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We’re all for sampling local, seasonal Greek food. But sometimes you get an itch that only a great slice of pizza can scratch (or a whole pie—we’re not here to judge). Whether you’re in need of a quick bite after a long night out, or you want to sit and enjoy a whole pizza with authentic Italian toppings and trimmings, Athens can satisfy your cravings. Even vegans will be happy with the vegetable-heavy and cheese-less selections available. Scroll down for some of our top picks for pizza in Athens.
Cupola
Do you want your pizza to have a thin crust? I mean, so thin that you can’t pick it up, and you have to eat it with a fork and knife? Then you will love Cupola, a date night-approved spot on a quiet pedestrian street in Pangrati. The sauce is a little on the sweet side, but the crust is perfection: dense and nicely blistered. The move at Cupola is to order a pizza as a shared appetiser (no by-the-slice options here), then follow it with a heaping plate of fresh pasta or a tagliata with flavoured butter, rocket, and thin-cut fries. They have a fantastic selection of pizza bianche (without tomato sauce) if that’s your thing; try the fig, mozzarella and prosciutto version.
Burn baby, burn.
Photo: Eleni Veziri
Simplicity at its finest.
Photo: Eleni Veziri
Tre Sorelle
I went to Tre Sorelle with a friend visiting from Canada, and his first reaction was that their pizza tastes just like what he knows from home. I agree. It’s not really Italian-style; the dough is excellent, making for a lovely chewy crust, and while the sauce isn’t thick, it’s pleasantly tomato-y. But the real star here is the cheese. My friend and I ordered a margherita, and the mozzarella sat in big juicy chunks. While I’m not usually one for pizza FOMO, I spotted a margherita with burrata at the table next to ours, and my only regret was not being able to eat a second pie topped with an oozing blob of burrata. You’ll also find plenty of salads on the menu (try the restaurant’s namesake salad, complete with bocconcini, prosciutto, and green apples) and wines by the bottle or glass. The cocktails are outstanding too. This elegant neighbourhood pizza parlour in Pangrati has just a handful of tables inside and out; so go early or book ahead.
Mozzart
Downtown denizens know well to stop for a slice at this petite pizza parlour at the heart of the Historic Centre. Located right next to hip third-wave vegan-friendly café Anana and just a stone’s throw away from The Clumsies, one of the best cocktail bars in the world, Mozzart was established in 2018 and has since then been firing its oven non-stop. Their dough is fermented for 48 hours and always comes out thin, the perfect mix of crisp and stretchy. The menu includes classics like the delicious margherita or the arugula prosciutto, as well as more creative options such as the zucchini with mozzarella, gorgonzola and walnuts. We have a soft spot for the one with sausage meat, mozzarella, Crete gruyère, wild greens and lemon that gives it a perfect zingy aftertaste. Also, there are five different vegan options, as well as off-the-menu seasonal pizzas you have to ask about. Pick a slice to go, or enjoy a whole pizza at the few tables across the shop.
Who can resist a slice of a classic margherita?
Photo: Thomas Gravanis
Don't have a slice, go for the entire pie.
Photo: Eleni Veziri
Nonna Eda
It doesn’t get much more solid than Nonna Eda. It’s a small shop with some outdoor seating in Kesariani, just up the hill from Pangrati. The clientele is just as no-nonsense as the food; you’ll find locals filling up the tables all day. They have red sauce pizzas and white pizzas, and while you can’t just grab a slice here, you can order a pizza in either small or large. It’s thin all the way through, but very structurally sound (meaning you can pick a slice up with your hands without worrying about it disintegrating) and deliciously saucy and cheesy. If you’re coming back from a night out, or perhaps preparing for one, I’d highly recommend one of these pizzas.
Granello
If you are the kind of person who likes the thinnest crust, all blistery, Granello is your go-to pizza spot. They bill themselves as an Italian pizzeria, and they do make a lovely pizza napoletana topped with excellent sauce and beautifully stringy fior de latte. Their menu includes a pizza bianca (sauceless) and a truffle-heavy option. Then there’s the piccante, which features spicy salami and chili honey—a spicy-sweet condiment that just may become your new favourite pizza topping. But of course, you can’t go wrong with the classic marinara or margherita, because the sauce really is that good.
Capanna's outdoor tables are great for people-watching.
Photo: Eleni Veziri
Capanna
You might stop at Capanna in Kolonaki for its pretty interiors—think Instagram-worthy tiled floors and walls, neutral tabletops and backdrops for your food photos, and a colourful produce display—but you will stay for the food. Their menu includes fish and meat dishes, and more than a few antipasti, salads and pastas, but don’t skip their pizzas. They have solid basics like margherita and buffalina. But if you really want to up the ante, go for a pizza with truffle and white sauce, or even veal carpaccio. This slick joint is on the pricey side compared to many of the other pizza parlours on this list, and again, no slice options here; but you won’t regret ordering—and eating—the whole pie. Ask for a table outside, for prime people-watching on pedestrian Haritos Street.
Lollo’s Atene
Lollo’s in Halandri is just as photogenic as it is delicious. Like its namesake restaurant on the island of Antiparos, this is a white-washed, sunny space with lots of fantastic surfaces as a backdrop for your food photos (your Instagram will thank you). Their wood-fired pizzas are just as picture-perfect. In true Italian style, the menu is divided into antipasti, salads, primi and secondi, followed by a big selection of pizzas. The pizzas are divided into margherite, rosse, bianche, gourmet, piccante, and even a very respectable selection of vegan options. It’s hard to say no to a classic, so try the margherita bufala, then mix it up with a spicy nduja pizza featuring a spreadable (and spicy) pork salumi.
All fired up.
Courtesy: Lollo's
Margherita
If you’re staying in Kifissia, Margherita is the place to go. Their menu is straightforward, with just pizzas, pastas, a few antipasti, and salads, but most of them feature locally-sourced ingredients from small Greek producers. This makes for some excellent sauce, the perfect base for their mostly simple toppings. The Neapolitan-style pizza is all wood-fired and the crust is just the right amount of charred. You can even go for a sweet option if you like. Next time I go, I will be tasting the “fico,” made with fig jam, basil, cheese from Lemnos, and buffalo cream. This is a sit-down place and you can’t order by the slice, but you won’t regret making a meal of it.
Crust
If I’m craving a quick slice, Crust is my go-to, no matter what time of day—or night—it is. Located on bar-heavy Protogenous Street in Psirri, it’s an obvious choice if you’re looking for a booze sponge. It’s open until 2 am Mondays through Thursdays and 5 am on Fridays and Saturdays. But unlike most late-night slice spots, the pizza here is actually good. It’s thin, saucy, and gooey. Toppings range from classic mozzarella and pepperoni to truffles and Italian smoked dry sausage. Even better, you’ll pay just €3 or less for a slice, or around €12 for a whole pie. Make sure you go here before, after, or even during a DJ set at the club downstairs.
Grab a slice and keep exploring.
Photo: Eleni Veziri
Tzaiant
Koukaki has everything you could want, from great Thai to cheap street food, but it was missing a pizza joint. Enter Tzaiant, a pizza shop right across the street from Bel Ray (and owned by the same people). The playful name is a Greek transliteration of the word “giant”—this place is tiny, with just three little tables inside and a few more out on the pedestrian street. It’s mostly takeaway, but if you’re stopping in for a quick bite you might find a seat. The crust is thin and crispy, and they use a lot of Greek ingredients, so you’ll find plenty of unusual toppings here, like beef cheeks and aubergines or four cheeses with fig. I always go for the anchovy and olive pizza, but I also love the broccoli and sausage combo, which is just the right side of spicy.