Patralis

Panos the fisherman, head of the family, opened Patralis in 1935, and the fresh fish and home cooking soon made it known across the island. His son Vasilis now runs it with his two grandsons, Argyris and Nikos. The kitchen cooks traditional Greek food: home-cooked dishes of the day, alongside fish that is always bought fresh.

Ask the cook for a suggestion and you will hear lobster spaghetti for dinner, or seafood with pilaf at lunch. The kakavia fish soup and the traditional fish à la Spetsiota are the island dishes to try. Simpler plates include fried squid, the small fried fish of the day, fried kefalograviera cheese and moussaka, with fresh chips on the side. Lobster and slipper lobster are sold fresh, so ask what has come in.

Patralis is on the coast road in Kounoupitsa, a little under a kilometre west of the main ferry quay. From a berth in town, walk along the coast road in about 15 minutes or take a short taxi ride. Ask your crew to call ahead and book a table before you set off.

Patralis is open all year except in November and December, from noon to midnight. Book online through the website or by phone, especially for dinner in summer. The taverna also takes orders online, which is handy for a meal on board.