Independent editorial guide
Top 10 Restaurants in Greece (2026)
Which restaurants in Greece suit a destination meal?
The ten choices are Delta, Spondi, Soil, Makris, Botrini’s, Varoulko and Tudor Hall in Athens and Attica, Clochard by Alpha in Thessaloniki, Selene on Santorini and Peskesi in Crete, spanning French and contemporary Greek tastings, seafood, à-la-carte dining and traditional Cretan cooking.
How to use this shortlist
The ten main choices span Athens and Attica, Thessaloniki in Central Macedonia, Santorini in the Cyclades, and Heraklion in Crete. Seven are in Athens or Attica, so the coverage still favours that region. The selections help compare particular destination meals rather than exhaust every region or assign nationwide quality scores. Pelagos, CTC and Patio remain further Athens-area choices below, with their individual dining conditions; they are outside the ten-entry comparison.
Compare ten restaurants by destination and dining format
| Restaurant | Destination | Dining format | Before reserving |
|---|---|---|---|
| Delta Restaurant Athens | Kallithea, Attica; SNFCC | Creative Greek 12-course tasting | €100 deposit per reservation; some late charges are per booked guest |
| Spondi Athens Greece | Pangrati, Athens | Contemporary French à la carte or Discovery tasting | €150 Discovery; €120 version excludes langoustine and Black Sesame |
| Soil Athens Greece | Pangrati, Athens | Seasonal tasting; chef’s table and winter garden | Autumn menu €120; pairings separately priced; confirm the price basis |
| Makris Athens Greece | Central Athens; Astiggos and Ermou | Utopia, Genesis, Physis vegan; limited à la carte | Sunday–Thursday all menus; Friday–Saturday Utopia only |
| Botrinis Athens Greece | Chalandri, Attica | Greek/Italian Peripatos or Varkada tasting | Whole-table menu; published Summer 2026 dishes may change |
| Varoulko Seaside Piraeus Greece | Mikrolimano, Piraeus | Seafood à la carte or tasting | Grilled fish €115/kg; agree weight and dietary preparation |
| Tudor Hall | Syntagma, Athens; King George | Contemporary Greek à la carte or €165 tasting | Optional wine +€110 per person; confirm dinner and table arrangements |
| Clochard by Alpha — Thessaloniki | Thessaloniki, Central Macedonia | Greek/international à la carte; Josper meat | Smart Elegant dress; per-piece, sharing and kilogram prices differ |
| Selene Restaurant — Fira, Santorini | Fira, Santorini; Cyclades | Cycladic tasting; vegetarian Harvest Moon on request | Whole-table menus; wine extra; last order 22:00 |
| Peskesi — Heraklion, Crete | Heraklion, Crete | Traditional Cretan cooking in a city mansion | Current dishes and prices from restaurant; farm experiences separate |
Athens and Attica: seven destination dining choices
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Delta Restaurant Athens
A destination tasting menu at the Stavros Niarchos Foundation Cultural Center
Delta occupies the fifth floor of the Greek National Opera building at SNFCC in Kallithea. Its creative Greek 12-course Omnivore menu is €240, with preservation and fermentation techniques central to the restaurant’s approach. Vegetarian or vegan adaptations are requested when reserving; agree the actual preparation for the party.
The €100 deposit is per reservation and deducted from the bill. That is different from the €240-per-booked-guest charge described for same-day cancellation, guest reductions or no-shows. Early 18:30 or 19:00 seatings have a three-hour limit. The restaurant publishes Wednesday–Sunday 18:30–01:00 and requests smart casual or formal dress; pairings and other charges need their own agreement.
Sources: Delta: tasting menu and pairings, Delta: reservation conditions, Delta: booking and cancellation terms, Delta: contact and location, MICHELIN Guide: Delta Restaurant Athens
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Spondi Athens Greece
Contemporary French cooking near the Panathenaic Stadium
Spondi offers Arnaud Bignon’s contemporary French cooking at Pyrronos 5 in Pangrati, near the Panathenaic Stadium. The restaurant has vaulted rooms and two Mediterranean terraces; request the seating that matters to the occasion.
The Discovery menu is listed at €150, or €120 without langoustine and Black Sesame; a cheese supplement is €20. The à-la-carte menu includes seafood and meat choices, with ingredients such as shellfish, dairy, sesame and foie gras. Establish the actual menu, substitutions, terrace request and complete charges with the restaurant.
Sources: Spondi: restaurant, menu tabs and contact, MICHELIN Guide: Spondi Athens Greece
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Soil Athens Greece
Seasonal tasting menus with a garden ingredient story in Pangrati
At 5 Ferekidou Street in Pangrati, Soil connects chef Tasos Mantis’s seasonal tasting menu with herbs and vegetables from his Alepochori ingredient garden. That garden, the Athens winter-garden dining setting and a separately arranged farm experience are different things; its chef’s table is another seating format to discuss.
The linked September 2026 Autumn menu lists €120, with separately priced wine or juice pairings. Fish, shellfish, beef, eel, kefir, almond and butter appear, so garden-led cooking alone does not establish a vegetarian or vegan dinner. Confirm the current season, quoted price basis, dietary arrangement and seating before booking.
Sources: Soil: garden, tasting menu and contact, Soil: linked Autumn menu, MICHELIN Guide: Soil Athens Greece
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Makris Athens Greece
Farm-led tasting menus in a historic central Athens setting
Makris is Petros Dimas’s restaurant at 10 Astiggos and 119 Ermou in central Athens. Its farm near ancient Corinth supplies produce; the historic dining building has artifacts beneath a glass floor and an Acropolis-view terrace. A farm-sourcing story and a requested terrace table need separate planning.
Published menus are Utopia €175 per person, Genesis €125 and Physis Vegan €135. All menus are offered Sunday–Thursday; Friday and Saturday are Utopia only. The whole table chooses the same menu, and à la carte is limited to parties of four or fewer. The vegan route includes nuts, so discuss the actual dietary preparation as well as the day and party size.
Sources: Makris Athens: menus and service restrictions, Makris Athens: farm and live cooking, Makris Athens: contact, MICHELIN Guide: Makris Athens Greece
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Botrinis Athens Greece
Ettore Botrini’s Greek and Italian culinary stories in Chalandri
Botrini’s occupies a former elementary-school house with a garden at 24B Vasileos Georgiou B in Chalandri. Ettore Botrini’s Greek and Italian culinary memories shape the tasting menus. The kitchen Chef’s Table and private events are separate formats, rather than automatic inclusions in a garden dinner.
The linked Summer 2026 menu lists Peripatos at €125 per person and Varkada at €175, with a daily extra at €25 per person and a whole-table menu rule. Wine and non-alcoholic pairings cost extra; water and other drinks are outside the pairing price. Seafood, pork, hazelnut and kefir appear, so request the current seasonal dishes and accepted dietary changes. Published dinner is Tuesday–Saturday 19:00–00:00.
Sources: Botrini’s: menus and separate Chef’s Table, Botrini’s: linked Summer 2026 menu, Botrini’s: Athens contact and events, Botrini’s: former schoolhouse restaurant, MICHELIN Guide: Botrinis Athens Greece
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Varoulko Seaside Piraeus Greece
Greek seafood beside the boats of Mikrolimano
Varoulko Seaside is Lefteris Lazarou’s seafood-led restaurant at 54 Koumoundourou Coast, beside the boats of Mikrolimano in Piraeus. À-la-carte dining, simpler lunch choices and a tasting menu offer different ways to plan the meal. Private functions, cooking classes and seminars have their own arrangements.
The menu lists grilled fish at €115 per kilogram, rather than per person, and a fish fillet at €38 subject to the catch. Bread is €4 per person and a tasting menu is listed at €135 with its full basis to confirm. Dairy, nuts and cured pork appear alongside seafood, while some dietary tags conflict with ingredient descriptions. Discuss the actual dish; the published 13:00–00:00 venue hours do not establish kitchen last orders.
Sources: Varoulko Seaside: restaurant and location, Varoulko Seaside: food menu, Varoulko Seaside: history and dining formats, Varoulko Seaside: events and cooking lessons, MICHELIN Guide: Varoulko Seaside Piraeus Greece
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Tudor Hall
Contemporary Greek dining above Syntagma
Tudor Hall is the restaurant on the seventh floor of the King George at 3 Vasileos Georgiou A, above Syntagma. Its team includes executive chef Asterios Koustoudis, chef de cuisine Nikos Leivadias and head sommelier Evangelos Psofidis. An Acropolis-view table is a request to establish with the restaurant.
The linked degustation is €165 per person, with wine pairing a further €110 per person; à-la-carte choices offer another format. The English restaurant pages give dinner 18:00–23:00 and kitchen last orders 22:30, but other-language contact details differ, so confirm the intended service. Breakfast 06:30–11:00 is for in-house guests. A dish listed under vegetarian choices contains caviar; discuss ingredients rather than relying on that heading.
Sources: Tudor Hall: current restaurant and practical information, Tudor Hall: main, dessert and degustation menus, Tudor Hall: kitchen and wine team
Beyond Attica: Thessaloniki, Santorini and Crete
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Clochard by Alpha — Thessaloniki
Greek and international à-la-carte food in central Thessaloniki
Clochard by Alpha serves Greek and international food in central Thessaloniki’s Alpha building, formerly Roosevelt, at Mitropoleos 11. Its linked 2026 menu ranges from seafood and Greek dishes to nigiri, pasta and Josper-cooked meat. Its à-la-carte format suits a party choosing individual courses.
Greek salad is listed at €17, white grouper bianco at €38 and Greek lamb at €34. Oysters are €10 each, Greek lobster €160 per kilogram, and Chateaubriand €90 for two; those units change the bill. Smart Elegant dress includes long trousers and closed shoes for gentlemen, with beachwear and sportswear excluded. Confirm the dining date, service times and dietary arrangements directly.
Sources: Clochard: current Alpha building restaurant, Clochard: current menu collection, Clochard by Alpha: linked 2026 food menu, Clochard: Smart Elegant dress code, Clochard: private dining and events
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Selene Restaurant — Fira, Santorini
Contemporary Cycladic tasting menus in a Fira monastery setting
Selene occupies an old Catholic monastery in Fira, Santorini. Founded in 1985 by Giorgos and Evelyn Hatzigiannakis, the restaurant links contemporary Greek and Cycladic cooking with Ettore Botrini’s direction and Yiannis Karakasis MW’s wine programme.
The linked June 2026 Half Moon menu is €170 per person; its €65, €110 or €215 wine options are additional. Vegetarian Harvest Moon is €180 per person on request, with an optional €90 wine pairing. Both documents describe whole-table tastings and ask for dietary requirements; cheese, pasta and nuts mean vegetarian is not a vegan or allergen-free promise. Published hours are 18:30–00:30 with last order 22:00; establish service days and seasonal dates for the visit.
Sources: Selene: Fira restaurant, contact and dining hours, Selene: linked June 2026 Half Moon menu, Selene: linked May 2026 Harvest Moon menu
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Peskesi — Heraklion, Crete
Traditional Cretan cooking with a farm-sourcing story in Heraklion
Peskesi serves traditional Cretan cuisine in the restored Captain Polyxingis mansion at Kapetan Charalampi 6–8, Heraklion. The operator connects the food with its Harasso farm, selected Cretan producers and revived local recipes; this describes its approach rather than the origin of every ingredient.
Its own recipe pages give examples such as cuttlefish with olives and white wine, and seasonal goat in tomato sauce. Recipes do not establish today’s restaurant availability or price. Request the current menu, portions and accepted dietary preparation. Restaurant hours are published as daily 13:00–01:00; kitchen last orders need confirmation. The farm in Harasso, Hersonissos and its experiences are separate destinations and arrangements.
Sources: Peskesi: Heraklion restaurant and Cretan cooking, Peskesi: exact restaurant contact and hours, Peskesi: separate Harasso farm, Peskesi: cuttlefish and olives recipe, Peskesi: goat in tomato sauce recipe
Further Athens-area choice: Pelagos Vouliagmeni Greece
Pelagos offers Luca Piscazzi’s sea-led Mediterranean cooking in the Arion building of Four Seasons Astir Palace, 40 Apollonos, Vouliagmeni. The restaurant offers tasting and à-la-carte formats; its tasting menu is €155 per person, with caviar pasta €55 extra and separate €110 or €240 wine pairings.
The specific restaurant and hotel pages list Tuesday–Saturday dinner 19:00–22:00, while a general homepage differs. Guests are welcomed from age 12; smart casual excludes sportswear, sandals and flip-flops. Confirm the intended dinner date and accepted preparation, rather than applying broader hotel family or beach facilities to this restaurant.
Sources: Pelagos: restaurant location and policies, Four Seasons: Pelagos, Pelagos: tasting menu, Pelagos: à-la-carte menu, MICHELIN Guide: Pelagos Vouliagmeni Greece
Further Athens-area choice: CTC Urban Gastronomy Athens Greece
CTC Urban Gastronomy offers Alexandros Tsiotinis’s 11-course Voyage blind tasting at 15 Plataion Street, Athens, with a leafy urban terrace. The menu is €120, with separately priced wine routes of €80 or €130. Surprise courses are revealed progressively; old review dishes are not a fixed current menu.
Dietary requirements need 48-hour notice and an agreed adaptation. Published dinner is Tuesday–Saturday 19:00–00:30, separate from the daytime reservation-office hours 10:00–18:00. Establish the actual menu, terrace seating and conditions for the party.
Sources: CTC: restaurant and direct reservations, CTC: current Voyage menu, MICHELIN Guide: CTC Urban Gastronomy Athens Greece
Further Athens-area choice: Patio Vouliagmeni Greece
Patio offers Panagiotis Giakalis’s seasonal courtyard cooking at The Margi, 11 Litous, Vouliagmeni. The operator describes nine tables and produce from The Margi Farm. Two linked tasting menus are €145 and €195, with the precise price basis and extra wine or non-alcoholic pairing charges to confirm.
Patio’s published season is May–October, Tuesday–Sunday 19:00–22:30, with a possible earlier kitchen close. No exact final October service date is established. Other Margi venues do not establish winter Patio dinner. Seafood, Wagyu, egg, butter and nuts appear in the menu; the farm identity does not make the meal vegetarian or allergen-free.
Sources: The Margi: Patio restaurant and season, Patio: operator-linked tasting menus, MICHELIN Guide: Patio Vouliagmeni Greece
Match the restaurant to the trip and the whole table
For a central Athens occasion, compare Spondi’s French cooking, Soil’s seasonal tasting, Makris’s historic building and farm story, or Tudor Hall’s contemporary Greek dinner above Syntagma. Delta is at SNFCC in Kallithea, Botrini’s is in Chalandri, and Varoulko is beside Mikrolimano in Piraeus; allow for the actual destination when planning transport.
For a trip beyond Attica, Clochard by Alpha brings à-la-carte choice to central Thessaloniki, Selene combines Cycladic tasting menus with its Fira monastery setting, and Peskesi offers a Cretan food identity in central Heraklion. A seasonal menu, published recipe or sourcing story is a starting point for choosing; establish what the restaurant will serve on the intended date.
Agree the whole-table menu, dietary preparation, complete drinks and supplement charges, service time and cancellation conditions before committing. A late venue closing time can differ from kitchen last orders, a kilogram price depends on the chosen weight, and a garden or vegetarian label alone does not establish vegan or allergy suitability.
Questions before you choose
Are the ten restaurants spread across Greece?
The main shortlist includes seven choices in Athens and Attica, plus Clochard by Alpha in Thessaloniki, Selene in Fira on Santorini, and Peskesi in Heraklion, Crete. Those destinations bring four regional settings into the comparison, with a clear Attica concentration. Pelagos, CTC and Patio remain further original Athens-area choices outside the ten. The grouped order is an editorial selection, without comprehensive coverage of every Greek region or a national numerical quality score.
Can a small party choose à la carte at Makris on any day?
Makris limits à la carte to parties of four or fewer and asks the whole table to choose the same menu. Its published rule offers all menus Sunday–Thursday; Friday and Saturday are Utopia only. A small party does not override the day-specific menu restriction. Establish the chosen date, menu, dietary preparation and full charges with the restaurant.
What are Pelagos’s age, dress and service conditions?
The specific operator pages welcome guests aged 12 and over and request smart casual dress, excluding sportswear, sandals and flip-flops. Restaurant and hotel dining pages specify Tuesday–Saturday 19:00–22:00, while a general homepage differs. Confirm the intended dinner directly. Wider hotel family facilities and breakfast or beach venues have separate conditions.
Is Patio open for dinner throughout the year?
The Margi publishes Patio’s season as May–October, Tuesday–Sunday 19:00–22:30, and says the kitchen may close earlier. The exact final October service date was not supplied in the reviewed pages. Confirm the actual date and kitchen time; another restaurant at the hotel is a separate venue and does not establish year-round Patio service.
Does Delta’s €100 deposit limit the cancellation charge?
No. The deposit is €100 per reservation and is deducted from the bill. The terms distinguish a 72-hour cancellation deadline, requiring the email before 18:00 three days ahead, from later charges. Cancellation within 72 hours can forfeit the €100 deposit; same-day cancellation, guest reductions or no-shows are described at €240 per booked guest. Obtain the written terms for the actual booking, including the early-seating three-hour limit where applicable.
Does garden-led or seafood cooking establish vegan or allergy suitability?
No. Soil’s Autumn menu includes fish, shellfish, beef, kefir, almond and butter; Patio includes seafood, meat, egg and nuts. Varoulko’s ingredient descriptions can conflict with dietary tags, and Tudor Hall lists caviar in a dish under vegetarian choices. Makris publishes a Physis vegan route with day restrictions and nuts, Delta requests amendments when reserving, and CTC requires 48-hour notice. Selene’s Harvest Moon is vegetarian on request and includes cheese and nuts. Agree the actual ingredients and accepted preparation for every guest.
Are wine pairings, supplements and all quoted prices comparable?
Pairings are separately priced in the menus discussed here. Selene’s Half Moon is €170 per person before its separate wine options; Tudor Hall’s €165 tasting has an additional €110-per-person wine pairing. Botrini’s pairing information also excludes water and other drinks. Elsewhere, Clochard’s oysters are priced each and some meat or lobster by weight or for sharing; Varoulko’s grilled fish is €115 per kilogram. For menus without an explicit per-person label, establish the price basis and full bill rather than assuming one.
Which choices allow something other than a tasting menu?
Clochard by Alpha is à la carte; Spondi, Varoulko and Tudor Hall also publish à-la-carte choices. Makris has party-size and day restrictions. CTC is an 11-course surprise tasting and Soil a seasonal tasting format. Selene’s linked menus are whole-table tastings; the vegetarian route is requested in advance. Peskesi’s current dishes, portions and prices need the restaurant’s current menu.
Does a Peskesi restaurant booking include its farm or a farm experience?
The city restaurant is at Kapetan Charalampi 6–8 in Heraklion, with published daily hours 13:00–01:00. Peskesi Farm is in Harasso, Hersonissos, and the contact page gives farm hours Monday–Friday 09:00–15:00. Visits, experiences and transport have separate arrangements. Operator-published cuttlefish and goat recipes illustrate its Cretan approach; they are not a promise of today’s restaurant dishes.
What should we confirm about dress and last orders beyond Attica?
Clochard requests Smart Elegant dress, including long trousers and closed shoes for gentlemen, and excludes beachwear, swimwear and sportswear. Confirm its current weekly service times directly. Selene publishes 18:30–00:30 with last order 22:00, so closing time is not the final dinner-arrival time. Peskesi publishes daily 13:00–01:00, with kitchen last orders still to establish. For each destination, ask about the actual service date, menu, seasonal operation and written reservation conditions.
How we selected these places
The shortlist balances destination, cuisine, dining format and practical conditions using restaurant websites, their linked menus and relevant Michelin entries. Facts and menu documents were reviewed from 18 to 20 October 2026; individual source dates appear below. Seven main choices remain in Athens and Attica, complemented by Thessaloniki, Santorini and Crete, with three further original Athens-area options retained for comparison. The order groups locations and does not represent a numerical quality score. No firsthand restaurant visit or independent service test is claimed.
Sources and review dates
- Delta: reservation conditions — Restaurant operator — checked 2026-10-18. Advance booking, confirmation email and terms for early seatings.
- Delta: booking and cancellation terms — Restaurant operator — checked 2026-10-18. €100 deposit per reservation, 72-hour and same-day rules; gift-voucher conditions are distinct.
- Delta: contact and location — Restaurant operator — checked 2026-10-18. Greek National Opera fifth floor at SNFCC; dining hours differ from telephone contact hours.
- Spondi: restaurant, menu tabs and contact — Restaurant operator — checked 2026-10-18. À-la-carte and Discovery menus, tasting-menu price exclusions, reservations and gift-card enquiries.
- Soil: garden, tasting menu and contact — Restaurant operator — checked 2026-10-18. Tasos Mantis, produce from Alepochori, one tasting menu and Pangrati restaurant address.
- Makris Athens: farm and live cooking — Restaurant operator — checked 2026-10-18. Organic cultivation near ancient Corinth and separate farm cooking experience; not the Athens dining address.
- Makris Athens: contact — Restaurant operator — checked 2026-10-18. Astiggos/Ermou address, daily opening, valet-assisted parking and direct contact.
- Pelagos: restaurant location and policies — Restaurant operator — checked 2026-10-18. Arion building, Tuesday–Saturday dinner, minimum age 12 and smart-casual restrictions.
- Four Seasons: Pelagos — Restaurant operator — checked 2026-10-18. Luca Piscazzi’s restaurant, Tuesday–Saturday dinner, ages 12+ and operator-reported Michelin recognition.
- Pelagos: tasting menu — Restaurant operator — checked 2026-10-18. €155 per person; caviar pasta €55 add-on and two separate beverage-pairing prices.
- Pelagos: à-la-carte menu — Restaurant operator — checked 2026-10-18. Signature dishes and paired starter/main ingredient formats; fish, meat, dairy and nuts appear.
- Botrini’s: linked Summer 2026 menu — Restaurant operator menu — checked 2026-10-18. Published Summer 2026 menus, per-person prices, whole-table conditions and separate beverage pairings.
- Botrini’s: Athens contact and events — Restaurant operator — checked 2026-10-18. 24B Vasileos Georgiou B in Chalandri, Tuesday–Saturday hours, direct telephone/email and group events.
- Botrini’s: former schoolhouse restaurant — Restaurant operator — checked 2026-10-18. Former elementary school, garden and restaurant founded through 2011 project; first star 2014 is historical.
- CTC: restaurant and direct reservations — Restaurant operator — checked 2026-10-18. Restaurant address, dinner opening, daytime reservation-office hours and direct contact.
- The Margi: Patio restaurant and season — Restaurant operator — checked 2026-10-18. Nine tables, May–October, Tuesday–Sunday 19–22:30 with possible earlier kitchen close; direct restaurant contact.
- Varoulko Seaside: restaurant and location — Restaurant operator — checked 2026-10-18. Lefteris Lazarou and seafood-led Mikrolimano restaurant; current address and direct contact.
- Varoulko Seaside: history and dining formats — Restaurant operator — checked 2026-10-18. Piraeus seafood identity from 1987, Mikrolimano waterfront, simpler lunch and fine dining.
- Varoulko Seaside: events and cooking lessons — Restaurant operator — checked 2026-10-18. Corporate/social dining and separate cooking-class, seminar and lecture enquiries.
- MICHELIN Guide: Delta Restaurant Athens — Dining guide publisher — checked 2026-10-18. Restaurant entry describing the cuisine, chef and dining setting.
- MICHELIN Guide: Spondi Athens Greece — Dining guide publisher — checked 2026-10-18. Restaurant entry describing the cuisine, chef and dining setting.
- MICHELIN Guide: Soil Athens Greece — Dining guide publisher — checked 2026-10-18. Restaurant entry describing the cuisine, chef and dining setting.
- MICHELIN Guide: Makris Athens Greece — Dining guide publisher — checked 2026-10-18. Restaurant entry describing the cuisine, chef and dining setting.
- MICHELIN Guide: Pelagos Vouliagmeni Greece — Dining guide publisher — checked 2026-10-18. Restaurant entry describing the cuisine, chef and dining setting.
- MICHELIN Guide: Botrinis Athens Greece — Dining guide publisher — checked 2026-10-18. Restaurant entry describing the cuisine, chef and dining setting.
- MICHELIN Guide: CTC Urban Gastronomy Athens Greece — Dining guide publisher — checked 2026-10-18. Restaurant entry describing the cuisine, chef and dining setting.
- MICHELIN Guide: Patio Vouliagmeni Greece — Dining guide publisher — checked 2026-10-18. Restaurant entry describing the cuisine, chef and dining setting.
- MICHELIN Guide: Varoulko Seaside Piraeus Greece — Dining guide publisher — checked 2026-10-18. Restaurant entry describing the cuisine, chef and dining setting.
- Tudor Hall: current restaurant and practical information — Operator website — checked 2026-10-19. Seventh-floor restaurant, terrace, contemporary Greek cuisine, smart-casual dress and restaurant contact; English hours differ from other operator pages.
- Tudor Hall: kitchen and wine team — Operator website — checked 2026-10-19. Executive chef Asterios Koustoudis, chef de cuisine Nikos Leivadias and sommelier Evangelos Psofidis; old award years not treated as current publisher awards.
- Tudor Hall: linked reservation page — Operator website — checked 2026-10-19. Operator-linked restaurant reservation route. Date, party, menu and table conditions belong to the actual booking.
- Clochard: current Alpha building restaurant — Restaurant operator — checked 2026-10-20. The new setting is the Alpha building, formerly Roosevelt, in central Thessaloniki.
- Clochard by Alpha: linked 2026 food menu — Restaurant operator menu — checked 2026-10-20. Per-dish, per-piece, sharing and kilogram prices differ; menu prints Mitropoleos 11 and the restaurant contact.
- Clochard: Smart Elegant dress code — Restaurant operator — checked 2026-10-20. Long trousers and closed shoes requested for gentlemen; beachwear, sportswear and swimwear excluded.
- Clochard: private dining and events — Restaurant operator — checked 2026-10-20. Private dining and special events are arranged separately.
- Selene: Fira restaurant, contact and dining hours — Restaurant operator — checked 2026-10-20. Old Catholic monastery setting in Fira; restaurant opening 18:30–00:30 and last order 22:00. Menu documents are seasonal.
- Selene: linked June 2026 Half Moon menu — Restaurant operator menu — checked 2026-10-20. €170 per person, with separate wine pairings. Whole-table tasting and advance ingredient discussion apply.
- Selene: linked May 2026 Harvest Moon menu — Restaurant operator menu — checked 2026-10-20. Vegetarian tasting €180 per person, available on request; optional wine pairing +€90. Cheese, pasta and nuts appear.
- Peskesi: Heraklion restaurant and Cretan cooking — Restaurant operator — checked 2026-10-20. Restored Captain Polyxingis mansion, traditional Cretan cuisine and operator-described farm/local sourcing.
- Peskesi: exact restaurant contact and hours — Restaurant operator — checked 2026-10-20. Kapetan Charalampi 6–8, Heraklion; restaurant daily 13:00–01:00. Farm hours are separate.
- Peskesi: separate Harasso farm — Restaurant operator — checked 2026-10-20. Farm in Harasso, Hersonissos, with separately arranged experiences; sourcing claims are the operator’s description.
- Peskesi: cuttlefish and olives recipe — Restaurant operator — checked 2026-10-20. Operator-published Cretan food example with white wine, olives and olive oil; a recipe is not today’s restaurant availability.
- Peskesi: goat in tomato sauce recipe — Restaurant operator — checked 2026-10-20. Seasonal recipe example with goat, tomato, white wine and olive oil; current dishes and prices need the restaurant.
Author and corrections
Sarah Haddad is responsible for this guide. It is based on the published sources cited here; no firsthand visit or independent service test is claimed.