Taverna Lefteris

Taverna Lefteris sits in Apeiranthos, one of Naxos's most distinctive mountain villages — a marble-paved settlement roughly 25 km inland from Naxos Town, at an elevation that keeps it cool even in August. With a 4.6 rating across 824 reviews, this is the kind of place locals and returning visitors seek out specifically, not stumble into by accident.

The taverna falls squarely in the traditional Greek category, with grilled and barbecued meats at its core and a menu built around what Apeiranthos and the surrounding Naxian interior do best.

What to Expect

Taverna Lefteris operates as a no-frills village taverna: the focus is on the food and the setting, not on design flourishes. Apeiranthos itself is built almost entirely from local marble and slate, and the views from the upper part of the village stretch across the central Naxian mountains toward the sea. The taverna's Google listing includes a view component, which makes outdoor or terrace seating worth requesting.

The kitchen leans heavily on grilled meats — the barbecue_restaurant classification reflects what regulars order. Expect Naxian staples alongside the grill: local cheeses (graviera and arseniko are the island's signatures), slow-cooked stews, and seasonal vegetable dishes sourced from the productive farmland that rings the village. Portions at mountain tavernas on Naxos tend toward the generous side, and the pace is unhurried.

How to Get There

Apeiranthos is accessible by car or scooter from Naxos Town via the main inland road through Filoti — allow around 40 minutes. The route climbs steadily and the final approach into the village is narrow in places, so park at the lower village entrance and walk in. KTEL buses run from Naxos Town to Apeiranthos with a handful of departures daily; check the current KTEL Naxos schedule before you go, as times vary by season. There is no realistic way to reach Apeiranthos on foot from the coast.

Once inside the village, Taverna Lefteris is on the main pedestrian route through Apeiranthos — the marble-flagged main street is the logical spine of any visit.

Best Time to Visit

Lunch is the traditional meal at Apeiranthos tavernas, and arriving between 13:00 and 15:00 puts you in the rhythm of village life. Dinner is also served, and summer evenings at elevation are noticeably cooler and less humid than the coast — a real draw in July and August. Midweek visits in peak season tend to be calmer than weekends, when Athenians with village connections and day-trippers from the coast both converge on Apeiranthos. Spring (April–June) and early autumn (September–October) offer the most comfortable temperatures and the least competition for tables.

Tips for Visiting

• Call ahead in high season. The phone number is +30 2285 061333. Apeiranthos restaurants can fill up on summer weekends without warning.
• Order the local cheese. Naxian graviera is PDO-protected and tastes markedly different here than what you find pre-packaged. If arseniko (a sharper aged variety) is on the table, try it.
• Pair with a walk. Apeiranthos has four small museums, a Venetian-era tower, and marble lanes worth an hour before or after your meal.
• Cash is safer. Mountain villages on Naxos sometimes have card terminal issues; bring euros as backup.
• Combine with Filoti or Halki. Both villages are on the same inland road and add context to a half-day loop from Naxos Town.

About Apeiranthos

Apeiranthos (also spelled Aperathos) has a distinct cultural identity on Naxos — its residents trace Cretan ancestry, the local dialect differs from coastal Naxian Greek, and the village has produced a disproportionate number of Greek intellectuals and politicians. Dining here is as much about place as it is about food. The emery mines that once defined the local economy closed decades ago, but the village's self-sufficient character remains. Taverna Lefteris fits into that context: a straightforward expression of what the Naxian interior produces and how it's traditionally prepared.