Located on the Attica peninsula and bordered by sea, Athens is well-positioned for access to fresh, high-quality ingredients. While the city is known for its seafood and vegetable-forward fare, a walk through its bustling central meat market — one of the most dynamic in Europe — reveals another side of the capital’s culinary identity.
For those seeking more than grilled fish and leafy greens, Athens offers a range of MICHELIN-recommended restaurants where meat takes the spotlight. Here are four spots for carnivores in search of satisfying dishes.
Gallina: Shareable Plates in a Stylish Setting
Founded by an art collector, this restaurant is located at the foot of Philopappos Hill, near the National Museum of Contemporary Art. The striking design is the first thing that draws diners in — marble tables, terrazzo floors, artful lighting, and contemporary tapestries create an atmosphere far removed from traditional taverna settings. And yet, despite the modern backdrop, the vibe remains convivial. We recommend nabbing a seat at the counter for a front-row view of the bustling open kitchen and its dynamic team.The menu features shareable dishes, with plenty of meats sourced from the restaurant’s carefully selected breeders. A perfect meal might look like this: start with Wagyu beef tartare paired with Aegean shrimp and finished with a tuft of Oscietra caviar. Then, move on to the truffle chicken with beurre blanc, the grilled duck, or the mouthwatering faux filet, served with a rich béarnaise sauce. Call it comfort food with a touch of decadence. The wine selection is equally compelling, skewing toward local natural wines and a few choice bottles from France and Italy.
Fine Mess Smokehouse: A Texan-Style Barbecue Experience in Athens
At Fine Mess Smokehouse, the birthplace of democracy gets a taste of the Lone Star State. Opened in 2019, this establishment on the slopes of Lycabettus specializes in Texas-style barbecue, with an emphasis on the Southwest state's signature hot-smoking techniques. On a road trip through 39 of the 50 U.S. states, Chef-Owner Elena Kaperda discovered the art of meat preparation. After returning to Greece, she set out to design her own barbecue and bring Texas-style cooking to Athens.Kaperda selects ideal cuts for the requisite low-and-slow cooking, working exclusively with trusted sources. While the extraordinary beef generally comes from the U.S., local farms supply the pork and poultry.
The beef brisket is a standout, requiring 12 hours of careful cooking. More than just a steakhouse, the restaurant offers a fine dining vibe — you won't find any souvlakis here. Each meat is paired with its own garnish, akin to a composed dish. Smoke plays a central role, infusing oil, tomatoes, and mayonnaise with its fragrant touch. As for drinks, the house cocktails are impressive — especially the list dedicated to the Old Fashioned, which features eight different variations.
Vezené: Dining That's Refined and Surprising
Ari Vezené revolutionized the Hellenic dining scene. The Greek-American entrepreneur opened various restaurants that challenged the status quo, from traditional taverns and rotisseries to fine dining establishments.
Located in the vibrant district of the Athens Concert Hall, the elegant Vezené, with its white tablecloths and attentive service, has made its mark. This restaurant, an essential part of the city's dining scene, embraces contemporary Greek cuisine with surprising touches. Here, Vezené reaffirms his obsession with sourcing pristine ingredients.
At Vezené, the menu is versatile, offering delicate seafood dishes, as well as plenty of meats, primarily sourced from Greece. The magic lies in the preparation: flamed, barbecued, or baked in a wood-fired oven. Beef is aged to perfection (30 to 40 days). Star dishes include wood-fired lamb and the exceptionally tender Wagyu rib. The wine list features Greek varieties alongside international selections, each chosen with an eye toward complementing the chef's dishes.
VERi TABLE: True Bistro Charm
Veritable, or "true" in French, is the inspiration for this bistro just north of Athens city center, where honest, local, and seasonal cuisine is always on the menu. Led by Alain Parodi, a French chef with MICHELIN Stars under his belt, VERi TABLE presents daily dishes on a simple slate menu where meat takes center stage.While some ingredients come from the finest producers in France—such as Bresse chickens, quail, pigeon, and foie gras—the beef and decadent fresh truffles are sourced from local producers, breeders, gardeners, and gatherers.
Diners, primarily Greek, appreciate the bistro charm and precise cooking. In the dining room, Alain’s wife, Christine, sets the tone, treating both regulars and newcomers with warmth. A hunter-chef, Alain doesn’t shy away from game. In season, snipe, thrush, and wild boar take center stage. The quail ballotine with asparagus is an Inspector favorite, as is the crusted squab. Special mention goes to the superb French cheese platter, perfectly curated. Lastly, the French wine list, embracing all the terroirs of the Hexagon, acts as a magnet for gourmets within and beyond Athens, including esteemed chefs.
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Hero Image: Sizzling perfection at Vezené. © Vezené
