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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.

Romantic split-level restaurant-bar built into a cliff overlooking the sea. Creative fish, meat and cheese mezes.

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.

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.

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)

A beloved central Athens institution, especially among journalists, who trade stories at the marble-topped tables. The plentiful mezes are consistently good.

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).

The name means “codfish”, which this local favourite has been serving up, with strong garlic sauce, for 140 years.

A 100-year-old-plus underground hideaway with justly famous fried cod and its very own ancient column. (see Bakaliarakia tou Damigou)

In the gardens of an exquisite Neo-Classical mansion, this elegant bar and restaurant draws an attractive crowd.