For the last decade, it has been a constant value when it comes to the successful combination of tradition with modern perspective and wins anyone who visits it over with its quaint image, cosy atmosphere and homemade food.
Isidoros and Dimitris, its owners, seem to accomplish something that others only dream of. That is, operate a business by honouring simplicity and genuine hospitality.
What do you eat at Maereio? Definitely the legendary meatballs of Asimina, the Myconian sausage, "maereio" potatoes (roughly cut, baked in the oven and then fried with their skin) and any of the most creative dishes that have been added to the menu, curated by Thanassis Maridakis.
If you are lucky, take a seat at one of the few tables outside and watch the people go by.