Athens is full of sweet and savory treasures, but Sovolos stands out as the ultimate destination. With pure ingredients, traditional recipes, and bold flavors like Mango–White Chocolate and Kunefe, it’s more than just ice cream—it’s a local favorite. While top bakeries like Betty’s Bakery, Kora, and The Black Salami elevate the city’s bread game, Sovolos remains the go-to spot for a taste of true summer indulgence.
Sovolos: The Best Ice Cream in Town – Traditional Flavors and Desserts That Look Like Works of Art
A day in the Southern Suburbs just can’t start or end without an authentic gelato—especially now that summer is truly here! And how could anyone resist? The moment you walk into a Sovolos store, you’re greeted by 24 different flavors, and it’s impossible to pick just one! Some of the most unique and talked-about are the Mango–White Chocolate, Kunefe, Merendocream, and Tsoureki, along with many others you’re bound to fall in love with.
At Sovolos, they know well that proper gelato requires the purest ingredients—sourced carefully from local suppliers. No powders, just fresh milk and the old, authentic recipe result in a delightfully cool and delicious experience. It’s no coincidence that for over 30 years now, Sovolos has remained a success, drawing people from all the surrounding areas to taste its traditional gelato—and much more.
With a passion and dedication to high-quality, handmade sweets and baked goods, Sovolos keeps expanding, now serving Glyfada and Kallithea with countless flavors, friendly everyday service, and top-tier quality that explains why it’s so beloved by its loyal clientele.
Don’t forget to order their perfect coffee, too. You won’t regret it, trust me.
Addresses:
29 S. Vembo St., Ano Glyfada
158 Gounari St., Ano Glyfada
52 Davaki St., Kallithea
www.sovolos.gr
2109645269
Betty’s Bakery:
Elisavet Koulouri left behind a promising career years ago to fully devote herself to bread. Today, she’s known as Betty of Betty’s Bakery, the unique micro-bakery that collaborates with top Greek producers and operates via online orders and subscriptions—delivering high-quality bread straight to our doors (by bicycle, no less).
Kora:
A staple stop for good bread in downtown Athens, Kora belongs to the new generation of bakeries that have revived the importance of sourdough and quality raw ingredients. The design and fresh aesthetic help, but more than anything, it’s the delicious products that win us over.
Bread B.C.:
This modern bakery in Chalandri, as its name suggests, wants to take us back in time—before the invasion of ready-made mixes, additives, and preservatives in baking. It makes loaves exclusively with natural, slow-fermented sourdough (ranging from 16 to 44 hours).
The Black Salami:
The Black Salami is rightly renowned for both its slow-fermented loaves and its sandwiches and “portable” brunches (packs with egg dishes and various types of bread). For its dense, slowly fermented sourdough breads, it exclusively imports a unique flour from the Turin region, specifically from a family-run mill with a history dating back to the Middle Ages.
