Dear visitors of Palaio Faliro and customers of Nestorio Hotel.
Our area is situated 4 km from the center of Athens near the sea and is known for its good taverns and restaurants. You can enjoy your meals or dinners in one of them.
1. Koutouki Calypso, Tender meats, a variety of snacks, economical dishes, Greek specialties.
2. Arsenis Tavern, with great variety of dishes, menu, very good service.
3. Psarades Restaurant, Fresh fish and gourmet dishes from top chefs.
4. Kollias Restaurant, specializing in fish dishes has a top clientele.
5. Fish tavern Psipsina, fresh fish great variety of appetizers, Greek atmosphere guests from throughout the region.
Numerous other taverns await you ask at the reception and special forms.
Nestorion among others provides an amazing range of breakfast, a very clean room with a comfortable bed and an excellent family atmosphere with incomparable Greek hospitality.
Below you will find a small dictionary Greek dishes so to whet your appetite.
Feta
Greece s brined curd, traditional cheese that goes well with any dish. Plain, with a little olive oil and oregano, with freshly baked bread or a choriatiki salad, from the oven or grilled with tomato, melted as a salad dressing, stuffed in cheese pies... the list goes on.
Choriatiki
The real Greek Salad. For many, this serves a main course, where tomato meets cucumber, green pepper, onion, feta, cheese, olive oil and oregano.
Tzatziki
Yogurt, cucumber and lots of garlic. Avoid if you have a hot day.
Souvlaki Pita
The king of the souvlaki species. Pork, lamb or chicken brochette, wrapped in a pita, smothered in tomato, onion tzatziki and sometimes, fries.
Kalamaki
The Athenian version of souvlaki rules with this its simplicity: grilled pork, chicken or beef brochette, sprinkled with salt, oregano and lemon.
Gyros
Pork roasted vertically on a spit and cut in thin slices, served with grilled pita and tzatziki, or pita-wrapped as a souvlaki.
Moussaka
The name may be Arabic [musaqa] but this recipe of oven-baked, leyred eggplant, ground beef and tomato with a thick topping of bechamel sauce, is totally Greek.
Dolmadakia
Fresh vine leaves wrap rice [often ground beef] and spices, in olive oil and lemon.
Mezeh
A generic term for small portions of Greek munchies, hot or cold.
Fava
Perfectly boiled fava beans, yellow and warm and when combined with olive oil, lemon and chopped onion - simply delicious.
Dakos
Traditional, firm wheat bread, soaked with water, olive oil and vinegar, topped with juicy red tomato, crumbled feta cheese and oregano.
Horta
Generic term for boiled greens, served with olive oil, lemon, and a slice of feta on the side.
Saganaki
Yellow cheese, fried to crisp perfection on the outside, with a slice of lemon.
Spanakopita
Spinach and feta cheese pie in layers of thin phyllo (filo) dough.
Taramosalata
Fish roe mixed with mashed potatos or moistened bread crumbs, olive oil and lemon juice.
Yemista
Tomatoes, peppers, courgettes and obergines, stuffed with rice, herbs, and raisins, masterfully oven-baked.
Pastichio
Baked pasta with ground meat filling, topped with a creamy bechamel sauce.
Scordalia
Thick garlic and potato puree, usually accompanying deep-fried fish.
Koulouri
When Athenians decide to have breakfast on-the-go, this round of tasty dough with sesame seeds is their first choice.
DRINKS
Ouzo
Drunk neat only rarely, this delicious, anice-flavoured beverage is normally mixed with water and a cube of ice, inseparable from a mezeh, and a perfect companion to charcoaled octopus and calamari. Its an exclusive Greek product, with protected designation of origin.
Tsipouro
Forefather of ouzo, this strong distilled spirit is popular among male drinkers.
Masticha
made from mastic, a Mediterranean tree resin, this flavorful  liqueur native to the island of Chios is also a nice after-dinner digestive.
Retsina
A dry white wine flavored from resin, perhaps the most famous Greek wine, popular the world over.
Frappe
Once the king of summer beverages,  it was eclipsed by the caffe fredo. Made from instant coffee mixed with sugar, shaken till it foams, and served over ice.
Freddo
Iced espresso with foamed cold milk and crushed ice.
Ellinikos
Finelly fround coffee beans are boiled in a pot (briki) and served hot with lots of bubbles. Served straight , semi-sweet, sweet or very sweet.
SWEETS
Bougatsa
Sweet semolina custard, wrapped in fresh phyllo [filo] pastry, sprinkled with sugar.
Loukoumades
Similar to small doughnuts. Fried balls of dough drenched in honey and spinkled with cinnamon.
Baklava
Phyllo pastry layers filled with chopped walnuts and dreched in honey.
Kandaifi
This close relative of baklava  has a base of shredded phyllo dough, filled with chopped nuts and swimming in rich syrup.
Galaktoboureko
Custard baked between layers of phyllo, then soaked with lemon-scented honey syrup.
Fystiki
The exclusive pistachio, grown on the island of Aegina. Salt - roasted [its most popular version] or plain, also eaten unroasted.
Amygdaloto
Ground, blanched almonds, sugar and rose water.
Kourabiedes
Flour, butter and crushed roasted almonds, generously dusted with fine sugar. Available around Christmas time, though  aficionados can find them year - round in special shops in Athens.
Pasteli
Sesame seeds and pure honey - a triumph of simplicity.
Yaourti  Meli
Yogurt with Hymettus honey, combined with peaches or watermelon, perfect for breakfast. Also as a dessert, with honey and chopped walnuts.
Loukoumia
Similar to Turkish delight, this dessert is made of starch and sugar, and flavoured with rose water or mastic.
Glyko Koutaliou
[Spoon Sweets]
The most popular flavor is sour cherry [vissino]
Ypovrychio
A spoonful of vanilla, sometimes flavored with mastic, submerged in a glass of ice-cold water.