Young rising-star chef Vasilis Kallidis oversees this tiny restaurant in the wealthy suburb of Maroussi. The most distinctive flourishes on Kallidis's menu are usually the simplest, such as a fresh purslane salad enhanced with shaved mizithra cheese. The vintage memorabilia that decorates Aneton's orange walls pays tribute to the 1960s, the golden era of glamorous Greek society.

We loved: Moussaka served in a 1960s coffee cup.