On a trellised lane by the harbor, Euripides and Marygo Tatsionas's restaurant, the best in Tinos, turns out to be no more expensive than a taverna. The name means "between us," and a friendly air prevails. The decor is traditional—pale stone walls and high stone arches—and the staff is welcoming. From starters to desserts, the food is homemade, but with an haute-Athenian flair. For a starter, try local artichokes in vinegar sauce or hot eggplant slices wrapped around
cheese, mint, and green pepper. Among the main dishes, the spicy lamb cooked in paper is especially succulent; the calimari stuffed with cheese, tomatoes, and peppers is also exceptional. For dessert daughter Argyro's mille feuille is light and rich. With a fireplace in winter and an air-conditioner for summer, this place stays open year-round.
Kontogiorgi alley, Tinos Town, Tinos, 84200, Greece