Star chef Vasilis Kallidis oversees this tiny restaurant in the wealthy suburb of Maroussi. The most distinctive flourishes on his menu are usually the simplest, such as the shaved mizithra (a Greek sheep’s-milk cheese similar in texture to ricotta salata) on a fresh purslane salad. The 1950s and ’60s memorabilia that decorates Aneton’s orange walls pays tribute to the golden era of Greek high society.
We loved: Moussaka served in a 1960s coffee cup; beef cheek stifado (stew).
- Go List 2009: World’s Best Food Cities
- Go List 2009: Twenty Rising Stars
- Go List 2009: 7 Best Bars
- Go List 2009: Best Bites Near Sites
- Go List 2009: Best Hotel Restaurants
Alexandros Kardasis, a protégé of molecular gastronomist Christoforos Peskias (of Dakos), has been attracting an ever-larger following since moving Athiri from a boondocks working-class neighborhood to trendy Plateon Street. In the kitchen of the century-old cottage that houses the restaurant, Kardasis creates innovative dishes like an excellent lamb stew accompanied by a delicious house-made lemon tagliatelle that’s so soft it's practically gel-like.
We loved: Orzo risotto; lentils with pumpkin and tomato.