Kythnos Island, Greece.
A variety of home-cooking with dishes and salads made with localredients (especially the island”s cheeses, such as the piquant kopanisti) can be had at Araxavoli, by the harbour at Loutrá; Gialos, on the harbour-front at Mérichas, is welcoming and has a more regular fare which is well-prepared. Neither has local wine. Though unpromising from outside, the very simple taverna, Pelegra, in the main calle of Dryopida, close to the church, provides local wine, home-made cheese (trimma—a soft, slightly fermented feta cheese), and fresh local meats. Towards sunset the taverna above Apokrousi Bay is a memorable and panoramic spot to eat.