Despite being an island, Naxos’ lack of natural ports means that it’s actually lacking in the seafood department. Instead, you’ll find fine cuts of beef, lamb, pork, rooster and even rabbit on the menu – all elevated in flavour by the fertility of the land.
That also explains the wealth of locally grown ingredients available. In fact, most villages even have their own specialties that they love to show off! Dakos is one dish that makes excellent use of island produce – this traditional meze plate tops a slice of olive oil-soaked bread with chopped tomatoes, crumbled feta and fresh herbs.
A staple of Greek cuisine, gyros is popular here too, filling pita bread with grilled meat, tomato, onions, tzatziki sauce, and sometimes even chips! If you’re looking to eat lunch on the go, this is your best (and most filling) bet! After something simpler? Try a plate of fries smothered in melted Graviera cheese – Naxos’ very own variety made from goat’s milk. Other popular cheeses here include mizithra (an excellent pasta topping) and manouri (a lighter soft cheese).
To wash it all down, try Kitron. This citrus liqueur is made in Halki at one of Greece’s oldest operating distilleries. However, Naxos is actually said to be the island where Olympian Dionysus grew up, so if you prefer a glass of red or white with your meal, plan a visit to the Saint Anna Winery – it’s renowned for producing some of the island’s best bottles.
After a sweet ending to your day? Walnuts are grown widely across the island, and so incorporated into many desserts. Kataifi is one such example, similar in texture to baklava. It combines chopped walnuts with ground clove and cinnamon, wrapping everything up in crispy dough and smothering it in lemon syrup. Warning: you don’t need much of this to get a sugary kick! Melachrino also celebrates the popular nut, baking it into a dense cake that’s moistened up with Kitron.
