Maro's Taverna

Maro's Taverna sits on Plateia Petroi Evipaioi in Naxos Town, a short walk from the main port and the old market lanes of the Bourgo neighbourhood. It operates as a mageirio — the Greek term for a kitchen that cooks a set range of dishes daily and keeps them warm in trays — which means the food is prepared with the logic of a home kitchen, not a line-order restaurant. With a 4.5-star rating across more than 3,700 Google reviews, it has earned a reliable reputation over many years on the island.

The appeal is straightforward: you come here for slow-cooked, unfussy Greek food at prices that reflect the neighbourhood rather than the tourist strip.

What to Expect

Maro's serves the core repertoire of Greek taverna cooking — dishes like moussaka, stifado, gemista (stuffed tomatoes and peppers), roast lamb, and the kind of legume-based dishes (lentil soup, gigantes beans) that rarely appear on menus aimed purely at visitors. Because it follows the mageirio model, the daily selection depends on what was cooked that morning. Portions are generous.

The setting at Plateia Petroi Evipaioi is low-key: a square away from the busiest pedestrian corridors, with outdoor seating that fills up from early evening. The atmosphere is relaxed and unpretentious — locals eat here regularly, which is the clearest signal of consistency a taverna can send.

Naxos produces its own ingredients that will likely appear in what you eat: local potatoes from the Tragaea plain, Naxian cheeses including graviera and arseniko, and olive oil from the island's own groves. These aren't marketing claims on Naxos — they're genuinely present in the cooking.

How to Get There

Plateia Petroi Evipaioi is within easy walking distance of the port and the main commercial street (Papavasiliou). From the ferry terminal, walk south along the waterfront promenade and then turn inland toward the Bourgo quarter — the square is a few minutes on foot. Most accommodation in Naxos Town is within a 10-minute walk.

If you're arriving by car from one of the island's villages, park on the waterfront or in the public car parks near the port, then walk in. The old town streets immediately around the square are narrow and often pedestrianised.

No bus is needed from Naxos Town centre — this is a walkable destination from almost any accommodation in Chora.

Best Time to Visit

Maro's is open every day from noon to midnight, which makes it a practical option for both lunch and dinner. Lunch — particularly between 1pm and 3pm — is when a mageirio is at its best: the dishes are freshest, the selection is widest, and the pace is quieter than peak evening service.

In July and August, Naxos Town fills up and popular restaurants can get crowded from 8pm onward. Arriving at 7pm or earlier in high season usually means shorter waits and better choice of outdoor tables. Shoulder season (May–June and September–October) is more relaxed and the weather still warm enough for outdoor eating well into the evening.

Tips for Visiting

• Ask what's available that day. In a mageirio, the menu is what's been cooked — don't assume every dish is available every day.
• Go for lunch if you want the full range. By late evening, some preparations may be sold out.
• Book ahead or arrive early in summer. A rating above 4.5 with nearly 4,000 reviews draws steady traffic in peak season.
• Bring cash as a backup. Many traditional tavernas in Naxos accept cards, but payment options at smaller establishments can change — worth checking when you call ahead.
• Phone ahead to confirm hours during low season. The listed hours are noon to midnight daily; verify for visits outside the main tourist season (November–March).
• Contact: +30 2285 025113

A Naxos Institution

Longevity is the best credential a taverna can have in a competitive island market. Maro's has been referenced by visitors consistently over many years, which suggests the kitchen has not chased trends or cut corners to survive slow seasons. In a town where restaurants open and close regularly, staying relevant to both locals and returning visitors across multiple tourist cycles is a meaningful achievement.

If you've been eating grilled meats and pizza along the port, a meal at Maro's offers a different register — the side of Greek food that doesn't require a waterfront view to justify the price.