Poros

• •Home-style cooking in a lane just off the waterfront
• •One of the least expensive sit-down meals in town
• •Does takeaway, which is how much of Poros uses it

Oinomageireio, home-style cooking · Ermou 14, Poros Town

An oinomageireio in one of the lanes behind the waterfront, cooking home-style plates rather than working through a long taverna menu. It is one of the least expensive sit-down meals in town, and it also does takeaway, which is how a fair share of Poros uses it. Ask what has been cooked that day.

Suggested: the day's cooked dishes, pork, takeaway plates

• •Publishes its menu prices: fava €6, marinated anchovy €7, bekri meze €8
• •Grilled sardine €10, and sea bass at €17 for 450 grams
• •Opens for dinner at seven in the evening

Taverna-mezedopoleio at Pounta · Pounta, Poros

A taverna-mezedopoleio at Pounta that publishes its prices, which is rarer than it should be: fava at €6, marinated anchovy at €7, bekri meze at €8 and grilled sardine at €10. Fish is sold by weight, with sea bass at €17 for 450 grams. The kitchen opens for dinner at seven.

Suggested: fava, marinated anchovy, bekri meze, grilled sardine, sea bass by weight

• •A family kitchen since 2000, now run by the founders' two sons
• •Known for the black seafood risotto and the tuna salad
• •Olive oil from Troizinia and wild herbs from Methana

Seafood taverna on the Pounta quay, since 2000 · Pounta, the old fishermen's quarter

The best-known restaurant on Poros, and still the family kitchen it began as: it opened in 2000 on the quay at Pounta, the old fishermen's quarter, and the founders' two sons run it now. The cooking is seafood-led and more ambitious than standard taverna fare, built around a black seafood risotto, tuna pastirma and ceviche, with olive oil from Troizinia and wild herbs from Methana. Tables sit at the water with the fishing boats alongside, and in season the terrace is full: this is the island's headline dinner rather than a quiet find.

Suggested: black seafood risotto, tuna pastirma, sea bass ceviche, grilled squid, the tuna salad

• •Dinner only, from seven in the evening
• •In the backstreets behind the Cinema Diana, away from the water
• •A meal with half a litre of house wine came to €21.20 in 2024

Backstreet family taverna, dinner only · Behind the Cinema Diana, Poros Town

A family taverna in the backstreets behind the Cinema Diana, open only for dinner from seven in the evening. It sits well back from the waterfront, so the tables are in a quiet lane rather than out on the harbour. A meal with half a litre of house wine came to €21.20 in 2024.

Suggested: meze, house wine, the evening taverna dishes

• •A July 2026 Greek feature described it as a locals' taverna-mezedopoleio
• •House starters, cooked dishes and fresh fish, with Poros olive oil
• •Opposite the hydrofoil and water-taxi quay

Taverna-mezedopoleio on the harbour front · Iroon Square 4, on the harbour front

A family-run taverna-mezedopoleio on the harbour front by the hydrofoil quay, described in a July 2026 Greek feature as a warm room favoured by locals. The kitchen puts out its own starters, cooked dishes and fresh fish, and uses Poros olive oil. It is the easiest of these to walk into straight off the boat.

Suggested: house starters, cooked dishes, fresh fish, local wine

• •Tables at the edge of Neorio beach
• •About 2 km around the coast from Poros Town
• •Draws regulars as well as visitors, and is still family-run

Family taverna by Neorio beach · Leoforos Lampraki, Megalo Neorio, about 2 km from town

A family taverna with its tables at the edge of Neorio beach, about 2 km around the coast from Poros Town. It is a long-established place whose crowd still includes regulars rather than only passing visitors. Order the Greek home-style dishes, or whatever is on the fish board that day.

Suggested: Greek home-style dishes, grilled fish, seafood

• •Local lamb and pork on the spit, and mutton grilled over charcoal
• •Wild rabbit, rooster with pasta and hand-kneaded village bread
• •A pine-shaded terrace looking out to Aegina and the Methana peninsula

Family estate with a taverna, open daily · Agios Nektarios, above Vagionia bay, about 3 km from town

A long-standing family estate up at Agios Nektarios, about 3 km from town above Vagionia bay, where the taverna serves every day. The cooking is country Greek and the list is worth reading properly: local lamb and pork turned on the spit, mutton over charcoal, kokoretsi, wild rabbit, rooster with pasta, and bread kneaded by hand. Tables sit outside among the pines in summer, with a view out to Aegina and the Methana peninsula, and there is a room with a fireplace for winter.

Suggested: lamb or pork on the spit, mutton over charcoal, wild rabbit, rooster with pasta, village bread

• •Souvlaki and gyros at €5 to €10 per person
• •An everyday quick bite rather than a destination taverna
• •Reviews run in Greek through 2026

Grill house and souvlaki · Ioanni Papadopoulou, Poros Town

A grill house on Ioanni Papadopoulou for souvlaki, gyros and a plate of grilled meat, at €5 to €10 per person. This is an everyday quick bite rather than a destination taverna, and it is worth setting expectations accordingly. Its reviews run in Greek through 2026, which tells you who eats there.

Suggested: souvlaki, gyros, grilled meat

• •A long-running Pounta taverna, well known to visitors as well as locals
• •Grilled fish is the kitchen's signature, including sea bream
• •Opens at six in the evening

Long-running family taverna at Pounta · Pounta, Poros

A long-running family taverna at Pounta, and the most visitor-visible entry on this list, which is why it sits at the edge of the selection rather than being presented as a find. The kitchen does classic taverna cooking and grilled fish, including sea bream with oil and lemon. Doors open at six in the evening.

Suggested: grilled sea bream, classic taverna dishes, the day's seafood

• •At the far end of the promenade, away from the ferry quay
• •Greek cooking with fresh pasta alongside it
• •Reservations are taken, which is worth using in season

Greek kitchen at the quiet end of the promenade · Dimitriou Douzeni, at the far end of the harbour promenade

A Greek kitchen at the far end of the harbour promenade, well enough away from the ferry quay to feel like a retreat from it. The cooking is Greek with fresh pasta alongside it, and the sea bass is the dish to ask for. It is the best-scoring kitchen on the island and it fills up, so a reservation is worth using in season.

Suggested: sea bass, fresh pasta, Greek starters

• •A rakadiko, so the drink leads and the meze follows
• •Small plates built around seafood, fried shrimp among the regulars
• •On the Pounta waterfront rather than the main town quay

Rakadiko and meze on the Pounta waterfront · Pounta waterfront

A rakadiko on the Pounta waterfront, which means the order runs the other way around: you choose ouzo, raki or tsipouro first and the small plates follow. The kitchen is small and leans on seafood, with fried shrimp and bouyourdi among the plates that come up most often. It sits away from the main town quay, and the room is modest rather than smart.

Suggested: ouzo, raki or tsipouro, fried shrimp, bouyourdi, seafood meze

• •Greek wines and retsina, poured with small plates
• •Opens at six in the evening
• •Live music on some nights

Wine bar with small plates · Mitropoleos, in the old-town lanes

A small wine bar in the old-town lanes off Mitropoleos, pouring Greek wines and retsina alongside small plates. It opens at six in the evening, and on some nights there is live music. This is the drink-led stop on the list rather than a place to plan dinner around.

Suggested: Greek wine by the glass, retsina, small plates

• •Run by Meletis and his wife Nektaria, with homemade sweets and spoon sweets
• •Ouzo, tsipouro or a beer with homemade meze, or just a Greek coffee
• •Tables under plane trees, where the local bus turns around

Traditional kafeneio below the monastery · By the Zoodochos Pigi monastery, about 3 km from town

A traditional kafeneio in the pines about 3 km from town, 200 metres below the Zoodochos Pigi monastery, run by Meletis and his wife Nektaria. Tables sit on a small balcony under plane trees beside a spring that runs all year, and the local bus turns around just up the road. Come for a Greek coffee and homemade sweets, or for ouzo, tsipouro or a beer with homemade meze.

Suggested: Greek coffee, homemade sweets, ouzo or tsipouro with meze, homemade lemonade

• •A roof three floors up, looking over the town and the channel
• •Cocktails, cold beer and Greek wine, with small plates alongside
• •Opens at half past six in the evening

Rooftop cocktail bar, third floor of the Dimitra Boutique Hotel · Protopappa, in the middle of town

A cocktail bar on the third-floor roof of the Dimitra Boutique Hotel, in the middle of town, open from half past six in the evening until one in the morning through the season. The view is the reason to climb up: the whole of Poros town and the channel below, at their best around sunset. The kitchen puts out small plates alongside the drinks, including eggplant salad, marinated anchovies and platters of cold cuts.

Suggested: a cocktail at sunset, Greek wine, eggplant salad, marinated anchovies, baklava