Sebriko
An eclectic Fragkon kitchen that drew the New York Times
An eclectic small room in the Fragomahalas quarter, Sebriko built its name on inventive, well-balanced takes on Greek cooking - the plates that first earned chef Dimitris Tasioulas (now at Olympos Naoussa) a New York Times mention. The menu reads creative without losing the thread of tradition, and the setting stays intimate and low-key.
Editor's Tip
A long-running creative-Greek address still worth the table. Best for a relaxed dinner among friends rather than a formal occasion.
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Distances are approximate straight lines, not walking routes. Check directions between stops.