Manolis

Manolis is a small, long-running taverna at Maragas Beach on the southeastern stretch of Naxos's coastal plain, not far from Agia Anna. It has been serving traditional Greek food since 1973, and the kitchen has not drifted far from that original brief: fresh ingredients, straightforward preparation, and dishes that read like a reliable summary of what Greek home cooking is actually about.

With over 1,200 Google reviews and a solid 4.1 rating, Manolis draws a steady mix of returning regulars and visitors discovering it for the first time from a sunbed a few hundred metres away. The space is small and the atmosphere is low-key — plastic chairs, a shaded terrace, the smell of the grill.

What to Expect

Manolis sits within the Maragas Beach village cluster, a strip of accommodation, small shops, and eating places that serves the long sandy beach of the same name. The restaurant is compact — expect close tables and a familiar, neighbourhood-restaurant atmosphere rather than a polished dining room.

The menu follows the traditional taverna template: grilled fish and seafood, meat dishes from the grill, salads made with local Naxian produce, and classic starters like tzatziki, taramasalata, and grilled octopus. Social posts from the restaurant reference lobster spaghetti and fresh seafood specials, which suggests the kitchen also runs more substantial plates alongside the everyday standards. Naxos itself is known for excellent local cheese (graviera and arseniko), potatoes, and pork, and you can expect to find these on or alongside the main dishes.

Portions are generous by Greek taverna standards. The setting is casual enough that sandy feet and swimwear at lunch are not out of place, while dinner service, with the Maragas sunset visible from the terrace, runs at a slightly slower pace.

How to Get There

Maragas Beach lies roughly 7 km south of Naxos Town along the coastal road that passes Agios Georgios, Agia Anna, and Plaka. By car or scooter from Naxos Town, follow the main beach road south — the drive takes around 12–15 minutes. Parking is available along the road near the beach.

The KTEL bus service connects Naxos Town to Agia Anna and Plaka with regular departures in summer; the Maragas stop is a short walk from the taverna. From Agia Anna, Maragas Beach is an easy 10-minute walk along the beach path heading south.

If you are already at Plaka Beach, you can approach Maragas from the north end of that beach on foot.

Best Time to Visit

Manolis operates in the summer season, when Maragas Beach is at its busiest — roughly late May through early October. Lunch after the beach (roughly 14:00–15:30) and dinner around sunset (19:30–21:00) are the peak slots. If you want a table on the terrace without waiting, arriving slightly outside those windows — just before 13:00 for lunch or shortly after the kitchen opens in the evening — is sensible given the small size of the space.

Early September is a good balance: the sea is still warm, crowds are thinner than August, and the kitchen is fully in stride.

Tips for Visiting

• Call ahead in August. With a small dining room, tables fill quickly on busy summer evenings. The phone number is +30 2285 041008.
• Ask about the daily catch. Fresh fish is priced by the kilo and varies by what came in that morning — the waiter will show you what's available.
• Try the local Naxian produce. If graviera cheese or Naxos potatoes appear as a side or starter, order them — the island's dairy and vegetables are consistently good.
• Bring cash as a backup. Smaller beach tavernas on Naxos do not always have reliable card terminals, especially at peak times.
• The terrace faces west. If a sunset dinner is the goal, aim for a table outside and arrive by 19:30 in July and August.
• Combine with the beach. Maragas is a long, wide sandy beach with shallow water — spending the afternoon there before dinner at Manolis is a logical pairing.

A Little History

Opening in 1973, Manolis predates the mass-tourism development of the Naxos southwest coast by several decades. The beaches south of Agia Anna were largely undeveloped through much of the 1970s and 1980s; the taverna grew alongside the gradual build-up of small apartments and beach infrastructure at Maragas. That longevity is part of the appeal — it is not a restaurant that opened to meet tourist demand, but one that was there before much of the demand arrived.