traveldk.com

A firm favourite with former president Constantine Karamanlis. Try the stuffed cabbage leaves and yiouvetsi (pasta with roasted meat), washed down with barrel retsina.

A popular place for actors as well as audience to stop on the way to or from performances at the ancient theatre. Good pork chops and stuffed vine leaves, and a nice garden at the back.

Popular fish taverna, packed with locals and tourists enjoying huge portions of charcoal-grilled fish and a wide selection of ouzo and tsipouro.

Simple but flavourful classics – stuffed cabbage leaves and aubergine (eggplants) and savoury moussaka – at a small, family-run spot near the ancient site. Once again, don’t miss the deep, dark red local Nemean wine.

This tiny atmospheric house by the sea serves up far superior fresh grilled fish than any you’ll find in Corinth.

Savas grows his own avocados, and serves them with everything from roe to mangoes at this green-fruit-focused mezedopleion.

A stand-by for the wee small hours, with an enormous menu that ranges from taverna fare to schnitzel to pasta.

Frequently named as one of the best tavernas in Greece, serving local specialities elevated to their highest culinary potential. Try the braised lamb and baby artichokes, accompanied by wine from local Nemea vineyards.

Corinth doesn’t have much going for it in the way of restaurants, but Theodorakis does a decent job with seafood, especially sardines and calamari.