The strip of tavernas behind Tolo beach is where almost every meal happens. Most have terraces on the sand or directly across the road from it. The standard offer is grilled fish from the morning catch — barbouni (red mullet), tsipoura (sea bream), occasionally fagri — plus the usual Greek mezedes and a few stalwart taverna dishes. Prices are reasonable for a beach village, and quality is high enough that the local Greek families who come every summer keep coming back.
Most kitchens close by 23:00 outside high season. The harbour at the northern end of the beach has the most authentic, least touristed tavernas — worth the ten-minute walk.