Some of the best seafood on the Athens riviera is found at these three restaurants.
Even after the sun goes down, a cool sea breeze remains an alluring prospect, and so does a seaside table. Thankfully, the Greek capital is home to Matsuhisa Athens (40 Apollonos Street, Vouliagmeni, Tel. ( 30) 210.896.0510), one of Nobu Matsuhisa’s 40 amazing restaurants across the globe, all offering an inspired blend of Japanese and Peruvian cuisine. Matsuhisa Athens is situated at one of the city’s most privileged locations, within the luxury Four Seasons Astir Palace Hotel, on a verdant promontory washed by the Aegean Sea. Sitting in the bar, you can enjoy a stunning sunset while sipping a Sakura Martini before your meal. The current menu features many elements that fuse Greek and Japanese cuisine. Highlights include the Sea Bass Umami, which is marinated for three days and served with sea salt and soy salt.
At the other end of the Athens Riviera, in the picturesque marina of Mikrolimano, you’ll find Varoulko Seaside (54 Akti Koumoundourou, Mikrolimano, Tel. ( 30) 210.522.8400). Here, owner and chef Lefteris Lazarou offers diners a wide range of creative seafood. Working alongside talented chef Giannis Parikos in the kitchen, Lazarou has created a number of iconic dishes that you can savor only here, such as shrimp tartare with carrot gelée and ginger-lemongrass consommé, or grouper filet with Jerusalem artichoke mousse and mustard pickle. The comprehensive wine list is focused on Greek wines but also includes a choice of renowned international labels.
A few steps further along, Papaioannou (42 Akti Koumoundourou, Mikrolimano, Tel. ( 30) 210.422.5059), a traditional fish restaurant, uses quality ingredients to create dishes that are classics without being boring. We recommend the sea urchin, the red mullet, or the catch of the day for large grilled fish. Order a bottle of Greek white from the long wine list.
This text was first published as part of “Beat the Heat”, an article published in Greece Is Athens, Summer 2019 Edition.