Independent local picks with useful details, thoughtful context and recently checked information.
Roussiko faces the ferry lane on Aegean Avenue, serving Chian ingredients from a polished room and pavement tables. Grilled mastelo with honey, aubergine-wrapped soutzoukaki, pastourma pie, chicken with couscous and orange cake with mastiha cream show the kitchen's preference for cooked dishes over standard grill platters.
The Pastards swaps the port's fish-taverna pattern for an informal Italian room on Michail Livanou. Fresh pasta, pizza and meat plates arrive in portions that suit students, families and anyone ready to split a main.
To Kechrimpari opens for lunch only in a spare room off Agion Anargyron, where the kitchen decides the seafood sequence. Calamari cooked in wine, vinegar-led octopus, mussels, shrimp, fish, artichokes, salad and cheese may all arrive without a printed list.
