When we heard the ever classic Athenian fish restaurant Papaioannou in Piraeus port ventured out north to establish a new brand, Barbounaki, we were admittedly a bit excited! A more compact, local and cosy version of its sibling, retaining all the greatness of a Michelin restaurant. With a tradition of more than 40 years in Piraeus, the team launched Barbounaki (by hand of Papaioannou) first south in Glyfada and then migrated north to Nea Erythrea and also Kolonaki.
Perfectly marinated seabass Barbounaki is located very centrally in Nea Erythrea but retains the coziness of a local joint. It’s decorated to resemble a colorful deli, with a semi-open kitchen to the main restaurant, enough to feature high-rise flames from the frying pan to the hungry overlooking patrons. Aside from a small variety of fresh fish you’d best enjoy if you focus on smaller bites of seafood: grilled octopus, sea urchin salad, marinated anchovies… you get the drill! Try the marinated seabass which is -according to the chef- the Greek equivalent of sushi! And of course, its signature dish from which the restaurant takes its name after: red mullet (yum!) … elegantly fried to perfection, enough to make its red colour sparkle!
