Restaurants cuisine du monde Sporades

This intimate restaurant and its nearby bar are two ideal places for a view. The dishes are fine. Continental cuisine and Asian menus occasionally. Recommended reservation.

Take a bit of height: here the veranda seems suspended in the sky! This tavern is warmly recommended by the inhabitants of the island, for its dishes and its view of Skopelos. On the menu: excellent taramokeftedes (fish boulettes) and chortopita chortopita (laminated to herbs). Fine wine list also.

Go to the veranda of the Mandraki Hotel, up an elegant wooden staircase, to taste the menu designed by Sophia Chatzieleftheriou, renowned defector of the Beau Brumell in Athens. Note the partly vegetarian offer with a mushroom risotto, a fava with poached egg, a zucchini velouté with homemade ketchup or the succulent moussaka revisited with lentils... Otherwise, fish, meat and homemade pasta. We also like its locavore commitment: the establishment supports local farmers and offers a small grocery corner.

Open your taste buds wide, you're in for a treat. To begin with, you have to choose between sitting in an old grocery store, with a lush decoration made of luminous colanders, lanterns, jam jars and vintage cans, and the annex set up just across the street in a sort of barnum on stilts. In any case, you can eat very well for cheap: shrimps sagnaki, tarama, tuna rillettes, everything is to fall. Very good white wine also with the Antithessi produced in the Parissi winery, the best vineyard of the island.

Small and nice pizzeria with a view of the port that makes a nice change from the usual Greek cuisine. The specialty of the house is the pizza vesuviana with spicy salami, onions and mozarella, but we preferred to opt for a garlic bread with cheese, succulent tagliatelle with salmon and especially for a mushroom risotto with parmesan and porcini powder to fall on the ground. Not forgetting the little tiramisu that goes well to finish. The whole went very well with the small dry white wine of Corinth of the owner, we enjoyed ourselves.

The Korali restaurant has evolved from a simple fish tavern to a somewhat chic and upscale address. The large terrace and the buildings play the card of the purity for an elegant and sober rendering, which is not unpleasant. The specialty of the place remains the sea products: beyond the fresh fish (check the weight of the animal and the price per kilo before ordering), you can opt for delicious spaghetti, orzo or risotto with delicious seafood. The flavors are delicate, ideal for a romantic dinner on the beach.

If Korali is the chic version of the fish restaurant, the Mouria tavern is the traditional and warm version. The tables are set up directly on the beach - sometimes precariously balanced on the pebbles, beware! - near a beautiful mulberry tree that gives its name to the place. The fish is always fresh, and there is something for every budget. As always, choose your fish in the window and confirm the price before ordering to avoid unpleasant surprises when you pay. The service is lovely and the food tasty.

On the beach of Koukounaries, 50 metres from the sea, this small traditional and family tavern offers honorable moussakas and Greek salads. Very good service.

We love this fish tavern in its juice, with its vintage room and verandah. The place is incredible with terraces overlooking the sea in the middle of geranium pots. Fish mezzes and tasty Sporades and Dodecanese dishes are served. Try the kid with red sauce or stuffed squids. For the anecdote, the name of the tavern evokes diving and the island of Kalymnos: it is on this other island that George and Aphrodite met 30 years ago. There are still some flavours and recipes of Kalymnos on the menu....

A family tavern run by Christos Kaloyiannis and one of the few places in Skiathos where you can still enjoy good traditional dishes such as fish with tomato casserole or lobster with zucchini in tomato sauce. It is a vintage jewel, beautifully located at the end of Megali Ammos beach with a verandah overlooking the islet of Tsougria. We also love the homemade tarama with mushrooms and garlic, scallops stuffed with spinach and seafood spaghetti. And of course, the vegetables are from the garden.