Pomelo Verified listing

A group of friends who fell in love with Andros as tourists—so much so that they decided to invest in the island and bring their dream to life: a restaurant that celebrates flavor, hospitality, and the island’s unique identity.

We come from different backgrounds, but we’re united by our love for the island, our attention to detail, and a shared desire to create a space that is authentic, welcoming, and full of life. Pomelo is the result of this collective effort: a taste of summer, rooted in the local culture yet open to the world.

The Idea & Inspiration

The inspiration for the name came from a unique fruit grown on Andros — pampiloni, a local variety of the pomelo, the largest citrus fruit in the world. We wanted a name tied to Andros — something that would evoke nature, freshness, and the island’s abundance, without being strictly traditional.

The name Pomelo acts as a bridge between local identity and a more modern aesthetic. Open from midday until late at night, it flows in harmony with the relaxed rhythm of island life. It’s neither a tavern nor fine dining — it’s an honest, well-crafted experience where every guest feels at home and at ease.

We want every visitor who passes through Pomelo to leave with the sense that they’ve discovered something genuine, simple, and special.

The Culinary Philosophy

Our cuisine is rooted in the Mediterranean tradition, with an emphasis on flavor, purity, and balance. The food is meant to be shared — in a setting of friends, connection, and relaxation. It combines traditional elements with the creativity of modern Greek cuisine, honoring the island’s culinary heritage while showcasing its finest local ingredients.

The menu strikes a balance between land and sea. Highlights include seafood tagliatelle with chorizo, steamed mussels with lemon and dill, and marinated anchovies on carob rusks with tomato marmalade and fresh herbs.

Alongside these, traditional dishes from the land are prepared with the same care: handmade pastirma pastries, Andros cheese platters, and distinctive salads that focus on freshness and creativity.

Homemade desserts—like orange pie with kaimaki ice cream or rich chocolate log with brandy and wild berry jam—bring the experience to a sweet and memorable close.