Barbounis

Barbounis is a traditional Greek taverna in Agios Prokopios, the village that sits just behind one of Naxos's most popular sandy beaches on the island's west coast. With a 4.3-star rating drawn from over 400 reviews, it draws a steady crowd of both island regulars and visitors who have just come off the beach and want straightforward, well-executed Greek food without much ceremony.

The place trades on the classics — grilled fish, mezedes, and the kind of slow-cooked dishes that Greek coastal tavernas have been serving for generations. Given its Google classification as a seafood restaurant and its Agios Prokopios address, expect daily fish alongside meat grills, fried starters, and local Naxian ingredients wherever they appear on the plate.

What to Expect

Barbounis operates as an all-day taverna, opening at 10:00 in the morning and staying open until midnight every day of the week — a long window that suits both late-breakfast mezedes over coffee and proper evening dinners after the beach crowds thin out. The relaxed pace of service fits the village: Agios Prokopios is quieter than Naxos Town, and meals here tend to stretch comfortably.

The menu leans seafood — grilled whole fish, fried calamari, octopus, and similar preparations you'd find at any serious Greek fish taverna — alongside grilled meat and vegetable dishes. Naxos is known for its local produce: Graviera and Arseniko cheese, potatoes, and fresh vegetables grown in the interior, and a good taverna in this village will incorporate at least some of these. The setting is relaxed rather than formal, suited to groups and families coming in from a day at the beach.

How to Get There

Agios Prokopios is roughly 8 km southwest of Naxos Town (Chora). By car or scooter, follow the main coastal road south from the port — the drive takes around 15 minutes and parking is generally available near the village, though it fills quickly in peak summer. The KTEL bus service connects Naxos Town to Agios Prokopios several times daily in season; the stop is close to the beach road. On foot or by bicycle from nearby Agia Anna, the village is a short ride north along the coast path. There is no boat access directly to the restaurant.

Best Time to Visit

Barbounis is open year-round on the same daily hours, but the busiest period is July and August when Agios Prokopios beach is at full capacity. If you want a table without a wait in high summer, aim for an early lunch around 12:30 or a late dinner after 9:00 PM. Shoulder season — May, June, September, and early October — offers the most comfortable dining experience: the weather is warm, the beach is accessible, and the village is noticeably less crowded. Evenings in early autumn are particularly good, when the light drops quickly and the pace of the whole coast slows down.

Tips for Visiting

• Call ahead in high season. The phone number is +30 2285 041102. Walk-in tables fill quickly on summer evenings, particularly on weekends.
• Ask what fish came in that day. Fresh catch at Greek tavernas varies daily and the best option is rarely the one at the top of the printed menu.
• Combine with the beach. Agios Prokopios beach is within easy walking distance — a lunch stop after a morning swim makes sense logistically.
• Try the local cheese. Naxian Graviera and Arseniko appear frequently on island taverna boards and are worth ordering if available.
• Arrive with cash as backup. Many smaller tavernas on the island prefer cash or have unreliable card terminals; worth confirming when you call.
• Parking is street-level. In peak summer, arrive early or park slightly back from the beachfront road and walk in.

What's Nearby

Agios Prokopios beach stretches along the coast just below the village — a long stretch of fine sand with clear, shallow water that makes it one of the most visited beaches on Naxos. A short walk south leads to Agia Anna, another small coastal settlement with its own waterfront tavernas and a ferry landing used by smaller inter-island boats. Inland from Agios Prokopios, the road climbs toward the villages of the Tragaea plateau, where Naxos's agricultural heartland produces the dairy and produce that appear on menus across the island. The drive to Naxos Town and the Portara takes under 20 minutes.