In the heart of Athens street food is thriving.
The street food is at its best, it plays on many delicious fronts, draws inspiration from diverse culinary cultures, is highly creative, serves up blissful bites, needs no cutlery and the best part? It’s quite affordable. Especially in the center of Athens it’s in full bloom and gathers countless options in its culinary hotbed.
We focus on three favorite categories, our national souvlaki, the American smashed burger and the ever-popular sandwich and choose 8 Athenian spots to enjoy them. They’re all wonderful and value for money.
Back to basics with souvlaki
Lefteris, o Politis
In 1951, Stavros Savvoglou set up shop in Omonia, and in a tiny 4x4 space started grilling and wrapping the city’s most talked-about souvlaki. His son Lefteris faithfully kept the winning recipe for the petite souvlaki with a beef patty or Poli-style soutzouki, added only a few square meters to the space, and made the line outside even longer. Today his own son Tasos continues the legacy: the small souvlaki with the elongated beef patty, the lightly oiled pita, the juicy tomato, freshly chopped fragrant parsley, finely sliced onion, and red pepper. Nothing else—no fries, no sauces, no spreads, no frills—and yet the flavor is full-on. Σατωβριάνδου 20, Ομόνοια & Ρόμβης 18, Σύνταγμα
O Kostas
Kostas Lavidas and his wife in 1950 drew people to Adrianou from every corner of Athens for two souvlaki. Demand was such that Mr. Kostas allowed only two pitas with patty or pork for each customer. For the record, plenty of cheeky folks, after eating what was theirs, would go back to the end of the line. Today his grandson Kostas has taken on the tradition of great souvlaki with his wife Popi, moving the shop from Adrianou to Filellinon. Beyond that, the souvlaki is just as delicious. The mince is pure, without bread, rusk, or spices, and the pork is completely lean. Either one goes into the small unoiled pita with a little yogurt, meltingly sweet tomato, fresh parsley, and as much heat as your appetite craves. Φιλελλήνων 7, Αθήνα
Hoocut
Two masters of meat, Vaggelis and Spyros Liakos (with Base Grill in their quiver), take our national street food to new heights in a modern souvlaki shop... that also sheds generous light and flavor on the roots of the iconic souvlaki. The secret—and the difference—is top-quality raw material. The Liakos brothers choose their meat very strictly from Greek producers and handle it with their trademark mastery, following a cutting method that allows the meat to retain all its nutrients. Then the finely cut meat cooks very quickly and evenly, staying enviably juicy. There are many delicious options, but I recommend you play between the wraps with black pork or mutton. It’s an experience; if you’re fasting, there’s even a wrap with dolmadakia. The highlight is the pita—you won’t find one like it elsewhere; it’s homemade and nicely crisp. Πλατεία Αγίας Ειρήνης 9, Αθήνα
Let’s go a little... American with burgers
Four Hands
What happens when two Michelin-starred chefs join forces to make smashed burgers? You get awesome smashed burgers. Giorgos Papazaharias and Thanos Feskos have worked in the kitchens of some of Europe’s most celebrated two- and three-star restaurants and have led brigades, earning their own stars and distinctions. At four hands they do what they know best—craft Michelin-worthy burgers. The Black Angus patty goes into a fluffy potato bun with house-made mayonnaise, plenty of cheddar, red onion, and fantastic pickles. You take a bite and your mouth waters. Κεραμεικού 111, Αθήνα
Hanky Panky
And since your appetite is surely whetted, we stay at the same level with burgers that shoot for the stars flavor-wise, with the cheeseburger signed by Michelin-starred Grigoris Kikis in hand. We know Grigoris well from Herve, the award-winning fine dining restaurant in Petralona. He chose the same area, Ano Petralona, to make the street food he loves. He opts for a beef patty and adds not salt but beef garum. That touch already brings an unexpected umami dimension. Then he doesn’t just add onions—he ferments them, and for pickles he chooses cucumber. All this ends up in a handmade brioche bun that rocks, combining pillowy with crisp. Δεινοχάρους 1, Αθήνα
Talking Breads
I met Christos Tachias many years ago at a meze tavern in Panormou. The wonder was that in a kitchen so small he barely fit, he created with a passion I had never encountered, delivering top-notch flavors. And it wasn’t just the flavors—it was the ideas that came to him so easily and so fast. Christos had toured all the great kitchens abroad, cooked with legends like Ducasse and Robuchon, and sat with people from America and China to India to absorb their culinary identity—all without the slightest arrogance. It’s no coincidence that he ultimately didn’t translate all that experience into the expected fine dining, but into a street-food joint in Exarchia that makes gourmet creations inside phenomenal breads. Talking Breads today is a success story, and you simply have to try at least the pulled pork burger or the cheeseburger in a homemade brioche bun. Σπύρου Τρικούπη 11, Αθήνα
On different flavor planets with sandwiches
Guarantee
When you want a sandwich with guaranteed flavor, all roads lead to Koukaki, to Guarantee. Step inside and you’re in paradise, with thirteen different kinds of bread like laganitsa, kampagiou and ciabatta. There’s even more variety in the cured meats and cheeses, each boasting over twenty kinds. If choosing feels confusing, don’t worry at all, because Giannis Karabelas and his family are there to guide you and infuse you with the tastiest suggestions. They’ve been doing it for twenty-six years, with a lot of deliciousness. As for my own favorite, it’s the kampagiou with a sunny-side-up egg, crisp prosciutto, goat cheese, and arugula. You take a bite and flavors intertwine—salty, tangy, and sweet—leaving a full, lingering finish. You’ll surely find your own best sellers too. Βείκου 41, Αθήνα
Sando
First of all, sando are Japanese sandwiches made with milk bread, with a lovely chewy texture and a uniquely sweet taste—and you’ll find the best on Petraki. At the namesake shop that spread its wings during lockdown, they take the creation of authentic sandos seriously and have a long, mouthwatering list. Start with something classic yet unbeatable: the pork katsu sando with a pork chop that’s breaded, fried, and fantastic. Each bite is even better thanks to the refreshing character of cabbage and the aromatic tonkatsu sauce. Πετράκη 7, Αθήνα
Source: Reader.gr
