Diporto: In business since 1887, this basement level taverna is literally located underground and has no identifying signage or menu, with two modest doors (diporto= two doors) for entry. Once you walk down the steep basement steps, you are entering a working-class Greek taverna from the previous century. Inside, itis dark and smoky, with marble sinks in plain view, gigantic wine barrels covering the wall, and a few tables scattered around the concrete flooring. Diporto is the kind of place where you can see people from all walks of life, from those who work in the nearby central market, to curious international visitors, to artists and Greek politicians. Choices are limited to only five or six home style food dishes each day, based on the season and the availability. Mr. Mitsos (owner/chef) has been working there since he was just a teenager. The original family who owned it eventually sold it to him after the founding owner passed away. You can be sure that every dish has been made from scratch that day by Mr. Mitsos and is delicious.
Tip from a Local: As you can imagine Diporto does not take reservations, but opens at 8am every day except Sundays, and thus we suggest you come for an early lunch before it gets too crowded, as it typically does. There is always an exceptional Greek Salad (horiatiki, as we call it), and we invite you to use the rustic bread to do “papara” — soak up the juices of the salad. Wash down your food with some retsina wine—the house specialty.
Retsina has been made in Greece for at least 2000 years, and is produced with the addition of the natural resin extracted from Pine trees during the fermentation of white wine. After infusing the wine with its aroma, the resin is then removed.
Contact details: Sokratous 9 &, Theatrou, +30 210 321 1463, (13min walk from Syntagma square, 9min walk from Monastiraki square, 6min walk from Omonia square).
Klimataria: Klimataria (since 1927), unpretentious & popular, is one of the oldest classic Greek tavernas in city center at Theatrou (Theatre) Square, and has remained quite unchanged throughout the years. At the tables of this colorful, indoor “winter garden” under the vines and big barrels, you will enjoy homestyle food with Greek wine and homemade bread. The menu is rich, including both meat and fish dishes. Music always has been in the DNA of Periklis, the owner of Klimataria since 1996, who bought the taverna from the Greek Church, and you’ll often catch live music and dancing, for which there may be a small extra charge. Klimataria is a tavern where you can enjoy traditional Greek dishes, listen to live music and feel as if you are outside in a courtyard that time forgot. Klimataria is a living and charming institution in Athens.
Tip from a Local: Klimataria takes reservations, and it is recommended to make them as it has become a very popular restaurant amongst foreign visitors. It has indeed become a tourist destination, but it is NOT a tourist trap, as the flavors are authentically good. Klimataria is mostly known for, and are masters in making Gemista (stuffed tomato and peppers), slow cooked lamb (Their “Signature” dish), snail stew, stuffed cuttlefish, as well as cabbage rolls stuffed with juicy mince, rice and herbs in an amazing thick lemon sauce. There are also vegetarian options on the menu.
Contact details: Pl. Theatrou 2, +30 210 321 6629, https://klimataria.gr/ (15min walk from Syntagma square, 7min walk from Monastiraki square, 7min walk from Omonia square).
Triantafyllo tis Nostimias: A common secret since 1995 for passersby and workers around Syntagma Square, is a hidden taverna in an arcade on Lekka street. Most of the patrons are Athenians, thus you will have a very “local experience”. The menu is rather humble, but the ingredients are excellent. Fast service and very good value for money.
Tip from a Local: Come for lunch, and sit at the tables scattered within the arcade, as inside it can be quite dark. If you would prefer try many different dishes, but there is not enough room in your stomach or enough people to share with, do ask for half portions. Although it has both meat and fish options, we believe the “from the sea” section of the menu is stronger. Start with fava (yellow split beans), mavromartika salad (black eyed peas), saganaki (fried cheese with lemon), seasonal greens salad & continue with sea food such as grilled thrapsalo (cuttlefish), fried calamari, red mullet, and grilled sardines, and accompany your meal with ouzo or tsipouro.
Contact details: Lekka 22, +30 210 322 7298, https://www.facebook.com/ToTriantafyllotisNostimias/ (5min walk from Syntagma square, 9min walk from Monastiraki square, 14min walk from Omonia square).
