Taverna Ntalas / Dalas Tavern

Taverna Ntalas — also spelled Dalas Tavern — sits in Koronos, one of the most remote and scenically dramatic villages in the Naxos mountains. The road up from the coast winds through terraced hillsides and marble quarry country, and when you arrive, the taverna delivers exactly the kind of cooking that makes the drive worthwhile: straightforward Greek dishes prepared with local produce, served without ceremony in a relaxed village setting.

With a 4.9 rating across 436 Google reviews, this is not a place running on tourist footfall and goodwill — Koronos is too far off the standard Naxos circuit for that. The reputation is earned through consistent, home-style food and an unhurried atmosphere that reflects the pace of the village itself.

What to Expect

Taverna Ntalas falls squarely into the category of traditional Greek taverna: expect grilled meats, mezedes, seasonal vegetables, and stews that change with what's available locally. The web snippets reference "genuine Mamadi food" — Mamadi being a locality and farming area in the wider Koronos region, which has long supplied the island with produce, honey, and livestock. That framing tells you the kitchen leans on hyper-local sourcing rather than a standardized tourist menu.

Portions tend to be generous at this style of mountain taverna, and the setting is relaxed enough that a long lunch stretching into the afternoon is entirely normal. There is an official website at tavernadalas.com for current menu details and any seasonal updates.

How to Get There

Koronos is in the mountainous northeastern interior of Naxos, roughly 25 kilometers from Naxos Town by road — a drive of around 40 minutes via the main inland route through Melanes and Komiaki. The road is paved but narrow in sections, so drive with caution, particularly in the steeper switchback stretches near the village.

There is no direct bus service that makes Koronos a practical dining destination; a car or scooter is effectively required unless you are already staying in the area. Parking is available in and around the village, though spaces fill quickly in summer.

Best Time to Visit

The taverna is open seven days a week, 7:30 AM to 11:00 PM, which means it covers breakfast, lunch, and dinner — an unusually long service window for a village of this size. Lunch (roughly noon to 2:30 PM) is the traditional peak for Greek tavernas, when the kitchen is at full pace and daily specials are available.

Koronos sits at elevation and stays noticeably cooler than the coast in summer, which makes it a welcome escape during July and August heat. Spring and early autumn are particularly good: the surrounding landscape is green or golden, the light is strong but not brutal, and the village is quieter. In winter, verify by phone that the kitchen is operating, as mountain tavernas sometimes reduce hours or close temporarily outside the main season.

Tips for Visiting

• Call ahead in high season. The phone number is +30 2285 051219. A small village taverna with a 4.9 rating can fill quickly on weekends.
• Combine with the wider Koronos area. The village itself is worth an hour of wandering — old stone lanes, a hilltop church, and views toward the Aegean. Factor that into your timing.
• Arrive hungry. Mountain tavernas at this level typically serve large portions; ordering too many dishes is a common first-timer mistake.
• Bring cash as backup. Card acceptance can be inconsistent in remote Naxos villages — confirm when you call.
• Ask what's fresh that day. The daily specials at a kitchen working with local produce are almost always the best option on the table.
• The drive is part of the experience. If you're renting a car on Naxos, the route through the marble-producing inland villages to Koronos is one of the island's most rewarding drives in its own right.

The Koronos Setting

Koronos is one of several Venetian-era villages strung across the ridge of Mount Koronos in northeastern Naxos. The area was historically associated with emery mining — the island was a major global supplier of the abrasive mineral through the 19th and early 20th centuries — and the villages retain a working, un-touristy character that contrasts sharply with the coastal resorts. Eating at Taverna Ntalas here is a different experience from dining in Naxos Town or Apiranthos: the context is a genuine farming and mountain community, not a destination built around visitors.