5 Best Restaurants in Volos, The Sporades

One of Volos's claims to fame is its tsipouradiko taverns (named for the regional spirit tsipouro, made by distilling the residue of the grapes after pressing them to make wine). There are plenty to be found in the city's nooks and crannies, including this one, near the waterfront, which has combined the tradition with a youthful spirit that draws from modern gastro-style restaurants, with Edison lightbulbs, copper tubing, and aged raw wood. In addition to dozens of varieties of artisanal tsipouro, ouzo, raki, and zivania; the kitchen turns out a host of traditional mezes, also updated with an inventive gourmet touch.

Many a late-night craving in Volos has been satisfied at this gourmet creperie near the waterfront. It's not just the sweetness or savoriness of the dishes that stimulate hunger pangs, but the inventiveness of combinations by chef and owner Konstantinos Siatras in dishes like bitter chocolate crepes with sauteed orange and cinnamon, and salmon with vegetables and pink pepper. More fun, however, is to let Siatras play consultant to the moment's desire. An excellent selection of beers and cocktails also adds to the late-night vibe . . . and munchies. Saturday night features a DJ.

Heartful, homemade, original and unpretentious cuisine made with love in a modern taverna ambience. Its menu, popular among students, couples, and groups of friends alike, includes saffron risotto; chicken marinated in orange juice, ginger and turmeric; green beans with garlic butter; and creamy cheese pie made with crispy angel-hair phyllo-pastry. Named after a character in a famous Manos Hatzidakis children’s song, the taverna has a playful spirit and sometimes becomes even livelier with improvisational Greek music performances.

Chef Giorgos and his mother take traditional Greek dishes and gives them a twist at this recently renovated restaurant 10 km (6 miles) from Volos in the village of Katochori. Most of the vegetables are grown in their own garden and the olive oil is produced nearby. Signature dishes include pork shank with rosemary, zucchini fritters in spicy cheese sauce, and chicken fillet with honey mustard—all cooked in an open kitchen. A fireplace keeps things cozy in cooler weather, while the open terrace is the favorite for the rest of the year.

For eating on the hoof, nothing beats a satiating pitta gyro or souvlaki. As you travel northwards in Greece, pitta bread becomes interchangeable with a soft and lightly toasted baguette. To Souvlaki tis Alexandras speedily serves these up, packed full with meat, fries, tomato and tzatziki (the creamy yogurt and garlic dip). They can also deliver to your hotel.