Antamoma DeliCuisine (Naxos Town)


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Antamoma DeliCuisine (Naxos Town)

The longstanding family restaurant (now run and recently reinvented by the family's son) showcases local ingredients at their finest. Meat, seafood and vegetables are all locally-sourced and cooked the Naxian way with an elegant modern twist. Dine with direct view of the majestic sunset.


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.