Skiathos' upper-Papadiamanti outpost of Thessaloniki-born local-produce powerhouse Ergon is a firm favourite for third-wave coffee and internationally inspired breakfasts given a Greek twist – poached eggs with Greek yoghurt, omelettes stuffed with local cheeses, Skopelos cheese pies. It's a sleekly designed deli space where polished wood and varnished concrete offset shelves crammed with Greek wines, olive oil, ouzo and other goodies.
Mains, such as basil-feta pasta or fish with lemon marmalade, and mezedhes (appetisers) like dolmadhes dipped in mint yoghurt are excellent too.
