The creative professionals who transformed the island into a top destination for fine dining, thanks to their exceptional products—cheesemakers, small artisanal producers, wineries, bakeries, and pastry shops—have attracted famous chefs to the island. The oldest establishments have merged with the new, traditional methods coexist with modern techniques, and the unique local cuisine blends with avant-garde culinary art. Tinos is now on the A-list of Aegean destinations for domestic foodies and has made a strong name for itself abroad, maintaining, sometimes more openly and other times more subtly, its Cycladic gastronomic soul.

New Arrivals

• Astrea Wine & Cocktail Bar
  A unique culinary venture that was missing from the island is offered by the team of the famous “Marathia.” A large and well-curated wine list, featuring selections from both Greek and international vineyards, is the foundation for a series of inspired cocktails. Chef Konstantinos Pappas prepares and serves Tinian flavors, creations of Marathia’s chef, Michalis Marthas.
• Fou-Fou
  A new tavern by chef Thodoris Chountasis and Yiannis Nikolaou focuses on seasonality and freshness of local island products, preparing traditional recipes from all over Greece with a modern twist. The owners aim to turn each meal into a refined experience in a space that exudes the comfort and warmth of being a guest in a Greek home.
• Boui Boui
  The welcoming terrace, which began operating at the end of last season under the care of Valentine, continues to offer quality and delicious food this year. With a humble approach, it provides one of the tastiest culinary experiences on the gastronomic island of Tinos.
• Majorana
  In a relaxed and sweet spot surrounded by greenery and flowers, next to vineyards, Anestis Zamanopoulos has created his own space, serving recipes from Northern Greece with influences from Macedonia, Samothrace, and Thrace, offering a delightful culinary experience often accompanied by world music like Africa Funk, Reggae, Soul, and Blues.

Special Venues

• Marathia (Agios Fokas)
  Marathia was a pioneer in the evolution and promotion of the island’s gastronomy. With a sea view and service on a wooden deck by the waves, its menu flirts with fine dining, offering specialties like aged fish, tuna pastirma, and smoked taramasalata.
• Thalassaki (Ormos Ysternion)
  Tables are set on a dock by the sea where chef Antonia Zarpa creatively reinterprets Tinian culinary traditions with local ingredients such as cheeses, artichokes, and pulses.
• Kalopsia
  Almost by the beach, the elegant space offers stunning views up to Delos and Mykonos. Chef Giorgos Stylianoudakis honors Cretan culinary traditions while presenting modern Greek cuisine.

Family Taverns

• Dinos (Ormos Giannaki, Kardiani)
  Offering stunning views that stretch to Syros, Dinos specializes in seafood, along with some traditional meat dishes. Standouts include lemony kid goat, clam fricassee with spinach and lettuce, and octopus carpaccio.

Bakeries and Pastries

• 2E Bakery
  Known for its slow-fermented sourdough bread, with fermentation times of 70 and 120 hours, 2E Bakery offers one of the finest baking experiences on the island, with specialties like the 120-hour sourdough bread made with stone-ground flour.
• Halaris Pastry Shop (Chora)
  Famous for traditional Cycladic sweets like lychnarakia, amygdalota, and baklava, Halaris offers both locals and visitors a taste of authentic Tinian desserts.