Ntounias, on Crete, is a very basic looking restaurant in the hills, far away from the tourist trail, with a rickety looking set of clay pots strung up over a fire and a lovely husband-and-wife team in the kitchen. They raise as much of the meat and veg they use as possible on terraced land in the steep valley below the restaurant. It’s a must-visit for proper Cretan mountain food – very different, meatier and more rustic, than that served just a few miles away on the coast (lots of goat and game, and no fish).
In Profilia, Rhodes, To Limeri Tou Listi (“the Sheep Rustler”) is an amazing, rustic restaurant in the hills with a lovely terrace and food cooked by a couple. Much of what they make is cooked in a wood oven; try the slow-cooked meats, which are done overnight in the oven’s cooling embers.
+30 22 4406 1578
Family run for over a century, Mavrikos restaurant, on Rhodes, is on the edge of historic Lindos village. Two brothers run it now, one front-of-house, one out back, and the food is exceptional. A smart spot, I loved their raw marinated sardines, stuffed cuttlefish with borlotti and calamari with beetroot.
+30 2244 031 232
Eudokia (“Mummy’s Cooking”), in Kos Town, does as it says on the tin. Mummy is in the kitchen, turning out simple, traditional dishes (her fritters are particularly fabulous – all light and hot and cheesy) while her son runs the front-of-house.
+30 224 202 8525
One of the best restaurants in Greece, and certainly on Santorini, Selene is a cool, white-washed restaurant tucked away from the views (all the best places to eat on Santorini seem to be the ones without a view). Expect beautiful modern versions of the Greek classics made with Santorini’s extraordinary local produce.
Written by Rebecca Seal, author of The Islands of Greece: recipes from across the Greek seas (£25, Hardie Grant).
This feature was published in May 2015
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