10 Best Restaurants in The Saronic Gulf Islands, Greece
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We’ve compiled the best of the best in The Saronic Gulf Islands - browse our top choices for the top things to see or do during your stay.
Tsagkaris Hydriot Macaroons
Don't leave Hydra without some traditional almond macaroons in your suitcase. The Tsagkaris family, led by octogenarian matriarch Anna Tsagkari, have been lovingly making them in their workshop for more than 70 years.
Vatzoulias
Ask a local to name the best restaurant in Aegina, and the response is invariably Vatzoulias. In summer the garden is a pleasant oasis, scented with jasmine and honeysuckle; in winter, nestle inside the cozy dining room to dine on expertly prepared taverna classics. Eggplant in garlic sauce or zucchini croquettes are can't-go-wrong starters. Continue with a dish such as veal in red sauce; thick, juicy grilled pork chops; or moussaka, oven-baked eggplant and potatoes with ground meat enlivened with cinnamon and a wonderfully fluffy béchamel. In winter try the hare stew. A 10-minute walk from Aegina Town center gets you to this rustic taverna where only dinner is served, and only on four evenings a week, usually Wednesday and weekends.
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Kai Kremmidi (And Onion)
Kiriakakis
This seafront taverna, the oldest and most established one in Ayia Marina, has been here since 1950, when Kyriakos Haldaios brought out a gas stove and started frying fish and fries under the pine trees for local sunbathers. Today, it is owned by his grandson, also named Kyriakos, and offers traditional Greek specialties like moussaka, the famous dish of layered eggplant and ground meat, and plenty of fresh fish, especially gilthead and sea bass. In the summer these are served in the spacious veranda overlooking the crystal-blue waters.
Kryfo Limani (Secret Port)
Souvlucky
Stelios Restaurant
You don't get the swish, trendy, and inventive modern island styles here, what you do get though is a traditional Greek taverna with swift service and good value for your money, which more than make up for a lack of atmosphere. Pass up the grilled dishes for the goat slowly cooked in a clay pot and oven-roasted potatoes lightly flavored with lemon and oregano. Not to be missed: the small homemade cheese pies for starters and the fried kalamari.
Tenekedakia
To Geitoniko
Christina and Manolis, the former owners, have now passed the baton to their son Constantinos, who has modernized the home-style Greek dishes served here, in his traditional old Hydriot house with stone floors and wooden ceilings, where time seems to have been standing still since the 1950s. If it's available, try the fresh fish that is prepared to perfection. It's a good idea to arrive before 9 pm for dinner; there are only 20 tables under the open-air vine-covered pergola upstairs, and they fill up quickly.