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From juicy shrimp meatballs, sanagride stew, smoked pike liver to marinated anchovy with doujia italiana and pizza with chorithos, we know every corner of Skiathos in its most delicious version.
Burji
Bourtzi is a trademark for Skiathos, as it is located on an arm of land next to the port. There is also the all-day shop of the same name, which I admit I visited not once, but twice during my visit there. Easy going atmosphere, shade and coolness all day, cold beers, well made cocktails and bottled wines to start. Moving on to the food, I’ll stick to the appetizers that kept us company both times. Marinated anchovies with doujia italiana, nice, airy fava beans, juicy tomato with mozzarella and basil, pizza with chorizo and other delicious things that I happily eat again. Bourtzi, Port of Skiathos, tel.: 24270 23900
Good Well
Hidden next to the school is the ouzo of the fishermen and the locals who “know”. Under a tent in a small square open from March to December, with a “nautical” decoration, Yiannis and Zoi Paschali together with their son Nikos serve seafood flavors, of the old days. Be sure to try the brascoures with garlic, the cuttlefish with courgettes, something incredibly tasty, crispy and juicy shrimp meatballs, if you make it, cuttlefish eggs, lyrakia (squid courgettes), vinegared octopus, grilled tuna, salaturi and fava beans with vinegared anchovies.
9 Karaiskaki, Skiathos, tel. 24270 23112
Marmite
Tavern in the courtyard of an old two-story mansion under the vines and bougainvillea. The courtyard is hidden behind a tall, crimson metal gate and usually hides full tables early, as Greek and foreign visitors to the island regularly pay their respects to it. It serves Greek cuisine with creative touches with dishes such as vegan moussaka and squid with vegetables, capers and seaweed, but there is no shortage of more creative proposals and raw, such as a nice ceviche with a pleasant acidity and vibrancy.
30 Evangelistrias, Skiathos Town, tel. 24270 21701
Amphiliki
Skiatian cuisine par excellence, with fish and shellfish dishes (as the Skiatians called shellfish and lobsters) with vegetables. It is located in a small alley near the Acropolis, on the slope above Megali Ammos beach, with a cinematic view of the sea and the islets of Tsougria and Tsougriaki. The tavern is captained by Christos Kalogiannis and his family, and from their cooking I will single out the grouper stew with honeyed, tender tomato, the crayfish with whole small zucchinis, pure sweetness, but also the sanagride stew and the smoked sclepouda liver. Skiathos Acropolis, tel. 24270 22839
Tarsanas
Tarsanas in Kehries, a place that seems forgotten by “civilization”, without music, without fuss, like a raft on the sea. At the mouth of a small river you come across a calm and lazy sandy beach, where a tarsana used to operate. Argyris also chose this name to build his own paradise. The river water is used for showering after swimming in the sea. In the catalog you won’t find much, but everything is excellent. Two boats bring him direct fish of the day, lobsters and octopuses, but he often has shellfish as well. Salads, pasta from the sea, and a small wine list where the bottled wine of the island is not missing.
Kehries, tel. 6977 259325
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