One of the oldest ouzeries on the Kato Skala waterfront, Ermis has been pouring local ouzo and serving mezedes since the early 20th century. The formula never changes: a small table on the promenade, a carafe of Plomari ouzo, and a rotating selection of cold and hot mezedes — grilled octopus, taramasalata, grilled halloumi-style cheese, baby shrimp fried in olive oil. The kitchen is visible from the street and the fish is bought from the boats that moor a hundred metres away. As much a Mytilini institution as the castle.