Alimos is a coastal suburb in the South Athens regional unit, situated along the Saronic Gulf. Formed in 1968 from the seaside town of Kalamaki and the inland community of Trachones, it offers a quieter alternative to central Athens while remaining part of the greater agglomeration. With a population of over 43,000, it provides a relaxed atmosphere ideal for travelers seeking comfortable accommodations near the water. The area serves as a practical base for exploring Athens, combining suburban tranquility with easy access to the city's cultural and business hubs.
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Base yourself in the Kalamaki area, which forms the seaside portion of Alimos. This district offers numerous hotels and apartments with proximity to the Saronic Gulf coastline. It is ideal for travelers who prefer a relaxed, suburban environment with easy access to beachside promenades and local dining, while still being connected to the wider Athens network.
Alimos is well-connected to the rest of the Athens agglomeration via public transport. While there is no direct metro line within the municipality itself, visitors can easily access bus services and nearby metro connections to reach central Athens, the Acropolis, and other major attractions. The suburb's location allows for straightforward commutes to the city center and surrounding areas.
The summer months offer the best experience for visiting Alimos, particularly for those interested in its coastal setting. The warm weather along the Saronic Gulf is perfect for seaside walks and enjoying the local ambiance. Staying in this suburb during peak season allows travelers to escape the intense heat often found in central Athens while still benefiting from the vibrant summer atmosphere and extended daylight hours.
Although located away from the tourist heart of the city, Jerár is winning new fans thanks to the cuisine on offer here. In this spacious and informal restaurant with a kitchen that opens out on to the dining room, chef Charis Nikolouzos showcases internationally inspired cooking that combines Greek roots (thanks to his connections with small-scale producers who supply him with his fresh ingredients) and French and Italian culinary detail. On the à la carte, featuring abundant dishes made for sharing, we particularly liked the Cacio e Pepe with “Mikrolimano Shrimp”.
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