In the Sporades, most tavernas are opened from midday until just past midnight, and welcome guests to stay as long as they like. Unless you are looking for a gourmet experience you can't go wrong with a salad and fish, or a home-cooked moussaka. Be sure to ask the waiter what fresh fish they serve and what are the dishes of the day, and don't hesitate to go inside and see the food for yourself before
ordering. As with everywhere in Greece, the hima (homemade) house wine is usually good enough, sometimes excellent; the waiter will not mind if you order a taste before deciding.
As for your food, traditional recipes such as mageirefta (home-cooked) dishes based on local meat and vegetables, and a variety of fresh fish, reign supreme in the Sporades, but the rendition you taste can be a hit-or-miss experience—that is, if you are looking for truly succulent, fresh, and authentic food with an imaginative twist. To better your chance, dining where the locals dine is always a good idea, as is exploring past the harbor fronts and seeking out smaller tavernas often hidden along the side streets. Look for local specialties such as the Skopelitiki tiropita, or cheese pie (a spiral of tubed phyllo pastry filled with creamy white feta and fried to a crispy texture), or the fluffy avgato yellow plums in light syrup that can be savored as a dressing for fresh yogurt or on a small plate as glyko koutaliou (spoon sweet).