We’ve done it again- eaten our way across Athens to uncover the city’s hottest new tables. From reinvented taverna fare to Cretan-Basque small plates, these are the restaurants worth knowing about now.

The Athens dining scene has been anything but predictable lately. There’s been a wave of fresh openings, new teams taking over beloved old venues, and familiar names returning with bold new concepts.

Among the latest: a wildly creative gastrotaverna in the heart of town, a buzzed-about tapas spot that fuses Crete and the Basque Country, and a low-key eatery where queues form daily for next-gen kebabs. Some go big on atmosphere, others let the food do the talking. Either way, you’ll want a seat at these tables.

Let’s get into it! 

Athos 

A soulful newcomer tucked behind warm wood counters and mosaic floors, Athos is a place where open fire and memory come together in every dish. Chef-owner Dimitris Chatzivasileiou draws inspiration from his northern Greek roots and an almost poetic respect for raw ingredients. There’s an open kitchen and a feeling that you’ve stepped into a quietly confident neighbourhood spot- the kind you wish you had close to home. The menu is rooted in Greek traditions but elevated through subtle, modern touches: think shrimp dolmades, and sheep’s yoghurt paired with honeycomb for dessert. Everything is seasonal, flame-kissed, and accompanied by Greek wines.

But Athos is more than just a restaurant, it’s an expression of place. The star of the menu? Brachykeratika goat from the wild hills of Mani, slow-raised and wood-roasted bone-in for a deep, primal flavour. Chatzivasileiou cooks over an open flame each day, not just as a method, but as a philosophy: food here is about evoking memory, connecting with land, and creating comfort. 

A: Siasistis 7, Athens 

Topa

Blending the bold flavours of Crete with the laid-back spirit of the Basque Country, Topa is a vibrant new arrival in Kypseli from the team behind Oinoscent. This laid-back tapas bar blends the chef’s Cretan roots with his love for northern Spain. Expect a joyful mix of vermouths, raki, and ciders alongside small plates that span cultures: fluffy cecina croquettes, soft-centred Basque tortilla, pluma Iberica, Cretan snails, and padron peppers that crackle with salt and char.

There’s no fuss here- just good energy, cold drinks, and dishes made for sharing. The compact wine list highlights both Greek and Spanish labels, while a bright vermouth over ice with olives hits perfectly on a summer night. This is the kind of place where a quick drink turns into a long evening. Casual, flavourful, and impossible not to love.

A: Negri Fokionos 43, Athens

Mirlo

Located on a quiet edge of Gazi, Mirlo is the latest evolution from the beloved Feyrouz team- and their mission is clear: redefine what a kebab can be. With just a few indoor tables, a counter overlooking the square, and an open kitchen, the space keeps things unpretentious while letting the flavours do the talking. The menu dives deep into Levantine and Eastern Mediterranean roots: smoky baba ghanoush, ezme with a hit of heat, pork neck with pomegranate molasses, and handmade doner kebabs layered with precision and care.

One standout is the Yiartoulou kebab- rich, spicy, and served with unapologetic flair- alongside mutton with apricot and pine honey, a nod to ancient pairings. Even the house “mole” is a revelation: not the Mexican version, but a new Greek-Levant mash-up of burnt onions, roasted peppers, crushed nuts and just enough spice to keep you guessing. Mirlo isn’t trying to be cool- it just is. 

A: Elasidon 5A, Athens

Liystor

Set in the former home of famed archaeologist Kyriakos Pittakis, Liystor is quietly rewriting the rules of seafood dining in Monastiraki. At its heart is chef Nikos Apostolakis- born in Crete, raised by the sea, and renowned for his delicate mastery of fish. His kitchen is a tribute to purity and precision, where the art of curing takes centre stage: expect crudo that walks the line between Japanese restraint and Mediterranean soul, along with tuna bacon and fish sausages that highlight both technique and imagination. The seafood papillote- wrapped with shellfish, wild fennel, and baby potatoes- is as elegant as it is elemental.

While the menu is entirely Greek-sourced and deeply seasonal, seafood is the soul of the place- prepared with methods that enhance. Dishes like burnt artichoke risotto with lemon purée and dill or citrus salad with fennel seed granola and mint dressing add layers of freshness and depth. With its rooftop views of the Acropolis and a shaded courtyard that whispers of old Athens, Liystor feels both grounded and elevated. 

A: Ermou 92-94 & Pittaki, Athens 

Dopios 

Chef Christoforos Peskias brings a fresh take on Greek meze to both the centre of Athens and, more recently, the vibrant coastal strip of Glyfada. At Dopios, the concept is simple but compelling: small plates rooted in local tradition, elevated by technique and ingredients sourced from small-scale producers across Greece. The original location, tucked into a shady pedestrian street beside the 11th-century church of Agios Theodoros, feels charmingly timeless. The new Glyfada outpost is all summer air and sunlight, with an open-concept space that channels relaxed vibes. 

The menu stays true to its roots with highlights that include braised octopus with Santorini fava, sardines stuffed with wild herbs and oregano oil, and slow-cooked milk-fed goat in mustard sauce. There’s even a vegan twist on marathopita (fennel pie) served with avocado cream. The wine list features 50 Greek handpicked labels, and dessert includes a rich karioka (Greek-style chocolate-walnut sweet) or a dreamy galatopita milk pie- a nod to tres leches. Familiar, but far from ordinary.

A: Leodikis 31, Glyfada

Main image by Topa