Best restaurants and what to eat
Greece
Chalkida, the capital of Evia and a classic seaside city of central Greece, is known for simple but deeply satisfying coastal cooking. Its tables lean on fresh fish, shellfish, olive oil, herbs, local cheeses, and the kind of meze culture that pairs perfectly with ouzo and island-style wines.
Tiny Chalkida shrimp are prized for their delicate sweetness, soft shell, and intensely briny flavor. Often enjoyed lightly fried or simply grilled, they capture the clean taste of the Euripus strait and pair beautifully with lemon and ouzo.
Octopus is a signature coastal specialty, usually tenderized and then grilled over charcoal until smoky and gently crisp at the edges. Served with vinegar, olive oil, and oregano, it is a classic meze with a pure maritime character.
Cuttlefish cooked in its own ink is rich, glossy, and deeply savory, with a black sauce that clings to rice or bread. The dish is both rustic and luxurious, especially when finished with herbs and a splash of white wine.
Chalkida’s calamari is often served fried for a crisp, tender bite or grilled for a leaner, more aromatic profile. It is a staple of the local tavern scene, best with lemon, skordalia, or a cold beer.
Mussels from the local waters and nearby Gulf of Euboea are valued for their sweet flesh and saline finish. They appear steamed, saganaki-style, or baked with herbs and tomato, making them a favorite for sharing.
Sea urchin is a prized delicacy along the Evian coast, eaten for its creamy, iodine-rich roe with a pronounced taste of the sea. It is often served raw with lemon or folded into simple pasta and seafood salads.
This iconic Greek white or rosé wine, lightly resin-scented, is closely associated with mainland and island tavern culture. Around Chalkida it is commonly served chilled with grilled fish, seafood meze, and salty cheeses.
A fragrant white wine with citrus, stone fruit, and herb-driven aromas, Malagouzia has become a modern favorite in Greek coastal dining. It suits the clean flavors of fish, octopus, and lemony vegetable dishes.
This traditional Attic-Greek grape yields a fresh, easygoing white wine with soft fruit and moderate acidity. It is often poured with seafood and casual meze in seaside tavernas near Chalkida.
Though famous from the islands, Assyrtiko is widely enjoyed in Evia for its mineral edge, crisp acidity, and citrus backbone. It is a natural match for shellfish, raw seafood, and fried fish.
This aromatic Greek white offers floral notes, bright acidity, and a delicate spicy lift. It works well as an aperitif and is especially good with light mezze and green-herb dishes.
A lively white wine with citrus peel, mineral tension, and a dry finish, Robola is a fine partner for the region’s seafood-centric table. It is typically served well chilled.
A signature Greek seafood pasta, this dish combines sweet local shrimp with tomato, olive oil, garlic, and herbs. In Chalkida it is prized for its deep shellfish flavor and satisfying, coastal comfort-food character.
Octopus marinated in vinegar is tender, tangy, and intensely savory, often served cold as a meze. The acidity sharpens the marine sweetness and makes it ideal with wine or tsipouro.
Grilled octopus is smoky, elastic-tender, and finished with lemon and oregano. It is one of the most iconic tavern dishes along the Euboean coast.
Lightly battered and fried calamari offers a crisp shell and soft, sweet interior. It is served hot and simple, usually with lemon and a cold drink nearby.
Cuttlefish cooked with wine is a deeply flavored dish where sweetness, salinity, and acidity meet in a silky sauce. It is often served with rice or crusty bread to catch every drop.
Mussel pilaf is aromatic rice cooked with shellfish broth, onions, herbs, and olive oil. The result is both elegant and rustic, with briny richness in every spoonful.
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