Souvlaki Bar is a taverna featuring healthy fast-food in an attractive and inviting environment. Located on a small pedestrian street between Monastiraki and the Ancient Agora, Souvlaki Bar aims to present traditional Greek street food with a new look. The financial crisis has created a situation where people still want to go out to eat, but are more careful with how much they can spend. They want good tasting food made with quality ingredients in an attractive and inviting setting. Souvlaki Bar is the brainchild of Dimitris Zimonopoulos and Michalis Economou, two forty-something businessmen who met in 1997 when they each bought McDonald’s franchises. Zimonopoulos has a background in as an auditor and business consultant at Price Waterhouse, while Economou was an importer of high fashion from Italy. After running their individual franchises for over a decade they decided that they, and the market, needed a change.
They saw that their main competition was souvlaki and giros, but that the presentation and organization of most outlets was lacking in both quality and innovation. Their goal was to put together an entity which would provide the customer with healthy food, using quality ingredients in a modern setting.
They decided that they wanted to be in Monastiraki, an area which is associated with traditional Greek food. They also wanted to be in an area that was frequented by both Greeks and foreign tourists. The location between, Ermou and Adrianou Street, overlooks a small municipal park which is bordered by the Odeon Maria Callas and small neo-classical buildings.
After interviewing a number of design firms, they settled on the creative team of Fotini B. Daliani and Konstantinou Plaggeti, AIEN 1:1, which provided them with two contrasting proposals. One was a traditional souvlatzithiko, while the other was minimal, using materials such as wood, iron and cement. The partners opted for the second option because they felt the area itself dictated these materials. Their building had formerly been a lumber shop, while several iron makers are located just up the road.
The partners actively participated in the design process, requesting that the back wall be a series of images representing the tools and the ingredients used in their menus. Stencils of cows, pigs, butcher’s tools and utensils in black and white make a bold statement of what Souvlaki Bar is all about. They then commissioned Angelo B. Boloto to create a logo which features a meat cleaver, two souvlakia and a bar code. This logo appears on the paper used to wrap the pitas, the aprons of the cooks and waiters, as well as their business cards.
They also came up with a new way of presenting their food. Taking an inspiration from bars, they created small shots “sfinakia” of pitas which are served standing upright in a metal tray. Mustards and other sauces, which they make themselves, are served in a similar fashion.
The ingredients they use are from suppliers that use the HACCP system of quality as well as ISO standards set by the European Union. A number of their ingredients have been created for Souvlaki Bar exclusively. Their cooks are trained at Le Monde seminars and they themselves feel they are in a continuous learning process.
In keeping with their commitment to Greek traditional food, they serve Craft Athens Lager beer, while their wines are from the Evharis and Lafazanis wineries in Attica. The menu also features vegetable dishes and salads in addition to meat based dishes. Potatoes are hand cut and they use only Extra Virgin olive oil. Their reasonable prices are the same for in-house and take-out.
Souvlaki Bar 2105150550
Adrianou and Thessio 15
Monastiraki
info@souvlakibar.gr
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Years can go by between visits, as was the case with a friend of mine recently, but he recalled her name and the dish she ate the last time she was there! Software geniuses have designed computer programs that do that! For Tasso it’s part of being a good restaurateur. The place hasn’t changed much over the years. It’s live in, filled to the brim with fishing and maritime trinkets. His kitchen is open to the public and always bustling, but a visit to the fridge to see the catch of the day—always directly from fishermen and not from the Ichtyoscala (the wholesale market where the fishing boats come in every morning)—is a must. We love the fact that here we found a whole range of great Lenten fare, including: soupia Yiouvetsi (cuttlefish and pasta) with its ink, eggplant rolls filled with mussels, octopus Stifado (stew). Seskoulodolmades with pligouri (chard dolmas filled with bulgur), and stuffed kolokytholoulouda (zucchini blossoms). Don’t miss the pitaroudia (fried patties) filled with Tarama either. Small fish from the Aitoliko Gulf off western Greece, such as “hovioi” are in season now and Tasso is quick to tell you that the bigger size is called “Papoutsia” ("shoes") by local fishermen. We loved his fried small soupies in their ink and the classic but delicious fish baked in salt. It’s not easy in these tough times to keep a place going for so long. Kollia’s recipe for excellent food, fresh greek fish, the best wine prices in town and hospitality that’s really heartfelt has made this place top of my own list of personal favorites.
Hours: Mon-Sat 9pm-1am, Sun noon-4pm; closed Aug
Alcohol Served: Beer, Wine
Ambiance: Intimate, Outdoor Dining
Dress: Business Casual
Meals: Dinner
Reservations: Absolutely Required
Contact: +30 210 462 9620 /210 94 08 620
Address: Syngrou 303 & Dimosthenous
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Rhythmic, modern, innovative, the new wine-bar restaurant in Melissia is evolving into a popular hangout. Wines selected by oenologist Dimitris Chatzinikolaou and creations by Christopher Peskias in the kitchen.
Klima-Klima is not a club but it plays great music, giving the space rhythm and feeling, and the bar and tall tables create a lighter scene than would be expected from a bar-restaurant so dedicated to gastronomy. In the center of the restaurant is the bar, which is full of people drinking wine by the glass, snacking on cheese dishes and deli meats or ordering from the menu. Klima-Klima is a very beautiful shop, with modern and ergonomic furniture and round glass windows overlooking the pine trees of the adjacent square.
Address: Pan. Tsaldari 32-34, Melissia
Tel: 2106096786
Prices: € 24 - 28
By Dimitris Antonopoulos - translated by Eleni Georgiou
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By contrast, the classic Greek taverna chair is made for comfort. Its rush seat is soft. The back slats provide support as well as ventilation. The braces at the base lend stability (and a place to prop your feet) – stability for leaning in to participate in conversation or to help oneself to a meze in the center of the table. Plus it is light; chose your table and sit on down.
Greek people can spend hours at the taverna, eating their meals, drinking their ouzo, reading their paper and talking with friends. In a popular tavernas, there is at least one card game going at any time. If you prefer tavli (backgammon) you can usually find a set or two behind the bar.
Tavernas were just as popular in ancient Greece as they are in Greece today. Back then they were called kapeleion. Commenting on the ubiquity of tavernas in Athens and alluding to the militant Spartans, whose citizens were fed from common messes, Diogenes the Cynic said "tavernas are the canteens of Attica". Tavernas were a regular feature in the comedies of Aristophanes with their staff being a frequent target of his jokes.
Unfortunately, no example of an ancient taverna chair survives. We can only hope that they were as comfortable as the ones we sit on today.
Taverna Kalokerinos
Kekropos 10, Athens 10558
Tel: +3 (210) 3232054
Fax: +3 (210) 3232054
E-mail: info@kalokerinos.gr
For their website: http://www.kalokerinos.gr/
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Shop
The Deli Bar sells an impressive range of British products like Marmite, Branston pickle, Patak's sauces and pastes, Horlicks, Bisto, HP Sauce, pork pies, sausages and back bacon etc so why not go for a beer and take away a taste of home.
Drinks
The Deli Bar have a superb draught Guinness, Kilkenny and Mythos plus many bottled beers and a wide range or spirits and soft drinks.
Food
Drop by at lunch time for the famous Deli Bar sandwiches, freshly made salads, steak and kidney pies, steak and guinness pies and chicken and mushroom pies which are absolutely delicious.
What's happening?
Quiz night every Tuesday 8:30pm.
"The Hammers" Darts home team play every Monday.
Special events organized monthly, for example curry night, fish and chips night...
Coming Up.....
FRIDAY EVENINGS
LADIES HAPPY HOURS!!!
7:00 - 9:00 pm!
Join in and get involved!!
To view the menu click here
Opening Hours: Monday to Friday: 8:30-12:00am
Saturday: 9:00-12ish am
Sunday: 12:00pm - 8:00pm
Address: Vas Pavlou 94, Voula
Telephone: 210 96 89 350
E-mail: info@delibar.gr
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'Yi' or Γή in Greek, meaning Earth, a vegan-raw based restaurant in Glyfada was launched with respect and love for the 'green' diet and ideology. All of the dishes and products that Yi offers are lactose, sugar, and gluten-free. Sweeteners are made out of Yi's own syrups made out of dates, honey, raisins, figs, agave or maple syrup.
With many types of juices, milkshakes, desserts, salads, coffee, and alcoholic beverages, Yi offers a wide arrange of products which focus on the vegan-style diet.
Address: Grigoriou Lampraki 69, Glyfada
Tel: 2109648512
To read more, please visit: www.estiatoria.gr
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We found this place after being turned away from Mamacas because they did not have any available tables. Since it was already 10:30 p.m., we decided to walk up the street and simply look for an interesting place to eat.
We stumbled into this restaurant and we were glad we did. As the name implies, this is not a place for vegetarians. Meat, meat and more meat is focus of the menu. The meats that we ordered were simply prepared, grilled over an open fire and wonderfully seasoned. This is not a filet mignon restaurant. They use less expensive cuts but the texture and taste were great. Instead of lamb rib chop, they served lamb leg chop. While it is a tougher cut, the flavor is far superior. By the end of the meal, we all agreed that the menu was simple, basic and delicious, and that we had make a great decision in eating at this location. If you go, don't forget the salads, especially the one that has a lot of chopped mint. I can't remember the name of the salad, however, I really enjoyed it.
The dishes were fairly priced. The atmosphere was simple, fitting into the taverna category. They had both indoor and outdoor seating. The menu has an English translation and our waiter spoke English. The crowd, however, was strictly young adult Greeks. I did not hear any other language spoken in the restaurant other than Greek. The restaurant is located in the Gazi area which is, to my understanding, frequented more by Greeks than tourists.
Photo courtesy of Matt Barrett: http://www.athensguide.com/gazi/index.htm
Hours Daily noon-1am Location Gazi, Gazi-Kerameikos-Thissio Transportation Metro: Kerameikos Phone 210/341-3440 Prices Main courses 15€-30€ Credit Cards Not accepted.
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Do you have a recommendation or recipe to share? Send it to us at ideas@xpatathens.com!
The first thought that I had reading the large, one-page menu at Food Mafia was that this place is worth returning to a second and even a third time. The concept of a menu that encompasses flavors and aromas from around the world combined with the undeniable talent of Elias Skoulas are definitely intriguing.
Simply read the menu and you will understand. Rethymno borders on Vietnam, octopuses flirt with snails and the variety of flavors and aromas is taken to the extreme. And this is just on the first visit. After that, it’s up to you.
Full dinner: 30 – 40 euro per person without wine
Address: Laodikis and Filikis Eterias 10 Esperidon Square Glyfada
Open for lunch as well.
Written by Dionysis Koukis
Translated by Eleni Georgiou
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