ALMYRIKI
CONTEMPORARY GREEK CUISINE
Almyris Beach, Corinth
+30 2741 034230
€50-75 per person
Open all year round
Outdoor seating available; by the sea
Just a few minutes from Loutra Elenis village, on the beach of Almyri, Chef Kostas Babalikis—an experienced professional with extensive background working in restaurant kitchens and major hotels, including a stint at Edodi of the Lytrivi brothers—presents a contemporary Greek cuisine focused on seafood, perfectly suited to the restaurant’s seaside location. He personally oversees all ingredients, ensuring high-quality fish, sourcing vegetables from his father-in-law’s garden, and choosing products from small Greek producers. Passionate about experimentation and dedicated to his craft, Kostas Babalikis creates dishes that reflect his love for fresh, local ingredients and culinary innovation.
ANAMA
CONTEMPORARY GREEK CUISINE
Pedestrian street, Gialova, Messinia
+30 698 2257869
www.anamarestaurant.gr
€75-100 per person
Open from Easter to October, and on weekends during the winter season
Outdoor seating available
Chef Chrysanthos Karamolegkos is one of Greece’s most renowned chefs, widely credited with pioneering and consolidating the modern Greek culinary movement. In this stunning seaside, industrial-style space in Gialova—formerly a raisin factory—he has rediscovered his full potential, creating a restaurant of exceptionally high standards. Now residing permanently in the area, he continually explores local products and producers with renewed curiosity. With boundless creativity and extraordinary talent for flavour combinations, he transforms ingredients into dishes full of vibrant explosions, contrasts, and delightful harmony—an experience that anyone in the region should not miss.
ARMYRA BY PAPAIOANNOU
SEAFOOD RESTAURANT
Pilos, Costa Navarino
+30 27230 97186, +30 27230 97000
www.armyrarestaurants.gr/el/
€75-100 per person
Open from April to October
Outdoor seating available; parking or valet service provided.
The serious, straightforward approach to seafood of George Papaioannou is the cornerstone of Armyra at Costa Navarino. Following this distinctive style—emphasising simplicity in ingredient management and high-level technique in grilling and frying—the restaurant continues to meet expectations year after year and remains at the top of its class.
ASPASIA
MODERN BISTRO
Stavri, Mani Peninsula
+30 2733 053158, +30 698 147 7561
€50-75 per person
Open all year round
Outdoor seating available
Set in a courtyard with a view of Saggias, in the mountainous village of Stravri in Mani Peninsula, the restaurant of Stravriani Zervakakou serves as a charming culinary haven. The thatched roof and surrounding trees create an inviting atmosphere, while the grill, placed in a corner of the courtyard, spreads enticing aromas throughout the space. The chef’s primary goal is to introduce guests to the culinary traditions of the region. She carefully sources ingredients through foraging and from select local producers of Mani, complemented by thoughtfully chosen products from across Greece. The menu changes almost daily, and the flavours are deep and meaningful, with a creative touch that elevates the experience and offers a true taste of the area’s rich culinary heritage.
BRASSERIE DE LA BAY
EUROPEAN CUISINE
Mandarin Oriental Costa Navarino, The Bay Course
+30 2723 099888
www.mandarinoriental.com/en/costa-navarino/messenia/dine/brasserie-de-la-bay
€75-100 per person
Open from April to October
Outdoor seating available; parking or valet service provided
Set against a stunning backdrop of the golf course, Bertrand Valegeas has established an international French brasserie that serves the epitome of high-quality comfort food. From the best lunch burger to the incredible, indulgent cordon bleu, every dish is simply delightful and crafted to perfection!
DEX.SILO.01
GREEK HAUTE CUISINE
Dexamenes Seaside Hotel, Kourouta Beach, Amaliada
+30 2622 025999
www.dexamenes.com/food-drink
€75-100 per person
A truly enchanting setting
This is a unique concept in Greek dining: tables are positioned inside an imposing 1920s wine tank, with the natural colour of the concrete and accents of reddish-brown oxides creating a striking atmosphere. Under the guidance of consultant chef Gikas Xenakis and executive chef Stavros Kousis, traditional regional dishes have been reinterpreted into contemporary creations, blending authentic flavours with a modern touch. The wine cellar is equally impressive, featuring around 350 labels from around the world. An exciting restaurant that this year earned its place in the illustrious The List 2025 by FNL Best Restaurant Awards.
EVIVA
STEAKHOUSE
Eparchiaki Odos Vrachatiou-Nemeas 255, Vochaiko, Corinth
+30 2741 056531
€25-50 per person
Open all year round
Outdoor seating available; parking or valet service provided, excellent wine list
In the heart of Vochaiko, Corinthia, the restaurant Eviva of brothers Dimitris and Giorgos Mavronasios has established itself as a notable destination. Originally opening their tavern in 2013, they decided four years later to evolve it into a steakhouse. Alongside traditional grilled lamb chops, they now showcase selected breeds and cuts from Greek and international farms, aged in-house for forty to sixty days and grilled with only high-quality salt. Giorgos Mavronasios emphasises that “good wine elevates the meal,” and he continuously enriches an already impressive wine list, offering a diverse selection from both Greek and international vineyards, reflecting their dedication to quality and variety.
ELIES
TRADITIONAL GREEK CUISINE
Kardamyli, Mani, Xenonas Elies
+30 27210 73140, +30 27210 73021
www.elieshotel.gr/el/estiatorio
Up to €25 per person
Open from May to October
Outdoor seating available; parking or valet service provided
Set within an olive grove, this traditional high-standard restaurant exudes a homely atmosphere that extends naturally into its cuisine, standing out once again this year for its exceptional performance. The home-style dishes and everything baked in the oven deserve prolonged applause, especially the incomparable moussaka by Fani — one of the finest of its kind currently served across Greece.
FOINO
CONTEMPORARY GREEK CUISINE
Ipapantis 35, Kalamata
+30 6940886536
€50–75 per person
Open all year round
Outdoor seating available; parking or valet service provided, excellent wine list
The stylish wine-restaurant in Kalamata, founded by Chef Giorgos Horaits and his sommelier partner, Dimitra Poulopoulou, after several years working abroad, captures the ambiance of a modern London bistro. The cuisine draws on authentic, seasonal local ingredients, executed with mastery and a creative flair that offers a fresh perspective on Greek culinary traditions—reinterpreted through the chef’s international expertise and without being bound by borders. The wine list is also particularly impressive, arguably one of the most extensive in the city.
KAVOS 1964
SEAFOOD RESTAURANT
Isthmia, Corinth
+30 2741037906
www.kavos1964.gr
€50-75 per person
Open all year round
Outdoor seating available; parking or valet service provided, restaurant by the sea
Few lamps of oil and the flicker of flames rising from the glowing embers of the grill once illuminated Kavos, when it first opened in Isthmia in 1964. Over half a century later, Tassos Vlassis’s meticulously maintained and popular fish tavern in the early part of the old Corinth- Epidaurus road continues to impress with its superb ingredients, combining sea views with a straightforward, well-crafted cuisine that knows how to captivate. So much so that this year it earned its place in the exclusive top 10 of the most exciting restaurants, in The List 2025 by FNL Best Restaurant Awards.
KREOPOLION 29
STEAKHOUSE
Faron 29, Kalamata
+30 2721028249
€25-50 per person
Open all year round
Outdoor seating available
Nikos Maniateas took over his father`s traditional butcher’s tavern and gradually transformed it into the establishment he always envisioned, consolidating its position in the FNL awards. Kreopolion 29 stands out as one of the most intriguing restaurants for meat that we encountered during our travels. It is elegant and modern, with a confident presence in the kitchen, deeply committed to local ingredients—like all the most interesting restaurants in the city. What truly sets Kreopolion 29 apart is its rare, “vertical” philosophy. From the small livestock farm, through the butcher’s shop, and finally to the restaurant, it possesses a unique element of authenticity and coherence that makes it truly stand out.
MANNA HOTEL-RESTAURANT
CONTEMPORARY GREEK CUISINE
Korfoxilia Magouliana, Mountain Arcadia
+30 2710 309009
www.mannaarcadia.gr/el
€50-75 per person
Open all year round
Outdoor seating available
The restaurant of the high-style Manna hotel overlooks the pine forest of Mainalo. Its menu, designed by Chef Athinagoras Kostakos, is deeply connected to the natural landscape of mountainous Arcadia—embodying, in a distinctive way, the region’s spirit. Using locally sourced, exceptional quality ingredients, the chef presents the flavours of Peloponnese cuisine with a modern perspective, with Chef de Cuisine Michalis Hantzos executing these dishes with impressive skill. A thoughtfully curated wine list and impeccable service enhance the overall dining experience, making every visit truly memorable.
MOURTOUKALIS - TA BAKALIARAKIA
TRADITIONAL GREEK CUISINE
Karaiskaki 30, Argos
+30 27510 68038
Up to €25 per person
Closed during the summer months
A classic, family-run tavern with nearly half a century of history. It offers well-prepared dishes of deep, authentic flavour made with carefully selected ingredients, situated in an area not renowned for its culinary offerings. Among the highlights are the salt cod and the exceptional skordalia (garlic dip).
MPLE KANARINI
GASTROTAVERN
Kritis 34, Kalamata
+30 27210 43075
Up to €25 per person
Open all year round
Outdoor seating available
A modern, surprising restaurant in Kalamata that opened in the summer of 2021, founded by Kostas Vassiliadis, nephew of the renowned and award-winning Kostas Vassiliadis of the famous "Stou Kosta." This chef`s talent is no coincidence. Although he could easily pursue more creative and ambitious avenues, he chose to return to his roots—the blessed land of Messinia—and do everything he can. And what he achieves is far from modest or unnoticed; quite the opposite.
OLIVIERA
CONTEMPORARY GREEK CUISINE
Mandarin Oriental, Costa Navarino
+30 27230 99888
www.mandarinoriental.com/el-gr/costa-navarino/messenia/dine/oliviera
€100-140 per person
Open from April to November
Outdoor seating available; parking or valet service provided, excellent wine list
The premier Mandarin Oriental has a strong tradition in hospitality and food & beverage, and its Costa Navarino property is no exception. Central to its success is the team led by the world-class Bertrand Valegeas, who has truly found his best form here and excels across every restaurant project within the hotel. Sustainability and environmental responsibility are woven into every aspect, with a remarkable focus on sourcing from local producers. An ongoing, evolving vegetable garden supplies the restaurants with unique ingredients, adding a distinctive touch. Oliviera, the hotel’s flagship restaurant, focuses on Greek cuisine. In particular during dinner service, Valegeas, alongside chef Spyros Georgakis, demonstrate how Greek food can evolve with substance, technical mastery, and inspiration—without resorting to gimmicks or unnecessary fuss.
OUZERI SKOTADIS
SEAFOOD RESTAURANT
Leof. Dimokratias 46, Aegina Beach, Aegina
+30 22970 24014
€25-50 per person
Open all year round
Outdoor seating available
A culinary landmark in Aegina, rich in history and bridging the past with the present. It serves classic flavours of traditional ouzeri dishes alongside more modern seafood creations, made with ingredients that shine with freshness and evoke a comforting sense of deliciousness.
PHEIA, KATAKOLO
TRADITIONAL GREEK CUISINE
Agios Andreas, Katakolo
+30 2621 041401
€25-50 per person
Open from March to October
Housed within the eponymous hotel, Pheia serves authentic Greek cuisine right by the sea, with views of Marathonisi in Zakynthos. Mrs. Maria Giannopoulou carefully selects her ingredients, working with specific fishing boats and cultivating vegetables in her own garden. The restaurant’s greatest strength, however, is its flavours—each dish evokes cherished childhood memories, offering a taste experience deeply rooted in tradition yet crafted with heartfelt care.
PIZZA SAPIENZA by DANIELE CASON
EUROPEAN CUISINE
Mandarin Oriental, Costa Navarino
+30 27230 99888
www.mandarinoriental.com/en/costa-navarino/messenia/dine/pizza-sapienza-by-daniele-cason
€75-100 per person
Open from May to October
Outdoor seating available
The renowned Pizza Bar on the 38th in Tokyo has made a global impact with Daniele Cason’s inventive yet perfectly executed pizzas. This concept has been brought here with great success, offering an omakase-style experience in the comfort of the restaurant’s cozy stools around the wood-fired oven, available in two seating times at 19:00 and 21:00, each accommodating 11 guests. Guests will enjoy a series of different pizzas—each one better than the last—ranging from classic styles to seasonal and more creative varieties. The key element is an exceptional, airy dough made from a blend of flours, slow-aged for 72 hours, ensuring a light and flavourful crust that elevates every bite.
SOULIS
TRADITIONAL GREEK CUISINE
Saronikou 11, Agioi Theodoroi
+30 27410 67236
€25–50 per person
Open all year round
Outdoor seating available
A small, charming taverna with a sui generis operation, which makes it essential to call ahead before visiting. The menu is simple and rustic, but every dish is of exceptional quality. Expect incredible tomatoes and kagianas (egg scramble), top-quality french fries, and delicious burgers. During national holidays, the salt cod with garlic dip is flawless. To finish, enjoy a variety of homemade spoon sweets for an authentic and satisfying conclusion.
STERNA
EUROPEAN CUISINE
Ag. Stefanos, Monemvasia, Kinsterna Hotel
+30 2732066300
www.kinsternahotel.gr
€50-75 per person
Open from June to September
Outdoor seating available; parking or valet service provided
Under the esteemed supervision of Apostolos Trasteilis and Arnaud Bignon, the cuisine of this charming restaurant continues to impress at the stunning Kinsterna Hotel. Featuring a contemporary menu that makes full use of the produce from their garden, the dining experience seamlessly blends freshness with creative flair. Additionally, the wine list is well worth your attention.
STOU KOSTA (VASILEIADIS)
TRADITIONAL GREEK CUISINE
Kalamata, Bournias (behind the Industrial Area)
+30 2721083957, +30 6984028266
Up to €25 per person
Open all year round
Outdoor seating available
On the outskirts of the town, at the location of Bournia, literally in the middle of nowhere, is the kitchen of Kostas Vassiliadis, which opens only for lunch. It honours Greek culinary tradition with dishes that exude deep, authentic flavour, high-quality ingredients with a "sparkling" freshness, and clear, substantial tastes that soothe the soul of anyone seeking a comforting, home-cooked balm. From their superb soutzoukakia and cheese pie made with local cheeses, to the tomato-based stew with handmade hilopites and their unique take on moussaka, the restaurant consistently delivers cuisine of remarkable quality and skill.
TAHIR
FUSION & ETHNIC - LEVANTINE CUISINE
Mandarin Oriental, Costa Navarino
+30 27230 99888
www.mandarinoriental.com/el-gr/costa-navarino/messenia/dine/tahir
€75-100 per person
Open from April to November
Outdoor seating available; parking or valet service provided
Located beside the main pool, this restaurant transforms at night into the finest Lebanese dining experience in the country. It offers an expressive, expertly crafted Levantine cuisine full of aroma, authentic flavours, and touches of creativity—evident in dishes like the incredible cherry kebabs. Just to experience the velvety hummus or the remarkable manti, a visit to this restaurant is well worth it.
THE PRIVATE KITCHEN
INTERNATIONAL HAUTE CUISINE
Mandarin Oriental, Costa Navarino
+30 27230 99888
www.mandarinoriental.com/el-gr/costa-navarino/messenia/dine/the-private-kitchen
Over €140 per person
Open from April to November
Outdoor seating available; parking or valet service provided, excellent wine list
The almost private gastronomic restaurant of Mandarin Oriental, Costa Navarino, follows the Japanese fine dining philosophy within a relaxed, luxurious bar. It features 16 comfortable armchairs and stools arranged around an open kitchen and a private terrace lounge. This is Bertrand Valegeas’s playground—a space where he expresses himself freely, indulges in playful creativity, and caters to even the most selective clients who can reserve the entire area. On evenings when it welcomes the public, the chef curates a luxurious and inventive menu where virtuosity meets the region’s finest ingredients—and beyond—creating the ultimate culinary experience available in the Peloponnese. This exceptional journey not only elevates the restaurant into the country’s culinary elite but also takes it to the next step in its ongoing quest for excellence.
VERSALLIES
CONTEMPORARY GREEK CUISINE
Evaggelistrias 46, Kalamata
+30 27210 81858
€25-50 per person
Open all year round
Outdoor seating available
A modern and surprising restaurant in Kalamata, Versallies now operates solely during lunchtime, offering a setting reminiscent of a traditional taverna. Chef and owner Giannis Koumanis often allows his creativity to be inspired by the best produce he finds on the day from the local market.
The result is a distinctive cuisine marked by bold, highly successful combinations, technical skill, and originality—an experience that consistently surprises and delights.
ZERZOVA
TRADITIONAL GREEK CUISINE
Markou, Gortynia Arcadia
+30 693 284 7358
€25-50 per person
Open all year round
Outdoor seating available
A mountain tavern offering sweeping, breathtaking views from the plains of Megalopolis to the Taygetus range and the Ionian Sea. One of the few — if not the only — establishments in Greece that truly merits the title of guardian of local tradition, as its cuisine is entirely regional and strictly traditional. Its greatest strength is that most ingredients come directly from their own flock, garden, or the surrounding wilderness. Yiannis Angelakopoulos, a true forager, collects herbs, roots, bulbs, truffles, and wild mushrooms, which the exceptional chef Vangelio Mavrikis slow-cooks with skill and passion or grills in the wood-fired oven. A modest yet excellent wine cellar offers enthusiasts the opportunity to pair their meals with high-quality wines — many of which are local.
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