Pomelo sits in Batsi, on Andros, and grew out of a group of friends who fell in love with the island as visitors and decided to invest in a dream of their own: a restaurant that honours flavour, hospitality and the identity of the place. It is the result of a shared effort, a taste of summer rooted in the local culture yet open to the world.

The name was inspired by an unusual fruit grown on Andros, the pampiloni, a local variety of the pomelo, the largest citrus in the world. It points to the nature, freshness and abundance of the island without being strictly traditional, and acts as a bridge between local identity and a more modern feel.

Open from midday until late, at a pace that suits island life, Pomelo is neither a tavern nor fine dining but an honest, well-crafted experience where guests feel at home. The kitchen draws on Mediterranean tradition and modern Greek cuisine, with an emphasis on flavour, clarity and balance, and food made to be shared.

The menu balances sea and land. Standouts include hilopites with seafood and chorizo, steamed mussels with lemon and dill and marinated anchovies on carob rusk with tomato marmalade, while from the land come handmade pastourma pies and platters of Andros cheeses. Homemade desserts, such as orange pie with kaimaki ice cream and a chocolate log, round off the meal.