OVIO:
Casual Fine Dining by Chef Panos Ioannides, who worked for years in Italy before returning to Athens to create Ovio where he shares his own distinct take on modern Italian cuisine. He stays true to the fundamentals of Italian cooking, but with clear influences from Greek and Middle Eastern influences. For example, the golden arancini balls are made from trachana (a tiny, pebble-shaped dried grain product) rather than rice.
Everything is handmade and produced on the spot, from the broths and sauces to the pasta. In the Italian language and specifically in Milanese slang, the name of the restaurant means “clearly” “how it should be,” and we believe it was chosen to highlight the quality & simplicity of the menu. A well-curated wine list, with labels mainly from the Italian vineyard, suffers no shortage of excellent Greek wine proposals.
The venue is a very warm and elegant space, bathed in natural shades complemented by many plants, featuring unpretentious hospitality as in an Italian daily kitchen with an “inner garden,” where the smell of fresh pizza from the wood-fired oven welcomes you. Come for a unique gastronomic experience!
Tip from a Local: For the winter, we prefer to book a table in the cozy loft, while during summer months we prefer a seat outside. Among our favorites are Tonno Tonnato smoked tuna fillet, Gnocchi with Gorgonzola, caramelized pears & walnuts, Pomodoro e Basilico with spaghetti chitarra, Asparagus Risotto and lime. However, do not miss the traditional Napolitana pizza (choose your flavors), beautifully prepared, thin with the characteristic puffy crust. It’s a very popular venue, thus a reservation in advance is recommended. The pricing leans toward the higher end, compared to the other two listings in this article.
Contact details: Apollonos 4, +30 211 411 5755, https://www.ovio.gr/ (3min walk from Syntagma square, 10min walk from Monastiraki square, 18min walk from Omonia square).
GRANELLO PIZZA ITALIANA:
Granello is a minimalist pizza-bar, a favorite of all “round goddess” fanatics. In the era of mass consumption, pizza has been overdone many times and in many ways. The Historic Center of Athens had not paid attention to the classic value of pizza. Then, Granello opened its doors, representing a Napolitan philosophy in the tradition of the Italian city that has had pizzerias since the 18th century.
Eight years ago, Owner/Chef Kyriakos Liodakis developed his own natural and pure sourdough, which he uses to this day. Each day, the fresh dough which has matured for 48 hours, becomes the base for the unique pizzas offered by Granello. Every ingredient that goes into Granello’s pizzas comes from Italy, or from small producers in Greece, and the attention that Kyriakos pays to the quality of his ingredients can be tasted in the final result. Meats and cheeses from Italy, olive oil from Mani, truffles from a village outside Lamia, and fresh vegetables from a small producer in the neighborhood, all come together based on Kyriakos’ principles of high quality. Last but not least, the deliciousness that Granello achieves stems from the unique oven that dominates the entrance, having been special ordered directly from Naples, and in which everything is baked.
Fire and natural sourdough are the elements that make Granello Pizza stand out with its own distinctive proposition in the street food space.The unique strength of Granello is the oven that perfectly highlights the dynamics of this much-loved street food, and that’s why we value it so much.
Tip from a Local: Super high-quality ingredients, which change according to the seasons, intertwine to create incredible flavor combinations. Whether it’s a simple but delicious Marinara (San Marzano tomato sauce, garlic, olive oil, fresh and dried oregano) or a provocative Vulkana (San Marzano tomato sauce, Mozzarella and spicy nduja sausage)or even the most gourmet Truffa (Fresh mushrooms, black truffle, Mushroom cream and Mozzarella), you will leave happy and you will most likely come back for more. In the winter, you will find pizza Zucca, with pumpkin cream, smoked pancetta, smoked mozzarella and ricotta – one of the best on the menu in our opinion.
On the menu you will also find many appetizers and fresh salads, and we also suggest trying the daily specials which can be Lasagna Bolognese, Spinach Ricotta Canelloni or other Italian classics. You can enjoy Granello’s on site or take it on the go. Fold it over as the Italians do and ENJOY!
Contact details: Perikleous 18, +30 210 332 6542, https://www.granellopiza.gr/ (4min walk from Syntagma square, 7min walk from Monastiraki square, 15min walk from Omonia square).
BRIGANTE:
Brigante La Cucina del Quartiere is a modern trattoria in the heart of Athens, tucked away in an arcade near Syntagma Square. Its interior is quite simple and traditional. The long narrow space with the bar and kitchen on one side, and row of tables on the other, features light wood paneling, light that diffuses softly into the space, and ceiling lights that evoke a bit of a 50’s American diner vibe. The chef/owner was born in Melbourne, Australia from Greek parents, but grew up with Italians and fell in love with Italian culture and cuisine. He moved to southern Italy for work, and this is how he learnt to cook like a true Italian. All menu items are prepared fresh each morning by the owner himself. Brigante serves perfectly cooked food, in regular or larger portions, while the service is courteous and prices are reasonable. It is frequented mainly by locals, with many loyal regulars who visit daily for either their morning coffee and panini, or for a light lunch break from work. The menu is oriented toward classic Italian recipes but does not end there: you will find delicious pasta, Italian pizza, salads and interesting daily dishes.
Tip from a Local: A Family restaurant, a small oasis in the bustling center, ideal both for the first coffee of the day and/or for a relaxed lunch after strolling around the city center. We appreciate that everything is “made to order”, pasta is homemade, flavors are authentic and it is reasonably priced. We have our favorites that we order almost every time, which are vitello tonato, porcetta, insalata di finocchi or la caprese con mozzarella di bufala, spaghetti aglio olio e pepperoncino, pappardelle caponata and carbonara but, do ask for the dish of the day. Twice we had the opportunity to try the fish and were delighted to find that it was perfectly cooked tasted delicious. The perfect ending comes with an authentic espresso and fresh handmade ice cream, known as “affogato.”
Contact details: Xenofodos 6, +30 211 182 1400, https://www.facebook.com/brigante.cucina (3min walk from Syntagma square, 12min walk from Monastiraki square, 18min walk from Omonia square).
