Attica and Delphi Restaurants
We’ve compiled the best of the best in Attica and Delphi - browse our top choices for Restaurants during your stay.
Get FREE email communications from Fodor's Travel, covering must-see travel destinations, expert trip planning advice, and travel inspiration to fuel your passion.
We’ve compiled the best of the best in Attica and Delphi - browse our top choices for Restaurants during your stay.
The wine barrel by the front door is the first hint that this cozy ouzeri, tucked into a side street off the harbor, is a place to sit back, relax, order the house tipple, and indulge. The dark-wood setting is truly gorgeous, and daily specials present some innovative takes on the classics; the stuffed onions and the pork with plums are especially delicious, while the six-hour slow-cooked lamb leg deserves a special mention. A old standby is the pork bebelis, sliced tenderloin slathered in a delicious pepper and cream sauce that is best liberally mopped up with bread—the ultimate Galaxidi comfort food.
While living in South America, owner Nikos Milonas learned how to carve beef, how high to fire up the grill, and exactly how to time a perfect medium-rare steak (size XXL!). The meat-loving population of Greece has been benefiting from his expertise ever since. Salad and home fries round out both the luncheon and dinner menus. On a clear day you get a peek at the sea from the large veranda. The decor is simple, without frills, just like the menu. It is advised to call in and order your meat in advance (or as soon as you sit down), as wait times can be long.
Front tables at this lively and friendly spot, a perfect stop after a day at the beach, are nearly immersed in the sea, and others are tucked into a Mediterranean garden. Family matriarch Isidora orchestrates the delicious homemade meals, many including fresh fish of the day, accompanied by rich seasonal salads and fresh village bread.
Perched across the road from the waters of scenic Vouliagmeni Lake, this traditional fish taverna has been serving the best of Greek fishermen's catches since 1889. With wonderful views of crystalline, aquamarine waters, Labros remains legendary for its mussel rice (mydopilafo), its seafood pasta, and its grilled fresh fish that arrives daily from all parts of Greece.
A captains' kafeneio (coffeehouse) from 1850 is elegantly decorated in a nautical theme with classic Chesterfield sofas and a character-filled setting in which to enjoy mussels—what Galaxidi is known for—served here in a saganaki, steamed, and in a pilaf. There's also seafood risotto and lobster pasta, as well as traditional non-seafood dishes such as homemade pies. Homemade sweets include walnut paste with kaymak (like clotted cream) ice cream.
Locals and tourists pack the waterfront terrace, drawn in year-round by the quality of the seafood in this basic taverna with reasonable prices. Farm-raised crawfish (karavides) are simply boiled and sprinkled with lemon—a true delicacy. Crispy fried calamari and shrimp, tender grilled octopus, and whole fish such as chargrilled snapper are fresh as can be. Complete the feast with boiled greens, grilled eggplant salad, a large village salad, and a carafe of local wine.
It is well worth climbing the 263 steps leading from the main road up to the church of Agios Georgios, where the lovely smells wafting from the kitchen of this hilltop institution, from the 1930s, will prepare you for a tasty meal. Start with local specialty opsimotyri (tart yogurt dip) and the house salad of shredded red cabbage, carrot, and grilled mushrooms. Then, dig into a plump bifteki (ground-meat patty) flavored with parsley, or dolmades (stuffed vine leaves) with a creamy lemon sauce. The lamb stewed on vine leaves is also a favorite with regular clients. Reservations are essential during winter weekends, when there is Greek live music and the impromptu party continues until the early morning hours.
It's the ambience and aroma of cooking fish and seafood that draw many passersby into this quayside restaurant, but it's the taste that keeps them in their seats for hours on end. Skordalia with mashed potatoes, crispy sardines, and melt-in-your-mouth octopus are but a few of the specialities on the menu. Hostess and owner Rosa Aggelatos also adds much to the fun with her acerbic wit and service, especially when discussing her love for classic Japanese motorcycles. The seating area outside is also one of the best in town to watch the yachts come and go from the marina.
Sit among the pines, take in the view of the sea, and snack on the traditional pites (homemade pastry pies, typically stuffed with cheese and spinach) before indulging in the best fresh seafood in the area. The scent of grilled fish wafts in the air, whetting the appetite. Sample mussels infused with saffron; crispy, salty fried anchovies; tender octopus in a wine sauce; and tomato-slathered shrimp and orzo, then sit back and contentedly stare over the water.
Some tasteful antique decorative touches lend this portside house a quaint feeling, but in warm weather the terrace is the place to be, to watch the world pass by while enjoying a wide-ranging menu. Aside from a good choice of grilled meats and fish, there are some wonderful seafood and vegetarian pastas, along with a nice selection of salads.
In the winter you can warm yourself at your choice of several fireplaces in this old stone house that's been deemed a historic building by the state, and look out at the excellent views of the mountains. Tirokafteri, a piquant cheese spread, is the perfect accompaniment to the stone-ground country bread to start. Follow with a sampling of the large purplish Amfissa olives, fava (mashed yellow split peas, lemon, and raw onions), or the potent skordalia (garlic-mashed potato spread). Meat dominates the mains: rooster with hylopites (tiny pasta squares) in tomato sauce, stuffed lamb shank, and even excellent burgers.
The Theorodakis family keeps a watchful eye on the kitchen and on the happiness of their customers, who can choose between the spacious dining room or the large sheltered veranda with a stunning valley view. The menu is heavy on meat dishes, either grilled, boiled, or simmered in the oven, but vegetarians can put together a small feast from boiled greens and other homemade meatless Greek classics, like sweet peas in tomato sauce and stuffed cabbage leaves.
A Greek-British husband-and-wife team build their menu around huge portions of fresh fish and seafood, like the steamed mussels with feta in wine cheese sauce or the seafood pastas. At the end of the dinner, the plate of seasonal fruit or the homemade chocolate kormos (log-shaped) cake is on the house. Beware of busy summer weekends, when reservations are strongly advised.
Meat is what Marathon does well. The city isn't a gastronomic gem, but it has some decent grillhouses. This beautiful stone-built mansion, its wood-beamed ceiling illuminated by dangling chandeliers, is the setting for a popular family-run taverna. The menu is predictably heavy on the animals: pork-neck steaks, fresh-cut ribs, lamb on the spit, and giant skewers all arrive succulent, slightly charred on the edges, and glistening in droplets of fat and oil—as they should. Service is friendly, and as long as you're not vegetarian, this is a really solid choice for a post-museum feed.
This stylish Mediterranean eatery rarely disappoints, and the Glyfada branch (there's another one in Athens) feels likeably hidden away despite being on the corner of Lazaraki and Dousmani. The discreet entrance reveals a rather polished interior and a menu that does the simple stuff really well yet throws in the odd surprise, such as the octopus with caramalized onions and fava, or a prosciutto spaghetti with dill and mustard sauce. Tasty pizzas, salmon pastas, meatballs, and the usual Italian crowd favorites bulk out a menu fit for lunch or dinner.
Please try a broader search, or expore these popular suggestions:
There are no results for {{ strDestName}} Restaurants in the searched map area with the above filters. Please try a different area on the map, or broaden your search with these popular suggestions: