Labros Fish Taverna

Labros Fish Taverna has been feeding Athenians on the shores of the Athens Riviera for approximately 130 years, operating near Vouliagmeni Lake in the southern suburb of Vouliagmeni. The taverna is the archetype of the no-frills Greek fish restaurant: plastic chairs, paper tablecloths, a simple interior or outdoor tables with a sea view, and a menu that follows the daily catch without apology. The kitchen's philosophy is the simplest and arguably most honest in Greek cooking — select the freshest fish, grill or fry it with minimal intervention, and let the quality of the ingredient speak. The grilled whole sea bream, priced by the kilogram and carved at the table, is the signature of the house and has been the primary reason Athenians make the 25-kilometre drive south from the city centre for over a century. The kakavia, a Greek fisherman's soup built from a base of fish, onion, celery, and potatoes simmered until the broth is richly silted, is another essential dish — humble in appearance, extraordinary in flavour. Shellfish including mussels, clams, and grilled prawns round out the menu. The house wine is a dry white from the Attica region and costs a fraction of what the same glass would command at a seaside restaurant further along the Riviera. Vouliagmeni in summer is one of Athens' most pleasant destinations — the lake, the beach clubs, and the natural setting make a visit to Labros easily the centrepiece of a half-day excursion south of the city.