Best restaurants and what to eat
Greece
Chalcis, the capital of Evia and a historic gateway between mainland Greece and the Aegean, has a food culture shaped by the sea, fertile coastal plains, and nearby island traditions. Local tables lean heavily toward fresh fish, shellfish, olive oil, herbs, and simple but deeply flavorful recipes, with strong ties to Euboean produce and market cooking.
A prized bottarga-style cured roe from the Evoia area, with a dense, silky texture and an intense marine flavor that is both briny and elegant. It is shaved or sliced thin over bread, pasta, or salads, where a little goes a long way; the best versions are treasured as a luxury meze.
Local olives from Evia are plump, aromatic, and often exceptionally fruity thanks to the island’s olive-growing landscape. Eaten as a table olive or pressed for oil, they pair naturally with fresh bread, feta, citrus, and grilled fish.
Evia olive oil is typically golden-green, silky, and marked by a clean, peppery finish with notes of grass and artichoke. It is the foundation of local cooking, from greens and legumes to fish stews, and is prized raw over vegetables and bread.
Euboean feta is tangy, salty, and crumbly yet creamy enough to melt slightly in warm dishes. It is served with tomatoes, olives, oregano, or baked in pies, and its sharpness balances the island’s rich olive oil and seafood dishes.
This firm cheese has a nutty, buttery profile with a pleasant sweetness and a supple texture that develops more complexity with age. It is eaten on its own, grated over baked dishes, or paired with fruit and honey.
Thick island-style yogurt with a rich, clean acidity and a spoonable body. It is served with honey, walnuts, spoon sweets, or used in savory sauces and marinades, offering cooling contrast to fried or spicy meze.
A clear grape distillate widely made in Evia and served as a convivial aperitif or meze companion. It can be smooth or intensely aromatic depending on the distillation, and is usually poured chilled in small glasses alongside seafood and snacks.
An anise-forward spirit that turns milky when mixed with water, delivering a bright herbal sweetness and a dry licorice finish. In Chalcis it is enjoyed slowly with small plates, especially fish, octopus, and olives.
A fragrant liqueur with piney, resinous, and lightly sweet notes that is served well chilled as a digestif. Though associated more broadly with the Aegean, it is a common regional after-dinner drink in Greek coastal taverns.
A traditional resin-inflected white or rosé wine with a dry, savory profile and a distinctive pine note. It is typically served chilled with meze and seafood, making it a natural fit for the Chalcis waterfront table.
A crisp Greek white wine known for mineral tension, citrus, and a salty edge that suits seafood beautifully. Served cold, it pairs especially well with grilled fish and shellfish from the Evian strait.
An aromatic white wine with floral perfume, lively acidity, and notes of stone fruit and citrus peel. It is refreshing with mezze, fried foods, and herb-driven dishes, and is often served young and chilled.
A beloved seafood dish of shrimp baked in a rich tomato sauce with feta or local cheese, often scented with oregano and a touch of chili. It is glossy, savory, and perfect with bread for mopping up the sauce.
Octopus simmered and dressed with vinegar and olive oil, served cool or at room temperature. The dish is tender, bright, and briny, with a clean acidity that sharpens the natural sweetness of the seafood.
Crispy fried squid, light and golden outside with a tender, sweet interior. Usually served with lemon and a simple salad, it is one of the most recognizable coastal dishes in the region.
Small fried anchovies or sardine-like fish, eaten whole and finished with lemon. They are crunchy, salty, and intensely maritime, making them a staple waterfront meze.
Fried salted cod served with a bold garlic-potato or garlic-bread sauce. The contrast of crisp fish and pungent, creamy skordalia is deeply satisfying and widely loved across Greece.
Cuttlefish cooked with spinach, onions, and herbs in olive oil, creating a fragrant and gently savory stew. The dish is soft, mellow, and comforting, with a subtle sweetness from the seafood.