Six Next Generation Souvlaki Shops in Athens That Are Rewriting Street Food History

In a world where comfort food meets culinary aesthetics, souvlaki is making a comeback—more authentic, more creative, more “handmade” than ever. Young people with passion and imagination, chefs with experience and love for tradition, and women taking control of the grill are elevating Greece’s most iconic street food. These new souvlaki joints pay tribute to the history of the pita wrap and the skewer, but give it something extra: identity and attention to detail.

Hoocut – A Souvlaki Rooted in Authenticity and Excellence
When Hoocut opened in 2018, its concept was simple yet revolutionary: souvlaki based on quality ingredients and artisanal preparation. With handmade gyros, fresh toppings, and open-faced pitas made to order, it quickly became a benchmark for modern Athenian street food. Chefs Spyros and Vangelis Liakos, also known for Basegrill and Ateno, channeled their expertise into perfecting souvlaki—with pork, chicken, beef, mutton, and black pig sausage options all grilled and sliced fresh.

Petmeza – Gyros Made by a Woman’s Hand
On Petmeza Street, a woman lights the grill—and everyone’s talking about her hand-cut, juicy-crispy gyro. Wrapped in pita with red sauce, yogurt, and thin slices of spicy horn pepper, it’s a street food masterpiece that leaves a lasting impression.

Kapsa – Peskias, Reimagined
When one of Greece’s best-known chefs enters the world of souvlaki, expect something unique. At “Kapsa” in downtown Athens, Christoforos Peskias blends tradition with bold innovation: green coriander-pepper sauce, avocado-chicken wraps, and gyro grilled over charcoal. It’s gourmet with a streetwise twist.

Volvi – Two Wraps, One Statement
At possibly the city’s smallest souvlaki shop, simplicity becomes luxury. Located on Evripidou Street, Volvi offers just two options—souvlaki and soutzoukaki—grilled over oak from Mount Athos. No fries, no frills. Just pure, elevated flavor.

Evlogison – The Sacred Wrap of Ilion
When dry-aged beef meets handmade pita and tangy red sauce dusted with fresh anthotyro, you know you’re in for something special. “Evlogison” feels like an old-school taverna with a modern, curated flair. Stelios and his team make everything from scratch—from wild boar patties to house-made sauces—reminding us that great souvlaki is not fast food, but a ritual.

Nicaragua – Piraeus Flavor, Cycladic Soul
It might be the size of a shot, but the flavor is worth the trip to Piraeus. Babis and Christos bring Cycladic vibes and regional ingredients—Livadeia skewers, tomatoes from Rentis, oregano from Moussioititsa—together in a tiny shop filled with heart. The name may sound tropical, but their souvlaki is authentically and proudly Greek.

Source: Grace