7 Best Restaurants in The Saronic Gulf Islands, Greece

This whitewashed fisherman’s cottage on a promontory overlooking Kamini Harbor features a charming terrace decked with nautical pennants and communal tables—perfect for sunset views. The menu highlights grilled daily catches like squid and shrimp.

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.

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.

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.