Restaurants in Greece

The golden doorway of the converted captain’s house opens to views of the caldera and the sea. Grilled octopus dripping with olive oil and tomato pancakes with tzatziki go nicely with a strong glass of Nichteri wine. Order light, so you’ll have room for the rich walnut pie.

Order chef-owner Tassia Dendrinou’s lobster spaghetti.

Protected from winds inside a deeply cut bay on the north coast of Mykonos, Panormos Beach also sports a seaside restaurant that works hard to blend into the environment with camouflage netting above, a sand floor below, and potted Mediterranean plants and palm trees between tables.

At this casually chic whitewashed gem, on pedestrian-only Adrianou Street opposite the train tracks in front of the Thisseion temple, the menu changes with the season—and it’s presented on a gorgeously designed poster incorporating photos, doodles, and poems.

Santorini Island is home to this traditional, family-style Greek restaurant, run by the Tselios brothers, who started it in 1990 after their experience working stateside.

There’s nothing between you and the sea at this open-air taverna. A bottle of the Amethystos red wine goes well with fresh seafood or the traditional Greek meat stew, stifado.

For decades the hottest (and haute-est) Athenian restaurants were those serving foreign cuisine, from foie gras to sushi. When it opened in late 2005, Alatsi started a rediscovery of regional Greek cuisine among even the snootiest Athenians.

Take a quick tour of the ornate furnishings at this 1845 mansion and then head up to the rooftop garden for simple Greek dishes: grilled grouper with sun-dried tomatoes and lamb chops served with rosemary, mint, and green applesauce.

For people-watching, it’s hard to beat this taverna overlooking the old seaport of Mykonos. The covered terrace serves as the main dining area and is held up by ancient, Greek marble columns taken from the sacred island of Delos.

Scientists have yet to discover if it’s possible to get tired of Greek food.