Matina & Stavros Tavern (Kronos)


Copyright: orhan senol/

Matina & Stavros Tavern (Kronos)

The family-run tavern's pleasant garden invites guests to a casual lunch or dinner. Select from the concise menu consisting primarily of varying dishes of the day (lamb is often on the menu), pairing your choice with a very decent house rose wine.


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.