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're watching the budget and you only have one day.
Short answer
Is Karamanlidika tou Fani worth it?
Karamanlidika tou Fani deserves a place on most first itineraries.
The answer depends on your budget, time and travel style; the breakdown below shows who gets the most value.
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.
- 02
Generous, convivial and deeply Greek without being touristy.
Is it a fit?
Go if
You're watching the budget
Karamanlidika tou Fani earns the spend, even on a tight budget.
You only have one day
Short trip or not, keep Karamanlidika tou Fani.
You're traveling as a couple
As a couple, Karamanlidika tou Fani is an easy yes.
You're traveling solo
Solo, Karamanlidika tou Fani is an easy yes.
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
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 ↗