Akrogiali

Akrogiali sits right on the water at Ormos Agiou Nikolaou — Anafi's small port bay — where tables are close enough to the sea that you can hear it while you eat. It is one of the few proper sit-down tavernas on an island with a total permanent population counted in the dozens, which makes it a practical anchor point for almost any visitor arriving by ferry or staying in the port area.

With a rating of 4.3 out of 5 based on 86 reviews, Akrogiali earns consistent approval from the trickle of independent travelers who choose Anafi specifically because it has resisted the development that swept over its Cycladic neighbours. The kitchen leans on the classics: grilled and fried seafood, mezedes, and slow-cooked meat dishes that match the unhurried pace of the island itself.

Anafi is one of the quietest inhabited islands in the Cyclades, receiving far fewer tourists than Santorini or Ios, and the dining options here reflect that reality. Eating at Akrogiali is not about a curated experience — it is about sitting at a table by the Aegean and eating whatever came in fresh that day.

What to Expect

The setting is the first thing you notice: a waterfront position in Ormos Agiou Nikolaou, the bay that serves as Anafi's port, with an open aspect toward the sea. Tables are arranged so that most seats have a direct water view, and the atmosphere is relaxed rather than formal — plastic chairs, checked tablecloths, and the ambient noise of boats are entirely in keeping with a genuine island taverna.

The menu follows the Greek seaside template reliably. Expect grilled octopus, fresh fish priced by weight, fried zucchini, tzatziki, and a rotating selection of mezedes. Keftedes — pan-fried herb meatballs — appear on the menu alongside cos lettuce salads and whatever shellfish is available locally. Grilled meats are also on offer for those who prefer to skip the seafood. Portions tend toward the generous side, as is typical of family-run tavernas in the smaller Cyclades.

Drinks follow the standard Greek taverna approach: house wine served by the carafe, cold beer, soft drinks, and Greek coffee to finish. There is no cocktail program here, and that is appropriate to the setting.

Service reflects island pace: things move slowly, and that is part of what Anafi visitors are generally seeking. On busy summer evenings, when the island's few guesthouses fill up, the taverna can be the social center of the port area. On quieter nights in shoulder season, you may have the terrace almost to yourself.

The phone number on record is +30 2286 061218, which is worth saving if you want to check whether the kitchen is open on any given evening, particularly outside peak July–August weeks.

How to Get There

Akrogiali is located in Ormos Agiou Nikolaou, Anafi's port settlement, at coordinates approximately 36.3441° N, 25.7705° E. If you arrive by ferry — the standard way to reach Anafi — you will disembark almost directly in front of the port area. The taverna is within a short walk of the ferry dock along the waterfront road.

Anafi's main village, Chora, sits up on the hill roughly 10–15 minutes from the port by the island's shuttle bus, which usually meets ferries. If you are based in Chora, you can take the bus down or walk the road that descends to the port — the walk takes around 25–35 minutes on foot. Taxis exist on Anafi in limited numbers; the island is small enough that most visitors rely on the bus, rented scooters or ATVs, or walking.

Parking near the port is informal; there is no defined car park, but space is generally available given the island's low traffic volumes. There are no particular accessibility barriers documented, though the terrain in the port area is typical of a small Greek island harbour — some uneven paving.

Best Time to Visit

Akrogiali operates seasonally, as almost all Anafi businesses do. The reliable open window is July through August, when the island receives its highest visitor numbers and ferry connections from Piraeus and Santorini run more frequently. September is worth considering: crowds drop, temperatures remain warm enough for comfortable outdoor dining, and the pace slows further.

For the taverna specifically, evening is the natural time to visit — the light on the water during the hour before and after sunset is the best the Aegean offers, and the heat of a Cycladic afternoon has typically eased by then. Lunch is also served, and a midday meal here on a clear day, looking out across the bay, has its own straightforward appeal.

Anafi is exposed to the Meltemi, the strong northerly wind that blows through the Cyclades from mid-July into August. On windy days the waterfront can be breezy; some travelers find this a bonus in the heat. The port bay provides partial shelter compared to the open north coasts of the island.

Avoid assuming the taverna is open if you arrive in spring before late May or in October — confirm by phone before planning an evening meal outside the core summer months.

Tips for Visiting

• Call ahead in shoulder season. Outside July and August, call +30 2286 061218 to confirm opening before making the trip down from Chora.
• Arrive with cash. Anafi's infrastructure is limited; do not assume card payment is available. Bring euro cash from the ATM in Chora before heading to the port.
• Ask what's fresh. Fish on Greek island menus is often priced by weight and availability changes daily. Ask the server what came in that morning rather than ordering purely from the written menu.
• Order a shared spread rather than individual plates. A selection of mezedes — tzatziki, fried zucchini, grilled octopus, salad — shared across two or three people tends to give a better meal than individual main courses and reflects how Greek taverna food is designed to be eaten.
• The ferry schedule affects the kitchen. On nights when the ferry from Piraeus arrives late, the taverna may be busier than usual with newly arrived passengers. If you want a quieter table, time your visit accordingly.
• Bring a light layer for evening. The Meltemi drops at night, but the waterfront can still turn cool after dark, especially in late August and September.
• Don't rush. Anafi runs on its own tempo, and Akrogiali reflects that. If you need the bill, ask for it explicitly — it will not arrive uninvited.
• Pair a meal here with an evening at the port. Ormos Agiou Nikolaou is a natural gathering point on the island once the day-heat drops. Eating at Akrogiali and then sitting with a glass of wine watching the ferries and fishing boats is a complete Anafi evening.

What to Order

The standout dishes across visitor accounts are grilled octopus, which benefits from the Cycladic tradition of slow-drying on lines before cooking, and fried zucchini topped with grated hard cheese — a simple but well-executed meze that pairs well with cold beer or a carafe of house white.

Keftedes, the pan-fried meatballs seasoned with herbs, are a consistent presence on the menu and worth ordering if you want something off the seafood track. Tzatziki here follows the standard Greek preparation — thick strained yogurt, cucumber, garlic, and olive oil — and functions well as part of a shared spread of starters.

Fresh fish, when available, is priced by weight as is customary in Greek tavernas. The server will usually bring the catch to the table to show you before you commit, along with the price. Grilled whole fish over charcoal is the preparation to choose if quality is high; fried options are also available for smaller fish.

For dessert, Greek coffee and seasonal fruit are the most reliable options. The sweet ending at a place like this is less about the dessert menu and more about a slow second carafe and watching the port settle into the evening.