12 Best Restaurants in The Saronic Gulf Islands, Greece

The go-to taverna for the islanders, Tholos is nestled in the pine forest spilling down from the Temple of Aphaia on the road down to Agia Marina. The wonderful views through the trees down to the sea are complemented by the flavorsome rustic dishes served at this establishment. Meat grilled to your taste is the staple here. The veal in a rich herby tomato sauce with macaroni is another favorite, and most of the vegetables are either home-grown or locally sourced. Another reason to dine here is to take a welcome hiatus from the somewhat frenetic summer high-season energy that grips the rest of the island.

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 nearly a century.

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.

This historic waterfront café, family-run since 1958, is Aegina's go-to spot for pistachio specialties. Their counters overflow with traditional sweets like baklava and signature pistachio treats including fistikini marzipan balls and pistachio cheesecake. Enjoy harbor views from pavement tables while sipping their famous pistachio frappé.

Spetses's most renowned restaurant has been evolving since it first opened almost three decades ago, and the owner, Giorgos—a local who grew up on the island working in his father's taverna—still loves what he does and it shows. Everyone from fishermen to Hollywood headliners know him by his first name, and a meal here is not to be missed, not only for the innovative upscale Greek-Mediterranean dishes and thoughtful wine list, but also for the elegant and romantic seafront setting and candlelit tables on a little pier jutting into the bay. Try the ceviche made with the catch of the day, the island's traditional fish à la Spetsiota and the grilled jumbo prawns. The restaurant also hosts events like weddings and parties.

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 €65--€75 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.

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!

No Greek experience is complete without a quick gyro pita on the hoof. And if that's what you're after pop into Kai Kremmidi for the best of that ilk on Hydra. Also try the tasty lahmacun, an Arabic-style mini pizza topped with spiced ground meat and a squeeze of lemon. It's located a couple of blocks up from the harbor.

Hop onto the island's charmingly old-fashioned "taxi service"—a horse and carriage—at sunset and settle comfortably on the terrace of this award-winning restaurant, housed in a Neoclassical mansion from 1802 and overlooking a picturesque yacht and sailboat-filled marina. Order a cooling, spicy cocktail as you scan the menu and enjoy the relaxed yet sophisticated vibe. Like many of the other top restaurants on the island, fresh fish is the key ingredient here, and the chef at Orloff likes to include hints of Mediterranean and Asian tastes without overpowering the prime ingredient. Although the pasta and meat dishes (especially the sirloin steak) are of high quality, aim for the seafood and fish dishes like fresh tartare and ceviche dishes selection to get a real island feel, and don't miss out on the delicious fava (yellow split pea dip).

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 lovingly presented.

Christina and Manolis, the former owners, have now passed the baton to their son Constantinos, who has modernized the homestyle 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. Rooftop tables sit beneath a vine-draped pergola and vanish quickly, so aim for dinner before 9 pm.

This delightful patisserie-cum-coffee shop in Dapia serves fresh cakes, chocolates, and the quintessentially Greek island almond macaroons.