Kostas

Kostas operates from a barely-there counter at the junction of Pentelis and Apollonos streets near Syntagma Square, and has achieved a reputation far disproportionate to its size as one of the finest souvlaki operations in Athens. The formula has not changed since the family first opened in 1950: pork souvlaki—cubes of lean pork shoulder marinated in olive oil, dried oregano, and lemon—threaded onto skewers and grilled over coals until charred at the edges and juicy within, then wrapped in soft warm pita with fresh tomato, raw onion, and tzatziki. The chicken souvlaki receives identical treatment. Both cost €2.80, making Kostas one of the few places in central Athens where a complete, high-quality meal remains achievable under €5. The short operating hours—closing at 3 PM and closed entirely on Sundays—give the operation a cult quality; regulars plan their sightseeing days around the window. There is no seating: eating at the counter or on the narrow pavement is standard practice, and payment is cash only without exception. The souvlaki at Kostas has a fan base that spans chefs, food journalists, and visiting food professionals as well as the local office workers and traders who make up the weekday lunch crowd. By 2 PM the queues can stretch to a dozen people; by 2:30 PM the pork is often exhausted and the counter closes early. Arriving at noon guarantees the fullest selection.