Papadakis is a favorite among Athenian locals. It was initially founded on the island of Paros in the 1970s by the well-known chef Argiro Barbarigou’s father. Barbarigou relaunched it in 1996 after a stint at Paris’s Le Cordon Bleu and relocated it to Athens in 2005. It serves delicious traditional Greek food, like grilled fish and seafood, in a formal but unfussy space. Fear not; the service is attentive. If you can, sit on the terrace, which overlooks the majestic Acropolis. —Jeanne Malle

Jeanne Malle is an Associate Editor at AIR MAIL