Handmade sauces are a standout, especially the “keratenia” green sauce with parsley, coriander, hot horn pepper, and olive oil, which manages to burn and refresh at the same time. For nearly 15 years it has focused on juicy, expertly grilled skewers in impressive variety, from classic pork and chicken thigh to beef, milk-fed lamb, and kebabs, alongside thoughtful vegetarian options like mushroom or halloumi skewers. On the menu you’ll find skewered pork, small in size but very delicious, juicy and slightly fatty.

Today, it is run by his grandson (you guessed it) Kostas junior and it seems the secrets have been passed along too. These extended O letters appear in other European languages and older texts. Save my name, email and website in this browser for the next time I comment. In Portuguese and French, it slightly changes the pronunciation of “O,” and sometimes shows that a letter was dropped in older spellings (e.g., avô “grandfather”).

• Kalamaki Bar is a modern dining option near the Acropolis with a nice selection of souvlaki kalamaki and Greek food favorites, all made with locally sourced products.
• In Dutch, the acute Ó accent is used to mark different meanings for words, for example voor and vóór ("for" / "before"), or vóórkomen and voorkómen ("to occur" / "to prevent").
• Simple and juicy, the kalamaki skewers at Elvis are a tasty bargain.
• This Athens souvlaki guide showcases the best spots to eat kalamaki skewers, kebabs and gyros in Athens.

The proprietors here believe the intense garlic flavour of tzatziki overwhelms meat flavour. The business is now run by a third generation of the family, with all the original quality intact. Sizeable gyro pieces are cut and served in a pitta wrap or as a dish with pita bread pieces, tzatziki, tomato and onion. He prepares the gyro, skewered pork and chicken, as well as the tzatziki (yoghurt and garlic dip). Properly grilled meat should stay juicy inside while picking up a light char on the outside, with smoke, salt, and fat doing most of the talking. You can cancel up to 24 hours in advance of the experience for a full refund.

The meat options are served in pita wraps with tomato, finely cut onion, freshly cut parsley and chili pepper. The menu is limited to beef bifteki and Anatolian soutzouki (spicy sausage), both skewered and well grilled on the outside but still juicy. Lefteris O Politis, based on a side-street off busy Omonia Square since 1951, has now entered its third generation as a business, offering Anatolian recipes that are simple yet attentively prepared and absolutely delicious. The business is nowadays headed by the founder’s son, Marios, just as devoted and hard-working as his father. They are charcoal-grilled and served juicy and soft with oil-free pita bread, tomato and onion. Located next to the worker housing facilities in the Dourgouti area of the Neos Kosmos district, this juicy haunt has been in business since 1983, always at the same address.

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Checking out the Elvis Presley memorabilia is half the fun of eating Elvis in ταβερνα ο κωστασ παιανια Athens. Yep – the Thanasis gyros were just as juicy as we remembered and were seasoned to salty goodness. Be sure to try saganaki in Athens if you love fried cheese. We loved our gyros but was our love justified? When open, lines of souvlaki lovers spill out the door and onto Agia Irini square, making the tiny stand hard to miss. Kostas closes once they sell out of product and is also closed on weekends and holidays.

A family-run business that's been handed down through generations, Kostas is a true Athenian institution since 1950. Lefteris from "City" (Constantinople) has been a family business for almost 70 years! I tried the meatball pita wrap with their homemade tomato sauce in the delicious pita bread which was exquisite!

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The letter was adopted with the value in the Old Italic alphabets, including the early Latin alphabet. In most other languages, its name matches the letter's pronunciation in open syllables.

€5 will get you a plate of three skewers of pork grilled over charcoal with fries and a bottomless bowl of bread, a good deal even for Athens. Though Hoocut’s pita sandwiches were smaller than many others we ate in the city, we both agreed that they were delicious. However, don’t discount this souvlaki upstart just off Agia Irini square where the popular street food is elevated with fresh ingredients and thoughtful preparation. This Athens souvlaki shop is open from 9 am to 4 am every day of the week. Right near Monastiraki Square, Savvas is a multi-story souvlaki restaurant where diners can eat on the front sidewalk, inside the restaurant or on the roof. Vegetarians (and cheese fans) will want to try the halloumi skewers at Kalamaki Bar.

It is especially popular with people out for drinks in Pangrati, partly because the hours suit the neighborhood’s nightlife and partly because the cooking holds up when you are hungry and impatient. The style leans heavily toward kalamaki, with pork and chicken skewers grilled with real attention to char and juiciness, often served with pita on the side, plus fries if you want the full late-night plate. The popularity comes from how well it fits the setting, and how confidently it delivers a satisfying, market-day kind of souvlaki. It suits the street it’s on, where you can grab a wrap, keep walking, and let the aromas of Evripidou do the rest. Service is fast, the space is tight, and the queue tends to form early, partly because the place keeps the focus on a few things done the same way, day after day. The move here is classic souvlaki in pita, built around pork, a tomato-based sauce that many people consider its signature, plus onion, and the option of fries.

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There are many theories involving many people and places but you can trace the souvlaki back to the ancient poet Homer. Beloved nationwide and famous around the world, you certainly won’t be short of places to find souvlaki in Athens. Born in Britain and made in the Med, Shabby is a true ‘Enfant de Bohême’, splitting her time between her native London and her adopted home on the island of Malta. In other words, we eat and drink everything at all price points.

You will be welcomed at the restaurant by the extremely polite and helpful staff that will be there for you throughout your stay at the restaurant. Not consenting or withdrawing consent, may adversely affect certain features and functions. Stay updated with the latest news from Greece and around the world on greekcitytimes.com. And it’s the freshness of the meat and simplicity of the filling that tempts you to not want to stop at just one! Today, owner Kostas Lavidas, who is none other than the grandson of the eatery’s founder Kosta, has relocated to a slightly larger shop near Syntagma Square.