Information
Irakleous & Lysikratous 32,
Tzitzifies, Kallithea 176 74
Monday – TuesdayClosed
Wednesday – Thursday15:00–23:00
Friday14:00–23:00
Saturday13:30–23:30
Sunday13:30–18:00
Welcome to O Thalassinos
The same family, the same courtyard, since 1989
Giorgos Loukis opened O Thalassinos in 1989 in Tzitzifies, behind the old Faliro hippodrome, where the Stavros Niarchos Foundation Cultural Center stands today. It has been a family fish taverna from the first day.
His wife Konstantina (Dina) Louki and their daughter Eirini run it now. The courtyard with the mulberry trees is still the heart of the place: roofed and glazed, heated in winter, with the tree trunks growing up through the roof.
What has not changed
Wild fish from Greek waters, by the kilo
A courtyard under mulberry trees
Bread, pie and desserts from our kitchen
The family in the kitchen and the dining room
Meet the founder of O Thalassinos
Giorgos Loukis
In Greece we have a word, μεράκι (meraki): doing something with soul, creativity and love, and leaving a piece of yourself in your work.
Giorgos Loukis, known to everyone for his meraki, his big smile and his big heart, put all of it into the taverna he opened in 1989 behind the old Faliro hippodrome. With the same love and the same smile, his family welcomes you today to the recipes the house has kept perfecting ever since.
The family
Giorgos, Dina and Eirini
Giorgos Loukis founded the taverna in 1989 with his wife Konstantina, whom everyone calls Dina. Tzitzifies was then the quarter of Kallithea beside the hippodrome, and the taverna a low house with a courtyard that the apartment blocks have since grown up around.
Today Dina and her daughter Eirini Louki run O Thalassinos together, and the kitchen is still a family kitchen: the bread, the pie and the desserts are made here, and the fish is bought whole and sold by the kilo.
The kitchen
Fish from Greek waters, bread from our oven
The fish is wild, from Greek waters, and it is sold by the kilo: you see the fish of the day on ice and choose; we weigh it and tell you the price before it goes to the charcoal, where whole fish is grilled and served with olive oil and lemon.
The bread is kneaded by hand and baked here. The greens pie has phyllo opened by hand in our kitchen. The potatoes are peeled and cut by hand. The desserts, from the kunefe with kaimaki ice cream to the baked quince, are made here too.
See the menuThe place
O Thalassinos is a low house with a courtyard, now surrounded by the apartment blocks of Tzitzifies. The blue fish tiles on the pink outside wall mark the entrance, on the corner of Irakleous and Lysikratous streets.
The courtyard is roofed and glazed, so it is used all year and heated in winter; the mulberry trunks grow up through the roof, and bougainvillea climbs the walls. A separate private room is used for family celebrations and company dinners.
Over the years the courtyard has seated a few well-known guests: according to Ethnos, Emir Kusturica and Willem Dafoe have eaten here.
As featured in
What the press has written
For more than three decades, Thalassinos has been the standard answer to the question “where will I find fresh fish and fine seafood mezedes?”
Thalassinos in Tzitzifies has proved a lasting fixture on the list of places for good fish.
Thalassinos, the fish taverna that has been feeding us well for more than thirty years
Private events
Christenings, weddings, birthdays and company dinners
A separate private room and the courtyard for family celebrations and business lunches. Tell us the occasion and the number of guests, and we will come back to you.
Christening and wedding tables
The courtyard and the private room host christening and wedding tables. Tell us the date and the number of guests.
Birthdays and name days
Family celebrations in the courtyard or in the private room.
Business lunches and company dinners
A separate room for working lunches and company dinners, close to the Stavros Niarchos Foundation Cultural Center.
years since 1989
dishes on the menu
Come and see for yourself
Reservations are recommended on Friday evening, on Saturday and for Sunday lunch. Call us, or send a request and we will confirm it by phone or email.
