Porto Paradiso

About Porto Paradiso

Greek and Mediterranean cooking with a heavy lean on seafood is the backbone here, served table-side from late morning brunch through to the last of the light. The kitchen works at the $$ end, which for Vromolimnos means you can eat properly without treating lunch as an event, and the bar keeps pace with cold drinks that arrive without a wait. Lounge and chill house sets stay low enough to talk over, which suits the mix that turns up — families early, a more social, mostly Western European crowd through the afternoon, largely in the 25-45 range. Smart casual covers it; nobody is checking, but a cover-up over swimwear is the norm once the tables fill. The season runs May to October, with the middle months busiest and the front-row loungers going first, so arriving early on a July morning is the difference between the water's edge and the second row.