Above: Fine beef cuts with potato terrine, coleslaw and eel, Simul, Athens

The Greek capital’s restaurant scene is more gastronomically adventurous and cosmopolitan than it’s ever been. A new generation of Greek chefs has returned to the city having cooked abroad in countries such as Denmark, France, Spain and the United States, bringing home ideas and techniques that they learned overseas. This explains the current popularity of farm-to-table menus in Athens, the new importance of sustainability and the reinterpretation of traditional Greek foods and recipes through a prism of modern culinary creativity. Seasonal Greek produce stars on many menus, while the wine lists at these new spots have become showcases for the excellence of younger Greek winemakers. Here are some of the places we most enjoyed during our recent visit.

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Above: Fine beef cuts with potato terrine, coleslaw and eel, Simul, Athens

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