Taverna Kottakis

Taverna Kottakis is a traditional Greek taverna on Naxos, the kind of place built around honest cooking rather than tourist-facing theatrics. The coordinates place it close to Naxos Town (Chora), putting it within reasonable reach of the port, the Kastro, and the main market street — convenient whether you're staying in town or passing through after a day on the island.

The appeal is straightforward: classic Greek dishes, a relaxed atmosphere, and a kitchen that leans on the island's own produce. Naxos has more agricultural depth than most Cycladic islands — it's known for its potatoes, graviera cheese, and locally raised meat — and a traditional taverna here has good raw material to work with.

What to Expect

The menu at a taverna like Kottakis follows the rhythm of Greek home cooking. Expect dishes such as moussaka, slow-cooked lamb, fresh-caught fish, grilled pork chops, and the kind of mezedes — tzatziki, taramosalata, horta (wild greens) — that arrive at the table while you're still settling in. Naxos potatoes, renowned across Greece for their flavor and used in everything from fried sides to stews, are likely to feature in some form.

The setting is unpretentious. This is not a white-tablecloth restaurant, and that's precisely the point. Portions at traditional Greek tavernas tend to be generous, wine comes in carafes of local bulk or affordable bottled varieties, and the pace is unhurried.

How to Get There

The coordinates (36.9779, 25.4012) place Taverna Kottakis in the broader Naxos Town area. If you're arriving by ferry, the port is the natural starting point — Chora is walkable from the dock, and most of the town's dining is concentrated within a compact area behind the waterfront and up into the Kastro neighborhood.

By car or scooter, parking around Naxos Town can be tight in summer; the main car park near the port is your best option, with the restaurant reachable on foot from there. Local buses serve Naxos Town from most villages on the island, making this a practical lunch or dinner stop if you're based outside Chora.

Best Time to Visit

Greek tavernas tend to serve lunch from around 1pm and dinner from 7:30pm onward, though kitchens often stay open late into the evening during summer. Midday in July and August brings heat and crowds; an early lunch (before 1:30pm) or a dinner after 8pm tends to be more comfortable and less rushed.

Shoulder season — May, June, and September — is when Naxos dining is at its best. The weather is warm, the island is not overwhelmed, and kitchens are fully stocked with seasonal produce.

Traditional Greek Dishes Worth Ordering

If you're unfamiliar with taverna menus, a few Naxos-specific things to look for:

• Naxian graviera — a firm, slightly sweet aged cheese, often served grilled (saganaki) as a starter
• Lamb or kid goat dishes — Naxos raises both, and slow-roasted preparations are common
• Fresh fish — grilled whole and priced by weight; ask what came in that day
• Horta — boiled wild greens dressed with olive oil and lemon, a simple and reliable side
• Loukoumades — honey-drenched fried dough balls, sometimes available as dessert

Tips for Visiting

• Arrive with cash as a backup; not all traditional tavernas in smaller or older parts of Naxos Town reliably accept cards.
• If the menu is handwritten or only in Greek, that's usually a good sign — it means the kitchen changes what it offers based on availability.
• Greeks eat late. Showing up at 6pm may mean an empty dining room; 8 to 9pm is the local rhythm.
• Ask about the daily specials rather than defaulting to the printed menu — tavernas often cook small batches of slow dishes that sell out.
• Don't skip the bread; it often comes with a small dish of local olive oil or is used to mop up sauces.
• A carafe of house wine (hima) is typically the most cost-effective and often perfectly drinkable choice.