Karamanlidika tou Fani
A deli-meets-meze house near the central market, built around cured meats, cheeses and Anatolian Greek cooking.
The call
Worth it if you are watching the budget and you only have one day.
Why
- 01
Hams hanging over the counter, shelves of preserves, and a warm, slightly chaotic energy — you eat the deli's own products at the table.
Our read - 02
Generous, convivial and deeply Greek without being touristy.
Our read
Is it a fit?
Go if
You are watching the budget
On a budget, Karamanlidika tou Fani still earns its price.
You only have one day
Even on a tight schedule, Karamanlidika tou Fani earns the hours.
You are traveling as a couple
As a couple, Karamanlidika tou Fani works.
You are traveling solo
Solo, Karamanlidika tou Fani works.
What to order
The plates that decide it
- A board of the house pastourma and soutzouki — the cumin-and-fenugreek-cured pastourma and the fermented soutzouki sausage are what made Fanis's name
- Greek cheeses and warm pita — reliable companions to the charcuterie
- Filling out the table with grilled mains — the meze and deli plates are the strength — don't over-order mains
Plan it well
- Cost
- Mid-range; very good value for the quality of the charcuterie
- Allow
- 1.5–2 hours
Ready to plan it?
Booking may earn us a commission. It never changes the verdict.
Sources and method (3)
- Opened spring 2014 by Fanis Theodoropoulos at Sokratous & Evripidou near the central market, reviving the Byzantine 'pastomageireio' deli-restaurant concept. greekgastronomyguide.gr ↗
- Built on Anatolian-Greek (Karamanlidika) charcuterie — house pastourma, kavourma and soutzouki — eaten at the table; booking advised as it fills up. culinarybackstreets.com ↗
- whyathens.com ↗