11 Best Restaurants in The Saronic Gulf Islands, Greece

The charming young trio of owners—Yiannis, Kostas, and Alexandros—have imbued this beach taverna just 100 feet from Vlichos Beach with energy and attentive service. The traditional taverna fare includes favorite Greek dishes like ntakos, prawn linguine, and lively salads, which all go perfectly with a glass of house wine or a cold beer. The all-white surroundings (with cool-blue undertones) contrast gloriously with the injection of color from the surrounding pink bougainvillea. At the back of the taverna, you will find the headquarters of the Hydra Diving Center.

The Corola family, originally from Naples, welcome you to dine in a traditional Hydriot courtyard and entertain your palate with traditional southern Italian cooking made with the finest ingredients Hydra has to offer. All the pasta is made fresh on the premises in the morning by chef Pietro and his brother, and they turn out exquisite dishes such as succulent salmon caviar gnocchi, saffron shrimp spaghetti, and ravioli ragù. The tuna tartare or octopus carpaccio give off the right tones for a Greek island affair. Desserts are no let down either!

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.

Seafood is the word at this famed taverna run by Antonis and his sons, and the octopus grilled in front of the establishment lures bathers and other visitors who tuck into options ranging from teeny fried smelt to enormous lobsters. People-watching is as much of a draw as the food, since the tables afford a view of all the comings and goings of the harbor's small boats as well as some sleek yachts. Other than splurging on the bouillabaisse or lobster pasta (expect to pay around €60--€70 euros per kilo for sole, mullet, grouper). All the veggies are from Aegina and this local freshness makes a difference in even the simplest of their dishes.

This highly regarded restaurant and music "boit" is right on the water in Dapia and is the all-time classic bar and nightclub of Spetses (running since 1975). The food in the restaurant is pretty decent, too, and it's probably one of the better choices on the island. Lounge in the veranda's comfy armchairs surrounded by maritime antiques and savor the predominantly Mediterranean cuisine and cool cocktails, accompanied by piano music and a romantic view of the yachts moored in the quaint old port.

Since 1945 O Skotadis has been serving a large selection of mezedes for starters and mostly fresh fish mains (a good option is the fried katsoula fish, cleaver wrasse), usually to be accompanied by ouzo, the classic Greek anise drink. See if you can snag a table (reservations are best) on the second-floor terrace with its panoramic view of Aegina's harbor. Don't forget to try the large fresh salad with caper leaves.

Sit on the waterside veranda or the garden across the taverna and savor seafood mezedes and fresh fish in one of the more affordable (although somewhat noisy) restaurants on this overall pricey island. The house specialties are the fish soup, astakomakaronada (lobster with spaghetti), shrimp saganaki (cooked with melty feta cheese), and crayfish. Magirefta (oven-baked dishes) include stuffed aubergines and oven-baked lamb. The chef makes a mean baked apple for dessert, but before you order, know that miniportions of baklava, karydopita (walnut cake), and spoon sweets with yogurt are on the house.

One of the oldest tavernas on the busy harbor strip of Aegina Town, Pelaisos is now in the capable hands of Vagelis, the third generation. His father still cooks in the morning, preparing such homey dishes of the day as stuffed zucchini, usually locally sourced, but fresh fish is the mainstay of this old-school establishment, from affordable grilled sardines to the more expensive sea bass or mullet priced by the kilo. Another thing to try (also by the kilo) is the very drinkable retsina wine that has long been enjoyed, along with the food, by the island's renowned artistic community.

The half-Greek, half-Danish host of this taverna in Kamini, the second-largest village in Hydra, likes to cook for and entertain all his visitors himself. Being the life of the party that he is, by the time you leave after a heartening dinner, you will feel as if you've made a new friend. Theo cooks Greek and international dishes with a twist, as evidenced by the chicken souvlaki marinated in lemon and sage, and the pork fillet with Roquefort cheese sauce.

On the main road behind the port, the location is the only minor drawback of this traditional Greek taverna. But balancing this out, you can also dine in the pretty courtyard at the back (if you find a table). The seafood platter is something to write home about and includes a couple of ultrafresh fried fish. The menu is extensive, usually not a good sign, but everything is not only delectable but also caringly presented.

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-clad pergola upstairs, and they fill up quickly.