Established in 1930 as a small home-run kitchen called ‘Zephyros,’ Taverna Economou began its journey with Yiannis Economou serving homemade dishes prepared in his tiny kitchen. It wasn’t until the 1970s that the name Economou officially appeared on the signboard, introduced by Yiannis’s son, Nikos. By 2000, the business had passed into the capable hands of Kostas Diamantis, continuing to attract loyal customers and some of Greece’s most prominent intellectuals over the decades.
In 2023, a new chapter began when the legendary spot was acquired by entrepreneur Filippos Tsagkidis. Despite the change in ownership, Taverna Economou remains a beloved destination for lovers of traditional Greek cuisine. Under the new management, subtle improvements have elevated the quality of offerings while preserving the authenticity that made it iconic.
At the heart of the kitchen is Mrs. Garoufalia Gkiokopoulou, who continues to impress with her signature dishes such as melt-in-the-mouth Imam Baildi (stuffed eggplants) and perfectly crisp keftedakia (fried meatballs). What’s noticeably different now is the quality of ingredients—vegetables, meats, legumes, and cheeses like barrel-aged feta from Lesvos, Kefalograviera from Amfilochia, and Volaki cheese from Andros—all sourced directly from small Greek producers.
This summer season, be sure to try the okra stew and stuffed vegetables, while swapping the classic dolmades (rice-stuffed cabbage rolls) for vine leaf dolmas for a refreshing twist. Don’t miss the fiery tyrokavouri paired with just the right amount of spice, or the thick, garlicky tzatziki. Standout mains include the richly sauced krassato kokoras (rooster in wine sauce) and the deeply flavorful kouneli stifado (rabbit stew), both requiring the careful touch of a seasoned home cook.
The ambiance remains timeless, whether you’re seated indoors or under olive trees outdoors. With an impressive wine list curated by Vasilis Bakasis, featuring exclusively Greek labels at reasonable prices, the taverna caters to both casual diners and wine connoisseurs alike.
Beyond the food and wine, what sets Taverna Economou apart is its artistic flair. The walls are adorned with works by renowned Greek artists like Alekos Fassianos, Alexis Akrithakis, Giannis Psychopedis, and Spyros Vassiliou—including a standout piece titled ‘Afternoon’ (1972) by Vassiliou. These artworks, many donated by past owners’ artist friends, have been enriched further with pieces from Tsagkidis’s private collection.
Dining here feels like being inside a unique cabinet of curiosities, where art is not merely decorative but integral to the experience. As you finish your meal with halva and aged tsipouro from Parparous, you’ll understand why Taverna Economou remains one of Athens’ most cherished culinary landmarks.