The restaurant at Milia ecotourism retreat is well worth the detour for its frequently changing seasonal menu incorporating organic produce cultivated on the farm, including its own oil, wine, milk, cheese and free-range chickens, goats and sheep. Try the homemade kalitsounia (filled pastries), the smoked-pork plate with tabbouleh and pita, or orzo pasta with chestnut mushrooms, porcini powder and lemon.
Unfortunately, the service is not as polished as you would hope.