The best Greek restaurants in Singapore

Alati, the ancient Greek word for salt, has been bringing the freshest produce wild-caught by fishermen at the Aegean Sea since 2015. Its blue and white interiors evoke tthe same rustic charm of the Greek Cyclades – setting the stage for its authentic, homey dishes. The signature Garides Kataifi, Alati's version of prawns wrapped in kataifi phyllo pastry, comes with roasted almonds and sundried tomato aioli from Santorini. For mezze, Alati's Famous Athenian platter ($34) features homemade aioli and yoghurt-marinated Greek fish on toasted sourdough with pea puree.

Fish is a star protein in other signatures like Lahanodolmades ($37), featuring slow-cooked sea bass and crab meat cabbage rolls with rice in a creamy egg lemon sauce; and the garlicky Bakaliaros skordalia ($34), a deep fried beer battered cod with roasted beetroot. 

Bakalaki is where bakaliko (the traditional neighbourhood store full of flavours, scents and colours) with meraki (love, spirit, and soul of everything) meet, bringing the richness of Greek heritage and culture to Singapore. That love shines through in daily specials like the Arnarki Kleftiko ($88.90), which is slow-cooked lamb shoulder in parchment paper with potatoes and Kefalotyri cheese; and the grilled, marinated squid Kalamari Sharas ($30.90) with Bakalaki’s EVOO-lemon sauce. Wash everything down with the restaurant’s unique selection of Greek wines and beers or choose from its range of organic, Greek Bio Herbal Teas from the sunny Chalkidiki peninsula, known for its natural flavourings and relaxing aromas. Want to take home a bit of Bakalaki's magic? Head to the deli to buy traditional ingredients sourced from authentic Greek suppliers and regional producers.

Heralded as one of Singapore’s oldest Greek restaurants, Blu Kouzina is the brainchild of chef-owners Effie and Dennis Tsakiris. All Blu Kouzina dishes are prepared with unique Hellenic products imported directly from Greece, as well as the EVOO made from their family-owned olive grove estate in Messinia, complemented by a specially curated Greek wine menu.

There are great dishes to try from breakfast through to dinner, but some favourites include the 4-Dip Platter ($49.50) and Spanakopita ($20.50) for phyllo pastry oozing with spinach, leeks and feta. The Souvlaki Me Pita ($28.50) features grilled beef wrapped in pita with tomatoes, onions, tzatziki and French fries; while the equally popular Lamb Kebab ($41.50/3pcs) comes with grilled vegetables and harissa. There is also a great seafood selection available, including the classic grilled Kalamari ($37.50), finished simply with lemon and EVOO. 

Translating to 'upstairs and downstairs' in Greek, Pano Kato is a fun wordplay by owners Anne-Jean and Panagiotis that refers to their store and bistro upstairs and Pano Kato downstairs in Tanglin Mall. Here, they serve up passionate plates of Mediterranean cuisine in white and rustic rattan-decked interiors. Don't miss traditional family recipes handed down over the years, such as Greek-style Wagyu meatballs Soutzoukakia ($32) in tomato sauce with orzo; and Maria’s Moussaka ($34) with eggplants and potatoes. The Josper charcoal grilled meats and Pita Bar here are also must-tries, the latter for the handcrafted Gyros Pita Platter (from $34) of rotisserie-cooked meats and kebabs.

Located at Sentosa Cove, Mykonos on the Bay promises a Mediterranean feast by the sea, serving authentic Greek cuisine using the freshest and finest ingredients. It is helmed by co-owners Executive Chef Mauro Muroni and General Manager Gerri Sottile, who both bring years of experience from their time in Greek Tavernas around the Hellenic Islands in Greece and Michelin-starred restaurants around the world.

Their menu has everything you would want on a real Greek menu, such as Htapodaki ($28), char-grilled Mediterranean octopus served with pickled octopus terrine; and Ahnista ($22.50) white wine steamed mussels. But especially popular is the ‘From Grandma’s Recipes Book’ section on the menu, which features old classics such as Melitzanes Iman ($27.50) for whole eggplants stuffed with caramelised onions, herbs & feta; Stifado, the slow braised lamb shank in tomato sauce ($39); and Gemista ‘Risotto’ ($30), where the traditional gemista is served as a feta-topped risotto.

Inspired by the charming white architecture of the Santorini island and the tastes and smells of the Aegean, Zorba is home to hearty Mediterranean fare and grilled seafood, using top quality ingredients often sourced directly from Greece. Enjoy a leisurely weekend brunch against the water with Zorba’s Tiganites ($16) for Greek pancakes with yoghurt, honey and berries; or heartier classics such as Beef Souvlaki with chips ($28) and Lavraki ($28) for Greek-style marinated & pan-fried seabass and skordalia (traditional garlic-potato dip). For a taste of popular grilled meats from the all day dining menu, the Mixed Grill Platter (from $68) boasts lamb rump steak, bifteki (grilled meatballs), chicken souvlaki, pork gyro, complete with chips and salad.

Fotia (translating to fire in Greek), is an uninhabited Greek islet in the Libyan Sea, close to the eastern coast of Crete. But at its home in Duxton Hill, Fotia is anything but uninhabited, and is often heralded as one of Singapore’s best Greek restaurants.

Paying homage to its fiery name, Fotia is known for its Josper oven charcoal-grilled meats and al fresco seating for those classic chilled Mediterranean vibes. Naturally, the Mix Combo Sharing Platter ($74.80) is a must-have, with its charcoal grilled meat skewers and kebabs. And for a real taste of history, finish on the traditional and very popular Bougatsa Cream ($17.80), said to have originated in the ancient Greek city of Byzantium, later becoming known as Constantinople, and now Istanbul.

Bringing the authentic Greek convivial dining experience to Bukit Batok in the West, Éla (popularly called The Little Lost Greek Place), is a Greek-Mediterranean concept by The Black Hole Group. Kick off with classic Greek starters such as Tyrokafteri ($9) for spicy feta cheese dip with pita bread; deep-fried Halloumi Chips served Greek honey ($18); or the Midia Feta Saganaki ($22), for pan-fried blue mussels in a tomato sauce topped with feta. Mains come with a choice of pita or pilaf rice, such as the grilled Lamb Kebab Skewer (from $23); Kotopoulo Sharas for grilled chicken quarter with lemon sauce and skordalia purée (from $26); whole Greek-style roasted sea bass Lavráki ($36) to name a few. And of course, the traditional Moussaka ($18) is layered with minced beef, potatoes, eggplant and zucchini, topped with bechamel cheese and a side of grilled sourdough. End on classics including homemade Baklava ($12), or Portokalopita (also $12) for homemade filo sponge infused with oranges and Greek syrup, and topped with vanilla ice cream.