Strofi

Strofi sits on Rovertou Galli in the Makrygianni neighbourhood, steps below the south slope of the Acropolis and close enough to the Parthenon that the illuminated columns are visible from the terrace on clear evenings. The restaurant has occupied this location for decades, building a steady clientele among Athenians who value the combination of reliable traditional cooking and the most dramatic available view in the neighbourhood. The kitchen serves classic Greek taverna dishes — moussaka, roasted lamb, grilled fish, and a good selection of mezedes — prepared with genuine care rather than tourist-accommodation shortcuts. The classic moussaka at Strofi is built with oven-roasted aubergine, properly spiced minced meat, and a hand-made béchamel that is substantially better than the standard taverna version. The lamb chops, sourced from small Greek farms, arrive charcoal-grilled with lemon potatoes and a handful of herbs. The wine list features a selection of Greek regional producers covering the primary indigenous varieties. The setting distributes diners between a vine-shaded terrace and an interior room decorated in the traditional Greek style. While the terrace is the principal draw — particularly at dusk when the Acropolis lighting activates — the interior is atmospheric in its own right and better insulated from winter temperatures. Strofi attracts theatre-goers from the nearby Odeon of Herodes Atticus during the summer festival season, making pre-performance bookings important in July and August.