Agyra is a traditional fish taverna at Pallada, in Hora, and is known for its fresh catch and delicious seafood. It is located in waterfront old stone-built dwelling from the interwar period and was established twelve years ago by Panayota and her sisters who brought the family traditions from the Peloponnese’s Lakonia region to the island, fusing it with local cuisine. The result is a selection of delightful dishes, from light fried smelt and finger-licking-good red mullet to a range of Tinos mezes. There are raw and boiled salads made from fresh vegetables cut from the garden and flavorful fried potatoes as a side dish. Agyra has outdoor seating in a courtyard as welcoming as the proprietors’ smiles.

In the square of Cypriot National Martyrs in Tinos there is a fish tavern that has been a constant value in good food for years.

The owner of "Ankara" is a lover of traditional cuisine and local products and therefore uses exclusively Tinian raw material.

There is nothing gourmet or sophisticated on the menu, but everything a Greek island house has in its kitchen.

Fresh fish and seafood are on the menu and are carefully selected by local fishermen.

What makes it stand out is that the menu changes depending on the fish of the day, other days you will find big fish, other vultures, sardines, abalone and others both.

In addition you will find boiled vegetables and pastries. It is a tavern that cooks depending on what the land and the sea produce at the moment.

A cuisine that expresses simplicity, freshness and taste.