Duar — Restaurant in Municipality of Tinos

We've been living in Tinos for nearly 3 years now and this was one of the few local tavernas I had visited only once in the past.

As mentioned by some other reviewers this is a butcher taverna. The meat, we were told, produced and cured by the owners, is brought out of an old fashioned industrial wood paneled refrigerator and is cut in front of you.

When we visited 2 days ago with my wife and son, we ordered local Tinos sausage, a portion of small pork steaks (μπριζολάκια), an oversized portion of lamb chops, we were told the regular portion is 450gr, ours was 750gr. We also had a Greek country salad (χωριάτικη), a portion of small cheese pies, a portion of french fries, a quarter of raki, a Nissos beer and bottled water.

All the meat dishes and the cheese pies, though very tasty were fried!

We were very surprised when at the end we received a bill for €65!

We were very happy with...

Located in a mountain village of Steni on the beautiful island of Tínos, this Greek tavern is a true hidden gem. Surrounded by hills and fresh, clean mountain air, it offers a setting that feels welcoming and peaceful-a place where you can settle in and just enjoy a good meal.

The real highlight here is the grilled meats, prepared with care and sourced from local farmers. The lamb, in particular, is tender and smoky, and the pork chops are juicy and full of flavor. You can tell every meal is prepared with love and a respect for tradition.

This tavern is a place for those who want a taste of real Greek island life. If you’re looking for a simple, honest meal that captures the spirit of the village, this is...

The food was quite good, but for the rest there is barely anything positive to say about this restaurant.

The main course took more than 1 hour to be served, there was no menu available, the experienced waiter was ‘bullying’ the younger one, the butcher was constantly touching raw meat with bare hands and then he would come to greet the customers and (last but certainly not least) the area outside was full of insects (beetles, spiders and small flying cockroaches, which would often land on the table). A periodical disinfection wouldn’t be a bad idea.

If the restaurant owner wants to attract international customers who expect something more than just ‘good meat’, they need to improve the...