People are getting ready for the summer holidays. The taverns on the islands of the country, are preparing to give exams to their audience this year as well. We chose 40 taverns from 25 islands that offer over 100 special flavors. The choices obviously did not include the vendettas and the protagonists each tourist destination. They do not need so much publicity because they have their audience and their supporters in the media. We chose taverns humble, family, those without a lot of drumbeats honor traditional Greek cuisine. We think it's worth getting to know them. Have a good trip and good gastronomic pleasures. One more thing. Do not exhaust your strictness for the service. Suddenly in August the demand increases fivefold, and if in terms of food production this can be covered, the service is more difficult and can be lame.

Show understanding and of course as a wonderful Cretan told me… "Slow food you did not want"…

For most there is more information in GGG for each one take a look at the suggested Link.

 

Taverna-Ouzeri Galini in Astypalia

On the waterfront at Deep - in the best hangout of Astypalia -, there is a lonely building, the Galini tavern. A fairytale building painted in indigo and white with a covered elongated terrace, facing the blue of the always calm lagoon. Some pots with basil and flowers break the absolute feeling of the rest of the stony landscape. Mrs. Stavroula with a manorial face, fights alone to bring them for a walk and Lefteris, a fisherman from Kalymnos, supplies her daily with fresh fish. Her specialty is cuttlefish with ink and octopus stew. The rhythms are slow, maybe so is the service, when it is very crowded in August. But for those who join the climate of this peaceful paradise, all they will care about is speed.

 

The tavern Linda in Astypalia

Η Linda tavern in Kaminakia of Astypalia is located on a magnificent sandy beach, in a bay surrounded by wild rocks and steep hills full of phrygana. A huge vegetable orchard irrigated by a large well, a fenced estate of hundreds of acres with 1000 sheep and goats, a traditional cheese dairy, a fishing trough, a wood-fired oven frame the backdrop where three advanced people their son) live and create. In the cool courtyard, Linda, among other things, serves "Kitista" giaprakia (dolmadas with rice and meat chopped with a knife), many cooked with goat, liver stew, fish soups, charcoal ibex, brilliant (goat stuffed with rice and livers in the wood oven) and scaffolding tile (classic Astypalioti recipe).

 

The traditional cafe "Ston Pyrgos" in Amorgos

The traditional cafe tavern "Ston Pyrgos" - next to the only ancient monument in Amorgos that stands proud for about 2.350 years - was built by the Roussos family for the sake of their eldest daughter Vangelitsa, who studied cooking and from a young age swam in the deep. Along the way the cafe in the middle of nowhere in Kato Meria became one of the most popular hangouts on the island. They stand out dolmadas from kale (the green leaf of the cabbage) the so-called giaprakia, the cheese pies and vegetable pies traditionally made in the pan with local cheeses and greens (sefoukla - the celery in the Amorgian dialect), the goat oil oregano and of course the kavourma omelette - Amorgian frying pan with pork and spices - a special Amorgian dish.

 

The tavern Nikos in Lagada of Amorgos

Η tavern of Nikos Vassalos in Lagada has been operating from generation to generation since 1950. Every day it serves cooked food and local traditional recipes, such as pumpkin meatballs, tomato meatballs, Amorgian fava, free range rooster, goat cooked in the pot, baked eggplants, dry melt and other handmade sweets made daily by Ioanna, accompanied of course by rakomelo and roasted raki. The tavern has an impressive view of Lagada and is open all year round in winter and summer.

 

Nontas is a traditional restaurant in Aegina

The Nondas traditional restaurant is located in Perdika of Aegina on the sea. The history of the tavern begins in 1936 with the grandfather Kyriakos Martis, in 1960 it was received by his son Nontas at the age of just 18 years old and in 2006 it was taken over by his daughter Sozia, who is the one who gave today's fresh image. Indeed, the terrace of "Nontas" with the wooden indigo floor, the village chairs with the colorful nautical cords, the white tablecloths, and the colorful ribbons hanging from the ceiling show something special. In addition to fresh fish, they are served special traditional recipes of Aegina, wonderful pies with rustic leaf, octopus juvette, a wide variety of appetizers, cooked, grilled and delicious pastries.

 

The Maritsa winery in Skyros

The winery-cafe "Barba Giannis and Maritsa", as is the full title on the tasteful colorful sign at the entrance of the store, you will find it in the middle of the main pedestrian street of Skyros Town. There, on the road to Megali Strata of the village, if you sit down to drink your coffee or eat its appetizers, you will enjoy as much as anywhere else events of the "bells". For years, the daughter of Barba Giannis and Maritsa, Anna, has been cooking in his kitchen, with vegetables from Skyrian orchards and local meat. It is famous for its delicious and amazing food strappling with eggs from their cotoules, but also the famous teroptaria (trachanopitakia stuffed with rice, local trachana and mizithra), the Skyrian oil pie of (Skyros specialty) made of fluffy dough and served with Skyros cheese. It is also famous for its libidinal meatballs with plenty of mint and chopped onion. Mrs. Anna constantly surprises you, both with the crunches zucchini meatballs, with the most delicious omelette with the local potatoes, the frying pan, the fried bread, as well as with the local fava, dako and the saganaki shrimp.

 

Kavouropetra in Aegina

On the coastal road between Aegina and Souvala, at the height of the shipyard and right in front of a small fishing shelter with a few fishing boats is located the tavern Kavouropetra. It is the place where for a few years now a young chef from school, Panagiotis Bessis continues a long-standing family tradition, putting his own stamp. Although the strength of Kavouropetra is the pan and the unbeatable fries katsoules (the flattened reddish fish-pride of the island that looks like a tongue) but also the grilling of fish, squid and octopus on the grill, the presence of Panagiotis gave a renewed note to the menu, where one can distinguish very strong dishes such as couscous with crayfish, the excellent stuffed sardines and other interesting suggestions.

 

Cafe "Kyma" in Donoussa

The "Kima" cafe dominates the small port of Donoussa. "Kyma" has been operating since 1948 and is the oldest and most popular store on the island. 'Kyma' is also a cafe, it opens from 7 in the morning to welcome the ship, it operates all day as a small supermarket, and at night as a tavern that closes late at night. Nikitas and his son Giorgos may be in charge, but the main personality of the cafe is his wife, Vangelio. Kyra Vangelio with her expressive eyes and restless conversations, is at ease from dawn to prepare all her dishes as pasticcio, those infinite portions of it that have no end, meatballs, goat potato and many more…

 

Mrs. Pothiti in Schinoussa

It is located in the town of Schinoussa the tavern of "Kyra-Pothiti". Mrs. Pothiti created the first restaurant of the family, in 1992 25 years ago. In recent years, Filitsa - the bride of Mrs. Pothiti - cooks in the summer in Schinoussa, dishes that are not easy to find in the Cyclades - even in gourmet restaurants! Mrs. Pothiti deals with sweets, baked raki, cheeses, while Filio serves tart from rope fava, caramelized octopus with local fava, cheesecake with local cheeses up to Local beef or fish tartare! No we are not playing!

 

Melissa Grocery in Pano Koufonisi

Η Bee in the 1970s in Pano Koufonisi was a shop where you could find everything: groceries, ice brought by Skopelitis from Naxos, but also bread since Mr. Antonis Mavros had the only bakery on the island. Here you drank ouzo with meze, or ate pies, spaghetti and fish of Mr. Antonis's wife. Now that they are "gone", Stamatis, their son, is in charge of the shop, and the shop remains as before, a constant value, with the only change being a tasteful pergola useful for the summer shade. From food, Stamatis continues to make them delicious pies of his mother (cheese pies, spinach pies, potato pies, pumpkin pies), reddish goat, various cooked and natural fish.

 

Tavern Oh! Damn Milos

In Papakinos Beach, in Adamas is the most fun tavern of Milos, the “Oh! Loss". The strongest point of the tavern is the food. Great cooked food, great flavors and very filling portions. And the main thing of course, that the meats are theirs and like the cheeses that come from the about 300 sheep and goats that graze on their farm. We stood out from all the appetizers, the manouri saganaki, the pork with petimezi, the squash, the pies (pies in the pan with mountain greens or manouri), the pseudo meatballs, the “Sourtukiko” (a lamb wrapped in oil paste, simmered for hours), rooster with noodles, ribs delicious and for dessert an unforgettable orange pie.

 

Galanis grocery store in Milos

The Galanis Grocery Store is one of the most authentic taverns in the Aegean! It is located in Triovasalos, a beautiful settlement, one kilometer from the capital of Milos, Adamas. "Bakaliko Galanis" opened recently and gives its own style and color to the village. Appetizers, specialties and casual atmosphere, atmosphere of another era, with the care and aesthetics of today. Small delicious portions so you can try different dishes with ouzo and cigar. Nice snacks, meatballs cooked on the coals, but also sardines, squid and octopuses. Ships, snails, salads with kritama and other wild herbs, and delicacies that arise. The world youthful away tourist and folklore atmosphere. A beautiful world!

 

The cafe of Bakoya in Mykonos

The only cafe that withstood the storm of modernism that swept Gialos on Mykonos - perhaps because it is not right on the beach, but in a retreat, but also because it is small - is the Bakoya Café. The only authentic cafe in Mykonos belongs to Dimitris Bakogias from Trikala, who arrived as an immigrant on the island in 1970 to work in the mines of Mykobar. At the end of the decade he takes over the cafe and for about forty years he holds the price of the island… From the morning Vasiliki his wife Dimitris, in the kitchen, near her daughter Asimina, and her granddaughter Vasso.

I tirelessly repeat that Bakoya is my weakness. Here you will find the originals Mykonian sausages, the omelettes, the show to thug, The fresh atherina and the squids are extremely fried but mainly the Mykonian smiles that the family shares.

 

The tavern of Spyros and Matina in Naxos

Koronos in winter and summer has an oasis of life, because in the heart of the village, in a fairytale environment, drowned in flowers and greenery and next to the stone fountain, is hidden the beautiful tavern of Matina and Stavros. Mr. Stavros cultivates his own vegetables in his garden, he has his own animals and of course cheese, As the sour cream, the male, the cream cheese and wine from the local varieties Potamisi and Rozako. The food that Matina prepares is many and delicious, cooked (pork lemonade, braised goat, moussaka, oily, stuffed zucchini, etc) and in the evening they bake on the embers. Famous the fried potatoes and wonderful lamb lemonade with dill. The pies are delicious, the locals - the sefouklotes - with celery and fennel, and the pumpkin pies with zucchini, onion and fennel (fennel is watered in the garden of Kyr-Stavros and lasts all year round). Of course the divine taste is in the dessert, in the pan with it milfeig-Matina version.

 

The tavern of Haris in Eggares, Naxos

In recent years the reputation of the village of Eggares has been strengthened by Charis tavern! A family tavern at the entrance of the village next to the school, which for many, has the best traditional cuisine on the whole island. With their own meats (lambs, goats, calves, rabbits, roosters) but also the three hundred hens that offer them many eggs, Eugenia Arseni - Harry's wife - creates amazing delicacies. The most famous is omelette with at least ten chicken eggs, local potatoes and Naxos gruyere.

 

The fish tavern Primasera in Poros

Η fish tavern Prima Sera is located in Pounta, perhaps the most beautiful area of ​​the Poros Canal, which has kept, as much as possible, the picturesque elements of the city, the neoclassical houses, the fishing boats and the boats. Perfect connoisseur of fish and good cook o Takis Pagonis does not reconcile with the content of the rich menu of his shop, which includes, among other things, a wonderful scorpionfish and stonefish, white pasta with mussels or the "carbonara" with smoked mackerel or the risotto with cuttlefish ink. Takis' specialties are raw fish! We tried the carpaccio swordfish, the carpaccio tuna, the zargana sashimi, the potty sevice and of course the herring potato salad with smoked mackerel, we went crazy from the flavors but also from the friendly atmosphere of the shop - Takis is a good friend .

 

Taverna Paradisos in Poros

Traveling north of Poros to the Temple of Poseidon, in the area of ​​Fousa, and crossing a wooded area, overgrown with pine trees, in your left hand you suddenly meet a semicircular sign Restaurant Paradisos, above the entrance of a dirt road. In the middle of the yard the tavern Paradise! The tavern owners, ordinary people, who suggest you their lentils. A few things, but all at once and of course the area and their gardens. The mother is an excellent cook, the father on the grill and their daughter serves. Well-cooked homemade food, wild rabbit, wine rooster with thick spaghetti, lambs and pork on the spit, kokoretsi, kontosouvli, skewers, grilled mutton.

 

Rosa Tavern in Vourvoulos, Santorini

In the humble village of Bourvoulos is one of the most famous - for the "wanted" and the locals - taverns of Santorini. In Roza tavern the treasures of Santorini are hidden. First of all, Mrs. Rosa in the kitchen and Maro's daughter in serving have the warmest smiles on the island and it is worth going to Vourvoulos for this reason alone. Secondly, what you eat is their production. Mr. Antonis Damigos, Rosa's husband, has a vegetable garden, where he cultivates tomatoes, aubergines, fava beans, katsouni, while at the same time he makes green, local cheese and wine. These are not enough but he is also a fisherman and a hunter. As a result, Rosa's tavern has the bird's milk. Starting with the classics of the island, such as tomato meatballs, split peas, Santorini salad with capers (dried capers), eggplant moussaka,  garlic pasta, in the Smyrna soutzoukaki in the oven and in the oil of the day. Rosa's heavy artillery is rabbit stew or wine, the wild boar salmon and chewing gum with pilaf while they are not lacking in time in meat and fish.

 

The Ladder in Oia

Η Skala tavern is a tavern with a history, with a stable gastronomic point of view for thirty years, which honors the gastronomy of Santorini. Created by Christos Markozanis and Stavros Sigalas, two bon viveurs and eternal teenagers, Skala wins you over beyond its unsurpassed view, with its friendly and unpretentious service and its obsession with the stereotypical traditional flavors of the island. The protagonists here are the local products, the fava beans, the Santorini tomatoes, the green goat cheese, white aubergines, capers and capers in combination with high quality local wines. From the menu we singled out the classic Santorini oven sponge with zucchini and dill, the octopus cooked in vinsanto, the traditional eggplant salad, the baked sardines with fresh tomato and oregano, fresh baked cod with tomatoes and vegetables, the lamb-kochi-kleftiko wrapped in oil paste with tomato, pepper and feta and of course the fish of the day, when and as long as they are found.

 

Irini tavern in Ano Meria of Folegandros

In Ano Meria, at the entrance of the village at a point where the road narrows and where a car can barely fit, is the Mrs. Irene's cafe. It has been worn since 1952 by the father of Konstantinos Papadopoulos of Dzuanis (common name on the island). Mrs. Irene received it in 2001 when her father died. The corridor of the cafe can barely fit two tables and 5-6 chairs, the inside is spacious. Her specialty, the classic dish of Folegandros, the bunch. Every day he makes fresh matsata, kneads them and cooks them with game, rooster, rabbit, goat or pig. It is also worth trying the stuffed honeyed onions, the tripe (not the Thessaloniki tripe legs, but something like a cook without rice),the various pies and at the end the yogurt with the sweet rose which is a poem. Perhaps here we will find the most authentic food of Folegandros in the most authentic environment.

 

The Hidden Port in Hydra

Hidden -literally- in a small alley, about two hundred meters behind the beach of Hydra, is the Hidden Port, a tavern that should definitely be explored by anyone who wants to be called "wanted" when leaving Hydra! The Hidden Port is housed in a house with a traditional aqueduct, with a lemon tree in the middle standing tufted despite being 85 years old, surrounded by colorful flowers and geraniums and a harvested arbor with bunches of grapes hanging on top, confusing foreign tourists who think fake decor! Delicious fresh fish, grilled of the hour, good snacks, all made with taste, cooked with authentic homemade recipes, local squid - delicious -, combined with the warm and unpretentious friendly service, make it an undoubted choice of enjoyment.

 

Tavern "in Paschalia" in Ikaria

The cafe-tavern "In Paschalias" of Zacharias Pedos was suggested to us by the most wanted friends. It has been operating since 1910 and is located in the village of Kampos, a rare village in Ikaria that has a plain! The shop - nestled in the thick shade of an arbor with an amazing view of the orchards and the mountains - is separated from the public by its balcony which fortunately is not crowded. Zacharias commands that, after missing a few years abroad, he returned to his ancestors to calm down: We do not want to cook with foreign products. Our dishes are goat and vegetables. Our specialty is Ikarian wise, maergy, if we find fish but also stuffed with our vegetables ".

 

Lampi fish restaurant in Patmos

Lampi beach is located in the northern part of Patmos and is 9,5 km from the center of the island. The road is very good and in about a quarter of Skala you can reach a closed bay and a beach that is famous for its beautiful and colorful pebbles with shapes reminiscent of expressionist paintings of the early 20th century. In this secluded place is the Lampi tavern. I first visited it around the 1970s. For forty years almost nothing had changed. The same calm, the surrounding area unscathed by construction activity, the same orchards, the emblematic table built on the beach, only the largest colorful stones had disappeared.

As far as the fish tavern is concerned, there have been pleasant developments. The menu was much richer, apart from the salads with boiled vegetables from their own vegetable garden and the relatively first ones, there were lobsters and fish. Specialty of the store flame saganaki with vermouth which is personally prepared by Mrs. Kaiti.

 

Cafe-restaurant Balcony in Patmos

The cafe-restaurant Balcony is located at the entrance of Chora of Patmos, a few meters after the taxi rank, where the uphill begins to enter the historic settlement. Under the shadow of the imposing Castle Monastery of Ag. John the Theologian, is housed in a traditional building of 1795, which from the beginning of the 20th century hosted the historic cafe of the country. The Balcony is a reference point for Patmos because it is truly a unique experience for visitors to Patmos. His cuisine is honest, the classic Greek, with great moussaka, giants, pumpkin meatballs, fava, local goat braised and lemonade, some salads of the season, such as one with spinach, fennel, onion and feta which is really great. If you need something more impressive (lobster-fish) for customers who have requested it in advance, Jimmy will not be stuck.

 

Ouzeri Menelaos in Lemnos

The Διαπορι is the port of Tsimandria and is the isthmus of 300 meters of land that connects the peninsula of Fakos with the rest of Lemnos. Here is, a few meters from the beach, and the famous ouzo of Menelaos. If one tried to describe it with a word, one would say: Greece, 60s. The ouzo is housed in a low and humble elongated building parallel to the sea. Its yard is defined by two rows of trees, the first by acacias and the second by mulberries. Far from the typical courtesy, their service is warm and welcoming. Stavros, very sociable, describes the dishes of the day: “black-eyed beans, grilled sardines, married fava, saganaki with their own melichloro cheese, flomari with grated cheese, zucchini from the garden, cuttlefish cooked and fish what boats bring us every day ”.

 

Cafe "Hermes" - Mytilene

At the end of Ermou street is the Hermes Coffee Shop one of the most historic cafes on the island. In 1997 the cafe was taken over by Kyveli from her father, who had rented it for a while. He found it in a bad mess, and renovated it as faithfully as he could. Today's "Hermes coffee shop" offers morning coffees as always, but has developed into an excellent tavern-restaurant, for lunch and dinner. The appetizers are many, salty, seafood, cooked and my preferences zucchini flowers, the sponge and wine spleen. The atmosphere of the store is unique and takes you back years, as the furniture, the decoration, the mirrors, the frames are all of the time, and of great taste. It is no coincidence that the "cafe-restaurant" of Hermes is the first gastronomic station of those who visit Mytilene. And Kyveli compensates them with the above.

 

Ouzadiko-tavern of Baboukos - Molyvos

There in the fishing boats and the much photographed port, with the background of the Castle, among other taverns, is the bambouk ouzadiko, the hangout of gourmets. Here you will find many ouzo appetizers (combs, bubbles, lacquers), fresh lesbian meat, homemade food, spaghetti, soups, cockroaches and usually fresh fish and seafood. The great value of the store is that it is open noon-night, all year round, and this is very important because the summer resorts in the winter are deserted and it is very difficult to find somewhere to eat. In summer life is outdoor and the tables under umbrellas are set on the waterfront, next to the boats that bring the fish. In winter, indoors, sitting in the warmth, you see on the walls the story of Molyvos come to life through photographs of faces and snapshots of past years.

 

Bioporos Estate - Lake Korissia Corfu

In southern Corfu, on the road to Lefkimi, after Vraganiotika, if you turn right at a point, on the sign that says BIOPOROS-Visitable Ecological Farm, you will find yourself in a magical place. In front of you, the beautiful lake of Korissia, a magnificent view, around you the hill full of trees, manicured vegetable gardens, beehives and cats sunbathing lazily in the sun. The Habitat has a restaurant, in which Agathi "rips", her breakfast is rich, with organic products, olives, juices, jams, eggs from her 50 hens, honey from the hives of the son of Gennaios, sourdough bread from her hands baked in the wood oven, but also with pies, pastels and depending on the season fruits and vegetables. Her cuisine is Corfiot with brothel and sofrita, but also makes food for vegetarians, vegans and lactose and gluten allergy sufferers, culminating in her vegan moussaka! Because, as she says, "the Habitat is not a restaurant, it is not a farm, it is a way of life!"

 

Ognistra Tavern in Palia Perithia - Corfu

The traditional tavern Ognistra is located at the entrance of the protected settlement of Palia Perithea. The village is the oldest settlement of Corfu, a historical monument of the 13th century, a landscape of special natural beauty and is located at an altitude of 450 meters below Mount Pantokrator. In a deserted building of 1872, Nikos Heirdaris, after a 20-year wandering in the restaurant, with supplies of love for tradition, returned to his village, restored his old house and turned it into a cozy picturesque tavern. The name of Ognistra or otherwise a corner of the house where our grandmothers lit a fire and put the fire and the pinata, in which they cooked the traditional Corfiot delicacies. Of all its delicacies, such as classic dishes, rooster pastitsada, beef sofrito, galeos bourdeto, strapatsada, tsigareli, pumpkin pie. I bowed to  water salad of Nikos, a very daily salad of the Corfiot homemade in the past, which not only does not exist in taverns but has been forgotten in households.

 

Tavern of Dounias in Drakona, Crete

In Drakona Kerameion, on a green slope of the White Mountains at an altitude of about 500 meters and just 18 km from Chania is the tavern of Stelios Trilirakis called "Dounia". The story begins when Stelios Trilyrakis, a young man, a professional cook in Chania in 2004 decided to live in his village and take care of his parents' family tavern. First the kitchen was created with parasites, wood stoves, wood oven. There are no electrical appliances and so all cooking is done on a wood fire. Then he planted his orchards and created places where free-range animals live, small native cows, sheep, goats, rabbits. His food, always of the season, one by one, the bread with local flours, award-winning nuts, potatoes in olive oil, gardoumakia, cauliflower with sour cream, lamb in oilcloth... And if he is sometimes squeezed by a lot of people… then he answers with a smile: ».

 

The shift of taste in Vizari, Crete

Vizari is a small village with few houses in a nice location, in the middle of the verdant valley of the Asomathian Plain, just after the beautiful Amari. The store "Change of taste" the priest and the papadia wear it winter-summer, the locals come for coffee and some foreigners for food. "I am a servant of the Lord and an employee of the papacy" Papa-Manolis tells us. And while we waited for a typical poppy to appear, we see a joyful, energetic, pure Tina Turner presence appearing! Papadia, a singer, cook and tavernier, has been a volunteer firefighter for years and is even the president of the volunteer firefighters of Crete. The environment is calm, a garden with vegetables, a wood stove in the kitchen and another in the courtyard, a wooden fence with flowers and Papa-Manolis telling you stories. Heaven. The food came:  Omelette with artichokes, delicious potatoes, goat, salads, a divine pasticcio and finally the homemade donuts.

 

Drosia Tavern in Ktikado - Tinos

Let's start without a lot of spins. The tavern Drosia is one of them best taverns that I have met in the Aegean. The aesthetics of the high level store, an authentic popular taste. Aegean colors, beautiful ceilings, paved floors with lime borders, flowers on cute tablecloths. And from there you go out into the yard and you see a spacious terrace, in an oasis of green, overlooking the Aegean and in the background Syros. The food from the always smiling Mrs. Irini and her husband Mr. Vassilis. Rich portions based on local ingredients and local recipes. They are based on artichokes in pickles, pies, or citizen cheese but also in omelette. Tinian goat, birds and an excellent one salt cod and garlic dip. Meatballs with a strong taste of mint, salads with sweet local tomatoes and capers. Kitchen and pan for kissing.

 

Teresa Coffee and Grocery in Myrsini - Tinos

In Teresa Coffee and Grocery Store in Myrsini is one of what we call an impressive experience, where one meets the "demons" of the place. The interior of the shop is a colorful feast of groceries, while in the courtyard which is a continuation of an alley, under two lilacs and an acacia and between two arches are paved terraces mats to serve customers served in 6- 8 tables. Teresa's menu is a school notebook that writes the dishes of the day with her hands. From recipes, bird's milk: the original appetizers (pickled artichokes, cheese pies, local cheese, louza, garlic sausage, olives, cucumber) all its own production and then fruit, celery meat, pork lemonade, goat lemonade, braised meat, baked aubergines, fennel pies etc., etc.

 

Giosifaki Tavern in Vari, Syros

Vari is one of the largest villages of Syros and is located at the southeastern tip of the island, 9 km from Ermoupolis. On this sandy beach, in 1958, the first cafe was built, the Giosisfaki and so these wonderful buildings emerged where the sea bursts at their feet and we now 60 years later enjoy the flattening of the wave next to us. A young child, Raphael, born and raised in Syria, worked as a coffee maker for 18 years and together with his girlfriend Lili, Athena, who fell in love with him for his character and his cooking, made the decision by employees to become entrepreneurs. We tried their food. Grill strong on fish coming from the glass. From the cooked it pork with cabbage and Lemonade Syrian sausage with potatoes was excellent. The same with saganaki San Michalis, η Syrian salad (cherry tomatoes, barley nut, panaki cheese, capers, louza) the fried atherina with onion and the bouillabaisse. 

 

Taverna Steki in Platys Gialos of Sifnos

In the wonderful beach of Platys Gialos of Sifnos among the tamarisk trees is the family tavern "To Steki"There by the sea you can enjoy your swim with a cold beer and the traditional Sifnos delicacies, such as the famous chickpea meatballs that the owner of the tavern arrives Antonis Venakis, the purely traditional mastelo (kid growing with sea water) and caper salad - salad of capers and onions- (a poem). Delicious cooked and grilled food, fresh fish all made with taste and our own pure ingredients. An authentic traditional Sifnos cuisine, and served by the beautiful daughter of Mr. Antonis!

 

The tavern of Drakos in Mylopota of Ios

One of the most historic taverns of Ios is Dragon tavern -with date of birth in 1963- in Psili Ammos of Mylopotas of this unique beach of the Aegean. Today the store is owned by the next generation, George and Chryssa, who have really upgraded it to the highest degree. Their great advantage is their cooperation with the two Kalymnos boats that supply them daily with the best that exists in the surrounding seabeds, but also their passion for more sought after situations! An equally interesting is the book that has been published abroad exclusively for them and they proudly show, where you see photos of the beach and the cafe exactly half a century ago.

 

Polydoros Tavern in Ios

Η tavern of Polydoros is a family tavern, on Koumbara beach. At the entrance of the store you are greeted by a blackboard, with "What we will eat today" where after reading you have already soothed your hunger and relaxed in front of you is a huge variety of classic dishes: Local goat in the oven, chicken noodles, imam aubergines, stuffed, braised beef, lemonade beef, moussaka and pastitsio in clay, mushroom pie, burgers wrapped in eggplant, gabbro in the oven, giants, fava beans with fried onions, cement (zucchini stuffed with rice and herbs), briam, eggplant with tomato and cheese and finally two varieties, one, a variety of cheeses with scotch, Homer trilogy (gruyere), xinotyri - all three - and with a beater of Tinos, while the impressions steals the variety with salt, bullets and string beans. On the other hand, Polydoros and his wife win you over with their hospitality and kindness.

 

Christiana Tavern in Ambelas, Paros

Since 1980, Christos Tripolitsiotis, in parallel with the captain, built the first hotel in Ambelas, next to his paternal residence, and in the same place the Christiana tavern (abbreviation of Christos and Anna's wife). His two sons, Vassilis and Michalis, take care of the fishing and the needs of the tavern and the family boats. He has a 9-meter plastic boat "Christos" and goes daily for networks. His main goal is the red mullets. At Christiana on the shore, you admire the lights of Naxos and the moon especially when a giomato rises above it, you enjoy the impeccable treatment and you know that you will eat, delicious appetizers, many cooks, the best fish soup and the freshest petrobarbuna from the most tidy family of the island.

 

Artistic cafe in Prodromos of Paros

The Artistic cafe for a few years, he offered only coffee and a light snack to the hikers who were forced to pass in front of him, when they ended up in Prodromos after their two-hour journey on the Byzantine road. Where a few years ago he changed his address and Antonis and Maria took over. Advanced and young, both of them, gave a new breath to the cafe. They shared the work and transformed it all at once. Antonis undertakes to bring the seafood from the sea (bubbles, hunger, sea urchins) squid, cuttlefish, octopuses and Maria cooks on her own, takes orders, takes out the bills. The appetizers are many and special. The cuttlefish with fennel, the stuffed squid, the cooked octopus, the frying pan, the livers but also the daily revitada.