The morning catch, on your table by evening.

Amalthia is run by chef Stamatis and his family. The fish and shellfish are locally sourced and chosen daily — what the boats bring in is what you'll find on the day's list, alongside seasonal vegetables and naturally raised meat from the region.

It's a proper ψαροταβέρνα: no fuss, white linen, retsina on the table, and food cooked the way it's been cooked on this coast for generations. Regulars will tell you dinner here often ends with a little treat from the kitchen — that's just how the family does things.

«Εστιατόριο θαλασσινών και κρεατικών με έμφαση στα εποχιακά ντόπια υλικά.»
— Seafood & meat, with an emphasis on seasonal local ingredients.