Covering the second century of its existence, the historic Labros restaurant stands proud against the passage of time since 1889 being undoubtedly one of the worthwhile places for fish-eating not just in Vouliagmeni where it is located but in the rest of Attica as well.
With its strategic location in Vouliagmeni bay and with the sea right in front of it, this once-secluded tavern has transformed into one of the busiest restaurants of the area, with its regular customers choosing it for the fresh fish and seafood, and the view offered generously.
Its current owners –third generation– the brothers Labrou, emphasise on the high quality of the raw ingredients that gives added value to the history of the restaurant, managing not only to maintain the regular customers satisfied, but to make ever more friends, thus establishing their restaurant in the conscience of the public.
No matter what you decide to have you can be sure that it is homemade with love and respect towards the tradition of quality food, for which it is famous. The taramosalata (type of roe salad) is made with white taramas, the aubergine salad is made with grilled aubergine and homemade mayonnaise, the urchin salad arrives at the restaurant from Kalymnos (only during the permitted fishing months), extra virgin olive oil is used for the salads, feta cheese is a Greek Product of Designated Origin, the fish arrive directly from the nets of collaborating anglers from all over Greece.
Marinated anchovies, shrimps saganaki (with tomatoes and cheese), crayfish meat, lobster with spaghetti and of course the grilled fresh fish compose the menu of restaurant, from which you will not know what to choose first.
The menu’s brand new additions include the fresh cranberry salad with lettuce, arugula, cherry tomatoes, croutons, cranberries, graviera cheese and sweet and sour sauce, the fava beans, the crab nest with cheese cream, which is a fast-seller, and the sea urchin risotto.
Round off your meal with any of the homemade desserts, such as the broken mille-feuille or the ekmek kataifi.