Discover the best brunch in Tinos for 2026, from traditional village cafés and bakeries to stylish brunch spots serving excellent coffee, pies, pastries and local flavours.
Tinos has long been one of the best food islands in Greece, as it’s the kind of place where a quick stop for a handmade pie in a village bakery can end up being one of the highlights from the trip. People from all over Greece and the world come here to experience family-run tavernas, local cheeses, recipes passed down through generations, and fresh produce grown across the island’s terraces and hillsides. And in recent years, brunch has also become part of the reason people love Tinos- thanks to a growing number of cafés, bakeries and all-day spots doing good coffee, fresh pastries, proper breakfasts and food that feels connected to the island and its people.
A morning on this Cycladic island might start with a double espresso in a shaded alleyway in Chora, another with organic fried eggs in a mountain village, or a sweet custard pie after an early swim. Brunch here is served in a variety of settings, from traditional kafeneia and family bakeries through to airy courtyards and portside cafés, but they all share the same relaxed atmosphere and local vibe.
Krok Monsieur
In the mountain village of Krokos, Krok Monsieur is the kind of place that makes brunch feel special. The space is open, airy and full of light, with wooden tables spread across a bright courtyard shaded by greenery and a rustic canopy. It has that relaxed village vibe you come to Tinos for, but with a modern touch- good coffee from the bar, fresh juices, and a kitchen that takes brunch seriously.
The menu leans on local ingredients, with Tinian cheeses, louza, tomatoes, potatoes and eggs appearing across generous, well-made plates. There are fruit bowls with yoghurt, honey and nuts, eggs on milk bread with avocado, feta and cherry tomatoes served alongside handmade fries, freshly made pies, and a Croque Madame made with sourdough, louza, local gruyere and a sunny-side-up egg. The Tinos-style fried pie with anthotyro, gruyere, sun-dried tomato, honey and sesame is worth ordering for the table, while the pancakes are where things get more playful, especially the bougatsa pancakes and the Dubai chocolate specials.
A: Epar.Od. Tripotamou-Kallonis, Krokos, Tinos
The Roosters
Set right along the port, The Roosters Tinos is one of those places you end up returning to constantly while on the island, whether it’s for a quick coffee before the beach, something sweet in the afternoon, or breakfast while watching the ferries pull in. Originally from Athens, where it already had a loyal following and a few stores across the city, The Roosters made its Tinos debut in 2025 and quickly became a local favourite. The outdoor seating right by the water is a big part of the appeal, especially in the morning when the port is still waking up.
The gravieropita made with Tinos cheese is one of the things everyone orders here, alongside strong coffee, waffles, fresh pastries and lighter salad bowls for post-swim lunches. Everything coming from the pastry kitchen is well done, from the cinnamon rolls to the babka, all baked fresh daily. Get there early if you want the full selection, especially in peak summer when trays tend to empty fast.
A: Akti Georgiou Drosou, Tinos
Myrtilo Bistro
Set along Afentouli and Vitali Street in Tinos Town, Myrtilo Bistro sits in one of those narrow pedestrian lanes that makes you want to slow down before you’ve even ordered. Family-run, the space has a warm, lived-in feel, with stone walls, natural tones and outdoor tables shaded by trees and plants.
The brunch menu includes omelettes, yoghurt bowls with homemade granola and Tinos thyme honey, salads, pancakes and sandwiches. There are sweet options, but the savoury plates are just as strong, including pancakes with bacon, fried eggs, cheese, crispy onions, as well as peinirli with scrambled eggs. It’s a good choice for an easy brunch in Chora when you want something central, comfortable and more substantial than just coffee and a pastry.
A:Afentouli and Vitali St, Chora
Triantaraki
Hidden within the winding alleyways of Triantaros village, Triantaraki is a traditional kafeneio featuring colourful chairs that spill out onto the stone pathways, and from certain tables you can catch glimpses out towards the Aegean. It still feels local at heart, but with a menu that goes well beyond just coffee and koulouria.
Brunch here leans into simple Greek flavours, including strapatsada (eggs with tomato and feta), fresh ingredients coming straight from the island, homemade sweets and small plates that work just as well with coffee as they do with a midday drink. The tsoureki French toast is one of the standouts, topped with cream and strawberries, while the yogurt with fresh fruit, nuts and local honey is always a favourite for breakfast with a view.
Along one of the busiest alleyways in Tinos Town, Antilalos feels unexpectedly quiet once you step inside. Spread across three levels, the café-bookstore is lined with old and second-hand books, giving the space more the feeling of a small library than a typical café.
The menu includes great vegetarian and vegan breakfast options, along with homemade pies, avocado on toast, cakes and good coffee served throughout the day. The desserts are particularly worth paying attention to, including the apple pie, which often arrives still warm from the oven, while the cheesecake changes depending on whatever homemade spoon sweet is being used on top that day. It’s one of the more distinctive breakfast spots in Tinos Town, with plenty of character and a different pace to the busier cafés around it.
A: Paximadi & Afentouli, Chora
O Megalos Kafenes
For something completely different from the newer brunch cafés around the island, head to O Megalos Kafenes in Pyrgos, one of the oldest traditional kafeneia in Tinos. Sitting in the village square beneath Pyrgos’ enormous plane tree, it’s the kind of place where locals still gather daily for Greek coffee, conversation and homemade sweets. There’s a real sense of history here, especially after a thoughtful restoration that kept the character of the old café intact.
Mornings are simple and relaxed, with yogurt, honey and muesli, omelettes, fresh orange juice and homemade pies, including a particularly good fennel pie. Later in the day, people settle in for Greek coffee made in the briki, spoon sweets, ouzo and plates to share. It’s less of a modern brunch spot and more a place to experience a slower, more traditional side of Tinos over breakfast in one of the island’s prettiest squares.
A: Pyrgos, Tinos
Prickly Bear
If coffee matters to you, Prickly Bear should be one of your first stops in Tinos Town. Tucked into a small sunny alleyway, the café has a simple setup with low stools spilling outside and baristas who genuinely care about what’s going into the cup.
The food menu is small but well done, built around easy breakfast and brunch plates that work perfectly with coffee. There’s egg and bacon in a soft bun, banana French toast, and lighter options like avocado toast topped with salmon, egg and cucumber. It’s relaxed, unfussy and exactly the kind of café you hope to find while wandering through Chora in the morning.
We take a look inside the traditional Ikaria food pantry, where beans, wild greens, thyme honey and home-pressed olive oil define the simple, longevity-driven flavours of the Greek island.
By Eleftheria Karakatsina
When I think about the taste of Ikaria, I don’t think of one dish- I think of a smell.
Warm bread torn open by hand, olive oil that smells like crushed grass and sun, wild greens bubbling quietly on the stove and a pot of beans that have been cooking so long you’ve stopped checking the clock.
If I had to describe the Ikarian pantry to someone who has never been here, I would say this, it’s humble, but it’s alive. Jars of beans, dried mountain herbs hanging upside down, honey that smells like thyme and wildflowers, homemade wine in reused bottles and olive oil in big tins that get refilled every year from someone’s cousin’s press.
It’s nothing flashy, nothing imported from far away- everything here tells a story and most of it comes from someone you know.
The Wild Greens: More Than Just a Side Dish
Wild greens (horta) are not a trend here, they’re just… lunch.
In spring, you’ll see people walking along the hillsides with small knives and cloth bags, which is nothing unusual, just a quiet understanding that this is what the land is giving right now.
–Vlita (amaranth greens): softer, almost silky when boiled.
–Zohos (sow thistle): delicate and a little sweet.
We simply boil them and finish them with good extra virgin olive oil and lemon. That’s it. Sometimes they sit next to beans and sometimes they are the meal.
What I love most is that gathering them slows you down- you notice the soil, the wind, the small yellow flowers you used to ignore and yuu feel part of something seasonal, not rushed.
Beans: The Quiet Backbone of the Table
If you opened an Ikarian cupboard, you would probably find at least three types of dried beans. Legumes are everywhere here because they make sense. They grow well and they store well. They also feed many people and they don’t need much else to make them tasty.
We cook:
–Fasolada: white bean soup with tomato and olive oil
–Revithia: (slow-cooked chickpeas, often baked overnight
–Mavromatika: black-eyed peas, usually with herbs and greens
They’re not fancy dishes but they’re filling and deeply comforting. You eat them and feel steady.
I think what makes beans so central here isn’t just nutrition, it’s the process. They take time. You soak them. You simmer them. You let them sit. Nobody is in a rush.
And honestly, some of the most important ingredients here are the simplest: onions, garlic, olive oil, dried oregano. Elsewhere they might be background flavours but here, they are the foundation.
The Herbs We Drink, Not Just Sprinkle
In Ikaria, herbs don’t live only in the kitchen drawer, they live in our kettles.
In the evenings, after dinner plates are cleared but no one is ready to leave the table, someone puts water on to boil. No caffeine. No rush. Just a handful of something gathered from the hills, steeping slowly. Herbal tea here isn’t a trend.
Wild oregano: sharp and deeply aromatic. As a tea, it’s strong, almost peppery, with a warmth that feels protective. Many people drink it at the first sign of a cold, or just when they feel run down.
Rosemary: woody and resinous, but surprisingly smooth when infused. The steam alone clears your head. It’s the kind of tea you drink when you want to feel alert but calm at the same time, like a gentle reset.
Sage: soft, silvery, and quietly soothing. As a tisane, it’s mild and comforting, something you sip slowly at night.
Ikarian herbs feel stronger to me than on other islands. Maybe it’s the wind, maybe it’s the rocky soil. They grow slowly, under stress, and somehow that concentrates everything; aroma, oils, character.
If one infusion captures Ikaria for me, it’s sage. I associate it with late evenings, a quiet kitchen, someone telling a long story you’ve heard before but don’t mind hearing again.
Honey and Wine: Everyday Pleasures
Ikarian honey is something else. Mostly thyme or heather-based, sometimes mixed with pine or wildflowers. It’s thick, aromatic, almost herbal and you can taste the hillside in it. We drizzle it over yogurt, over bread, into herbal tea when someone has a sore throat.
And then there’s wine.
Many families still make their own. Nothing branded and nothing polished. Just grapes, patience, and experience passed down from one generation to the next. It’s usually a bit cloudy, sometimes unpredictable, but it’s alive. Wine here isn’t saved for celebrations. It’s poured at lunch, shared at festivals, topped up without measuring. It’s part of the table, not the event.
Eating With the Seasons
In winter, we eat more beans, more stews, more slow-cooked dishes, in spring, the table turns green with wild horta, summer brings tomatoes that actually taste like tomatoes, cucumbers still warm from the sun, figs split open by hand. whereas autumn smells like crushed grapes and fresh olive oil. You don’t need a calendar here, as the market tells you what month it is. Visitors often tell me they feel calmer eating this way and I think it’s because the food isn’t fighting the season, it’s cooperating with it.
A Moment That Stayed With Me
Once, I walked with an older neighbour into the hills to collect greens. She didn’t bring a book or a guide. She just knew. She’d point: “This one, yes. This one, no. This one only in small amounts.” When we got back, we boiled them, dressed them with oil from her brother’s trees, and ate them with bread she had baked that morning.
It was the simplest meal. But I remember thinking: this is wealth. Not money. Not variety. Just knowledge. Time. Trust in the land.
It changed how I see food. It’s not about complexity, it’s about relationship.
Bringing a Bit of Ikaria Into Your Own Kitchen
If you live far from here but want to bring some Ikarian feeling into your meals, start simple:
-Cook a pot of beans slowly, with olive oil and herbs.
-Use good extra virgin olive oil generously.
-Drink herbal tea at night instead of something stimulating.
-Add bitter greens to your plate.
-Eat with other people, slowly.
You don’t need to recreate the island.
Just pay attention to your ingredients, let them speak, and give them time.
That’s really what the Ikarian pantry teaches you.
And maybe that’s the quiet secret behind the flavour of this place.
This article is the second in our Ikarian wellbeing series that will continue to explore Ikaria through its kitchens, gardens, festivals, and the people who sustain its long-living communities. With Eleftheria as our guide, future articles will dive deeper into traditional recipes, herbal remedies, local celebrations, and everyday rituals that define life in a Blue Zone. You can read our first piece- Ikaria’s Wellbeing Secrets here.
About the Author
Eleftheria Karakatsina is the founder of Greek Superherbs, a New York-based company sharing wildcrafted herbal teas and raw honey from Ikaria, Greece. She spends her summers on the island, gathering herbs, foraging honey, and exploring how traditional wisdom can inspire modern wellness. Discover her products at greeksuperherbs.com and follow her journey @greeksuperherbs.
Discover the best wineries in the Greek islands for 2026 with our insider guide to the top vineyards, wine tastings and cellar doors worth visiting.
There is something quietly intoxicating about drinking wine at its source- not in a tasting room off a highway, but on a beautiful island where vines cling to volcanic soil, sea mist settles over terraces at dusk, and harvest rituals are a part of local life. Across the Greek islands, winemaking is less an industry and more an inheritance. Indigenous grape varieties (some found nowhere else in the world) thrive in landscapes sculpted by wind, salt and sun, producing bottles that are as expressive and distinctive as the islands themselves.
For the discerning traveller, this is where Greece reveals a different layer of sophistication. Beyond the stunning beaches and whitewashed villages lies a compelling wine culture- intimate estate tastings, architectural wineries overlooking the Aegean, cellars carved into volcanic rock, and family-run vineyards where stories are poured as generously as the wine.
If you’re planning your 2026 Greek island getaway and want to include wine tasting as part of the experience, this guide is for you. From crafting a dedicated wine itinerary or simply seeking the best wineries in the Greek islands to elevate your escape, these eight islands offer some of the most memorable tasting experiences in the Mediterranean.
Set in the northeastern Aegean, Samos is a verdant island where quiet beaches, pine-covered slopes and charming villages make it one of Greece’s most rewarding destinations for travellers who want both beauty and authenticity. The island’s lively ports and hillside hamlets allow visitors to explore, from the ancient ruins of the Heraion and the tunnel of Eupalinos to windswept fishing coves and olive groves that scent the air. With lively local markets, excellent seafood tavernas and welcoming guesthouses, Samos feels like a place where you can settle in for a few days and uncover its many delights at a slow pace.
But it is wine that truly defines Samos’s cultural imprint. The island’s steep, terraced vineyards and cooling sea breezes provide ideal conditions for the Muscat Blanc à Petits Grains grape, long celebrated for producing wines of exceptional aromatic intensity, balance and complexity. Samos’s sweet Muscat wines have held a star reputation for centuries, their legacy carried by cooperatives and family producers alike, and more recently complimented by dry and modern interpretations that show another side of this venerable island terroir.
Top Wineries
Hatziioannou Winery– A family-run estate in the hills near Mytilinioi, Hatziioannou’s is focused on organic expressions of the island’s treasured Muscat grape. Their wines celebrate both tradition and precision, with naturally sweet and dry versions that highlight aromatic lift, saline minerality and a purity of fruit that reflects the local soils. Visits include a tour of the vineyards and winery, often guided by the winemakers themselves, and a tasting of several handcrafted wines paired with regional fare.
Metaxa Liknon– More than just a winery, Liknon is the Samos home of the House of Metaxa, set among centuries-old Muscat vineyards on the slopes of Mount Ambelos. Here, visitors can learn about the long connection between this island and the iconic Greek spirit, explore vineyards and cellars integrated into the landscape, and enjoy guided tastings that reveal both the influence of terroir and the craftsmanship of the Metaxa tradition.
Nopera Winery– A boutique producer that has helped put Samos’s contemporary wine scene on the map, Nopera blends respect for heritage with a forward-thinking approach to viticulture and winemaking. Using organic practices and minimal intervention techniques, the winery makes elegant, sweet wines alongside dry Muscat expressions that are nuanced and expressive, capturing the complexity of Samos’ varied terroirs.
Crete
As Greece’s largest island, Crete is a land of contrasts, where rugged mountains meet golden beaches and sleepy villages sit alongside vibrant towns. Beyond its stunning landscapes, the island offers a rich cultural tapestry, from Minoan archaeological sites and Venetian fortresses to bustling local markets and coastal tavernas serving fresh seafood. For travellers, Crete is a place where you can combine history, nature and gastronomy with endless opportunities for exploration and relaxation.
And when it comes to Crete’s wine scene, it is as varied as its terrain. Sun-drenched plateaus, cool mountain foothills, and fertile valleys provide ideal conditions for a wide range of indigenous grapes. Varieties like Vidiano, Liatiko, Kotsifali and Dafni have been cultivated for centuries, producing wines that are aromatic, textured and full of character. A new generation of Cretan winemakers is embracing organic and low-intervention techniques, blending tradition with innovation to create wines that reflect the island’s heritage while appealing to modern palates.
Top Wineries
Manousakis Winery– Nestled in the foothills of the White Mountains near Chania, Manousakis blends native and international varieties to produce robust, Mediterranean-style wines. Their organic Romeiko blends and expressive Syrah showcase the versatility and character of western Crete. The intimate winery offers tastings and tours that highlight both the local terroir and the innovative approach that has brought Crete’s wines to an international audience. It is also a fantastic spot to enjoy local cuisine, with a menu featuring traditional Cretan dishes such as Kaltsounia, Dakos salad, as well as Gemista, and Soutzoukakia- making a visit here both a wine and culinary experience.
Lyrarakis Winery– Located near Heraklion, Lyrarakis is a family-run estate dedicated to reviving rare indigenous grapes such as Dafni, Plyto and Melissaki. Their wines are expressive and aromatic, highlighting the unique heritage and terroir of Crete. Tastings at the estate offer visitors a chance to explore both traditional techniques and contemporary interpretations of these native varieties.
Domaine Paterianakis– This hillside estate near Melesses produces elegant expressions of Vilana and Kotsifali that are balanced, precise and reflective of the island’s diverse microclimates. Visitors can enjoy immersive tastings in a setting that blends modern design with the natural beauty of the surrounding vineyards.
This famous Cycladic island is without doubt the crown jewel among Greek wine islands, a place where centuries‑old vines spread across volcanic soil and the sea‑infused air seems to sharpen every grape. The island’s dramatic caldera cliffs and sweeping views of the Aegean make it a destination in its own right, but for wine lovers its true allure lies in the character and quality of the wines it produces. Black‑soiled vineyards trained in the traditional kouloura basket style sit alongside whitewashed villages, and tastings here are as much about place as they are about the glass in your hand.
The island’s hero variety is Assyrtiko, known for its steely acidity, citrus notes and unmistakable minerality that pairs beautifully with seafood dishes. Equally iconic is Vinsanto, the amber‑hued dessert wine made from sun‑dried grapes and layered with flavours of fig, honey and spice. While there are many vineyards worth visiting, each offering its own interpretation of Santorini’s terroir, the island remains a compelling stop for any wine‑centred Greek escape.
Top Wineries
Venetsanos Winery– Built dramatically into the cliffs above the caldera, Venetsanos is one of Santorini’s best‑known wineries and a favourite for visitors seeking both striking views and well‑structured wines. The estate produces beautifully balanced Assyrtiko that reflects the mineral intensity of its volcanic soils, alongside sweet Vinsanto that speaks to the island’s long winemaking history.
Estate Argyros– A fourth‑generation estate that blends heritage with modern winemaking, Estate Argyros is celebrated for refined, mineral‑driven Assyrtiko and age‑worthy Vinsanto. The winery places a strong emphasis on low‑intervention techniques and hand‑harvested fruit, resulting in expressive wines that are as elegant as they are distinctive.
Santo Wines– Overlooking the sea in an amphitheatrical setting, Santo Wines offers panoramic views alongside a broad range of volcanic wines that reflect the diversity of the island’s terroirs. Their signature Assyrtiko is a standout, and for those curious about something different the Santo Sparkling brings a modern twist to Santorini’s winemaking. The tasting experience here pairs well with the scenery, making it a popular stop for both seasoned oenophiles and curious travellers.
Domaine Sigalas– Located on the scenic plain of Oia, Domaine Sigalas is one of Santorini’s most influential producers and has played a key role in elevating the island’s wine reputation globally. The estate focuses on premium expressions of Assyrtiko and other local varieties, crafting wines that balance tradition with thoughtful innovation.
Lemnos
Set in the northern Aegean, Lemnos is a captivating island where volcanic soils, sea breezes and gently rolling hills have shaped a wine culture that stretches back to Homeric times. Beyond the vineyards, the island offers a mix of sandy beaches, traditional villages and archaeological sites, giving visitors a sense of both history and authenticity. Its slow pace and understated charm make Lemnos an ideal destination for travellers seeking a wine experience off the usual tourist track, where every visit feels personal and grounded in local tradition.
The island is defined by two standout grape varieties: Muscat of Alexandria, which produces fragrant, aromatic whites, and the ancient red Limnio, offering spicy, earthy reds with distinctive character. Today, a new generation of winemakers is honouring this legacy, adopting organic and low-intervention techniques that capture the unique terroir while crafting wines that feel modern and expressive.
Top Wineries
Ktima Chatzigeorgiou– Situated in Karpasi, Ktima Chatzigeorgiou is a historic estate that has long championed the Muscat of Alexandria grape. The winery produces expressive whites with fragrant aromatics alongside bold reds such as Cabernet Sauvignon that reflect both the volcanic soils and the care of the winemakers. Tastings at the estate give visitors insight into the island’s history and the craftsmanship behind each bottle.
Savvoglou TsivolasWinery– This winery is dedicated to organic viticulture, offering a portfolio of wines that highlights the island’s native varieties. Their Limnio reds are vibrant and nuanced, while the delicate sweet wines showcase the aromatic potential of Muscat grapes.
Moraitis Winery | ParosT-Oinos Winery | Tinos
Tinos
Once a hidden gem, Tinos has emerged as one of Greece’s most exciting wine islands, where wild granite landscapes and a new generation of visionary winemakers define its character. Beyond the vineyards, the island offers a rare combination of stark natural beauty, whitewashed villages, and intimate cultural experiences, from wandering cobbled streets to discovering hidden chapels perched above the sea. For travellers seeking a wine-focused escape that is both inspiring and off the beaten path, Tinos offers a seamless blend of scenery, heritage, and craftsmanship.
The island’s vineyards thrive in the rocky, sun-drenched terrain, producing wines that are expressive, terroir-driven, and often cultivated organically or biodynamically. Assyrtiko, with its citrus and floral notes, and Mavrotragano, whose deeply flavorful, “black and crispy” character translates into structured, intense reds, are the stars of Tinos’s vineyards. T-oinos winery, among others, allows visitors to taste these varieties while exploring the history of winemaking on the island, including ancient wine presses that speak to a tradition going back thousands of years.
Top Wineries
T-Oinos– A pioneer of fine wine on Tinos, T-Oinos produces bold, mineral-rich Assyrtiko and structured Mavrotragano with precision and elegance. The estate’s minimalist design compliments the island’s rocky landscape, creating an almost monastic atmosphere for tastings. Their wines have gained a devoted following across Europe for their purity, balance, and distinct expression of Tinos’s terroir.
Vaptistis Winery– This boutique winery focuses on low-intervention winemaking to craft elegant, aromatic wines from Malagousia, Assyrtiko, and other Cycladic varieties. Each bottle reflects the island’s unique soils and microclimates, resulting in wines that are balanced, pure, and expressive of local character. Visits offer intimate tastings in a setting that emphasises both craftsmanship and location.
Volacus– Set among massive granite boulders, Volacus produces small-batch wines with meticulous care and soul. Their Assyrtiko stands out for its texture, salinity, and precise reflection of Tinos’s distinctive terroir. The winery’s thoughtful approach combines the ruggedness of the landscape with refined winemaking techniques, making each tasting a memorable experience.
Paros
Slowly gaining recognition as one of the Cyclades’ most compelling wine destinations, Paros is where organic vineyards and low-intervention winemaking celebrate both tradition and terroir. Beyond the vineyards, the island impresses with its pretty villages, narrow alleys, and pristine beaches. Visitors can explore historic churches, all-day bars, and seaside tavernas, making Paros an island that pairs relaxed exploration with immersive wine experiences.
The island’s signature grapes, Monemvasia and Mandilaria, thrive in Paros’s mineral-rich soils and maritime climate. Monemvasia produces crisp, aromatic whites, while Mandilaria yields robust, structured reds, both reflecting the understated elegance of the island. A new generation of winemakers is building on Paros’s heritage, blending traditional techniques with sustainable practices to create expressive, terroir-driven wines that appeal to travellers seeking unique flavour in every sip.
Top Wineries
Moraitis Winery– A fourth-generation family estate, Moraitis is dedicated to organic farming and the revival of rare indigenous grape varieties. Their Monemvasia whites are vibrant and aromatic, while the Mandilaria reds are supple and expressive, capturing both the island’s soils and the influence of the surrounding sea. Visitors can enjoy tastings in the sun, paired with local cheeses from neighbouring Naxos, for a true sense of Cycladic terroir.
Asteras– A boutique winery that blends traditional methods with sustainable practices, Asteras crafts wines that are elegant, balanced, and reflective of Paros’s unique landscape. Their Mandilaria reds and white blends offer nuanced expressions of the island’s terroir, showcasing minerality, freshness, and character. Tastings at Asteras are intimate and thoughtfully guided, giving visitors a great connection to the land and its wines.
CAIR Winery | RhodesHaritatos Estate | Kefalonia
Kefalonia
With its dramatic mountains, verdant valleys, and hidden coves, Kefalonia is the Ionian’s captivating wine island. Beyond the vineyards, the island offers a rich blend of natural beauty and culture, from quaint villages with pastel-coloured houses to secluded beaches framed by limestone cliffs. Exploring Kefalonia means discovering both its striking landscapes and its warm, welcoming communities, making it a perfect destination for travellers who want wine paired with authentic Greek island life.
The island’s vineyards are defined by the Robola grape, producing crisp, mineral-driven whites with bright acidity, and by Mavrodaphne, offering rich, traditional Ionian reds. Small family-run estates carry forward centuries-old techniques, ensuring that each bottle reflects the volcanic soils, cool mountain breezes, and unique character of Kefalonia. These wineries combine heritage and innovation to produce wines that are both expressive and unmistakably local.
Top Wineries
Gentilini & Sclavos– These two historic family-run wineries are renowned for their handcrafted Robola whites, capturing the mineral intensity and freshness of Kefalonia’s volcanic soils. Each estate maintains a commitment to tradition, producing wines that are precise, aromatic, and expressive of the island’s unique terroir. Tastings offer visitors an intimate glimpse into the centuries-old practices that define Ionian winemaking.
Haritatos Estate– A boutique winery that blends tradition with modern techniques, Haritatos produces elegant Robola and Mavrodaphne wines. Their expressions balance richness with minerality, reflecting both the volcanic terroir and the winemakers’ meticulous attention to detail. Visits include guided tastings that highlight the subtleties of each wine and the story of Kefalonia’s winemaking heritage.
Rhodes
With its endless coastline, medieval old town, and gently rolling vineyards, Rhodes is an island where history and wine intertwine. Beyond its famous beaches and ancient castles, the island’s villages, olive groves, and hilltop wineries offer a glimpse into centuries of local culture. For travellers, Rhodes provides a layered experience: exploring its heritage, sampling its cuisine, and discovering wines that reflect both the island’s past and its evolving winemaking scene.
The island’s vineyards are defined by two standout grapes. Athiri produces crisp, aromatic whites, while Mandilaria yields bold, structured reds. Rhodes’ winemaking tradition stretches back to antiquity, and today a combination of family estates and modern producers continues to craft wines that balance heritage with innovation. Each bottle offers a taste of the island’s terroir, shaped by sun, sea, and centuries of cultivation.
Top Wineries
CAIR Winery– Established in 1928, CAIR is one of Greece’s oldest wineries, combining tradition with modern techniques. The estate is renowned for its sparkling wines produced using the traditional method, alongside still wines such as the acclaimed Rodos 2400 and Chevalier de Rhodes reds. Visits include tastings that highlight both the precision of the winemaking and the rich character of Rhodes’ grapes.
Alexandris Winery– Located in the village of Embona on the slopes of Mount Ataviros, Alexandris Winery has been producing wine since 1968. Specialising in the Athiri grape, the estate crafts wines that are aromatic, fresh, and expressive of Rhodes’s unique terroir. Guests can enjoy guided tastings and tours that provide insight into both the vineyard practices and the island’s long winemaking heritage.
This is your guide to Greek coffee- from how and when Greeks drink it and what each coffee is, to how to order like a local.
Well, coffee here is never just coffee because in Greece, it is not about a quick caffeine hit. It is a pause in the day, a shared moment, an unspoken understanding that time can (and should) slow down.
In fact, you don’t grab a coffee in Greece, you go for coffee. And once you understand that distinction, Greek coffee culture begins to reveal itself.
From elderly men gathering in village squares, to work friends catching up over a Freddo in the afternoon sun, to late-night sips in the city, coffee is an integral part of everyday life- no matter how old you are. Most importantly, it marks time not by the hour, but by connection.
Coffee as a Social Ritual in Greece
From packed city centres to quiet villages and serene islands across Greece, the day often centres around the platía (the main square), where cafés fill gradually from morning until late evening. In big cities like Athens and Thessaloniki, neighbourhoods such as chic Kolonaki and cool urban hubs like Exarcheia and Psyrri are defined as much by their cafés as their streets, with people meeting not once, but several times a day.
Morning coffee. Afternoon coffee. Evening coffee.
A single cup may last hours. And just so you know, it arrives with water, remains through conversation, and is still sipped long after it has gone cold. There is no pressure to leave, no expectation to rush.
Traditional Greek Coffee (Ellinikós Kafés)
This is how and where everything started- the foundation of Greek coffee culture.
Traditional Greek coffee is made with finely ground coffee, gently simmered in a bríki and served unfiltered in a small cup. A creamy layer of foam (kaimáki) rests on top, while the grounds settle naturally at the bottom.
Note:It is never stirred, and the final sip is never drunk.
The flavour
Strong and earthy, yet smooth when prepared correctly.
When it’s drunk
It is almost always accompanied by a glass of cold water and a piece of loukoumi.
How to order
Sweetness is decided before the coffee is made.
-Skéto: no sugar
-Métrio: medium sweetness
-Glykó: sweet
For example:
“Énan ellinikó, métrio parakaló.” “A Greek coffee, medium sweet please.”
Freddo Espresso
If Greek coffee speaks to tradition, Freddo Espresso is a true reflection of contemporary Greece. It is the most popular iced coffee among Greeks, and you can easily order it almost everywhere.
Prepared with a double shot of espresso shaken over ice until lightly foamy, it is served cold, clean, and refreshingly intense.
The flavour
Bold and smooth, without bitterness.
When it’s drunk
-Early morning
-Throughout the afternoon
-Often as a takeaway drink
In summer, it is everywhere- carried through streets, placed on café tables, slowly sipped under the sun.
How to order
“Freddo espresso, skéto.”
Freddo Cappuccino
Perhaps the most loved coffee in Greece today.
Essentially, it is a Freddo Espresso topped with a thick layer of cold, velvety milk foam, and it is designed not to be rushed but enjoyed slowly.
The flavour
Balanced and creamy, indulgent without heaviness.
When it’s drunk
-Late morning
-Afternoon social gatherings
-During long cafe conversations
It is as much about the moment as the coffee itself.
How to order
“Freddo cappuccino, métrio.”
The Greek Frappé
Invented in Greece in the 1950s, the Frappé became synonymous with Greek summer.
Made from instant coffee, water, sugar, and ice, shaken into a thick foam, it is both nostalgic and unmistakably Greek. Although similar in taste to a Freddo, it is less popular today, especially among younger generations who favour their Freddo.
The flavour
Frothy, slightly bitter, and refreshing.
When it’s drunk
-Hot summer afternoons
-At beach cafes
-Casual settings and made at home
How to order
“Frappé, glykó.”
Note: Milk can be added if requested.
A Final Note on Greek Coffee Time
In Greece, a coffee does not need to be rushed- you can simply order a cup and quite literally spend your entire afternoon enjoying it with friends.
It is an invitation to sit, to speak, to listen, to remain.
No one will hurry you and no one expects you to leave.
Your coffee grants you permission to stay exactly where you are, and that, perhaps, is the most Greek thing of all.
Tzeneral recently arrived in Thessaloniki with a confidence that can only belong to a place that knows exactly where it comes from.
Rooted in the city’s long-standing pastry culture while looking unmistakably forward, this new opening from the Ergon family, the team behind Ergon House and Ergon Bakehouse in Athens, revisits the sweets that once defined everyday rituals in Greek kitchens and gives them renewed relevance. The inviting space nods to the 1960s and 70s with a subtly elevated, contemporary edge, creating a setting where craft, memory and modern restraint sit comfortably side by side.
Behind the counter, bougatsa is folded by hand, tray bakes glisten with syrup, creams are light and precise, and ice cream is made in house using fresh local milk and seasonal fruit, all prepared in an open workshop where the process becomes part of the overall experience, and the aromas alone are as satisfying as the desserts themselves. Created daily by a skilled pastry team, the focus is not on reinvention but refinement, a careful return to flavour, texture and balance.
Located on Pavlou Mela street, Tzeneral has quickly become a favourite for locals, who stop by to grab handmade sweets baked daily and presented in trays ready to enjoy at home. Offerings include traditional favourites such as galaktoboureko, baklava, karidopita, portokalopita and revani, alongside Thessaloniki’s beloved trigona, velvety and comforting rizogalo, dense chocolate milk in cool bottles that gently evokes childhood memory, and a range of Greek biscuits perfectly paired with coffee.
Savoury pies filled with cheese or spinach and irresistible cheesecakes round out the menu, reinforcing the idea of a patisserie as an all-day meeting point rather than a fleeting indulgence. With a handful of tables scattered out front, it’s an ideal spot to sit back with a warm pie before wandering the city streets. Designed by Ergon Atelier, the space reflects the same philosophy: classic materials such as wood, marble and glass are combined with intentional details and a sense of familiarity and warmth that feels like home.
Recently shortlisted at the Grail Awards 2026 in the Dining and Entertainment Spaces category, Tzeneral stands as another thoughtful chapter in Ergon’s evolving food story, one that feels emotionally anchored and distinctly Thessalonikian.
Discover how the diet, herbs, and daily rituals of Greece’s Blue Zone island shape longevity and wellbeing.
On the Greek island of Ikaria, life does not rush to meet the modern world. It continues quietly and deliberately, shaped by sunlight, seasons, and human connection rather than schedules or screens. Meals stretch into conversations, afternoons soften into rest, and wellbeing is not something to be pursued, it is a part of everyday life.
Long before Ikaria was recognised as one of the world’s Blue Zones, its people were living in a way that naturally supported longevity. They ate simply, moved often, rested deeply, and stayed closely connected to one another. Today, that same lifestyle remains understated, deeply rooted, and profoundly human.
This feature marks the beginning of an ongoing series exploring the food, daily rituals, and philosophy behind life on one of the world’s healthiest islands. Developed in close collaboration with Eleftheria Karakatsina, founder of Greek Superherbs, the series draws on her long-standing relationships with Ikarian locals- from farmers and beekeepers to foragers, winemakers, and home cooks. What follows comes directly from Eleftheria’s experiences, sharing the stories, wisdom, and traditions she has lived on the island.
by Eleftheria Karakatsina
Discovering Ikaria and Its Way of Life
My connection to Ikaria began long before the island became known as a Blue Zone. I first went there because I was searching for a Greek island that combined everything I love, such as mountains to climb, trails to hike, quiet beaches where you can be just you and the sea, and simple, local, wholesome food. I wanted somewhere authentic, not crowded or overly touristy. But what kept me returning was the feeling that life there moves in perfect harmony with nature.
I’ve always been fascinated by places where food is not just something you eat, but something that connects you to people, to the land, and to time itself. The first time I arrived, I remember stepping off the ferry and smelling wild oregano, sage, and pine carried by the sea breeze. Meals weren’t hurried or planned. Someone would bring bread and honey, another would bring tomatoes, someone else olives and wine, and before you knew it, there was a table full of laughter and food that felt like it came straight from the earth.
Everything in Ikaria feels intentional and real, and the food is simple: vegetables, beans, herbs, extra extra extra virgin olive oil, and every ingredient has a story. People don’t talk about “healthy eating” or “wellness,” they just live it naturally and nothing is forced or complicated. It was this balance between food, nature, and community that made me fall in love with the island’s way of life.
Every time I return, I feel that same sense of grounding and the island quietly reminds me of what truly matters- to eat simply, live slowly, and stay connected.
The Rhythm of Daily Life on Ikaria
Ikaria feels like my second home, not just a place I visit but a place that somehow resets my rhythm of living. I go back every summer, either in early June to gather fresh sage and oregano from the rocky hills or in late September to help local beekeepers harvest Anama honey made from blooming heather. Those moments are my personal rituals.
It’s not only the natural beauty that calls me back (though it is breathtaking) it’s the people who make Ikaria special. Everyone greets you as if they’ve known you for years. Neighbours bring you vegetables and fruit from their gardens (figs being my favourite), they invite you for tea and honey on their porch and there is no sense of hurry, no separation between locals and visitors, you just instantly belong.
Ikaria quietly teaches you how to live well without ever saying it out loud, the island simply slows you down until you finally match its pace. You start waking up with the sun, eating when you’re hungry, resting when you’re tired. There is something deeply healing about that simplicity and each time I leave, I feel like I’ve remembered something important I had forgotten- life does not need to be rushed to be full.
The Ikarian Diet: Simple, Local, and Nourishing
The Ikarian diet is beautifully simple. Restrictions, counting calories, macros, or longevity trends are unknown words for them. What matters is living close to the land and eating with purpose. Ikarians eat what they grow, and most meals are plant-based, built around vegetables, legumes, herbs, and extra virgin olive oil.
Breakfast is usually light and nourishing, such as a slice of sourdough bread drizzled with Ikarian honey and tahini, along with a cup of herbal tea. Lunch might be lentils, beans, or wild greens sautéed with olive oil and fresh herbs. Dinner is often shared with neighbours or family, a slow meal under the vines, with bread, salad, a vegetable stew like soufiko, and always a glass of homemade wine.
The most important part is that nothing is processed. Food in Ikaria is not something you fit into your day; it is the day. It is how people gather and connect and that is what makes the Ikarian diet so special.
Herbs, Teas, and Natural Products
Herbs are truly at the heart of Ikarian life and every home has jars filled with dried herbs gathered from the hillsides, they include sage, oregano, rosemary, thyme, and chamomile. You can smell them the moment you walk into a kitchen.
Ikarians drink herbal infusions throughout the day. Sage is used for immunity, rosemary for circulation and memory, oregano and thyme for digestion and respiratory health, and chamomile for calm and better sleep. Dandelion supports liver health, and mint or lemon verbena refreshes in summer. These herbs grow wild and are hand-picked in small bundles, dried slowly in the shade or on covered balconies. There is no rush, just patience and respect for the plant.
Even now, yiayias (grandmothers) carry baskets full of freshly picked herbs, knowing exactly where to find the best sage or when to harvest oregano for the richest aroma. These traditions were never written down; they were lived and shared. Herbal teas are part of daily life, consumed in the morning instead of coffee, after meals to aid digestion, or in the evening to relax. Every plant has a purpose, and somehow, it works.
Honey, Wine, and Local Flavours
Honey and wine are sacred in Ikaria, with bees feeding freely on wild thyme, pine, and heather, each producing honey with distinct flavours. Anama honey, from blooming heather, is dark, earthy, and slightly caramelised. Beekeepers treat their bees like family, speaking softly and moving carefully around hives. The honey here is never heated or filtered.
Wine is often homemade from indigenous grape varieties such as Fokiano, a deep red with forest fruit aromas, and Begleri, a crisp white. Grapes are sometimes crushed by foot in stone vats, and some families age wine in clay amphorae, as in ancient Greece. The wine is shared freely, poured into reused bottles, and always accompanied by laughter and music, highlighting Ikaria’s generosity, simplicity, and joy in its purest form.
Life, Community, and Longevity
Longevity is as much about lifestyle as diet and you will find people move constantly but naturally, walking, climbing hills, and tending gardens. Afternoon naps are common, which is not laziness but alignment with the body’s rhythm.
Community is central and neighbours check on each other, share food, and celebrate together. Panigiria, or village festivals, can last all night and no one is truly alone- this deep sense of belonging is medicine in itself.
It’s the small moments that capture the essence of Ikaria, such as cooking together, sharing stories across languages, and a stranger offering fresh peppermint leaves from her garden, these all reflect a way of life where connection, joy, and gratitude are built into everyday living. Longevity is not a number; it is the quality of life lived fully.
Bringing Ikaria into Your Daily Life
You do not have to live on an island to live like an Ikarian. Start simple: wake with the morning light, enjoy a slow breakfast, cook even a small meal, and eat without distractions. Move naturally, climb stairs, walk, garden, and carry your groceries. Rest when your body calls for it and make sure to connect with friends, neighbours, and family.
Herbal teas are also an easy way to start- sage, oregano, rosemary, and chamomile are the classics. Add a teaspoon of honey for sweetness and antioxidants, these small rituals connect you to the slower, natural rhythm of life in Ikaria. Wellness begins the moment you slow down.
What’s Next in the Series
This article is the first in our Ikarian wellbeing series that will continue to explore Ikaria through its kitchens, gardens, festivals, and the people who sustain its long-living communities. With Eleftheria as our guide, future articles will dive deeper into traditional recipes, herbal remedies, local celebrations, and everyday rituals that define life in a Blue Zone.
About the Author
Eleftheria Karakatsina is the founder of Greek Superherbs, a New York-based company sharing wildcrafted herbal teas and raw honey from Ikaria, Greece. She spends her summers on the island, gathering herbs, foraging honey, and exploring how traditional wisdom can inspire modern wellness. Discover her products at greeksuperherbs.comand follow her journey @greeksuperherbs.
From Sifnos and Rhodes to Naxos and Thessaloniki- we’ve rounded up the most exciting food festivals in Greece for the season!
Summer in Greece reaches its peak in August and rolls into September, when long days stretch into lively nights and food, family, and friends take centre stage. While the season is synonymous with holidays, Greeks never take a break from these essentials- and nowhere is this more evident than at the country’s beloved food festivals.
From the Cycladic islands to the mountainous north, these celebrations pay homage to a single dish or ingredient, pairing local flavours with music, dancing, and age-old traditions. Many have been running for decades, a living reminder of how deeply gastronomy and community are entwined in Greek life.
Often tucked away in small villages and off-the-radar towns, these festivals aren’t always easy to find, which is precisely their charm. For travellers chasing authenticity, they offer a seat at the table of Greece’s most spirited summer gatherings.
Cycladic Gastronomy Festival | Sifnos
Every September, the quiet village of Artemonas on Sifnos transforms into the culinary heart of the Cyclades for the Cycladic Gastronomy Festival “Nikolaos Tselementes.” From September 25 to 27, chefs, home cooks, and artisans from across the islands gather to showcase regional recipes, local customs, and age-old traditions, while visitors are invited to taste everything free of charge. The atmosphere is both vibrant and intimate, with children donning aprons to join cooking contests, streets lined with food stalls and bazaars, and evenings unfolding to the sound of live music and dance. Beyond the flavours, expect exhibitions, cultural performances, and even re-enactments of traditional weddings, making the festival as much about heritage as it is about gastronomy. It’s one of Greece’s most authentic food experiences, best enjoyed at a long communal table facing the Aegean Sea.
Foodie Tip: For stunning views and a taste of local flavours, head to Loggia Wine Bar. This stylish spot pairs a curated selection of Greek wines with delicious small plates, all set against the breathtaking backdrop of Seralia Beach. Enjoy live music and a relaxed atmosphere while sipping some of the island’s finest vintages.
Pistachio Festival | Aegina
On the shores of Aegina, just a short ferry ride from Athens, the island’s famed pistachio takes centre stage at the Aegina Fistiki Fest from September 18 to 21. This vibrant celebration draws thousands to the harbour promenade, where stalls laden with pistachios (and inventive pistachio creations) offer complimentary tastings alongside exciting cultural programs. Expect evenings featuring concerts, theatrical performances, guided tours, and chef-led tastings, all wrapped up in that unmistakably Mediterranean feel. From artisanal exhibitions to children’s workshops and lively music under the stars, this festival is both a tribute to the PDO-protected Aegina pistachio and local tradition. It’s the ideal occasion for discerning travellers to immerse themselves in island life, and to sample a kernel of Aegina’s rich culinary heritage.
Foodie tip: Don’t leave Aegina without trying a pistachio gelato from one of the local gelaterias as you’re strolling along the waterfront or exploring the charming streets of Aegina Town. These gelaterias offer a delightful way to enjoy the island’s signature nut in a refreshing form.
Street Food Festival | Rhodes
Next month, Rhodes hosts its buzzing Street Food Festival, transforming the island’s capital into a global dining playground. From September 13–21, vendors, chefs, and food creatives serve up everything from Greek favourites with a twist to flavours inspired by Asia, the Middle East, Latin America, and beyond. Plant-based innovations and fusion dishes add to the eclectic mix, making it as much a showcase of culinary imagination as it is of tradition. The energy extends well beyond the plates, with live music, DJ sets, and performances that turn the festival into a vibrant street party. It’s an unmissable chance to savour the world’s flavours in one of Greece’s most iconic island backdrops.
Foodie Tip: Don’t leave Rhodes without tasting Pitaroudia, the island’s iconic chickpea fritters flavoured with mint and onions. Often served as a meze, these golden bites are crispy on the outside, tender inside, and packed with authentic Rhodian flavour.
Feta Cheese Festival | Elassona
In the heart of Thessaly, Elassona celebrates its rich dairy heritage at the Panhellenic Feta Cheese Festival from September 18 to 20. As one of Greece’s leading feta-producing regions, Elassona hosts this three-day event to honour its famed white brined cheese, a staple in Greek cuisine. Visitors can enjoy a variety of activities, including traditional cheesemaking demonstrations, tastings, and cultural performances. The festival also features workshops focusing on dairy production, highlighting the region’s commitment to preserving and promoting its gastronomic traditions. Set against the backdrop of Mount Olympus, the event offers a unique blend of culinary delight and natural beauty. Whether you’re a cheese enthusiast or a traveller seeking authentic Greek experiences, this festival provides a memorable immersion into local culture and flavours.
Foodie tip: For a true taste of Thessaly, head to a local Tsipouradiko and indulge in a platter of regional cheeses paired with Tsipouro, the potent local pomace spirit. Known for its bold flavour and warming kick, Tsipouro is not for the faint-hearted, but it perfectly complements the creamy, tangy cheeses of the region.
Potato Festival | Naxos
In September, the village of Agia Anna (Kapares area) on Naxos Island hosts its annual Potato Festival, the largest rural celebration in the Cyclades. Organised by local producers and residents, the event aims to break a Guinness World Record by peeling, frying, and serving 600kg of Naxos potatoes. Visitors can enjoy traditional local music, dance performances, and a lively atmosphere that highlights the island’s rich agricultural heritage. The festival offers a unique opportunity to taste various potato-based dishes, prepared with locally sourced ingredients and traditional recipes. It’s a celebration of community, culture, and the beloved Naxos potato.
Foodie tip: While exploring Naxos Old Town, stop by Melimilon Pantry to discover a treasure trove of local flavours. From jams and marmalades to spoon sweets and artisanal liqueurs, everything is crafted from fresh, locally sourced produce. It’s the perfect place to pick up authentic Naxian treats to enjoy on the spot, or take home as delicious souvenirs.
Mushroom Festival | Grevena
In the heart of Western Macedonia, Grevena (known as the mushroom capital of the Balkans) hosts the Panhellenic Mushroom Festival from August 22 to 24, 2025. Celebrating the area’s long tradition of wild mushroom picking, the festival offers a feast for all the senses: cooking classes, tastings of classic and inventive mushroom dishes, educational seminars, and workshops for children. Visitors can browse themed exhibitions, sample mushroom liqueurs, cakes, and even spoon sweets, or shop for local artisanal products. Live music, outdoor activities, and demonstrations by the Mushroom Society of Western Macedonia bring the festival to life against the scenic backdrop of the Park of Mushrooms. It’s a must-visit for food enthusiasts keen to immerse themselves in Grevena’s unique culinary heritage.
Foodie tip: Pair your meal with a glass of locally distilled rakomelo for the full regional experience and enjoy the warm hospitality that makes this part of Greece so memorable.
Xerotigana Festival | Amorgos
On September 7, the village of Aegiali on Amorgos Island hosts the annual Xerotigana Festival, a vibrant celebration of the island’s beloved traditional sweet. Xerotigana, also known as diples or katimaria, are delicate fried dough pastries drizzled with honey and sprinkled with sesame seeds. During the festival, local women demonstrate the preparation process, allowing visitors to participate and learn the craft firsthand. The evening unfolds with live music from local instrumentalists, traditional dance performances, and a communal feast that continues into the early hours. This event offers a unique opportunity to immerse oneself in Amorgos’ rich culinary heritage and community spirit.
Foodie Tip: You can’t leave Amorgos without trying the island’s Fava or Magirema, staples of any traditional meal. Made from katsouni peas and ground using a hand mill, these dishes have a velvety, flavourful texture that embodies the island’s rustic culinary heritage.
Honey Festival | Thessaloniki
From October 16 to 19, Xarhakos Park in Thessaloniki buzzes with excitement as the city hosts its 16th Honey Festival, celebrating the vital role of bees and the rich tradition of beekeeping. Visitors can meet local producers, taste honey, royal jelly, pollen, and other bee-based products, and explore workshops that showcase both culinary creativity and ecological education. Children can join interactive activities, from bee-themed crafts to discovering the secrets of honey production, while adults enjoy seminars and tastings highlighting honey’s flavours and health benefits. The festival comes alive with demonstrations, family-friendly events, and a sweet, fragrant atmosphere that honours both tradition and sustainability.
Foodie tip: Step into Agora Modiano, Thessaloniki’s historic central food market, originally opened in 1922, and immerse yourself in the city’s vibrant culinary scene. Browse countless stalls offering artisanal breads, specialty tahini, and traditional sweets, all crafted with local ingredients. It’s the perfect spot to sample authentic flavours or pick up gourmet souvenirs that capture the essence of Thessaloniki’s rich food heritage.
From Mykonos to Crete, and Athens Riviera to lesser-known islands, our editors have curated the ultimate guide to Greece’s most captivating beach bars.
This isn’t about the glitz and glamour of champagne cabanas or DJ-driven daybeds. While yes, some of these spots might offer a touch of luxury, we’re celebrating the unpolished allure of Greek summer- places where the breathtaking views steal the show, and all you need is a chilled rosé and a shaded table to unwind.
Some are tucked into quiet coves, others spill onto some of the country’s most beautiful beaches- but all share that rustic Greek summer magic, where the Aegean does most of the talking and the atmosphere feels as natural as the setting.
Paralia | Sifnos
Set along Kamares Beach, Paralia captures a nostalgic kind of summer- striped deck chairs, barefoot freedom, and a rhythm dictated entirely by the sun. The setup is simple: order at the canteen-style counter and find a spot among the wooden tables or loungers facing the bay. The all-day atmosphere shifts naturally from coffee to cocktails, with easy-going food and a playlist that never overwhelms. The cocktail list, curated by Tasos Korakis, includes both classic and low-alcohol options, plus a few house specials worth returning for.
Hydronetta | Hydra
Tucked into the rocks just below Hydra’s old town, Hydronetta is more sea platform than sandy beach, and that’s part of its charm. Swimmers dive straight into deep blue waters before settling in at sun-faded tables shaded by straw umbrellas. The setting is minimalist but striking, with waves crashing just metres away and golden hour turning everything copper. Come for a swim, a spritz, and don’t leave until you watch the sun sink behind the Peloponnese.
Alemagou | Mykonos
If you’re after laid-back luxury with a bohemian twist, head to Alemagou on the windswept shores of Ftelia. This off-the-radar gem blends Cycladic charm with minimalist cool- think gourd-shell lighting, rustic pergolas, and a natural palette that melts into the golden sand. Days here drift from languid beach hangs to sundowners at the cliffside lounge, where perfectly curated sets and cocktails mark the island’s most magical hour.
La Grotta Beach Bar | Corfu
Built into a rocky cove near Paleokastritsa, La Grotta has been drawing summer crowds since the 1960s. Accessed by a long set of stone steps, it opens out onto a tucked-away bay where you can swim, cliff-jump, or sip a cocktail while gazing at the glowing water below. Evenings here are something special- music drifts out over the sea, and the vibe shifts from sun-drenched to cinematic. It’s not trying to be fashionable, but somehow it is- we call it a Corfu classic, that’s been reimagined for a new generation.
Sorokos Bar | Koufonisia
Right on the sand in Koufonisia, Sorokos feels like the kind of place you would only find if someone told you about it. Afternoons are all about lazy swims and iced coffee in the shade, while after dark, the energy shifts with summer tracks and a well-curated cocktail list. The setting is simple but atmospheric- nothing flashy, just a bar that knows what it’s doing.
Ciel | Syros
Set just above the water’s edge in Ermoupoli, Ciel serves up Greek and Mediterranean dishes all day alongside a generous wine list and a lineup of polished cocktails. The crowd (who come early to grab a sunbed) is mixed- locals, artists, and in-the-know travellers, all giving it an energy that feels grounded and quietly stylish. From morning swims to sunset apéritifs, it’s a place that fits into your day however you need it to.
Kalypso Beach | Crete
Hidden in a small inlet near Plakias in Rethymno, Kalypso feels more like a private cove than a public beach. The water here is a vivid, cinematic blue- ideal for snorkelling or just floating with a drink in hand. There’s a beach bar carved into the rock, offering fresh juices, icy beers, and snacks under the shade of tamarisk trees. It’s low-key and slightly rugged, in a good way.
Tinos Surf Lessons Beach Bar | Tinos
Set on the golden curve of Kolymbithra, this low-fi beach bar is an ode to Tinos’ creative spirit. A vintage camper van doubles as the bar, while woven mushroom-shaped umbrellas and handmade wooden tables give the place a playful, distinctly local feel. It’s run by a team of surf instructors, artists, and island regulars, making it feel more like a gathering spot than a commercial enterprise. Don’t expect frills- just a good craft beer, refreshing cocktail, and a sense of calm.
Kavos Lounge Bar | Skyros
Perched above a rocky cove, Kavos is all about levels- dive into the sea from one terrace, climb back up for cocktails on another. The setting is cinematic, with clear waters below and sweeping views of the coastline beyond. The bar serves classic drinks with a Greek twist (try the ouzo spritz) and light summer dishes that don’t compete with the heat. It’s casual but curated- a place where you can lose track of time, which is what summer is all about.
Limanakia Vouliagmenis Bar | Athens Riviera
Wedged between the cliffs just south of Athens, Limanakia is less of a beach and more of a scene. During the day, locals sunbathe on the rocks and dive into deep, clear water; by sunset, the bar comes alive with music, drinks, and city dwellers chasing a sea breeze. The setting is wild and unmanicured, which only adds to its appeal. Cocktails are straightforward, served with a side of Athenian attitude. If you want a taste of the capital’s Riviera without the gloss, this is it!
The Cabana Beach Bar | Paros
Overlooking the calm waters of Parikia Bay, The Cabana Beach Bar strikes a balance between sophistication and ease. Whitewashed cabanas and rattan accents give it a crisp, coastal feel, while the menu leans toward fresh, modern Greek fare and refined cocktails. It’s low-key during the day and then shifts into something more sultry after dark. Paros may be having a moment, but this spot still feels like a quiet find.
Tortuga | Naxos
Tortuga is more than a beach bar- it’s a fully formed design statement. Located on the sands in front of Naxian on the Beach, its bamboo structures, cactus-lined pathways, and warm neutral palette set a calm, considered tone. Days stretch out under canopied loungers; evenings begin with creative cocktails and a fresh take on Mediterranean dining. It’s striking, but intentionally downplayed- a place where everything has been thought through, but nothing feels overdone.
Imbari | Corfu
Set just beneath Corfu’s Old Fortress, Imabari is a beach spot that captures the island’s cosmopolitan edge. It opens early with smooth coffee service and calm views across the Ionian, then shifts into long, late lunches and laid-back vibes as the sun starts to drop. The space is all clean lines, natural light, and subtle nods to Corfu’s Italian past- think sun-faded tones, aperitivo culture, and a rhythm that never feels rushed.
Bikini | Spetses
Bikini may be small, but it knows how to set a scene. Tucked above the old port of Spetses, its part cocktail bar, part terrace restaurant, and part pre-party institution. Mornings are quiet, with iced coffees and sea views; by night, the music gets louder, the lights lower, and there’s a good chance someone will end up dancing barefoot on a table. The drinks list is compact but clever, and the crowd skews international, stylish, and ready to stay late.
Le Jardin | Kalamata
Hidden behind stone walls in the heart of Kalamata, Le Jardin is a cocktail bar with tropical flair and a sharply curated drinks list. Think tiki classics reimagined with local ingredients- like melon and mint with gin, or a citrusy spin on a Mai Tai. The space is filled with marble, greenery, and earthy tones, creating an atmosphere that’s both grounded and unexpected.
Teloneio | Limeni
Perched right by the water in Limeni, Teloneio is a two‑story stone restaurant and bar that blends fluidly into its seaside setting. The vibe is cinematic: diners can sunbathe on a private swim deck, sip cocktails as the light changes, or enjoy a sunset feed with the sea lapping just below. It’s a place that feels stylish and immersive without being showy.
Heading to Greece’s most iconic party island? Here’s where to find the best beach clubs in Mykonos- sun, style, and serious vibes included.
When it comes to summer on Mykonos, the line between beach and party blurs- and anyone who’s been here knows exactly what we mean. The island’s legendary coastline isn’t just for laying out a towel; it’s for soaking up the scene. Think barefoot luxury, flowing rosé, and cool soundtracks spun by world-renowned DJs.
From all-day hangouts with elevated restaurant fare to see-and-be-seen spots where the tables are as coveted as the cabanas, these are the beach clubs that define the Mykonos state of mind.
Scorpios | Paraga Beach
Set on a sun-drenched peninsula overlooking the Aegean, Scorpios blends barefoot luxury with artistic energy. Part beach club, part cultural hub, this Mykonos mainstay (now part of the Soho House family) offers a laid-back yet elevated all-day experience. Think wood-decked terraces, handwoven textiles, and globally-inspired dishes-from Greek mezze to Peruvian-inflected seafood-designed for sharing around long communal tables. By day, it’s all slow beats and shady lounging. But come sunset, the vibe shifts: live DJ sets take over, the tempo rises, and the crowd slips seamlessly from beach to barefoot dancefloor. It’s boho, but polished-Mykonos at its soulful, sun-drenched best.
Nammos | Psarou Beach
Nammos is the ultimate playground for the glam set on Mykonos, where bronzed bodies, designer shades, and Champagne buckets are all part of the daily scene. Set on the golden shores of Psarou Beach- a magnet for the international jet-set- this iconic beach club brings indulgence to another level, with elevated service, fresh seafood, top-shelf cocktails, and a serious party atmosphere. It’s glitzy without apology, where the music pulses, the shisha flows, and people-watchers are in their element. Just a heads-up: reservations are essential, and so is a well-funded credit card.
Alemagou | Ftelia Beach
If you’re after laid-back luxury with a bohemian twist, head to Alemagou on the windswept shores of Ftelia. This off-the-radar gem blends Cycladic charm with minimalist cool- think gourd-shell lighting, rustic pergolas, and a natural palette that melts into the golden sand. Days here drift from languid beach hangs to sundowners at the cliffside lounge, where perfectly curated sets and cocktails mark the island’s most magical hour. Less about the scene and more about the sensation, Alemagou feels like a memory in the making- one you’ll want to revisit long after your tan fades.
JackieO’ Beach Club | Super Paradise Beach
More than just a beach club, JackieO’ is a mood. Perched on the golden sands of Super Paradise, this iconic spot is as fabulous and free-spirited as its namesake, Jackie Kennedy Onassis, who helped put Mykonos on the map. The vibe? Playful, inclusive, and unapologetically bold. Think daily drag shows, Champagne cocktails by the pool, and 21 signature drinks designed to keep things sparkling well past sunset. With a restaurant, Jacuzzi, and a lively crowd that knows how to have fun.
Kalua | Paraga Beach
Tucked into the crystal-clear bay of Paraga, Kalua captures that quintessential Mykonos energy- go hard day and night. A seamless blend of laid-back beach vibes and elevated party atmosphere, this long-time favourite serves up Mediterranean fusion dishes alongside a standout Japanese menu, all best enjoyed with something crisp from their impressive wine list. Whether you’re stretched out on a front-row cabana or posted up in a VIP bungalow with your crew, it’s the kind of place where long lunches slip into golden-hour dancing. The daily DJ sets and live performances crank up as the sun goes down, with the whole team joining in the party, making Kalua feel more like a private celebration than a typical beach club.
Principote | Panormos Beach
Set on the golden sands of Panormos, Principote brings a polished elegance to Mykonos’ north coast. With its signature handwoven parasols, crisp white daybeds, and seamless beachside service, it’s the kind of place where lunch easily stretches into sunset. The vibe is luxe but laid-back- think Mediterranean sharing plates, expertly mixed cocktails, and even in-house massages, all set to a smooth soundtrack that builds as the day unfolds. For those who like their beach days with a side of retail therapy, the on-site boutique, Agora, stocks curated resortwear and designer finds.
Liasti | Lia Beach
For those craving a more serene side of Mykonos, Liasti on Lia Beach is the antidote to the island’s high-energy scene. Tucked into one of Mykonos’ most unspoiled bays, this barefoot-luxe beach club brings together understated elegance, exceptional service, and a relaxed rhythm that matches the turquoise waves lapping nearby. Days here are best spent on plush loungers under straw parasols, pausing only for a club sandwich, or something cold from the impressively stocked bar.
Spilia Sea Side | Kalafati
Tucked inside a salt-kissed cave on the rocks of Kalafati, Spilia is one of Mykonos’ most atmospheric seaside spots. Once a humble taverna, it’s been reimagined as a refined beach club-meets-seafood sanctuary. A natural ocean pool acts as the heart of the space, where sea urchins, lobster, and oysters are prepped before your eyes, adding a theatrical touch to the fresh, fine-dining experience. While Spilia is open all day, it truly shines at sunset, when the sea glows and the vibe turns. Arrive by boat for the full Mykonos fantasy- or cross the wooden bridge if you must. Either way, the Dom flows freely, and the mood is pure Mykonian!
Looking for something refreshing, herbaceous, and just a little bit different?
Meet the Aegean Breeze– a Mediterranean-inspired cocktail that brings the subtle sweetness of Mastiha together with the botanical notes of gin and the zing of fresh lime.
Finished with a salted rim and cucumber, it’s the kind of drink you’d want in hand after a late afternoon swim or while watching the sun set over whitewashed rooftops.
Elegant, easy to make, and delightfully aromatic- this one’s summer in a glass!
Ingredients:
-60ml Mastiha liqueur
-30ml gin
-1 tablespoon freshly squeezed lime juice
-Ice cubes, for shaking
-Salt, to garnish the rim
-Cucumber slices, to garnish
Method:
-Prepare your glass by gently rimming the edge with lime juice and dipping it into salt.
-In a cocktail shaker, combine the Mastiha liqueur, gin, and lime juice with a generous handful of ice.
-Shake well until the mixture is chilled and perfectly blended.
-Double strain into a chilled coupe or martini glass.
-Garnish with thin slices of cucumber for a crisp finish.
Our Greek-inspired focaccia recipe captures the spirit of a summer table in full bloom- light, golden, and beautifully rustic.
Topped with sweet cherry tomatoes, delicate slices of zucchini, paper-thin cut Spanish onion and buttery green olives, it’s a vibrant, garden-fresh take on the classic.
A good drizzle of olive oil and a generous sprinkle of sea salt tie everything together, adding crunch and depth. Serve it as part of a mezze spread, alongside dips and chilled wine, or simply tear into it while it’s still warm.
It’s unfussy, irresistibly moreish, and totally transportive- like biting into a warm loaf from a village oven somewhere in the Aegean.
(Serves 6–8)
Ingredients
For the dough
-400gm strong white bread flour
-1 tsp fine sea salt
-7gm (1 sachet) instant yeast
-325ml lukewarm water
-2 tbsp extra virgin olive oil, plus more for the tray and finishing
For the topping
-200g cherry tomatoes, halved
-1 small zucchini, thinly sliced into ribbons or rounds
-1 small Spanish (red) onion, thinly sliced
-A handful of green olives, pitted and cut
-1 tsp dried oregano
-Flaky sea salt, to sprinkle
-Freshly ground black pepper
Method
-In a large bowl, mix the flour, salt, and yeast. Add the lukewarm water and olive oil, stirring until a sticky dough forms.
-Knead the dough on a floured surface for 8–10 minutes until smooth.
-Transfer to a lightly oiled bowl, cover, and let it rise in a warm place for about 1 hour, until doubled in size.
-Once risen, stretch and press the dough into a tray lined with baking paper that’s been drizzled with a drop off olive oil.
-Preheat the oven to 220°C (200°C fan).
-Dimple the dough with your fingertips, then arrange the cherry tomatoes, zucchini, onion, and green olives over the top.
-Drizzle generously with olive oil, then sprinkle with dried oregano, flaky sea salt, and black pepper.
Discover our wrap-up of Chania’s best new bakeries and pastry stores, featuring delightful combinations of traditional Cretan flavours and internationally loved sweets.
Chania’s food scene has never been better. Strolling through the city’s pretty cobble-stoned streets you’ll come across beautiful display cases of freshly baked buttery croissants, lush dulche de lèche, and glorious galaktboureko – just to name a few!
Red Jane Bakery
One of the best ways to start the day is by heading downtown to Red Jane, a wonderful new bakery featuring Italian tiles, a long red marble counter, and an exposed brick ceiling. Here you’ll find a great range of treats, from chocolate-filled croissants and mascarpone cream and blueberry Danish to the ultimate egg sandwich with chorizo, caramelized onions, rúcula and Greek truffle Graviera from a local cheese producer. Tip: try the signature tiropita (cheese pie) featuring flaky pâte feuilletée and a filling that combines Greek Feta, goat graviera and Italian ricotta!
A: Kidonias 101, Chania
Black Eyed Kate
Psychologist turned pastry chef (yes you read that right) Katerina Mavromataki has opened a cool and cozy little cake store in the centre of town. Featuring two wooden benches out the front, make sure to take a seat and enjoy a slice of lemon (from her garden) polenta cake with fresh almonds, the glaze lamington (a local favourite), Kate’s signature carrot cake (with fresh nuts and spices), or a perfectly made mini pastel de nata. Tip: if you are after something a little more traditional, try the halva, a sweetly satisfying vegan semolina cake.
A: Antoniou Giannari 1B, Chania
Sketi Glyka
Having launched its first store in 2013 in Chania’s Old Town, Sketi Glika, one of the city’s most-loved patisseries recently opened its second location in the Lentariana neighbourhood where you can grab a dessert and coffee on the go! Whether you are looking for the ultimate sweet breakfast or a perfect afternoon sugar hit – here you’ll find some of the most delicious desserts including a buttery sablé biscuit topped with a crème montée and fresh figs, or their interpretation of galaktoboureko- layers of golden brown crispy phyllo, sprinkled with melted butter, then filled with creamy semolina custard and bathed in a fragrant scented syrup. Tip: it’s open till 11 pm each night, so you can even get here for a late treat!
A: 63 Vrison, Chania
Pallas Philocaly
Located on the historic waterfront of Chania’s Old Town, this gourmet food store featuring a beautiful bakery, delicatessen, and wine cellar all under one roof is set in a striking 1900s neoclassical building. The store is divided into sections and includes a grand marble display that’s always loaded with delicious creations both sweet and savoury. The bakery specialises in croissants, pastries, pies, pralines, eclairs, and tarts that are handmade daily. Tip: for savoury try the spinach and cheese pie with feta and mizithra from Chania, then for something sweet, we recommend the decadent chocolate eclair.
If you’re looking for the best breakfast and brunch spot in Chania, look no further than Bakery Patisserie & Coffee Shop Ntourountous Chania 1866 Square! All their baked goods, including bagels and pastries, are created in-house, making it the ideal spot to start your day. Expect a warm and cozy space, a welcoming aroma, and a counter adorned with freshly baked buttery croissants, delectable handmade pies, and traditional Cretan rusks, as well as a delightful brunch menu that features toasted sourdough bread with local avocado, cherry tomatoes, and black sesame; or those with a sweet tooth can savour fluffy pancakes with pastry cream, butterscotch, salted peanuts, and milk chocolate. Tip: if (like us) you find it hard to choose between sweet and savoury treats, we suggest you try the Baker’s Basket (for two) that includes a butter croissant, mini brioche, pancakes, rustic baguette, a cake of the day, local honey, olives, prosciutto cotto, and Cretan cheese (served with top-notch coffee)!
