This modern Greek restaurant has been an Athenian classic since it opened in 2011. Chef Ari Vezené presides over the wood-fired kitchen, which brings out delectable local seafood and meat. It might sound a little jarring, but we recommend trying dry-aged meats, like lamb, goat, and game, alongside charred vegetables. You’ll be pleasantly surprised by the meats’s soft, succulent texture. Vezené’s dining room is pleasant to sit in—the lighting is just right. Somehow, before you even know you want a cocktail, the waiter will come to your table and ask if you’d like a drink. —Elena Clavarino

Elena Clavarino is a Senior Editor at AIR MAIL