Diporto

Just opposite Varvakeios Market is one of the oldest tavernas in Athens. Descend a steep flight of stairs to the cellar of a graffiti/tagged stained, 150-year-old neo–classical building, Diporto’s exterior is misleading, but those in the know come to enjoy daily specials–the fava dip served with homemade bread, fava dip, soups, fish such as cod and sardines and meat of the day–there’s no menu, just what’s available on the day, so go and be adventurous with your appetite. It’s simple food just as yiayia–grandma–makes.

The discoveries became even more exciting at lunchtime, when I tracked down an unmarked double door near the central vegetable market and descended worn stone steps into Diporto (9 Sokratous; 30-21-0321-1463), the oldest — and most secret — tavern in the city. As legend has it, the subterranean site was a wine bar in the time of Socrates. Today, the cellar-like space is crowded with wooden wine barrels and rickety tables arranged around a charred metal stove, where battered tin pots of food burble.

In the heart of town just by the Varvakios central market, basement joint Diporto has been in business since the 1880s, churning out the same chickpea, grilled sardines, fava and greek salad combo of dishes for time immemorial. It is here you can come for a flavor of stripped-back, home cooking. On the topic of home cooking, don’t miss a trip to Geitonia in the downtown neighborhood of Kypseli for classic dishes like spanakorizo, pastitsio, and gemista—cooked as they would be by a Greek yiayia.

Despite not being easy to find, this small basement taverna in Varvakeios market is always busy. Diporto has been serving hearty, traditional homemade Greek food since the 1950s and it is loved for being one of the most authentic spots in the city where you can eat well for under €10 (£8.50). The menu changes daily, but if you are lucky enough to come across them, you must try the flavourful chickpea soup and delicious sardines, which are grilled fresh.

Nestled in the corner of both Monastiraki and Psirri is Varvakeios, the central food market. Once there make your way downstairs to Diporto, a no-frills taverna, for chickpea stew and grilled sardines, “freshest ever,” according to Kallidis. Nearby Oinomageirio Epirus is known for its tripe soup, as well as for a wide variety of Greek vegan and vegetarian options.

Diporto, a time-traveller’s taverna 10 steps beneath road level, has been serving traditional Greek fare since 1887. This subterranean haunt run by Mr Dimitris, always in his white work shirt, is adored for its old-fashioned authenticity and absence of signage. Inside, the unassuming yet nostalgically evocative decor reflects its storied history with rustic wooden chairs, tables cloaked in paper instead of linen, and wine barrels that are not just for show but part of the dining experience.

In the heart of the hustle and bustle of Athens’ main meat and fish market, Diporto has not changed a jot since the 1950s, when the current owner took over. A basement tavern with two entrances (hence the name diporto, literally meaning double doors) this place has been in business since 1887. Its humble menu was originally geared towards workers at the market, but Diporto’s old-fashioned décor and menu has also become popular with politicians, artists and curious tourists.

Where to get it: Diporto Taverna has all the best features of a hole-in-the-wall taverna experience–a door without signage that means most people pass it by, and made-from-scratch food served without frills and seasoned to perfection. This place has been operating since 1887 and so their recipes have been aged and refined to perfection. This is one of our favorite places for the classic Greek salad, served right.

To truly take a step back in time, head underground to Diporto. The oldest taverna in Central Athens (1887), here you’ll find white-haired, thickly moustached maestro Dimitris grilling fresh, small fish in a tiny open kitchen. Don’t expect a menu, air conditioning or even a knife – “if you want a knife, go to Kolonaki,” he famously tells patrons – but do expect some of the best Greek food you’ll ever eat.

In business since 1887, there’s no menu, just the dishes of the day and a set price of around €10 to €12 per head. Bread will be placed directly on your table, perhaps followed by warm chickpeas, a plate of cheese in olive oil, horiatiki salad spiked with green chillies and either lamb and vegetable stew or fish. Retsina white wine infused with pine is tapped straight from the barrel into aluminium jugs.

Diporto (meaning two doors) has been tucked away in the basement of an old run-down building behind the Central Municipal Market for over a century. The owner and cook, Mr. Dimitris, or Mitsos as his old clients and friends call him, has been working there since he was 13 years old. This is the place to try his legendary chickpea soup and superb retsina – also made by him every single year.

Located downtown in the heart of old Athens through the city’s market district, you won’t find any signage out the front and you may need to ask around for directions. When you do find it, you will see two brown hatchet doors leading underground (hence its name which translates to ‘two doors’) to what resembles a bunker. There is no menu and only a handful of dishes available each day.

There are no signs outside so you could easily miss it.This time we went early (around 10:30) so they only had three dishes ready; chickpeas, fava and grilled sardines. The rumour for the past year has been that the whole block has been sold to developers so the restaurant will be gone soon. If you’re in Athens anytime soon make sure to check it out whilst you can.

Hidden away in the basement of an old abandoned building, Diporto is a charming spot that has stood the test of time. Run by the same proprietor for over 50 years, this humble establishment is renowned for its delectable chickpeas and butter beans, accompanied by slices of fresh tomato, onions, and olives. Bread is a must, as is its house white wine.

Diporto is arguably one of Athens’ most historic eateries, a renowned “underground tavern” as mentioned by poet Kostas Varnalis in his poem “The Fated.”. It is located in the heart of Athens, on Platia Theatrou (Theatre Square). Housed in the basement of a building dating back to 1880, it has been in operation since the early 20th century.

Since 1887, Diporto (in English: “Having two doors”) has been hiding in plain sight—sort of. Diporto (Sokratous, 9) has no sign, no menu, and no website, and is a hidden gem where the staff only speaks Greek. The restaurant has an open gate-like door leading to steep concrete steps that take you down to a basement dining area.

You’ll find some of the most traditional Greek food behind an unmarked door in Athens. The graffiti-covered building almost looks abandoned; there’s no sign, just walk down the steps into the basement where tables are haphazardly placed between wine barrels. The smell of fish will alert you that you’re in the right place.

Perhaps the oldest taverna in Athens, this basement restaurant has barely changed since it opened; it’s a place for romantics and history buffs. It smells of smoke from the grill and of wine, too, poured straight from the large barrels. The menu is always the same – chickpea soup, boiled greens, and small fish.

In Diporto, you cannot eat anything but high-quality traditional dishes that are quintessentially Greek, in an environment that is unlike anything else you have experienced. Its authentically Athenian atmosphere is unmatched. The moment you step foot in it, it's as if ýou have taken a trip back in another era.

Diporto is a rustic 19th-century eatery in old Athens that resembles a bunker and is known for only serving a few dishes every day. They usually serve chickpea soup, fried fish, Greek salad, bean soup, and fried sausage which is tasty as well as inexpensive. You should also try out their wine from barrels.

You will taste fresh fish and choose from 5-6 different daily dishes. You will not be disappointed. In this underground "shebeen" in a 150-year-old building, you will have a pleasant time with tasty food and a journey to the past.

These taverns are still around and are still ‘hidden’ from the curious eyes. They are called ‘koutoukia’. Diporto is an underground tavern located in the Varvakio Market, at the Socrates and Theater Square corner.