Akrogiali (Agia Anna)


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Akrogiali (Agia Anna)

One of the go-to venues for dining and beach relaxation in Agia Anna, the Akrogiali grill tavern features a changing variety of spit-roasted meat on a daily basis. As the sun goes down, its waterfront sunbeds are replaced by exceptionally inviting dining tables.


Perhaps surprisingly for an island, Naxian cuisine is known more for its meat than seafood: grass-fed beef, lamb, goat meat and poultry often feature as primary dish ingredients on the island restaurants' menus. Try the Naxian specialty Easter dish called "patoudo" — stuffed lamb meat with herbs, often served with the celebrated regional potatoes. Meals often start with a round of small plates called "meze". These are made with seafood, meat, and vegetables. The island is also known for locally-produced wines and cheeses like gruyer, arseniko, xynomizithra, xynotyro and mizithra.