O Simos

O Simos sits in Kamares, the port village on the western coast of Sifnos where the ferry docks and most island arrivals get their first taste of the island. With a rating of 4.6 out of 5 across more than 615 Google reviews, it is one of the most consistently well-regarded eating spots on an island that takes its food seriously. The setting is unfussy and the focus is squarely on the plate.

Sifnos has a culinary reputation that extends well beyond the Cyclades — it is the birthplace of Nikolaos Tselementes, the 20th-century cook whose surname became the Greek word for a cookbook. Eating at a straightforward taverna like O Simos is exactly how you encounter that tradition firsthand, without ceremony or pretense.

The restaurant is open every day of the week from noon through midnight, which makes it useful whether you have just stepped off the ferry and need a proper meal, or you are lingering over dinner after a day of exploring the interior villages of Artemonas and Kastro.

What to Expect

O Simos operates as a classic Greek taverna: a simple, welcoming space where the cooking takes precedence over the décor. The menu draws on the food traditions that Sifnos has refined over centuries, and several of the dishes photographed and documented by visitors place this firmly in the category of serious local cooking rather than tourist-facing Greek food.

Revithada — the slow-baked chickpea soup that is essentially the signature dish of Sifnos — is one of the items that appears consistently in visitor accounts. Traditionally cooked overnight in a clay pot in a wood-fired oven, a good revithada is dense, earthy, and rich with olive oil. Alongside it, you can expect a fava bean dip made from the yellow split peas grown on nearby Santorini and across the Cyclades, courgette fritters with a light crust, and tzatziki. These are not afterthoughts on the menu — they represent the core of what Sifnian cooking is.

The broader menu follows the rhythm of a well-stocked Greek taverna: grilled and fried fish, meat dishes, salads built around tomatoes and local cheese, and whatever the kitchen decides is worth running on any given day. Portions tend to be generous at this kind of establishment, and ordering a spread of small dishes to share is the natural way to eat here.

The atmosphere is relaxed and straightforward. Kamares is a working port village rather than a polished resort, and O Simos reflects that character — practical, genuine, and not trying to be anything it is not.

How to Get There

O Simos is in Kamares, the main ferry port of Sifnos, at the address Kamares 840 03. If you are arriving by ferry from Piraeus, Milos, or the other Cyclades routes, you will land directly in Kamares. The restaurant is within walking distance of the port area.

From the ferry dock, follow the main road along the waterfront into the village. Kamares is a small settlement, and O Simos is straightforward to locate on foot.

If you are staying in Apollonia, Artemonas, or another inland village, the road down to Kamares is about 5 kilometres. Buses run between Apollonia and Kamares regularly during the summer season; taxis are also available from the main taxi rank near the Apollonia bus stop. Driving to Kamares is straightforward, and there is parking available in the village.

For visitors arriving by private boat, Kamares has a small marina and anchorage area, and the restaurant is within easy walking distance from where you can tie up or take a dinghy ashore.

Best Time to Visit

O Simos is open year-round from noon to midnight, seven days a week, which gives you flexibility. For lunch, arriving between 12:30 and 2:00 pm means you can eat while the kitchen is at full pace. For dinner, the typical Greek rhythm applies: most locals and long-stay visitors eat from around 8:00 pm onward, and the restaurant will be busiest between 8:30 and 10:00 pm during the summer months.

July and August are the peak weeks on Sifnos, and Kamares sees a significant influx of arrivals on ferry days — primarily from Piraeus, with boats arriving in the morning. Showing up for lunch shortly after a ferry arrival can mean a full room. Arriving slightly early or later in the afternoon avoids the worst of it.

Sifnos in May, June, and September offers cooler temperatures, shorter queues, and the same quality of food. The island's culinary culture does not fade outside high season, and eating at a place like O Simos in late September, when the pace is slower, is often a more satisfying experience than doing so in the middle of August.

Sunday is traditionally the day for revithada on Sifnos — the dish is baked overnight and served at Sunday lunch, a tradition that dates back centuries. If revithada is on your list, a Sunday visit is the most authentic timing.

Tips for Visiting

• Call ahead in peak season. The phone number is +30 2284 032353. O Simos does not appear to take online reservations, so a phone call the morning of your intended visit is the safest way to secure a table during July and August.
• Order the revithada if it is available. This is the defining dish of Sifnian cooking, and eating it at a local taverna in Kamares is a better introduction than any description. It is not always on the menu every day outside of Sunday, so ask when you arrive.
• Start with a spread of small plates. Fava, tzatziki, courgette fritters, and whatever the kitchen is offering as starters give a proper sense of the kitchen's approach before the mains arrive.
• Bring cash or confirm payment methods before ordering. Many traditional tavernas on Greek islands, especially in smaller ports, operate primarily on cash. It is worth confirming on arrival whether cards are accepted.
• Ferry day timing matters. Kamares is the only port on Sifnos, and the village fills up when a large ferry arrives. If your ferry docks around midday and you want a relaxed lunch at O Simos, either walk directly there before the crowd disperses into the village, or wait an hour and go later.
• Eat at the Greek hour. Ordering dinner at 6:30 pm will get you served, but the atmosphere and pace of the kitchen are different at 9:00 pm. If you can adjust your schedule, do.
• Pair the fava with local wine. Sifnos produces a small amount of wine, and several tavernas carry it. Asking what local wine is available is always worth doing on this island.
• The walk along the Kamares waterfront after dinner is short but pleasant. The port lights reflect on the water and there are a few bars and cafes to continue the evening.

What to Order

The menu at O Simos is rooted in Sifnian tradition, and several dishes are documented clearly across visitor records and food photography.

Revithada is the essential order. The slow-cooked chickpea soup arrives in its clay vessel — or served from one — thick, aromatic, and deeply savory from long cooking with olive oil. Sunday is the traditional serving day, but ask whether it is available on the day you visit.

Fava here refers to the yellow split pea purée that is ubiquitous across the Cyclades. On Sifnos it is typically served with raw onion, capers, and a pour of olive oil. It functions well as a table spread alongside bread while you wait for other dishes.

Courgette fritters (kolokithokeftedes) appear consistently in visitor accounts of this specific restaurant. They are pan-fried, herbed, and best eaten hot. This is one of those dishes that is significantly better at a taverna that makes them properly than the version you find at mediocre tourist places.

Tzatziki at a good Greek taverna is sharper and more garlicky than the commercial version — worth ordering here as part of a mixed starter spread.

For mains, expect a selection of grilled fish priced by weight, meat dishes such as lamb or pork prepared in the Greek style, and possibly stuffed vegetables or slow-cooked stews depending on the day. The kitchen is traditional, so the best choices are usually the ones that take time to prepare rather than the quickest items on the menu.