Scirocco

Scirocco sits on Protodikeiou Square in the heart of Naxos Town, a few minutes' walk from the port waterfront. Since opening on 24 March 1995, the restaurant has been run by brothers Nikos and Michalis alongside their mother Katerina, whose recipes and regular presence in the kitchen set the tone for everything on the menu. After nearly three decades, it has built a reputation as one of the most consistent tavernas in Chora — 2,651 Google reviews averaging 4.7 stars is not something you stumble into by accident.

The name comes from the sirocco, the southeast wind that sweeps across the Aegean and is known locally as the sorokos. It's a fitting reference for a place that leans into its Mediterranean identity without putting on a show.

What to Expect

The menu is anchored in traditional Aegean cooking made with fresh, largely local ingredients — olive oil and vegetables come from the family's own small farm when availability allows. You'll find classic starters like tzatziki and Greek salads, grilled meats, fresh fish, pasta, and the kind of slow-cooked dishes that take time to do properly. The lamb lemonato and rabbit stew have been singled out repeatedly by diners as standout plates. Dessert runs to a house orange pie served with ice cream.

Seating is available both indoors and outside on the square. The interior has considered decoration without being fussy, and the outdoor tables make the most of Protodikeiou Square's relatively calm, pedestrian-friendly atmosphere. Service is consistently described as attentive without being intrusive — a balance that matters more than most restaurants seem to realize.

How to Get There

Protodikeiou Square is in central Naxos Town (Chora), roughly five minutes on foot from the main ferry port and the Portara islet. From the waterfront, head inland toward the old market streets — the square sits just behind the main commercial strip of Chora. On foot this is the easiest approach; the old town's lanes are not suitable for vehicles.

If you're arriving by car from elsewhere on the island, park in the port area or one of the lots along the waterfront road and walk in. Driving directly to the square is not practical given the narrow streets of the old town. There is no dedicated parking at the restaurant.

Bus travelers arriving at the Naxos Town KTEL station on the waterfront are within a 5–7 minute walk.

Best Time to Visit

Scirocco is open every day from 1:00 PM to 11:30 PM, year-round. For a relaxed lunch without the evening rush, arriving between 1:00 and 2:30 PM works well. In July and August, Chora fills up with visitors and dinner tables on the square can fill quickly — arriving by 7:00 PM or booking ahead is sensible during peak season. Shoulder months (May, June, September, October) offer the same menu with noticeably shorter waits and cooler evenings for outdoor seating.

Tips for Visiting

• Book ahead in summer. The combination of a high rating and a central location means tables go fast in July and August, particularly in the evening.
• Try the slow-cooked dishes. The lamb lemonato and rabbit stew are among the most frequently praised items — these take time to prepare, so they reflect the kitchen's actual strengths.
• The orange pie is worth saving room for. It's a house specialty and appears consistently in positive reviews.
• Outdoor tables are pleasant in shoulder season. Protodikeiou Square is relatively quiet for central Chora, making evening meals outside comfortable when it's not peak heat.
• Call ahead for group reservations. The phone number is +30 2285 025931, and the team is family-run, so a call goes a long way.
• Check the website for any seasonal updates at scirocco-naxos.gr before visiting outside the main summer months.

About the Family Behind It

Scirocco is not a branded concept — it's a specific family's project. Nikos and Michalis opened it in their twenties with what the website describes plainly as a desire to offer honest food and enjoyment by doing what they love. Their mother Katerina's involvement has been central to maintaining the quality of the homemade dishes across nearly 30 years of service. That continuity — same family, same philosophy, same square — is relatively rare in a tourist-heavy destination like Naxos, and it shows in how the place operates.