Schinoussa produce handled with confidence in Chora
Kyra Pothiti has grown from a family taverna opened in 1992 into one of the island's most assured dining rooms. The kitchen still begins with Schinoussa: fava, capers, herbs, local meat, seasonal vegetables and fish bought by the day. Those ingredients appear in both recognisable casseroles and more precise contemporary plates, without erasing where they came from.
Ask about the catch and the cooked dishes before building the order. A meal works best as several shared plates, leaving room for a main course rather than treating the menu as a checklist. The restaurant is small and summer demand is high, so reserve ahead and reconfirm dietary needs directly. Prices reflect the sourcing and level of cooking rather than a basic village taverna.
Good to know
Chora, Local produce, Daily fish, Schinoussa fava, and Reservations
