Dining
Two rooms, one belief: Tinos feeds its guests better than any imported luxury could.
Restaurant
FLEVA — the restaurant
In the old cutting hall, under the original crane rails, FLEVA serves a short menu that changes with the boats of Panormos and the gardens of the terraces: artichokes from Komi, louza cured in the village, octopus dried in the quarry wind, goat slow-cooked overnight in the old stone ovens.
Chef Yiorgos Vidalis — born two villages away in Ysternia — cooks the island he grew up eating, plated with the restraint the room demands.
Wine bar
1863 — the wine bar
A cellar cut into the coolest corner of the quarry: 140 labels from the Cyclades and volcanic Greece, Tinian raki, and a marble bar polished by a Pyrgos master. Open to non-residents, one long table, candlelight only.
| Hours & reservations | FLEVA: dinner 19:30–23:00 · 1863: 18:00–late · Reserve via concierge or WhatsApp |