Capone's

Capone's is a steak house and burger restaurant set inside a converted old residence in the narrow lanes of Naxos Town's Palaia Chora — the older quarter that climbs toward the medieval Kastro. The building has a Prohibition-era theme that sits unexpectedly well against whitewashed Cycladic walls, and the kitchen focuses on American-style BBQ and grilled meats made with locally sourced Naxian ingredients.

Since opening in July 2018, Capone's has built a following among both island regulars and international visitors who want something beyond the usual Greek taverna. With a 4.2 rating across more than 700 Google reviews, it has established itself as a dependable evening destination in a town that skews heavily toward seafood and mezedes.

What to Expect

The menu centres on steaks and burgers, with quality meat as the main draw. The restaurant's own description emphasises house-made preparations using fresh, whole ingredients — sourced where possible from Naxos, which is one of the most agriculturally productive islands in the Cyclades. Expect options built around protein and generous portions rather than small sharing plates.

The setting is atmospheric: a restored single-family house whose interior has been adapted for dining, with a terrace or outdoor area offering views toward the kastro walls. Music is part of the experience — the vibe is lively but not a sports bar. It reads as a casual evening out rather than a quick lunch stop, which is reflected in the opening hours: the kitchen runs into midnight every night.

The place types listed include bar and grill, which suggests drinks and cocktails are a serious part of the offer alongside the food — useful to know if you're planning a longer evening.

How to Get There

Capone's address places it on Pantanassis street in Naxos Town (843 00). The Palaia Chora neighbourhood is a short walk uphill from the main waterfront promenade. From the port, head through the central market street and follow the signs or lanes toward the Kastro — Capone's sits somewhere in the web of alleys before or around the kastro approach.

Naxos Town is compact enough that most accommodation in and around Chora is within a 10–15 minute walk. If you're arriving by car from one of the southern or inland villages, park along the waterfront or in one of the public lots near the port and walk up — driving into the old town lanes is impractical. Taxis from the port rank or a hotel transfer will get you close.

No boat access is relevant here — this is a town restaurant.

Best Time to Visit

Capone's opens at 4 PM Monday through Thursday and at 2 PM on Friday, Saturday, and Sunday — the earlier Friday-to-Sunday opening is worth noting if you want a late lunch or early dinner on a weekend. Closing time is midnight across the board.

Peak season (July–August) sees Naxos Town busy most evenings, so arriving before 8 PM or making a reservation is advisable. The restaurant's own website lists a reservation option and a contact phone number. Shoulder season — May, June, September, and early October — gives you a more relaxed experience with shorter waits and similar weather.

Tips for Visiting

• Book ahead in summer. With 700-plus reviews and a reputation for good meat in a taverna-heavy town, tables fill up. Call +30 2285 024075 or use the reservation function on the website.
• Go hungry. Steak house portions in this format tend to be substantial — this is not the place for a small appetite.
• Check the weekend hours. Friday through Sunday the kitchen opens two hours earlier, which gives you a 2 PM option if you want an early dinner after a beach day.
• Pair it with a Kastro walk. The medieval Kastro of Naxos is steps away — a pre-dinner walk through the Venetian fortifications is easy to combine with an evening at Capone's.
• Contact directly for dietary needs. The menu is meat-forward; if you have dietary restrictions, email [email protected] or call ahead rather than assuming vegetarian options are extensive.

About the Concept

Capone's describes its philosophy in terms of Sunday BBQ gatherings — the kind of communal, informal meal built around the grill that works just as well in a Cycladic alley as in a backyard. The American steakhouse format is a genuine outlier in Naxos Town, where nearly every other dinner option leans Greek or Mediterranean. That contrast is part of the appeal: it's a deliberate choice, not a compromise, and the use of Naxian products keeps it grounded in the island rather than feeling imported.

The Prohibition-era aesthetic of the building is a design decision that gives the space a character distinct from the typical whitewash-and-blue shutters of the neighbourhood — atmospheric without being kitschy.