The Cycladic islands in the heart of the Aegean are a familiar playground for island-hopping aficionados, yet they remain full of surprises. Each island has its own distinct identity—culturally, aesthetically, and most notably, gastronomically. From the urban sophistication of Syros’ cuisine to and the Naxos’ livestock-driven fare to Sifnos’ legendary chickpea stews and the Michelin-recognized scene of Paros, the culinary diversity across this island chain is staggering.

What binds it all together is the uncompromising quality of local ingredients and the passionate people behind every dish: the chefs, producers, and service staff who uphold tradition while pushing standards higher, honoring their land through their food.

Here are some of the restaurants that continue to draw us back—places that define the modern culinary map of the Cyclades:

Rizes Gastro Taverna, Santorini

With a panoramic view of the Caldera, Rizes has earned its place among the top culinary destinations not just in Santorini, but across the Cyclades. Diners here are treated to dishes that pay heartfelt homage to Cycladic cuisine—simple, seasonal, rooted in local produce, and full of soul. This is food that transports you to a different time and reminds you of what truly matters. The wine list is carefully curated, the signature cocktails thoughtfully crafted, and the ambiance elevated by art events and that unforgettable view.

Thalassa Mou, Paros

Perched right on the beach, Thalassa Mou doesn’t lean on its idyllic location alone. Its secret lies in its clean, honest flavors and quality ingredients so fresh that even a non-cook could create something delicious with them. Beloved by locals and repeat visitors alike, it’s the kind of place you find yourself returning to. Don’t miss the ceviches and tartares—especially the sea urchin tartare. Whether seafood or meat, every dish is satisfying and just right after a dip in the sea.

Araklia, Iraklia

This small restaurant has put the tiny island of Iraklia on the gastronomic map, with many sailing in specifically for a seat at its tables. Chef Yiannis Gavalas sources ingredients from local producers spread across 17 islands, including 21 wineries and 17 dairies. Few know Cycladic cuisine as intimately as he does, and it shows in every dish.

Iliovasilema, Syros

photo: purplesheep.gr

Named after the breathtaking sunset in the Galissas area, this seafood-centric spot leans on fresh catch and island-sourced meats to create dishes of understated complexity. Highlights include cuttlefish ink tarama mousse with flying fish roe and the now-signature salty greens with sea urchin and fresh tomato—a must-try for adventurous palates.

Marathia, Tinos

photo: Instagram

Since 2002, Marathia has been a beacon of quality seaside dining on Agios Fokas beach. It blends tradition with innovation, offering a weekly evolving menu that remains faithful to the seasons and local bounty. Creative yet respectful of its roots, this is where culinary craftsmanship meets sustainability.

Cantina, Sifnos

At Cantina, Sifnian tradition meets zero-waste contemporary gastronomy. Chef Giorgos Samoilis transforms local, seasonal ingredients into inventive plates like the now-iconic fava pancakes with smoked beetroot, rocket chimichurri, and soft goat cheese, or the smoked brisket with seaweed. It’s inventive, thoughtful, and deeply rooted in place.

Blue Oyster, Paros

On the scenic beach of Ambelas, near Naoussa, Blue Oyster is a refined seafood bar focused on exceptional ingredients, crafted cocktails, and fine Greek wines. With seafood delivered fresh every morning from local fishermen, the menu is a love letter to the sea—simple, pure, and executed with finesse.

Haris’ Tavern, Naxos

In the village of Eggares, Haris and Evgenia Arsenis have been serving up honest Naxian cuisine since 1988. Raising their own chickens, lambs, and goats, and preserving local products, their taverna is a nostalgic summer staple. The most popular dish? A rich, hearty omelet with at least ten eggs, potatoes, and Naxos’ famed graviera cheese. Also on the menu: tender veal with potatoes, rooster in tomato sauce, and slow-roasted lamb—no gimmicks, just pure flavor.