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With its polished concrete walls and floor, water garden and coloured lighting, 48 has become one of the trendiest restaurants in town.
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Romantic split-level restaurant-bar built into a cliff overlooking the sea. Creative fish, meat and cheese mezes.
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Ancient Epicurean classics, such as suckling pig stuffed with liver, apple, chestnuts and raisins, are served here, much as they would have been back in the 3rd century BC.
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Old factory turned sleek showcase for innovative food. Greek ingredients are twisted with international techniques in dishes like sardine tempura with fig vinaigrette and preserved lemons.
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From the gimmicky entrance (playing on the name, “left-right”) to the cheeky toilets, you’re in for a good time. But the real draw is the food. (see Aristera-Dexia)
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A beloved central Athens institution, especially among journalists, who trade stories at the marble-topped tables. The plentiful mezes are consistently good.
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A good place to warm up on a cold winter’s weekend – the crackling fireplace casts a glow over everything. Go for a bowl of hot, aromatic stifado stew (see Stifado).
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The name means “codfish”, which this local favourite has been serving up, with strong garlic sauce, for 140 years.
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A 100-year-old-plus underground hideaway with justly famous fried cod and its very own ancient column. (see Bakaliarakia tou Damigou)
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In the gardens of an exquisite Neo-Classical mansion, this elegant bar and restaurant draws an attractive crowd.
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Restaurant price categories
For a three-course meal for one with half a bottle of wine (or equivalent meal), taxes and extra charges.
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