17 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.

Housed in an 18th-century fortress at Mikro Kamini, Castello offers sophisticated Mediterranean dishes, including seafood, premium beef cuts, and signature carpaccio and tartare. Enjoy fine dining paired with magnificent sea views from terraces overlooking the beach.

The young trio of owners—Yiannis, Kostas, and Alexandros—energize this beach taverna just 30 meters (100 feet) from Vlichos Beach with friendly, attentive service. Traditional fare ranges from ntakos and lively salads to shrimp linguine, each pairing nicely with house wine or an ice-cold beer. All-white walls with cool-blue accents pop against cascades of pink bougainvillea, and at the rear you’ll find the Hydra Diving Center’s Vlichos base.

This spot where Aristotle Onassis and Maria Callas once danced is a vision in minimalist island stone and white. The restaurant-bar is set in the high-ceiling Hydra Nautical Club and the deck outside, which affords an exquisite sea view. Gourmet seafood dishes, and lively salads are the light standards that will help ensure you keep the energy levels up if you choose to stay on and dance the night away as the night time revelry kicks in and cocktails start flowing.

Tables sit right in the sand, a few feet from the waterline, and platters of grilled octopus, sardines, and ouzo-friendly mezedes land fast and fresh. Owner Pavlos and his wife Lia open from breakfast till midnight; come early for coffee and loukoumades (doughnuts), stay late for moonlit seafood at prices locals praise as old-school Aegina.

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.

This harbor-front institution has something for everyone. It opens early with espresso, fresh juices, and breakfast, rolls through brunch, lunch, and snacks, then slides into easy dinner plates, sunset drinks, and late-night cocktails. Tea drinkers aren’t forgotten, with loose-leaf blends brewed properly.

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.

This highly regarded restaurant 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 owners of this spot are as unapologetic about the bad pun in their name as they are about the supertasty souvlaki they dish out. Order traditional gyro or souvlaki wrapped in a lightly grilled pita bread, to eat in or take out. They even cater to vegetarians, with haloumi, fresh summer veggies, or mushrooms wrapped in pita bread.

Fast food all over Greece usually consists of souvlaki or gyro wrapped in a pita and that is available at Tenekdakia, but this spot also has the added draw of being in a superb harbor-front location. The pork gyro is crispy yet juicy and the pita is also stuffed full with fries, onion, tomato, and cooling tzatziki. By the way, if you're missing spicy heat (rarely found in Greek food) make sure to ask for a generous sprinkling of tongue tingling hot red pepper.

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.

To Dromaki delivers sunset magic: a handful of tables spill onto the sand, letting you savor impeccably grilled sea-bream, saucy shrimp saganaki, and moussaka with toes inches from the water. Pair your meze, including a few vegan bites, with a glass of ouzo or local retsina, and enjoy consistently friendly, speedy service. Reserve well ahead for those coveted beachfront tables—locals snag them fast.

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.