Diporto first opened in Varvakios Central Market in 1887. To access it, you have get past a metal trapdoor and make your way down steep stone steps to a bunker, where six tables, some plastic blue-and-white tablecloths, and wooden chairs are scattered across a nondescript room. The dishes are traditional—think chickpeas, Greek salad, and meat stews served with house wine. There isn’t a menu, so offerings often change. The bill is arbitrary, too—if you spend 10 euros each, that’s about right. If they charge you 20 euros, you should know you’re being ripped off. —Elena Clavarino

Elena Clavarino is a Senior Editor at AIR MAIL