A deli that is also a table, built on cured meats and the Anatolian recipes of the Karamanlides, the Turkish-speaking Greeks of Cappadocia. You eat among the counters.
By Dimitris Stathopoulos
The cooking
Pastourma, soutzouki, cheeses, small hot plates, and a pantry you can buy on the way out. Unpretentious, generous, deeply rooted in a specific history.
Why it is in VANE
It carries a food culture that most places have let fade, and serves it without turning it into a museum piece.
Where
Sokratous & Evripidou, near Omonia, Athens
House
Founded by Fanis Theodoropoulos
Style
Anatolian-Greek meze and charcuterie
Best for
A long grazing lunch
When
Midday, when the market is loud
VANE selection. Chosen with a critic's eye and judged independently. It's here because we judged it, not because it paid.
On this profile: a researched profile, drawn from the restaurant's own record and reporting, not a claim of a first-hand visit. Where we have eaten there, the review says so.
Image: original VANE artwork; photography to follow.
