One of the better-regarded traditional tavernas in Kalambaka, the Meteora Restaurant has been feeding visitors and locals for decades from its spot near the central square. The kitchen focuses on Thessaly staples: slow-cooked lamb with orzo, grilled trout from the Pineios river, and a version of the region's distinctive cheese pie made with local feta.
Portions are generous and prices are reasonable. The covered terrace at the front fills up on summer evenings, so arrive by 7pm or after 9pm if you want a table without waiting. The wine list leans on Thessaly reds, which are underrated outside the region — ask the staff for a recommendation.