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Piatsa runs from noon past midnight in Chora, setting tables outdoors for local pasta and slow braises rather than a rushed plate between ferries. Handmade matsata with meat, lemony lamb, kalasouna cheese pies and leafy salads anchor the menu.
Chic spreads tables across one of Chora's pedestrian squares, under trees and beside whitewashed façades rather than behind a formal dining-room door. The kitchen uses local produce for Greek staples and restrained revisions, with capers, cheese and vegetables doing more work than decorative sauces.
To Zimaraki sits at Chora's entrance where the cobbled lane rises toward Panagia, splitting service between an upper balcony and a looser ground-floor space with a vintage bus. The team rolls fusilli, pappardelle, rigatoni and spaghetti daily, then gives the same slow-fermented dough to its pizzas.
