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Naxos produces excellent meats, vegetables and cheeses, such as arseniko (hard goat cheese) and thiliko (fresh cheese), xinomyzithra (a crumbly semi-fresh cheese), graviera (like gruyere) and kopanisti (a fermented piquant soft cheese). Try the scrumptious Naxos fries (chips) -Naxos potatoes are famous- and when in the interior ask for wild rabbit or partridge in the autumn. Other island specialties are patsas (tripe soup) and batoudo, eaten at Easter.
Naxos offers many fine possibilities for eating out. In Naxos Town there are lots of restaurants serving both international and Greek cuisine, while in the inland villages and southwest beaches specialize in local meat dishes. Good fresh fish and lobster may be had at the fish tavernas around Moutsouna.
Palatia Island, a “meze house”, with its superb location just below Portara as a major upside. Tables on the seafront, nice fried fish and seafood. There is also the Palatia Beach Restaurant right on the beach of Agia Anna.
Dal Professore, a Tuscan Style restaurant in a lovely elevated terrace that looks out on Hora and the sea at Galanado village.
L’ Osteria, a small family restaurant in the alleys of the Old Town, with authentic Italian cuisine that focuses mainly on fish and seafood.
Ippokampos, a trendy beach bar-restaurant on Agios Giorgios beach.
At Lefteris, on a beautiful flowered veranda in Apeiranthos village. Excellent pastry shop by day, wonderful home cooking in the evening. Try the rooster with wine and tomato sauce.
Vioma, the team of “Vioma” provides gastronomy tours to whoever would like to immerse themselves in the authentic Naxian way of life.
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