Named after the river that runs along the western edge of the ancient site, Kladeos sits at the quieter end of the village and attracts a more local crowd than the restaurants closer to the site entrance. The menu leans on whatever is in season — grilled fish in summer, braised meats and bean soups in winter — and portions are large. The garden seating under plane trees is pleasant in the evenings.
This is a better choice for dinner than lunch, when the tourist trade dies down and the cooking feels less rushed. Try the lamb chops if they are on the board, or the pastitsio on days when the kitchen has made a fresh batch.