Lamb with crispy skin, juicy kontosouvli, kokoretsi with heavenly morsels of liver and authentic frygadeli for Easter.
If you haven’t yet decided where to stage the carnivorous ritual of Easter, or if in general prep, grilling, and all that a lavish feast demands isn’t your thing, don’t worry at all.
Out there you’ll find plenty of restaurants and tavernas that are masters of the spits and are waiting for you without you needing to do anything, or almost anything, for the festive table. To be safe, it’s best to book. We checked the best of the best and give you the list of spots where the spits never stop turning.
In Athens
OX Chop House, Ilisia
We’re off to the Ilisia scene, with a stop at a modern take on the grill house. OX refines meaty pleasure and takes it to another level. Especially when it comes to kokoretsi, it excels. The beloved spit specialty crisps on the outside while inside it keeps its vitality and aromas. Don’t order just one portion, it won’t be enough, get at least a double and, for company, add the homemade new age tzatziki. The combination is explosive. Hatzigianni Mexi 9, Athens
Magginas, Melissia
A very classic choice, Magginas has carved its own story, naturally packed with protein. It sources its meats from trusted small farms and, after prepping them, lets them turn slowly and rhythmically over the coals. There are many options, but play between the roast suckling pig and the tender kokoretsi from offal and intestines, along with proper spicy tirokafteri. Plateia Ethnikis Antistaseos, Melissia
Vlachika of Vari
A list like this couldn’t miss one of the traditional temples of meat. After all, anyone passing through Vari has surely gazed at the packed spits at least once. They have everything and have kept their quality since 1989. Do make sure you add kokoretsi to your order. They craft it like masters from milk-fed lamb, selecting intestines, offal, kidneys, liver, and sweetbreads. Everything is in the right proportion and exemplary juicy. Leoforos Euelpidon Prevezis, Vari
Mourouzis, Kalyvia
Four generations of the Gikas family have devoted themselves to exuberant meat-eating. Since 1920 they’ve kept to their philosophy, choosing only local meats and serving the heartiest portions in town. In equally generous quantity comes the best-selling kontosouvli. Unadorned, it’s crispy outside and keeps its juices inside. Don’t leave it alone on the table, put alongside it fresh fried potatoes and a beautiful saganaki. Vasileiou Georgaki 2, Kalyvia Thorikou
Spanos, Kato Patisia
Spanos’s reputation has far surpassed the bounds of Athens, drawing spit fanatics from everywhere. The lamb confirms its popularity; it’s truly unmissable. Specifically, it’s full and packed with flavor, impeccably roasted, and melts in the mouth with every bite. For the connoisseurs, besides lamb, there’s always frygadeli and homemade tirokafteri that doesn’t shy away from the heat. Aristeidou Oikonomou 12, Athens
Pipinios, Stamata
You’ll definitely take the car to Stamata for these spits that work without a pause. It’s no coincidence they’re the first thing you see as soon as you arrive at the place, which has been operating for over 30 years. After the gawking, step inside and choose whatever made a visual click. Don’t ignore the kontosouvli from pork neck; it’s delicious and can go even more turbo with the dynamite handmade tzatziki. Peppa 1, Stamata
Outside Athens
Eviva, Corinth
Is it worth going all the way to Corinth for this spit-roasted lamb? Oh yes, and then some. At Eviva, meat-eating is a ritual, the lamb comes from small farms, ages in a special fridge, and roasts on the spit slowly until it caramelizes sinfully. The skin crackles and the meat keeps all its juices, pampering our palate. Eparchiaki odos Vrachatiou- Nemeas, Vochaiko
Platanos, Mykani
A few kilometers outside Kalabaka toward Grevena, Platanos has held a certificate of mastery in spit-roasting since 1981. Today Themis Bellos continues the tradition, honoring the upgraded spits that never stop spinning. The big star is the ewe kontosouvli; it arrives tender and its flavor is concentrated, not to mention its lovely little fatty bits... I still have the aftertaste. Mykani, Kalabaka
Nea Klimataria, Thessaloniki
Since 1978 the spits have been turning in this tasteful and friendly restaurant, loaded with lamb, goat, kokoretsi, and very good roast suckling pig. For a change and variety, try the goat. It’s a surprise, as it’s very soft and fragrant. For the sides, the Greek salad is excellent, as are the homemade spreads. Themistokli Sofouli 97, Thessaloniki
Aris, Kalamata
You’ll sit at the beautiful little tables spread across Othonos Square in the old town of Kalamata and enjoy the best frygadeli you’ve tried. Even if you won’t want anything else, the restaurant has very good skewers and pitas. Othonos 2, Kalamata
I Gourounopoula, Kalamata
This place is name and substance, going full house on the beloved namesake specialty. You’ll find it in its classic form with fantastic crackling and not only... For something very alternative you can order it as a wrapped souvlaki with everything or as a fluffy burger. Good change from the usual. Agiou Dimitriou 3, Bournia
Katsikoula, Thessaloniki
Thessaloniki’s new meat-eating arrival came on strong in the flavor arena and won the bet in an honest and tasty way. The kontosouvli from mutton or chicken is reason to go and go again, whether it’s holiday time or not. Agiou Dimitriou 150, Thessaloniki
Source: Reader.gr
