Independent local picks with useful details, thoughtful context and recently checked information.
Bakaló occupies a traditional house in Lakka, a few minutes from Fabrica bus station, with tables under trees in the rear courtyard. The crowd wants recognizable Greek cooking sharpened with Mykonian louza, tyrovolia cheese and sea fennel rather than nightclub theater.
Kastro's occupies a narrow Little Venice building beside Paraportiani, with a few window seats framing the water at arm's length. Most tables do not get that frame. Couples order calamari, octopus and composed Mediterranean plates while waves strike the wall below.
M-eating spreads dinner through a century-old Chora house, from a small garden to a balcony and street-facing tables. Panagiotis Menardos gives Mykonian cheese, onion pie and local meat the treatment of a formal Mediterranean restaurant. It remains relaxed.
To Maereio fits a handful of tables into a plain room on Kalogera Street, where the line forms in the alley before the 19:00 opening. Brothers Isidoros and Dimitris cook moussaka, lamb and louza for diners who value Mykonian home food over polished service. The menu leans heavily toward meat.
