Frank Bruni

"At Karavitis, a rough-hewn rebel in a well-heeled part of central Athens, I got the thickest and most garlicky tzatziki I’d ever encountered, along with an earful about how little beyond garlic, yogurt, cucumber and olive oil should go into it."

Despina Trivolis

"The high point is the meat and the specialty is, of course, the paidakia, which is ordered by the kilo (luckily you can always order just half a kilo). Served piping hot, the lamb chops are extremely succulent and have an extra strong charcoal flavor."

Avantika Dube

"The ambiance here is gorgeous, with simple white walls in the dining space featuring carved hideaways, wooden support structures and dressed tables with white tablecloths. The meze options are all great, whether you want tzatziki or keftedakia."