Klimataria

Klimataria is one of the most consistently rated tavernas on Sikinos, a small Cycladic island that sees a fraction of the tourist traffic of its neighbours Folegandros and Ios. With 115 Google reviews averaging 4.3 stars, it punches above its weight for an island where dining options are few and competition is limited only by the sea on all sides.

Sikinos itself sets the tone for a meal here. The island has no superclubs, no beach bars with sound systems, and very few concessions to package tourism. A meal at Klimataria fits that context: the food is straightforwardly Greek, the pace is slow, and the expectation is that you'll sit for a while.

The name — klimataria means grapevine pergola in Greek — signals something about the setting. Vine-shaded outdoor seating is a fixture of traditional Cycladic tavernas, and on an island as quiet as Sikinos, eating under or near a trellis of vines in the evening is a reasonable expectation rather than a marketing promise.

What to Expect

Klimataria operates as a classic Greek taverna, which in practice means a short, seasonal menu built around whatever the kitchen is working with that day. On Sikinos, that typically includes fresh fish landed at the small port of Alopronia on the island's southeastern coast, locally raised meat, and the standard roster of mezedes — stuffed tomatoes and peppers, tzatziki, taramosalata, fried kolokythakia (zucchini), and spanakopita (spinach pie).

Main dishes at a taverna of this type on a Cycladic island will likely include grilled whole fish sold by weight, lamb or pork chops, moussaka, and possibly goat slow-cooked in a clay pot or oven. Salads will centre on the Cycladic version of the Greek salad — thick slabs of local tomato, cucumber, and a block of barrel-aged feta rather than crumbled cheese.

The setting is relaxed rather than formal. Sikinos attracts a quieter type of traveller — Greek families, repeat visitors from northern Europe, and those specifically seeking an island without a developed party scene. The dining atmosphere at Klimataria reflects that. Service is unhurried, portions are generous by Greek standards, and the local house wine, typically a dry white or a light red from the barrel, is worth ordering alongside bottled options.

The restaurant is listed in the Google price range that suggests a mid-range spend for the Greek islands, which on Sikinos still means very reasonable compared to Santorini or Mykonos.

How to Get There

Sikinos has two main inhabited areas: the port village of Alopronia and the hilltop Chora, which itself comprises two linked settlements, Kastro and Chorio. Klimataria's coordinates (36.6962, 25.1196) place it in the Chora area, which sits roughly 3.5 kilometres from the port by road.

From Alopronia, the road climbs steeply to Chora. If you're staying at the port, a taxi or the island's small bus service covers the route during the summer season — check locally for the current timetable, as it's infrequent and changes year to year. Walking the road takes 45–60 minutes uphill and is only realistic in cooler weather or early morning.

If you're staying in Chora, Klimataria is accessible on foot. The settlement is compact and walkable, and most accommodation in the village is within a few minutes' walk of the main square and its surrounding restaurants.

Parking in Chora is limited by the narrow lanes typical of a Cycladic hilltop village. If you've hired a car or scooter on the island, park at the edge of the village and walk in.

Best Time to Visit

Sikinos has a short but intense tourist season running roughly from late June through early September, with the peak in July and August. Klimataria operates during this window. Outside the summer months, much of the island's dining and accommodation infrastructure closes, so visiting in May, early June, or October requires checking ahead whether the restaurant is open.

For dinner specifically, aim for 8:00–9:00 PM, which is when Greek families and longer-stay visitors typically sit down. This is the most sociable time and gives you the full experience of a Cycladic summer evening — cooling air, a sky shifting from orange to dark, and tables filling gradually around you.

Lunch is a more practical option if you're arriving on a day trip from a ferry connection through Folegandros or Ios, but the evening sitting is where the atmosphere is strongest. In August, booking ahead is advisable if your accommodation can arrange it; earlier and later in the season, walk-ins are generally fine.

Avoid visiting on days when the meltemi — the strong north wind common across the Cyclades in July and August — is at its peak. Outdoor seating becomes uncomfortable, and arriving from Alopronia by scooter in a strong meltemi is unpleasant.

Tips for Visiting

• Ask about the daily specials first. On small Greek islands, the best dishes are often what arrived fresh that morning. Don't anchor yourself to the written menu before hearing what the kitchen recommends.
• Order the fish by weight carefully. Whole fish sold by the kilogram can add up quickly. Ask the price per kilo and the estimated weight before agreeing, especially for larger fish like sea bream or sea bass.
• Bring cash. Card payment infrastructure on Sikinos is improving but remains inconsistent. Many smaller tavernas on the island still prefer or require cash. There is at least one ATM on the island, located near Alopronia.
• The house wine is often the best-value option. Barrel wine (varelisio) at a traditional Greek taverna is almost always local, drinkable, and significantly cheaper than bottled options. Ask for a carafe of white or red.
• Pace yourself through the menu. A Greek taverna meal is not a fast transaction. Order in rounds — mezedes first, then mains — rather than requesting everything at once. The kitchen expects it and the food arrives better this way.
• Sikinos produces its own wine and vinsanto style dessert wine. If the restaurant carries local Sikinos wine, it's worth trying purely for its rarity — the island's vineyards are tiny and the wine rarely leaves the island.
• Book or call ahead in August. The island's peak season is short and concentrated. Even a small taverna can fill entirely on a summer evening with a few visiting yachts in the port and a full Chora guesthouse.
• Come with time to spare. The walk around Chora before or after dinner — through the whitewashed lanes, past the fortress walls of Kastro, up toward the monastery of Episkopi — is as much a part of the evening as the meal itself.

What to Order

At a traditional Cycladic taverna like Klimataria, the safest and most rewarding approach is to start with a spread of cold mezedes while you settle in and read the room.

Start with: tzatziki, a Greek salad, taramosalata or melitzanosalata (eggplant dip), and whatever fried vegetable the kitchen is doing that day — zucchini, eggplant, or local artichoke in season.

For mains: grilled fresh fish is the best choice on any Cycladic island with a functioning port. Alopronia's small harbour means the catch is genuinely local, and fish grilled over charcoal with olive oil, lemon, and rigani (dried Greek oregano) needs nothing else. Alternatives include lamb chops (paidakia), slow-cooked goat or lamb, or moussaka if you want something hearty.

Bread arrives automatically and is typically used to mop the plates — this is expected and not considered bad manners in a Greek taverna.

To finish: Greek coffee or a small glass of rakomelo (warm raki with honey), which many island tavernas serve as a complimentary digestif at the end of the meal. If the restaurant carries local Sikinos vinsanto or dessert wine, order a glass — you won't find it at home.