Kollias Fish Taverna

Kollias Fish Taverna

Cuisine: Fresh Fish and Great Seafood Mezedes
Athens Area: Boondocks of Piraeus, but worth the 30 min. taxi ride from Syntagma
Decor: Serendipitous kitsch that makes you feel at home
Service: Good
Wine list: excellent, and excellent prices (Greek)
Prices: 25-35 euro per person
Address: 3 Str. Plastira str., Tabouria, Piraeus, Tel.: 2104629620

Quick Bite: Kollias taverna is an all-time greater Athens favorite, especially among fish lovers who yearn for that extra ounce of TLC, which Taso Kollias, this taverna's friendly owner, has in abudance. The place is loud, friendly, and lots of fun and the fish local and absolutely fresh.


Kollias I have my all-time favorites and Kollias taverna in Drapetsona is definitely one of them. I think it’s one of the few destination restaurants that have bucked the trend, lasting and thriving in an area that defies the dictum “location is everything.”

Kollias’ is hard to get to, hard to park near, but worth the trip. If for nothing else than to admire Tasso Kollia’s hospitality and elephant’s memory. Years can go by between visits, as was the case with a friend of mine recently, but he recalled her name and the dish she ate the last time she was there! Software geniuses have designed computer programs that do that! For Tasso it’s part of being a good restaurateur. The place hasn’t changed much over the years. It’s live in, filled to the brim with fishing and maritime trinkets. His kitchen is open to the public and always bustling, but a visit to the fridge to see the catch of the day—always directly from fishermen and not from the Ichtyoscala (the wholesale market where the fishing boats come in every morning)—is a must. We love the fact that here we found a whole range of great Lenten fare, including: soupia Yiouvetsi (cuttlefish and pasta) with its ink, eggplant rolls filled with mussels, octopus Stifado (stew). Seskoulodolmades with pligouri (chard dolmas filled with bulgur), and stuffed kolokytholoulouda (zucchini blossoms). Don’t miss the pitaroudia (fried patties) filled with Tarama either. Small fish from the Aitoliko Gulf off western Greece, such as “hovioi” are in season now and Tasso is quick to tell you that the bigger size is called “Papoutsia” ("shoes") by local fishermen. We loved his fried small soupies in their ink and the classic but delicious fish baked in salt. It’s not easy in these tough times to keep a place going for so long. Kollia’s recipe for excellent food, fresh greek fish, the best wine prices in town and hospitality that’s really heartfelt has made this place top of my own list of personal favorites.

But, change is in the offing. Mr. Kollias is planning to move to Faliro sometime in the Fall.