Discover the best restaurants in Serifos and sample delicious local dishes at family-run restaurants.
Serifos, a resource-rich isle in the sunny Cyclades, is known for its crispy, deep-fried mezedes (Greek tapas) and lakkou, a pit-aged cheese. Family restaurants are the prime source of sustenance for those eating out here, but there’s a burgeoning foodie scene arriving from Athens. Serifos also has the benefit of being close to the Peloponnese and Crete, so you won’t miss out on the full range of southern Greek delicacies on this Cycladic jewel.
Serifos’ mining heritage is reflected in the edgy, industrial vibe of this Livadi eatery, one of the island’s only upscale joints. A limited but carefully considered menu presents the best Greek dishes and uses locally grown products. Go for the grape tomato salad to start; the little explosions of fruity flavour are balanced by salty capers and plump, purple olives. In the charcuterie corner, thinly sliced veal and goat meats are artfully laid onto black slates and sprinkled with sea salt.
So close to the lively Livadi marina that its palms nearly touch the sea, Sfina’s is the mezedopoleio (Greek tapas bar) the locals stay late in. Small plates of organic meat, seafood and veg – order Serifos’ signature revithada, a slow-cooked al dente chickpea stew – are served for a bargain price, and three or four will fill your belly. After dark, musicians regularly play bouzouki music, and you’re encouraged to do your best Zorba the Greek impression.
This Thai place may seem like a Serifos red herring – or rather, red curry – but it’s actually an Athenian establishment, which opted to open its second branch in Livadi. Every summer, an expert team from the Greek capital ignite the kitchen fires, with sizzling woks audible from the moonlit garden. The most talked-about dish is the pineapple fried rice, appropriately served in a hollowed-out pineapple atop a crunchy bed of julienned carrots and cabbage.
One of the newer restaurants on Serifos, Marathoriza is building a reputation for true local cuisine: the owner, Gioula, cooks everything personally. Try the namesake dish, marathopitakia (flaky fennel pies) – an island staple that Gioula serves as a slab and drizzles with Serifos honey. There are only a handful of shabby-chic tables, but if you’re lucky enough to grab one, wall-to-wall windows mean you’ll get an uninterrupted view of the deep blue Aegean.
From the flagstone patio at this Chora estiatorio (slightly more upmarket than a taverna), you’ll take in the refreshing scent of the pines below – and tuck into chicken souvlaki that simply falls off the skewer, its smoky taste enhanced by a smattering of warm paprika. The chefs at Aloni man a huge charcoal grill, so all kinds of meat are on the menu. Serifiotes love it so much that in summer, it’s regularly booked out for weddings.
This picture-perfect cafe in Chora’s sociable main square is budget-friendly, welcoming and an educational experience: the 190-page menu is filled with Greek poetry, lyrics and art. Jump to page seven for the best Greek coffee on Serifos: an earthy beverage served in a traditional bronze pot called a briki, with a sweet biscuit to complement the sharp taste. If it’s sweets you’re after, Stou Stratou’s crumbly chocolate cake makes for the perfect dessert – or breakfast.
Old mining towns aren’t always pretty, but Megalo Livadi has a certain beauty, with its abandoned steel bridge jutting into the Aegean. The name of award-winning restaurant 1916 pays homage to a miners’ revolt, but the food is more of a delight – the shrimp-stacked Fisherman’s Platter is one you’ll want to share (or perhaps keep to yourself). Service can be slow while the wait staff help with cooking, so leave your bags at your table and jump into the nearby sea before you eat.
The north coast of Serifos is untouched by tourism, meaning you might have the Nikoulias family taverna to yourself. It overlooks the gentle waters of Porto Liberta beach, so stop by after a cooling dip. It’s an ideal place to get your Greek classics – try the just-set moussaka, where nutmeggy béchamel sauce meets tender lamb mince as your fork bears down. It’s best accompanied with a decanter of Serifiotiko wine, of which Nikoulias has many palate-pleasing choices.
Not sorted your stay in Serifos? Book one of the island’s best hotels now through Culture Trip. Discover more of the island by browsing the best things to see and do during your stay. Hungry for more? Go further and explore nearby Sifnos. Stay in one of the best hotels on the island, and take a look at the top things to see and do while you’re there.
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