and sichlinia. But Antonis Petrelis makes this different kalitsouni, which he calls "ravioli", fills it with shrimp flavored with tarragon, pours it with Cretan synglin sauce and garnishes it with tomato pearls, presenting a new Cretan cuisine that brings memories of flavors of the island, but it is moving forward, paving the way for Cretan gastronomy. Where is all this happening? But at "Old Mill", the restaurant of "Elounda Mare", in a beautifully designed space, where soft music and a highly coordinated team create the ideal conditions to get to the heart of this true experience of getting to know the new local cuisine.

Kool Life

15/20

Greek Contemporary Cuisine

Attica - Northern Suburbs - Ekali

The new restaurant of the hotel "Life Gallery" is not just the sibling of "Varoulkos". Lefteris Lazarou expands the character of "Kool Life" beyond the fish, which in any case forms the backbone, and puts on the menu also Greek stews masterfully executed by the executive chef Yiannis Parikos. You'll find chicken with a sauce made from its juices and siuffit macaroni, peignirli with veal tail, honeyed lamb shoulder - Sunday Greek periope food that is.

Aleria

14,5/20

Modern kitchen

Attica - Athens - Metaxourgeio

In the wonderful neoclassical building with the luxurious decoration, Gikas Xenakis, one of the chefs leading the modern Greek culinary renewal, creates an excellent menu and puts "Aleria" back on the award list. Harmony, moderation, a very good knowledge of materials and elegance are the characteristics of his creativity. His signature dishes are cod brand meatballs with spicy homemade pelle mayonnaise, smoked eel with chickpea puree, vinegar raisin sauce, seaweed and grilled green onions and, of course, semolina halva with salted peanut praline and dark beer ice cream.

Vassilenas

14,5/20

Creative Greek cuisine

Attica - Piraeus & Perihora - Piraeus

Every year and better, the young chef Renato Mecoli has created a wide range of excellent dishes this year. As an example, we mention the salmon in two textures, the more rustic beef cheeks with trachana and the burger with the nice, sour beet ketchup. Balancing between gourmet and comfort food, the cuisine of "Vasilaina" is original without becoming elitist. As for the special menus, they are great value for money – some of the best we've seen.

Bill & Coo Gastronomy Project

14,5/20

Modern kitchen

Cyclades - Mykonos - Megali Ammos

Understated luxury, an ideal location with a view of a stunning sunset and excellent food from chef Athenagoras Kostakos, who unfolds his talent with finesse and well-crafted dishes. His inspiration is Greekness and the sea, combined with traditional flavors, modern imaginative combinations and modern techniques. The cod in the vacuum, with tamarinds, ginger and lemon, is one of the strong dishes of the overall offer, while the performances in the desserts are also impressive.

Lady Finger

14,5/20

Greek Contemporary Cuisine

Cyclades - Mykonos - Chora

Modern writing of Greek cuisine by the subversive chef Giorgos Venieris, who found himself in a real estrus of creativity this year. Together with Dimitris Aidini and Sifi Manouselis, they presented a deconstructed, minimalist country salad in which the role of the bitterness of the olive is taken over by chocolate, while in the futuristic baklava the unexpected combination of olive and chocolate comes into play. Pork tenderloin with chicken intestines and sesculondolmas are "blue and white" level postmodernism.

Milos Estiatorio

14,5/20

Fish - Seafood

Attica - Athens - Center

The most famous Greek restaurant on the planet (Montreal, New York, Las Vegas, Miami and in Athens at the "Hilton") systematically cultivates the idea of ​​fine raw materials and frugality, while offering the best collection of fresh fish in Greece as well as a large variety of wild vegetables and herbs. Excellent smoked salmon and eel as well as oysters, fantastic raw and marinated fish that would be the envy of even a Japanese. Periklis Koskinas in the kitchen prepares a very good salahi burdeto, excellent small sargo fried in pieces and with its bone crispy and delicious. "Milos" by Kostas Spiliadis also serves very good meat.

Papaioannou - Mikrolimano

14,5/20

Greek Contemporary Cuisine

Attica - Piraeus & Perihora - Piraeus

"Papaioannou" is counting days to transfer his fires and pots from the straits of Mikrolimanos, where he glorified seafood for so many years, to the central Koumoundourou Coast, on the sea, which is also his culinary kingdom. This year Papaioannou has shown that he can outdo himself by adding next to the unsurpassed fillet of mullet on the coals or in the pan an awesome crayfish carpaccio with a garnish of seaweed that takes you straight to Poseidon's table.

Selene

14,5/20

Greek Contemporary Cuisine

Cyclades - Santorini - Fira

The young chef Nikos Boukis presented an impressive menu this year, under the supervision of the iconic Giorgos Hatzigiannakis. The archetypal flavors of Greek cuisine are dressed up with bold ideas, while the famous products of the island subtly declare their significant presence. Typical dishes of this approach are tartare lacerda, risotto with grape leaf pesto, kumquat confit, sweetbreads, lemon foam and grape leaf tuig, as well as veal tail next to veal tongue, with leek rolls, sour trachana foam and mushroom and leek sauce .

Tomata

14,5/20

Fish - Seafood

Macedonia - Halkidiki - Sani

Since the beginning of 1990, the idiosyncratic chef Chrysanthos Karamolegos has not stopped surprising our palates with his subversive creativity. This year, in an explosive display of skill, he gave us a kitchen that could be said to be in the style of "Mediterranean cosmopolitanism". His signature dishes include grilled calamari with cumin, coriander and smoked paprika alongside hummus with ginger and soy sauce, and the 'anjouyada', a wonderful spread of anchovies, anchovies, dried figs, almonds, myrtle, fennel and onion.

Athens

14/20

Greek Contemporary Cuisine

Attica - Athens - Kerameikos

Since 2004, when we first spotted him in Korydallos, Alexandros Kardassis stood out among the then new generation of chefs. The continuation was the transfer of the restaurant to the center and the development of a personal Greek cuisine with a modern concept, which always managed to bring the familiar face of tradition to the fore. The local products used by the chef are searched a lot. The quest informs dishes such as the beautifully honeyed, deeply flavored stewed octopus with sun-dried tomato and capers, or the kadaifi with pistachio foam and mastic cream.

Alekos

14/20

Greek traditional cuisine

Crete - Rethymnon - Armeni

Here the refined Cretan cuisine has its due. A large range of stews, which manage to be both tasty and light, but also grilled meats that "talk", very good local products and masterful technique. The old cafe, which slowly evolved into a well-kept tavern, wins points from the personality of Sifis Fragiadakis, while if you try the "furious riff", i.e. the wild goat, you can say that you have tasted real Cretan cuisine.

Alexis

14/20

Fish tavern

Macedonia - Halkidiki - Sani

An authentic fish tavern with tables set under the plane trees and fish food with soul, by Alexis and his sister Kaloula, who gives a real recital in the pan. Excellent grilled fish, which show that simplicity is ultimately art, but also seafood delicacies from the freshest things the sea can produce. And if the fish are the protagonists in "Alexis", the accessories - kritama, tomatoes, wild greens - put the final touch on the Greek Cuisine Award that the tavern has been receiving for so many years.

Clochard

14/20

Modern kitchen

Thessaloniki - Center of Thessaloniki - Eleftherias sq.

Discreet luxury and understated elegance in the classic restaurant of Thessaloniki, where the veal with eggplant is a divine delicacy and the oven lamb with potatoes could, as the saying goes, have been cooked by Aduriz as honeyed and divinely delicious as it is. Giorgos Vasiloglou leads yet another restaurant that praises our urban cooking. Fine fish soup, al dente seafood risotto with the aroma of Thessaloniki, cabbage dolmas with Macedonian depth of flavor and fluffy meatballs with buttery puree just like the old days.

Thomas

14/20

Greek traditional cuisine

Macedonia - Florina - Sklithro

"Thomas" has come a long way from the 70s, when it was a tavern and served grilled chicken to passers-by, to its current evolution into a gourmet restaurant. The Paspali family insists on using the excellent raw materials of the region and offering the authentic dishes of Macedonian cuisine, such as pork with beans, but putting a personal stamp on dishes such as pappardelle with honeyed veal cheeks. Plus the excellent cheese collection, the huge wine cellar and the hall reminiscent of a good home dining room.

The Welcome of Antonis

14/20

Greek traditional cuisine

Attica - Northern Suburbs - Kifissia

Urban environment in the hall, tables set for generous hospitality under the mulberry trees in the courtyard, flawless execution of recipes, excellent raw materials, professional service. Antonis Roussos expresses his love for our delicious tradition in every carefully prepared dish, from the excellent "palikaria" salad that combines boiled legumes, the deeply delicious veal giuvetti in clay, the braised rooster with spaghetti to the homemade sweet sour cherry with mutton yoghurt.

Kontosoros

14/20

Greek traditional cuisine

Macedonia - Florina - Xino Nero

With art de la table of a good restaurant, Nikos Kontosoros has made his restaurant one of Macedonia's strong points for good food, harmoniously tying local ingredients and traditional local flavors with modern interventions. In its beautiful, well-kept hall you will try "Aivar", a spicy ointment with Florina pepper, excellent risotto with rabbit livers, honeyed mutton with potatoes and fresh beans with pistachios and egg.

Cretan

14/20

Meat

Attica - Mesogeia - Pallini

One of the best places to eat meat in Athens, with excellent meat quality and top grilling technique. Delightful T-bone steak and sirloin steak, delicious "railway", i.e. milk veal brisket, juicy ribs, but also very good chicken and spit on the weekends.
The accompaniments are excellent: perfect potatoes, dry-fried courgettes, spinach pie with an open leaf, ascolymbrio from Crete. The asset of "Kritikos" is the wonderful yard with blooming azaleas and camellias.

Leventis

14/20

Greek traditional cuisine

Crete - Chania - Ano Stalos

Magnificent views of the sea and the surrounding green hills from the large wooden terrace and wonderful authentic cuisine from the brothers Giorgos and Panagiotis Hatzimanolakis, who – tirelessly researching tradition and insisting on quality raw materials – present an endless array of local dishes. High specification cooking technique and delicacies such as octopus with abronies, smoked sausages, meatballs, steak marinated in wine and orange juice, as well as their own excellent goat oil.

Marina

14/20

Fish - Seafood

Macedonia - Halkidiki - Potidea

From the imposing "Agioreitiko rofo in the pan" to the grouper liver and roe, "Marina" is a destination for seasoned fish eaters, who bet on Konstantinos Kanakaris' insistence on excellent raw materials. The happy visitor not only enjoys the skill of grilling and panning, but also discovers another dimension of seafood, since fish and seafood are beautifully cooked in a variety of ways.

Mavrikos

14/20

Greek traditional cuisine

Dodecanese - Rhodes - Lindos

The most famous restaurant of Rhodes is 50 years old and counting. In a beautiful neoclassical building with arches and a pebbly courtyard with vines, in the central square of Lindos, chef Dimitris Mavrikos creates dishes rooted in tradition, which become a culinary poem as they use first quality ingredients and are embellished with creative elements. The chickpea puree with orange and garlic, the roasted chicken with rosemary, the manouri with oregano pesto have made "Maurikos" famous all over the world.

Anthoula Square

14/20

Greek traditional cuisine

Macedonia - Halkidiki - Kriopigi

The excellent work of the Kritou family on Macedonian cuisine and the use of raw materials from distinguished producers of the region have given this year for the first time a Greek Cuisine Award to "Anthoula Square". In the small two-story stone building that houses the restaurant, they create delicate and harmonious dishes: from the most complex, such as the mantis with the ethereal leaf and the beetroot ravioli that they make themselves, to the simplest, such as the Orestiada kavroumas and the veal steak from the blond Greek breed of cattle.

Saltsa

14/20

Creative Greek cuisine

Cyclades - Santorini - Fira

One of the most elegant and stylish restaurants in Santorini, on the off Broadway side of Fira, but with top gastro-taverna cuisine and fanatical fans. Dimitris Lazarou's lakerda made from fresh heather is foamy, the fresh cuttlefish stuffed with tomato and onion is finger licking good, as is the homemade beef sausage with bukovo, cabbage and poached egg. Top desserts: Turkish delight ice cream with caramelized rose petals or yogurt panna cotta with strawberry sauce.

Tassos

14/20

Fish tavern

Thessaloniki - Eastern Thessaloniki - Kalamaria - Nea Krini - Aretsou

Top choice for fish in Thessaloniki, the quiet environment of "Tasos". The incomparable mastery of Koulas Toptzis, who can almost sense how to handle the fish on the fire, has given the tavern its enduring reputation. All in all, the side dishes that come to the table are noteworthy and the excellent wine list is unique for this type of restaurant.

Old Mill

0/20

Modern kitchen

Crete - Lasithi - Elounda

The setting, in the gardens of the "Elounda Mare Hotel", directly opposite the sea, is ideal for romance, especially at sunset when the scenery is magical. Treading modern Greek paths with a Cretan accent incorporating French cooking techniques, the cuisine of experienced chef Antonis Petrelis and his team exudes elegance. We singled out the cold beetroot soup with sautéed squid, caramelized ascordulaki and roe ice cream, the stira with baby okra, fried zucchini and lemon sauce and the Wagyu fillet with bream, Sitia stickleback, pleurotus mushrooms and cardamom sauce.

Winch

16/20

Creative Greek cuisine

Attica - Athens - Kerameikos

What is our country? Lefteris Lazarou answers this question by focusing on our seas and mixing classic and modern elements in his cuisine. He marinates, for example, heather fillets in salt and sugar and serves them with a "symphetherio" of lentils, chickpeas and black-eyed beans with a strong cumin sauce. He makes a nobly "dirty" shrimp sausage and puts next to it lemony trachanas and caramelized sauce like a new wave BBQ sauce. He has the experience of taking the popular and infusing its deliciousness with culinary innovations.

Hytra Blue

15,5/20

Creative Greek cuisine

Attica - Central and Southern Suburbs - Vouliagmeni

Yes, the kitchen at "Galazia Hytra" has now definitively turned to Greece, which was even awarded a Michelin star this year. Even if you don't recognize the appearance of the village salad they serve you, after eating granitas, hot marshmallows, candies, spheres, creams and "caviar", in your mouth you have all its taste with unprecedented textures and intensities.

Old Mill

15/20

Modern kitchen

Crete - Lasithi - Elounda

Around an old stone mill, surrounded by flowers and literally on the sea, the restaurant of "Elounda Mare" becomes an ideal theater for highlighting a new Cretan cuisine with knowledge and inspiration. The acceptance of the Cretan cuisine created by chef Antonis Petrelis by the multinational audience of the resort shows the dynamics of local gastronomy.

Cibus

14,5/20

Creative Greek cuisine

Attica - Athens - Center

The pork pancetta with salad of marinated yellow pumpkin, graviera, mint and lemon was simply excellent: Dimitris Dimitriadis embroiders on the DNA of tradition modern data and technique. To propose creative Greek cuisine of this level in the greenest part of the center, the Zappeion garden, with the Acropolis directly opposite, is a statement.

Electra Restaurant

14,5/20

Creative Greek cuisine

Attica - Athens - Plaka

In a magical way, Giorgos Venieris's small, clever interventions in classic Greek dishes turn them into airy creations, which still stubbornly emphasize their Greekness.

Hytra

14,5/20

Modern kitchen

Attica - Athens - Ampelokipi

Nikos Karathanos is gradually turning more and more clearly towards creative Greek cuisine, keeping as a background memories of great chefs with whom he trained in the past. The delicious reception with a wonderful trachana promises pleasures with a pure Greek character.

Selene

14,5/20

Greek Contemporary Cuisine

Cyclades - Santorini - Fira

Giorgos Hatzigiannakis guides Konstantina Faklaris and Nikos Boukis in a creative kitchen based on excellent raw materials, mainly from Santorini. So you can eat tomato kefte in the form of a lace roll, go crazy with sea bass and a trilogy of santorini zucchini, get excited with smoked fava beans and honeyed calamari, enjoy a baklava something else, with santorini pistachios and ice cream... baklava.

Tomata

14,5/20

Fish - Seafood

Macedonia - Halkidiki - Sani

Chrysanthos Karamolegos consciously chooses to hold high the flag of new Greek cuisine. From the fish soup that marries mullet with cod and mussels with ouzo, basil and pepper paste to the veal roll with mustard and yogurt sauce with tahini, his dishes take you on a journey to a Greece with a thousand different faces.

Alekos

14/20

Greek traditional cuisine

Crete - Rethymnon - Armeni

All time classic in Rethymno. In fact, it takes a short drive to Armenos to enjoy its refined Cretan cuisine. The cook has an experienced and light hand, the recipes alternate – from rabbit with almonds to snails traditionally cooked with fat.

Alexis

14/20

Fish tavern

Macedonia - Halkidiki - Sani

In very few fish taverns you will feel that the owner bases his entire philosophy on the purity of flavors and the freshness of the raw material. From the fresh quinces and aubergine salad made in front of your eyes to the steamed scorpina with oregano, everything is based on the magic of simplicity.

Vassilenas

14/20

Creative Greek cuisine

Attica - Piraeus & Perihora - Piraeus

Steadily on the rise, this historic restaurant expands its creative Greek cuisine with chef Renato Mekoli. This year we particularly singled out the fava bean with raisin chutney, capers, ginger and garlic oil, the tender lamb shank with crispy courgettes, fennel and lemon, the burger with original beetroot ketchup and celeriac chips and the fantastic lemon tart with vanilla and lemongrass ice cream.

Bill & Coo Gastronomy Project

14/20

Modern kitchen

Cyclades - Mykonos - Megali Ammos

Delicious couscous with fresh sea urchin, gourmet squid mixed with stuffed, tasteful meat trilogies: a very interesting Greek cuisine from the well-known – from TV – Athenagoras Costakos, with good technique, nice ideas and imaginative presentations. Smoked halvah with slow-cooked pineapple, pineapple sorbet, tonka and vanilla cream and mignardises show that dining here is about claims – down to the last word.

Blue coast

14/20

Creative Greek cuisine

Attica - South Attica - Lagonisi

This year, Yiannis Baxevanis gave the kitchen of this charming restaurant on the edge of the sea modern Cretan color. Excellent cuttlefish with spinach, ink, "fireworks" of green olives and fennel sauce, nice robus with original okra puree, grouper with an excellent olive crust, slow-honed veal shank in its juice with a lively vegetable turlo.

Clochard

14/20

Modern kitchen

Thessaloniki - Center of Thessaloniki - Eleftherias sq.

A restaurant with two faces: at noon it serves impeccable and almost exclusively Greek cuisine and in the evening it chooses from the same taste environment, but "colors" the dishes with a more urban version of the flavors. Be that as it may, Giorgos Vasiloglou cherishes quality taste.

GB Corner

14/20

Modern Greek cuisine

Attica - Athens - Center

The most famous corner of Athens surrenders to the charm of urban Greek cuisine, as Sotiris Evangelou refines charming classic dishes with high-level techniques and seasonal ingredients. Perfectly grilled fish and seafood hold the chef's preference, such as grilled Thespian tuna with Cretan salad and lemon oil.

Thomas

14/20

Greek traditional cuisine

Macedonia - Florina - Sklithro

The local Macedonian cuisine has found its "home" in "Thomas", a neat 70's tavern in Sklithro, Florina. An example to follow is the choice of ingredients and the execution of the recipes. The hall is reminiscent of a good home dining room, while the comfortable outdoor area with the lawn is also wonderful.

Kontosoros

14/20

Greek traditional cuisine

Macedonia - Florina - Xino Nero

Gem of the local Macedonian cuisine. The restaurant and the small guest house are a destination in themselves. A lover of local raw materials, Nikos Kontosoros steps into traditional local cuisine and, by adding small twists and novelties, escapes! The hall is neat, with careful art de la table of a good restaurant.

Cretan

14/20

Meat

Attica - Mesogeia - Pallini

"Kritikos" with its perfect grilling and the excellent quality of the local meats makes the trip all the way to Kantza. The well-kept tavern exudes musk, gardenias and a family atmosphere.

Lady Finger

14/20

Greek Contemporary Cuisine

Cyclades - Mykonos - Chora

Under the supervision of Giorgos Venieris and chefs Dimitris Aidini and Sifi Manouselis, a very good restaurant was created at the "Andronikos" hotel, which serves creative Greek cuisine. Excellent delicatessen moussaka, tantalizing hunkiar lamb fillet, fine Greek carbonara with Syrian graviera and frozen synclino powder, sensual warm Turkish delight with cotton candy.

Leventis

14/20

Greek traditional cuisine

Crete - Chania - Ano Stalos

Stone-built, well-kept tavern, decorated with antique furniture and objects and a large wooden terrace with a stunning view of the sea and the surrounding green hills. Excellent raw materials and deep study in tradition by the brothers Giorgos and Panagiotis Hatzimanolakis give a wide range of authentic local dishes in an exuberant panorama of real Cretan cuisine.

L'Orangerie

14/20

Greek cuisine

Crete - Lasithi - Elounda

The mystical atmosphere of the space with its vaulted ceiling, the colors of the terracotta and the wonderful view became this year the scene of action for the young chef Konstantinos Katsoulis, who directed his own inventive Neo-Cretan cuisine, utilizing absolutely recognizable Cretan ingredients, such as aromatic herbs, greens , thick and sour, with aromatic finesse and delicate taste.

Marina

14/20

Fish - Seafood

Macedonia - Halkidiki - Potidea

Steamed mussels that smell of the sea, fisherman's octopus with fresh pepper, Agiorei grouper with mashed onions... Yes, at the "Marina" in Potidaia, Konstantinos Giannakaris proves that here you will not only enjoy fish perfectly cooked, but also cooked in so many ways, that justify the fact that it is still awarded as one of the best fish taverns in Greece.

Mavrikos

14/20

Greek traditional cuisine

Dodecanese - Rhodes - Lindos

For more than 50 years, the restaurant of Dimitris and Michalis Mavrikos, which is housed in a beautiful neoclassical building with a pebbled courtyard in the central square of Lindos, has been synonymous with gastronomy in Rhodes. Excellent raw materials and a wide range of dishes that echo the chef's imaginative and almost alchemical perception of gastronomy

Papaioannou - Mikrolimano

14/20

Greek Contemporary Cuisine

Attica - Piraeus & Perihora - Piraeus

The mullet fillet in both its versions – on the coals or in the pan justifies the reputation of the restaurant and the grilled octopus has the sea in it. "Papaioannou" uses excellent raw materials, which together with the skill of the kitchen easily give it the top position among the fish restaurants of Athens.

Saltsa

14/20

Creative Greek cuisine

Cyclades - Santorini - Fira

One of the most charming restaurants in Santorini, it does not overlook the Caldera, but it is a "must" for Dimitris Lazarou's modern Greek cuisine. Top gastrotavern feel, with tender cuttlefish stuffed with tomato, onion, parsley and boucovo in balsamic syrup, excellent grouper, chickpea soup with ginger, tangy squid tempura with sweet paprika and white taramo salad.

Tassos

14/20

Fish tavern

Thessaloniki - Eastern Thessaloniki - Kalamaria - Nea Krini - Aretsou

The kitchen under the watchful eye of Kula has the gift of feeling what happens to the fish when it is on the grill. With an amazing sense of timing, he knows how to pull it off the heat and deliver pleasure. Combined with the raw material, it is clearly the best that "Nymph of Thermaikos" has to show in the genre.

Bread and salt

14/20

Modern kitchen

Attica - Northern Suburbs - Chalandri

Yannis Loukakos, made famous by television, shows that he has a sure hand, a deep sense of Greek flavors and a willingness to work restlessly with... quiet dishes, such as a meat soup, which he lifts with a tomato aioli, or a humble roast pork neck grilled and seasoned with capers, raisins and fresh oregano, which claims the laurels of a first class dish.

Winch

15,5/20

Creative Greek cuisine

Attica - Athens - Kerameikos

Chef: Lefteris Lazarou

And while some would think that Lefteris Lazarou's television appearances would take away time from his presence in the kitchen, the creative chef whose restaurant has been awarded the Golden Cap for 18 years is in a particularly creative phase this year. By trying the grilled cuttlefish with paprika cream or the pescadritsa with sour apple and mastic cream, you realize that the chef who raised the bar in Greek cuisine, who is constantly evolving, is maturing and is in a phase of aesthetic austerity and delicacy of flavors, always managing to preserves in its entirety what characterizes its cuisine. The deliciousness! At the same time, dishes such as sea bream fried with bread and aubergine jelly mousse with cuttlefish ink, which hides a red cream of Florinis pepper inside, reveal that the chef is at the height of his technical skills. At the same time, all its raw materials, mastic, egg roe, eggplant, its signature dish, the barley, which gave a different air to the traditional barley, are present on the menu to emphasize its intense Greekness in the best way.

Electra Restaurant

15/20

Creative Greek cuisine

Attica - Athens - Plaka

Chef: Giorgos Venieris

Giorgos Venieris analyzes, deconstructs and brilliantly reconstructs classic and non-classical dishes of Greek cuisine. Boldness, perfect technique and imagination lead him to new level innovations. Yes, even the eggs with potatoes and sausages here are served very gourmet and innovative.

Cibus

14,5/20

Creative Greek cuisine

Attica - Athens - Center

Chef: Dimitris Dimitriadis

Tradition is alive and well in his kitchen, but he doesn't suffer from ancestral shock; he preserves the essence of our taste memory in his dishes, but distills it into today. You applaud the modernization of a cuttlefish with spinach, the super modernization of semolina halva with pear and pistachios, the perfected chicken with noodles. A restaurant to delight foreign guests.

Milos Estiatorio

14,5/20

Fish - Seafood

Attica - Athens - Center

Chef Pericles Koskinas:

With minimalist abstraction and Spartan austerity, Kostas Spiliadis proves that the deepest essence of Greek cuisine can leave you speechless. Excellent, innovative materials that speak for themselves, good technique, elegant surroundings and... Greece flies.

Selene

14,5/20

Greek Contemporary Cuisine

Cyclades - Santorini - Fira

Chef: Konstantina Faklari

Creative intervention on the canvas of a local cuisine, based on the unique materials of the volcanic land of Santorini. When the sea bass is married with the most refined version of the favatorizo, and the trachanas sometimes flirts with the grilled cuttlefish and its ink, and sometimes it becomes a risotto for the thyme-flavored lamb sweets to tread on, you don't just enjoy a meal, you immerse yourself in the essence and the history of Santorini cuisine.

Tomata

14,5/20

Fish - Seafood

Macedonia - Halkidiki - Sani

Chef: Chrysanthos Karamolegos

A kitchen artist with a sense of flavors and ingredients. Chrysanthos Karamolegos creates at the "Sani Resort" of Halkidiki gastronomic dishes in an effortless way and with combinations of ingredients that are so simple yet so intelligent. Harmonies and contrasts in an idiosyncratic Mediterranean fusion that fascinates with its originality.

Alekos

14/20

Greek traditional cuisine

Crete - Rethymnon - Armeni

An epitome of cooking in a village outside Rethymno. The cook at "Alekos" has an experienced and light hand and makes traditional Cretan stews in their best version. The lamb is tender, the eggplants are sweet and the pork is as tender as you can imagine.

Aleria

14/20

Modern kitchen

Attica - Athens - Metaxourgeio

In 2010, the kitchen of "Aleria" with Leonidas Koutsopoulos continued the search for Greek identity through a postmodern aesthetic. This year's mark is colored by the attempt to render well-known traditional Greek dishes in a new form. Example; An excellent moussaka ravioli that wins you over with its deep flavor and silky texture.

Vassilenas

14/20

Creative Greek cuisine

Attica - Piraeus & Perihora - Piraeus

Chef: Renato Mecoli

The dynamic course continues. Renato Mecoli's cuisine has sharpness and clarity. The flavors of the raw materials stand out, creating a taste balance at the same time. The textures of the dishes are also excellent: velvety taramo salad and the garlic that accompanies the cod, caramelized pancetta with crispy polenta and excellent chewy squid with smoked eggplant. Among the restaurants that honor the new face of Greek cuisine.

Clochard

14/20

Modern kitchen

Thessaloniki - Center of Thessaloniki - Eleftherias sq.

Chef: Dimitris Trakas

The secret of the Thessaloniki owner Giorgos Vasiloglou is the obsession with the search for perfect raw materials. His best recommendations are the grape dolmades with buttery eggnog, the lightly fried eggplant rolls with feta cheese and the divine lamb with baked potatoes, perfect in their simplicity.

Olive and mint

14/20

Greek traditional cuisine

Crete - Prefecture of Heraklion - Skalani

Chef: Argiro Varda

Urban environment and cuisine that springs from the genuine Cretan culinary tradition in Skalani of Heraklion. Extremely tasty and many different suggestions.

GB Corner

14/20

Modern Greek cuisine

Attica - Athens - Center

Chef: Sotiris Evangelou

Sotiris Evangelou transforms the "Great Britain" restaurant into a landmark of modern Greek cuisine. It refines with great elegance classic specialties of our urban tradition and gives them new life. The most classic restaurant in Athens showcases the marmites with its stews and makes soux.

Thomas

14/20

Greek traditional cuisine

Macedonia - Florina - Sklithro

Chef: Nikos & Eleni Paspali

The 70s tavern in Sklithro, Florina has evolved into a gastronomic restaurant of local Macedonian cuisine, which we would like to find everywhere in Greece. The hall is neat, like a good home dining room with old classic furniture, the wine cellar is enviable and the service is excellent.

Kontosoros

14/20

Greek traditional cuisine

Macedonia - Florina - Xino Nero

Chef: Nikos Kontosoros

A true gem of local Macedonian cuisine. He distills the tradition of Florina, using local ingredients, such as pepper, and attempts innovations that lead to a new Macedonian repertoire. Excellent cellar and advanced wine service.

Leventis

14/20

Greek traditional cuisine

Crete - Chania - Ano Stalos

Chef: Giorgos Chatzimanolakis

Cretan traditional cuisine at its best. From two brothers who don't just cook but study the tradition, while eagerly searching for excellent raw materials. The perfection of simplicity through a dish of boletus, grated tomato, agar oil and garlic or a grilled rabbit simply drizzled with agar oil.

Marina

14/20

Fish - Seafood

Macedonia - Halkidiki - Potidea

Chef: Konstantinos Feigas

Seafood trump card of Northern Greece, Constantinos Giannakari's restaurant in Nea Potidaia stands out for its top quality ingredients. On the white-covered tables of a terrace overlooking the sea, kritama, delicate taramo salad, exquisite scallops and tasty mussel pilaf keep the aroma of butter at high levels and the grill and pan highlight the graces of fresh fish.

Mavrikos

14/20

Greek traditional cuisine

Dodecanese - Rhodes - Lindos

Chef: Dimitris Mavrikos

One, Michalis Mavrikos, very communicative, offers you the dish in a way that makes it speak to you. His brother Dimitris, more low-profile, locked in his kitchen, turns even the giants into a culinary dish when he dresses them with carob honey sauce. Intelligent cuisine, with top quality ingredients, treated with imagination and passion.

On the Verandah

14/20

Modern kitchen

Argosaronicos - Spetses

Chef: Vassilis Kallidis

You feel like you are in a movie eating on the terrace of the period bijou hotel "Poseidonion" in Spetses. Vassilis Kallides has composed a strong menu playing in a sophisticated way on Greek ideas. Dimitris Fotopoulos orchestrates a service worthy of the space.

Tassos

14/20

Fish tavern

Thessaloniki - Eastern Thessaloniki - Kalamaria - Nea Krini - Aretsou

Chef: Kyriaki Topzis

Kula is the "queen" of the kitchen. No matter how hard we try, we can hardly think of another fish shop in Thessaloniki with such great consistency in properly cooked fish and similar mastery in the use of fire.

Winch

15,5/20

Creative Greek cuisine

Attica - Athens - Kerameikos

It is impressive how Lefteris Lazarou develops his Greek cuisine with creativity and brilliance, being at the forefront of modern Greek gastronomy. As a measurer of innovative flavor combinations, he sometimes surprises you with his inventions. Like this combination of tarragon and saffron (along with fava beans and dracaena), which ends up reminiscent of coconut (!), manages to highlight the Greek soul by renewing it, as in a "blue and white", despite its Spanish note, octopus with noodles and tsorithos or in very Greek grouper burgers with tarama cream and beef tail sauce – or even in fancy crayfish and lentils with melon sauce and lime ice cream. Although his cuisine, which is also honored with a Michelin star, focuses on the sea, its importance extends to the entire spectrum of Greek cuisine.

Electra Restaurant

15/20

Creative Greek cuisine

Attica - Athens - Plaka

Giorgos Venieris embroiders modern techniques on the favorites of the Greek tradition and presents a cuisine with deep taste, which raises the standards of the historical neighborhood of Athens.

Milos Estiatorio

14,5/20

Fish - Seafood

Attica - Athens - Center

Top ingredients in a restaurant that – with the kitchen technique and the sourcing of raw materials – highlights the gourmet dimension of Greek products.

Selene

14,5/20

Greek Contemporary Cuisine

Cyclades - Santorini - Fira

Giorgos Hatzigiannakis loves local raw materials and seeks them out. Konstantina Faklari takes them in her hands and shows them off. Their combination is a hymn to Greek creative cuisine and a gem for Santorini.

Vardis

14,5/20

Modern kitchen

Attica - Northern Suburbs - Kifissia

Greek creative cuisine finds a very interesting expression in the person of Asterios Koustoudis, a young chef with great potential.

Athens

14/20

Greek Contemporary Cuisine

Attica - Athens - Kerameikos

Alexandros Kardassis seems to keep a steady course, with a flourishing Greek cuisine, which treads firmly on the familiarity of simple domestic ingredients, but passes them through a special personal filter.

Alekos

14/20

Greek traditional cuisine

Crete - Rethymnon - Armeni

Puppet tavern-traditional Cretan "cafeteria", with all the Cretan tradition in its most refined and tasty version. In addition to the wonderful stews, try lamb in the oven or ribs and you will think you are in a "big" restaurant.

Aleria

14/20

Modern kitchen

Attica - Athens - Metaxourgeio

In the environment of a neoclassical ornament in the center of Athens, the young Leonidas Koutsopoulos unfolds talent and imagination. Bold and hungry, he transforms old recipes and creates new dishes of delicate delicacy.

Vassilenas

14/20

Creative Greek cuisine

Attica - Piraeus & Perihora - Piraeus

Manolis Aslanoglou's cuisine, one of the most inventive and promising in Greece, is a super attractive proposition, given its sweet prices.

Blue coast

14/20

Creative Greek cuisine

Attica - South Attica - Lagonisi

On the wave, Yiannis Baxevanis personally cooks a modern Greek cuisine based on fine ingredients and plays between the refined and the rustic with great success.

Clochard

14/20

Modern kitchen

Thessaloniki - Center of Thessaloniki - Eleftherias sq.

Urban Greek cuisine of deep flavor and at the same time impeccable, modern execution, in a modestly luxurious environment, a timeless haunt of Thessaloniki.

Thomas

14/20

Greek traditional cuisine

Macedonia - Florina - Sklithro

When grandfather Thomas was grilling the best chickens on his grill outside Sklithros, he probably did not imagine that son, daughter-in-law and grandson would transform the simple tavern for passers-by into such a beautiful restaurant, with such good cuisine.

Kontosoros

14/20

Greek traditional cuisine

Macedonia - Florina - Xino Nero

The Northern Helladic standard cooking and good wine – from the great loves of Nikos Kontosoros – was a bet on quality that was won. Collect recipes and cookbooks, search for genuine products and build an enviable cellar.

Marina

14/20

Fish - Seafood

Macedonia - Halkidiki - Potidea

Good fish restaurant, with very attentive service and fresh, well-chosen fish and seafood, which stand out thanks to the care and skills of the kitchen. A seafood must in Northern Greece.

Mavrikos

14/20

Greek traditional cuisine

Dodecanese - Rhodes - Lindos

Synonymous with gastronomy in Rhodes. Dimitris Mavrikos takes simple raw materials and turns them into culinary dishes. Worship of the products of the sea. Sourcing raw materials but also exquisite flavors based on simple recipes.

Papaioannou - Mikrolimano

14/20

Greek Contemporary Cuisine

Attica - Piraeus & Perihora - Piraeus

Perfect pan, mastery of the grill, absolute freshness, taste honesty and frequent surprises in the ingredients. What else can one expect from the best fish restaurant in Athens?

Tomata

14/20

Fish - Seafood

Macedonia - Halkidiki - Sani

Tasty experiments, imaginative compositions and simpler dishes at the summer haunt of chef Chrysantho Karamolegkos, who here proposes a personal version of Greek cuisine.

Dots

14/20

Greek cuisine

Crete - Lasithi - Elounda

Prokopis Karakatsanis creates with remarkable maturity a tasty and interesting proposal for what modern, comprehensible and high-level Greek flavors mean.

Alexis

13,5/20

Fish - Seafood

Dodecanese - Rhodes

All time classic quality in your most cosmopolitan choice in the straits of Rhodes. A hangout for famous people as well as those who love seafood, who here serve it fresh and in a wide variety.

Solitary

13,5/20

Greek traditional cuisine

Thessaly - Prefecture of Karditsa - Karditsa

Mrs. Tasoula, in addition to elegant housekeeping at the tables, also has an excellent hand in the kitchen – dedicated to the flavors of her country. She enjoys it with all her heart and it shows. Our palate is happy too.

Belvedere Club

13,5/20

Creative Greek cuisine

Cyclades - Mykonos - Chora

Greek modernism and original evolution of tradition by George Kalombaris, a chef who celebrates Greece in Australia and proposes a cuisine with a point of view and personality.

Flavors with Designation of Origin

13,5/20

Modern Greek cuisine

Attica - Northern Suburbs - Kifissia

Nena Ismirnoglou curates a kitchen with emotion, highlighting ways and techniques of tradition and creating original neo-traditional compositions.

Dionysos Zonar's

13,5/20

Greek traditional cuisine

Attica - Athens - Makrigianni

Creative as well as a researcher of Greek flavors, Michalis Dunetas acts as an ideal ambassador of Greek cuisine and impresses with the Acropolis as a backdrop.

Olive and mint

13,5/20

Greek traditional cuisine

Crete - Prefecture of Heraklion - Skalani

Cretan tradition, excellent ingredients and reliable technique modernize the local gastronomy in one of the tastiest restaurants on the island.

Seven Seas

13,5/20

Fish restaurant

Thessaloniki - Center of Thessaloniki - Eleftherias sq.

Modern Greek seafood excels in a modern restaurant, a reference point for dining in Thessaloniki.

The Welcome of Antonis

13,5/20

Greek traditional cuisine

Attica - Northern Suburbs - Kifissia

In this welcoming restaurant, the chef-owner holds the gauntlet of the challenge of Greek cuisine in his hand. He serves a delicious urban version of it every day, using fine and sometimes hard-to-find ingredients, which he searches for all over the country.

Cretan

13,5/20

Meat

Attica - Mesogeia - Pallini

Where ribs meet gastronomy. Hymn to local meat, with unique qualities and roasts something else from Nikos Kritikos. And all this in a yard with wonderful gardenias, camellias and azaleas.

Leventis

13,5/20

Greek traditional cuisine

Crete - Chania - Ano Stalos

Exuberant Cretan cuisine of deep flavor in a very neat, stone-built tavern. Dishes and ingredients change according to the season offering a panorama of Cretan tradition.

Marigoula

13,5/20

Greek Contemporary Cuisine

Macedonia - Halkidiki - Polygyros

The menu… railway – and Sophocles' oral enumeration is all the money. Recipes are sprinkled with plenty of gusto for a tasteful quest in this small, simple space that oozes personality.

Boukadoura

13,5/20

Greek traditional cuisine

Macedonia - Prefecture of Halkidiki - Nikiti

She gazes at the blue waters of Halkidiki, but remains extremely focused on the issue of food. Well-chosen goodies from land and sea and light, delicious stews from the hands of Mrs. Iotas, who also makes her own liqueurs.

Bites Bites

13,5/20

Greek cuisine

Attica - Central and Southern Suburbs - Paleo Faliro

We would call it a gastro-tavern. Meraki, selected raw materials, warm atmosphere and delicious Greek cuisine in a restaurant off the square. Seasonal cooking at its best.

The Horn Mill

13,5/20

Tavern

Crete - Prefecture of Chania - Platanias

Overproduction restaurant, with a charming environment and a lively atmosphere, where the Cretan culinary tradition has been glorified with remarkable stability and performance for years now - and not only that.

Nikolas of Schinoussa

13,5/20

Fish restaurant

Attica - Central and Southern Suburbs - Glyfada

Excellent raw materials and careful technique in one of the tastiest seafood restaurants in Athens, under the discreet supervision of Christoforos Peskia.

Saltsa

13,5/20

Creative Greek cuisine

Cyclades - Santorini - Fira

Rustic and refined, tradition and modernism combine in this beautiful Santorini restaurant where Dimitris Lazarou cooks.

Tassos

13,5/20

Fish tavern

Thessaloniki - Eastern Thessaloniki - Kalamaria - Nea Krini - Aretsou

Unattainable mastery in grilling, top quality and fresh fish in a fish restaurant that – although simple – surprises us with impressive elements in the art de la table.

Chrysostomos

13,5/20

Greek traditional cuisine

Crete - Chania

Fires in the wood oven, cooking on parchment paper, excellent cooking but also all those delicacies that make Cretan cuisine claim a prominent place on the Greek culinary map.

Oromedon

13,5/20

Tavern

Dodecanese - Kos - Zia

Although in a rather touristy background, it makes a (tasty) difference with pies baked in the wood-fired oven and especially homemade, traditional stews with rustic touches served among the bougainvillea.

Winch

16/20

Creative Greek cuisine

Attica - Athens - Kerameikos

A prime moment for one of the most important figures in the landscape of Greek gastronomy. Lefteris Lazarou, constantly developing his cuisine, takes first place in the list of award-winning Greek cuisine restaurants – and rightly so. Without a doubt, our national cuisine, especially when it comes to dishes in which seafood plays a leading role, owes a lot to him. It would not be an exaggeration, in fact, to emphasize that haute cuisine in our country gained in prestige and quality thanks to his general contribution, but also that thanks to him, modern Greek fish cuisine has nothing to envy from its counterparts abroad . Over the years, the creator of some of the most popular dishes to appear in modern dining, such as the famous pescadritsa and the fried squid with basil pesto, he is constantly refining his cuisine, making bold combinations, using innovative, "unprecedented" ingredients and creating an impressive repertoire " blue and white" neologisms.

Electra Restaurant

15/20

Creative Greek cuisine

Attica - Athens - Plaka

In the shadow of the Acropolis, a restaurant that honors Greek cuisine by marrying traditional recipes with modern techniques. Result; An airy, culinary profile.

Milos Estiatorio

15/20

Fish - Seafood

Attica - Athens - Center

Greek cuisine, which came from... New York and Montreal. And he tied. The search for the best raw material at all levels and its correct treatment have established the restaurant in the taste consciousness of the discerning, in the "constellations" of both fish and meat.

Tomata

15/20

Fish - Seafood

Macedonia - Halkidiki - Sani

Against the backdrop of the "Sani Resort" marina, Chrysanthos Karamolegos creates an original Greek cuisine, based on unique combinations which he executes with knowledge and mastery.

Athens

14/20

Greek cuisine

Attica - Piraeus & Perihora - Korydallos

Alexandros Kardassis is constantly expanding his repertoire with new wave Greek specialties, which renew the national taste corpus.

Comfortable

14/20

Modern kitchen

Attica - Athens - Center

In a short time, chef Vassilis Kallides established "Aneton" with his very personal style in Greek cuisine. He uses the trigger of tradition to present dishes with a contemporary flavor.

Baxevani celebration

14/20

Modern Greek cuisine

Attica - Western Suburbs - Chaidari

Generous, fragrant Greek decency from Yiannis Baxevanis, who mixes here the familiarity of the old tradition with the taste memories that, say, a pie in the wood-fired oven awakens, with refreshing originality and a more holistic view of the "kitchen" issue.

Clochard

14/20

Modern kitchen

Thessaloniki - Center of Thessaloniki - Eleftherias sq.

The classic hangout restaurant of Thessaloniki with its elegant, luxurious hall and urban Greek cuisine of deep flavor and very well executed.

Thomas

14/20

Greek traditional cuisine

Macedonia - Florina - Sklithro

Third generation now for a surprise restaurant, which offers stews, local dishes of deep flavor, exquisite game creations and an excellent wine list.

Rooster

14/20

Modern Greek cuisine

Thrace - Prefecture of Xanthi - Xanthi

Chef Panagiotis Sidiropoulos puts Xanthi on the ground; he starts from traditional occasions and creates a sophisticated cuisine of the highest level.

Kontosoros

14/20

Greek traditional cuisine

Macedonia - Florina - Xino Nero

Nikos Kontosoros, with love and passion for the local cuisine of Macedonia, puts his stamp on old traditional recipes and evolves them.
Plus his impressive wine cellar with hundreds of labels.

Cretan

14/20

Meat

Attica - Mesogeia - Pallini

Half a century of history, true passion and knowledge for meat, mastery of grilling. The traditional Greek grill in the superlative degree.

Marina

14/20

Fish - Seafood

Macedonia - Halkidiki - Potidea

Perhaps one of the best fish restaurants in Greece. A restaurant with top raw material, which is highlighted in the best way through perfect baking and cooking. Here, the humble pike becomes a choice dish, while the lobster pasta simply bows down.

Mavrikos

14/20

Greek traditional cuisine

Dodecanese - Rhodes - Lindos

In the busy square of the touristic Lindos, Dimitris Mavrikos takes Greek cuisine and transforms it with imagination, passion and perspective into a creative proposition.

Nikolas of Schinoussa

14/20

Fish restaurant

Attica - Central and Southern Suburbs - Glyfada

First-class ingredients meet modern gastronomy in a stimulating seafood cocktail. "Nicolas" has the intimacy of a tavern and the air of a good restaurant.

Selene

14/20

Greek Contemporary Cuisine

Cyclades - Santorini - Fira

Founder of Slow Food Santorini and a pioneer in the use of local products, Yiannis Hatzigiannakis transforms the white Santorinian eggplant into an exquisite dish, while he makes a tart with local fava beans, tomatoes and capers!

Vardis

14/20

Modern kitchen

Attica - Northern Suburbs - Kifissia

He spoke French for years, but now Greece puts the flavor color, France the technique and a historic restaurant raises... blue and white.

Alekos

13,5/20

Greek traditional cuisine

Crete - Rethymnon - Armeni

An interesting version of the traditional cuisine of Rethymno, as you only find it in homes. A kitchen based on very good raw materials but also a hall that bets on the trump card of Cretan hospitality.

Alexis

13,5/20

Fish - Seafood

Dodecanese - Rhodes

One of the most classic and good fish restaurants on the island and in the whole of Greece. Fresh ingredients, masterful execution.

Vassilenas

13,5/20

Creative Greek cuisine

Attica - Piraeus & Perihora - Piraeus

The famous tavern of Piraeus (since 1920) in its modern era (now renovated in the hands of the third generation) impresses with a light, aromatic modern cuisine with an obvious love for the sea and beyond.

Belvedere Club

13,5/20

Creative Greek cuisine

Cyclades - Mykonos - Chora

The accomplished Greek-Australian George Calombaris curates modern, creative Greek cuisine with a traditional soul and deep deliciousness. After the success of his restaurant in Melbourne, he comes to conquer Mykonos.

Dionysos Zonar's

13,5/20

Greek traditional cuisine

Attica - Athens - Makrigianni

Chef Michalis Dunetas had to discover the "golden ratio" between traditional Greek cuisine and his creative nature when he took over the kitchen of the historic restaurant "Dionysos", right across from the Acropolis, setting up here a refined version of the classic Greek restaurant.

Olive

13,5/20

Greek & Mediterranean cuisine

Thrace - Evros - Alexandroupoli

Giorgos Chrysanidis is changing the facts of Greek cuisine in Alexandroupolis. He creates a menu with well thought out modernity and deep deliciousness.

The Welcome of Antonis

13,5/20

Greek traditional cuisine

Attica - Northern Suburbs - Kifissia

One of the admittedly few taverns in Athens that gives you "tradition" from the first bite. Refined appetizers, casseroles and roasts, all true to Greekness and home-made deliciousness.

Kuzina

13,5/20

Greek Contemporary Cuisine

Attica - Athens - Thisio

Chef Aris Tsanaklides transfers his experience from haute cuisine to the everyday life of the city. A stone's throw from the Temple of Hephaestus (Thision) and with the Acropolis in the background, it presents its own version of modern Greek cuisine.

Leventis

13,5/20

Greek traditional cuisine

Crete - Chania - Ano Stalos

Original recipes of traditional Cretan cuisine. Their strong points are the dishes of the pot, with subtle flavors and aromas that make you believe that the dish you tried is being cooked in its ideal, traditional form.

Nikos Marazakis

13,5/20

Tavern

Crete - Prefecture of Heraklion - Skalani

In an environment reminiscent of a traditional tavern of other times, the Marazaki family serves, in its own welcoming way, a delicious and authentic Cretan cuisine, which is becoming rare nowadays even in Cretan villages. A model kitchen for those looking for the true culinary identity of the island.

Oil Resto

13,5/20

Modern Greek cuisine

Attica - Western Suburbs - Ilion

Ilias Balaskas and Vassilis Tsagaris have been surprising for several years in the western suburbs for their creative tastes, with the choice of raw materials and the well-kept space with the simple design and vintage wallpapers.

Papadakis

13,5/20

Fish - Seafood

Attica - Athens - Kolonaki

Argyro Barbarigou has created a VIP hangout, where you can relax with wonderful comfort food and top creations.

Papaioannou

13,5/20

Fish restaurant

Attica - Piraeus & Suburbs - Mikrolimano

Here we are not talking about the front row on the Mikrolimanos, nor about groups of famous people, but about hugs of fresh fish... with a designation of origin, together with good roasts and perfect fries. In the menu you will find nothing but fish and seafood: what each season offers. The secrets of the family are quality and good baking.

Saltsa

13,5/20

Creative Greek cuisine

Cyclades - Santorini - Fira

In one of the most elegant restaurants on the edge of Fira, Dimitris Lazarou implements a sophisticated postmodernism with inventive taste scenarios.

Takis

13,5/20

Fish tavern

Peloponnese - Prefecture of Laconia - Limeni

Fresh fish, mastery of grilling and excellent olive oil: the three ingredients that make "Taki" in Limeni one of the best fish taverns in the country. And if you add its excellent location on the sea, you won't want to leave.

Tassos

13,5/20

Fish tavern

Thessaloniki - Eastern Thessaloniki - Kalamaria - Nea Krini - Aretsou

A very simple fish tavern with classic and delicious cuisine, fresh fish and mastery of grilling.

Trata

13,5/20

Fish tavern

Macedonia - Prefecture of Kozani - Kozani

Makis Ioannoglou draws inspiration from tradition and proposes a personal and very interesting fish cuisine, combining it with a remarkable wine cellar.

Chrysostomos

13,5/20

Greek traditional cuisine

Crete - Chania

A Cretan tavern with traditional decoration, where one can try, as is customary in Crete, not only very tasty stews but also excellent grilled and wood-fired meats.

Vassilenas

0/20

Creative Greek cuisine

Attica - Piraeus & Perihora - Piraeus

It is a happy moment that one of the most historic taverns of Athens (1920), adored in the past by the cream of the intellectual and artistic world, is making a strong comeback entering the heart of today's culinary developments. Chef Christos Manopoulos - a longtime partner of Christoforos Peskia - proposes a refined, sophisticated Greek cuisine with a modern mindset. Elegant potato soup with smoked cod, plain almond fava beans with caper chutney, ultra-delicate cuttlefish with black - from its ink - mayonnaise, goat with greens and yogurt-loukumi sauce or even sweeter manestre with honeyed calf's tail.

Clochard

0/20

Modern kitchen

Thessaloniki - Center of Thessaloniki - Eleftherias sq.

The classic hangout restaurant of Thessaloniki has been renovated and acquired an air of luxury and elegance that matches the level of cuisine it serves. Here we try urban Greek cuisine of deep flavor and impeccable execution, but also some well-made dishes from international cuisine. The amazing cabbage dolmades, the braised eggplant or the excellent ribs are all high-level dishes that make us nostalgic for traditional Greek cuisine. Plus the very interesting wine list.

Kontosoros

0/20

Greek traditional cuisine

Macedonia - Florina - Xino Nero

Between Vermio and Vitsi, in the village of Xino Nero in Macedonia, Nikos Kontosoros creates a surprise. With love and passion for the local cuisine of Macedonia, he intervenes creatively, puts his personal stamp on old traditional recipes and presents flavors and dishes that are renewed according to the season. Plus his knowledge of wine and the treasures hidden in his cellar, another pleasant surprise for the visitor looking for complete enjoyment.

Leventis

0/20

Greek traditional cuisine

Crete - Chania - Ano Stalos

Tradition to the point: the stone-built Cretan tavern of Panagiotis and Giorgos Hatzimanolakis highlights the recipes and local ingredients in the best way, ten kilometers outside of Chania. Eftychia Hatzimanolaki takes over the kitchen: a proper cook, she makes a cool salad with stamnaghati, excellent octopus with avronies, aromatic fennel pies and onion kaltsounis and completes the Cretan "harmony" with apaki, exuberant staka and ascordoulakis - even her most modest dishes are exceptional expressively.

Comfortable

0/20

Modern kitchen

Attica - Athens - Center

Vassilis Kallidis (chef) and Dimitris Fotopoulos (counter) created the surprise of the year with "Aneton", which is full of spark and creativity. The style of the kitchen is in close contact with the essence of traditional tastes, only it cleverly winks at them by evolving them without betraying their soul. Variation of juicy chicken wrapped with spinach, wild greens and feta in a sheet; boiled chickpeas and piazza beans with cirro, dill and lemon; pork neck steak with orange zest, oregano and gruyere puree; Smyrna anchovy suzukas with cumin and spaghetti; everything is delicious and trace the uniqueness of their cuisine.

Marina

0/20

Fish - Seafood

Macedonia - Halkidiki - Potidea

This is not just a good fish restaurant with a wide variety of fresh seafood, but a restaurant with top quality ingredients highlighted through impeccable grilling and cooking by chef Kostas Feygas. The humble pike, cod and mackerel literally become Turkish Delight when baked. Grilled scallops with garlic in their shell is a poem, as is the excellent wine octopus. You will enjoy kritama, pickled cabbage and Florini peppers baked in must and bow down to his lobster pasta. White and blue of the Aegean in the simple but well-kept space and a view of the port of Potidaia and Thermaikos.

Athens

0/20

Greek cuisine

Attica - Piraeus & Perihora - Korydallos

Alexandros Kardassis systematically cultivates a new Greek cuisine that combines tradition with today's advanced techniques. If a slow-cooked meat pie has the expected depth of deliciousness, the pepper foam that accompanies it excites the aromas and flavors; and if you want to feel how much a stew can excite you, then you have to taste his rabbit with crispy onions and the Mavrodafni tagliatelle. "Athiri" was the first Greek restaurant that even brought the northern suburbs to western Athens.

Alachi

0/20

Modern Greek cuisine

Attica - Athens - Ilisia

Stavros Theodorakis introduces new demons into Greek cuisine with the purebred concept of local cooking followed by the flavors at "Alatsi". It showcases the core of the culinary tradition of a specific region of Crete and cooks its recipes with local ingredients gathered from small producers on the island: coarse salt from the rocks of Gavdos, handmade sausages from Kokkino Metohi, stamnagathi from the Cretan mountains, Bougatsa from Chania by the famous Jordan. When you have a convincing identity, globalization does not scare you.

Oil Resto

0/20

Modern Greek cuisine

Attica - Western Suburbs - Ilion

After the opening by Nikos Kallergis of yet another innovative Greek restaurant in western Athens, this time in Ilion, the renewal scenario of Greek cuisine could be entitled "West Side Story". West of Kifissos, the "Oil Resto" team intrigues us by turning Greek food into tapas: the fricassee becomes a bite of bread with egg-lemon foam, the saganaki of Arachova turns into a tower of formala and tomato-basil sauce. The freshness of the culinary perspective and the sophisticated decor set new standards for Greek restaurants.

Winch

0/20

Creative Greek cuisine

Attica - Athens - Kerameikos

With his sword, this year he wins the excellence of Greek cuisine, leading modern Greek gastronomy to a high trajectory. Without losing his touch with tradition, Lefteris Lazarou dares moves that may initially put you at a loss, but their boldness wins you over from the first bite. Who would have thought that goat could go well with chocolate in a tantalizing Greek risotto? Lazaros' new Greek cuisine is shaking up the waters, refreshing our modern repertoire to the fullest. It excites with new ideas that cause surprise, when a Greek sweet and sour (tomato-vinegar) falls with finesse on sweets and the whole is based on a tart leavened with powdered sugar! He leads even the most classical logic to apotheosis, when he grills with impeccable technique a humble pike, so as to refine it to the utmost, and serves it with balsamico and stamnagathi.

Dionysos

0/20

Modern kitchen

Crete - Lasithi - Elounda

Yiannis Baxevanis brings to the fore the herbs and rare culinary values, hidden throughout Greece. He cooks them with a high technique and combines them creating unusual dishes that delight with their originality and move with their deeply Greek soul. When was the last time you ate ascolymbrus with smoked octopus, lamb with daisy sprouts and myrtle with okra?

Winch

0/20

Fish restaurant

Attica - Piraeus & Perihora - Piraeus

It's not just because Lefteris Lazarou makes us white-faced in our culinary Olympic duties that he wins the award. This year, more than ever, his Greek creations climb high in the gastronomic hierarchy, setting standards for a synthetic and substantial approach to our own tastes. His classic artichoke a la polita with crayfish has evolved into a masterpiece of refinement. And his amazing heather with vinegary baked tomato sauce delivers lessons in the combination of intensity, rusticity and finesse.

Yellow Bicycle

0/20

Greek & Mediterranean cuisine

Attica - Athens - Gazi

Having delved into the essence of Greek cuisine, Yiannis Baxevanis creates diamonds of truly Greek culinary innovation. Even when the form of presentation of the food moves away from the obvious Greekness, the storm of flavors and aromas convinces you that the blue and white waves on the plate. Except that the naive has become artful. The freshest, sophisticated complex proposal of Greek cooking, able to charm the modern globalized palate.

Flavors with Designation of Origin

0/20

Modern Greek cuisine

Attica - Northern Suburbs - Kifissia

He cleverly renews classic delicacies, cooking them in a sophisticated way (e.g. Epirotian pan), while at the same time putting imagination into the Greek flavor (rooster with kumquat or sour cherry). "Tastes" can also be considered as the paradise of Greek cheese with the variety it offers.

Kitchen - Cine Psirri

0/20

Greek cuisine

Attica - Athens - Psirri

The modern look at Greek cuisine respects traditional ingredients (rooster with kasseri), imaginatively combines familiar ingredients and creates original specialties (crab with smoked eggplant and fennel) and is not afraid to incorporate foreign techniques into Greek cuisine (stuffed pork chicken with watermelon chutney) .

Rena of Elm

0/20

Modern Greek cuisine

Attica - Northern Suburbs - Neo Psychiko

A stable value of modern urban Greek cuisine, Rena aptly plays with the concepts of classic and modern in her flavors.

Flavors with Designation of Origin

0/20

Modern Greek cuisine

Attica - Northern Suburbs - Kifissia

With an awesome for Athenian standards of traditional, hard-to-find Greek cheeses and cured meats; with a kitchen that knows how to smartly renew tradition, such as e.g. the galeos with the saffron oil lemon and sekkoula with garlic oil instead of garlic, the blue and white note on the menu is very high quality.

Beauty

0/20

Modern Greek cuisine

Attica - Athens - Exarchia

They see Greek cuisine with a fresh eye. They shuffle the deck of traditional materials, combining them in original ways. They renew cooking techniques and give the taste of tradition a modern, delicious color.

Rena of Elm

0/20

Modern Greek cuisine

Attica - Northern Suburbs - Neo Psychiko

Her completely personal cooking has a bold contemporary Greekness that intrigues. A few years ago it was the exception. Now Rena's quality cuisine can now be considered a classic.