2 Best Restaurants in Methoni, The Peloponnese

"The only time this kitchen closes is if I'm sick," says Nikos Vile, who insists on cooking everything from mamboulas (a moussaka made with tomatoes) to maridakia (lightly fried whitebait) each day. You can sip an aperitif at the bar or hide out in the vine-covered courtyard.

Many of the dishes that come to the table in this rustic room or on the flowery terrace are based on homegrown produce, so count on the freshest greens and succulent eggplant and zucchini appearing in moussaka and other traditional favorites. The stuffed grape leaves and stuffed zucchini flowers are excellent starters, and the lamb is grilled perfectly.