Three generations of the Frazeskarou family have been involved in this taverna’s operations since it opened in 1983, preparing and serving Grandma Frazeskarou’s traditional recipes of Sifnos dishes. The taverna sits at the right edge of the quiet harbor at Vathi, next to the medieval Church of the Taxiarches that lends its rare beauty to the beach’s golden sands. Tamarisk trees and a wooden pergola shade the tables which offer a fine sea view as friendly and fast waiters dart about filling orders. The dishes are prepared by Nikos, the inspiration and driving force behind the taverna; he’s a creative cook whose skills and dishes are rooted in his mother’s teachings. Nikos’s insistence on using only the freshest ingredients led him to establish a small farm on the slopes of Vathi where he raises the animals whose milk is used in producing traditional Sifnos cheeses but also provide the meat—pork, lamb, and rabbit—for the kitchen. Tsikali claims a large number of regulars, many of whom have visited the taverna since the days before the road was built and it was only accessible by sea. The menu features dishes like goat simmered in wine and dill, rabbit seasoned with oregano, roast pork stuffed with cheese, tomatoes, and peppers, as well as more common local dishes like chickpea balls, caper salad, eggplant salad, and a thick chickpea stew simmered in a wood-burning oven. Fish is only available when fresh-caught. Look for cod with lemon sauce or octopus stewed in wine—both pair well with the amber-colored wine produced by Dimitris Botsaris at the Sifnos vineyards. Flora’s pies also stand out for their flavor and hand-rolled dough. There’s savory spinach for the meal and lemon or almond for dessert. Tsikali satisfies the palate and fills patrons with a sense of well-being thanks to the hospitality and care they enjoy—and at affordable prices.