8 Best Greek Restaurants in Singapore (2026)
Eight genuinely Greek restaurants in Singapore, from Dempsey tavernas to Sentosa Cove seaside dining, for mezze, souvlaki, moussaka and grilled seafood.
- Edited by
- Amir Wahab
- Published
- Reading time
- 4 min read
AI image by LocalRankGreek food in Singapore has grown from a niche into a small but confident scene, spanning breezy waterfront tavernas, Santorini-styled dining rooms and neighbourhood grills. This guide gathers eight Greek restaurants that were operating in 2026, each checked against its own website or official pages, with a note on what makes each one distinct. Treat it as a shortlist to explore rather than a strict ranking.
1. Blu Kouzina
One of Singapore's longest-running Greek names, Blu Kouzina says it has served the island since 2010 and cooks around the Greek idea of philotimo, or warm hospitality. It runs three outlets with distinct moods: a barrack-style space at Dempsey, a corner spot on East Coast Road in Siglap, and a beachside room on Sentosa's Palawan Beach. The kitchen leans on olive oil and honey from its own Greek estate, and the menu runs to pita with dips such as tzatziki, plus mixed grills of meat and seafood.
Dempsey, Siglap and Sentosa
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2. Bakalaki Greek Taverna
Tucked along Martin Road near Robertson Quay, Bakalaki is a relaxed taverna that says it brings its ingredients in from Greek suppliers. The menu covers the classics you would expect from a taverna: shared mezze, seafood specialities, meat platters, and dishes such as moussaka, souvlaki and spanakopita. There is an attached Greek deli stocking imported products to take home, and the restaurant offers both dine-in and outdoor seating. It is an easy choice for a laid-back, sharing-style Greek meal in the River Valley area.
Robertson Quay
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3. Alati Divine Greek Cuisine
Set on Amoy Street in the CBD, Alati has served modern Greek cuisine from its Santorini-styled room since 2015. It is one of the few kitchens here that flies in seafood from the Aegean, and its menu highlights include grilled octopus, an Aegean pasta and whole seabass alongside classic dips such as fava and taramosalata. Lighter plates include a Santorini salad and house-made spanakopita. With separate lunch and dinner service on weekdays, it suits both a business lunch and a special dinner out.
Amoy Street
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4. Mykonos on the Bay
Mykonos on the Bay trades on its setting: a waterfront spot at Quayside Isle on Sentosa Cove, done out in imported blue-and-white Greek furniture along the marina. It describes its cooking as handmade, classic Greek using fresh ingredients, and the kitchen is led by executive chef Mauro Muroni. Expect the taverna staples, from Greek salad to grilled seafood and mezze to share, in a seaside setting that leans more special-occasion than casual. It is one of the more scenic Greek meals on the island.
Sentosa Cove (Quayside Isle)
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5. Zorba the Greek Taverna
Part of the 1-Group stable, Zorba bills itself as Singapore's only Greek restaurant by the river, sitting on River Valley Road at Clarke Quay. It changes character through the day, working as a laid-back, Mykonos-inspired cafe by daylight and a Santorini-style taverna by night, with the familiar blue-and-white island look. Signature plates include grilled octopus, moussaka and beef souvlaki skewers. The riverside terrace and evening mood make it a popular pick for a relaxed date or a group dinner along the water.
Clarke Quay
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6. Pano Kato
Downstairs from the House of AnLi home store at Tanglin Mall, Pano Kato has served Greek and Mediterranean food since 2019, describing the Greek way of eating as generous, uncomplicated and made for sharing. The kitchen spans a brick pizza oven, a Josper charcoal grill turning out lamb chops and mixed souvlaki skewers, and a rotisserie for gyros with pita. Family recipes such as moussaka and spanakopita sit alongside grilled octopus and whole fish, with baklava to finish. It is bright, airy and family-friendly.
7. Fotia
Fotia is an intimate Greek restaurant on Duxton Hill, styled to feel lifted straight out of Athens with warm Mediterranean interiors and a handful of al-fresco tables. Much of the menu runs through a Josper charcoal oven, which grills and roasts at high heat, and the kitchen bakes its own sourdough and koulouri to go with its dips. Traditional plates such as moussaka anchor the menu. With limited seating, it is best booked ahead and suits a cosy dinner rather than a large group.
Duxton Hill
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8. Éla, The Little Lost Greek Place
Éla, which is Greek for 'come', is a halal-friendly Greek and Mediterranean restaurant on Jalan Sultan near Kampong Glam that moved into a larger space in the Weave Suites building. It describes its food as bold, honest and made with care, and is built around communal, sharing-style dining at long wooden tables. The menu centres on mezze platters and grilled meats in the taverna tradition, adapted to halal requirements. It is a useful option for groups wanting Greek food without pork or alcohol.
Jalan Sultan
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How to choose
- Decide on the occasion first. For a scenic, dressed-up meal, the waterfront rooms at Sentosa Cove and Clarke Quay lean special-occasion, while a neighbourhood taverna or a mall grill is easier on both the mood and the budget for an everyday dinner.
- Order the way Greeks do, as mezze. Most of these kitchens are built for sharing, so a spread of dips such as tzatziki, taramosalata and fava with warm pita, spanakopita and a Greek salad, followed by a grill to share, usually beats ordering one main each.
- Know the signatures to look for: chargrilled octopus, souvlaki skewers, slow-baked moussaka and whole grilled fish. Several kitchens cook over a Josper charcoal oven, which is worth seeking out for smoky grilled meat and seafood.
- Check where the seafood comes from. A couple of restaurants say they fly fish in from the Aegean, which tends to show in the price, so if you are seafood-focused, ask what is fresh that day and how it is priced before ordering.
- Mind any dietary needs. A halal-friendly Greek kitchen removes pork and alcohol, so confirm this directly with the restaurant rather than assuming, as most tavernas serve both.
- Book ahead for the smaller rooms. The more intimate spots have limited seating and often split lunch and dinner service, so reserve in advance, especially for weekends, larger groups or a terrace table by the water.
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Founder and Editor
Amir Wahab is the founder and editor of LocalRank, an independent Singapore rankings and local guides publication.
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