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The sea views of the quayside and the quaint, if rather narrow, Staikopoulou Street are a staple for visitors seeking taverna cooking and a bit of authenticity. Both offer excellent meals but the crowds to go with them. Quieter, and equally accomplished, fare can be found in and around the eastern end of Papanikolaou Street, whe
The sea views of the quayside and the quaint, if rather narrow, Staikopoulou Street are a staple for visitors seeking taverna cooking and a bit of authenticity. Both offer excellent meals but the crowds to go with them. Quieter, and equally accomplished, fare can be fou
The sea views of the quayside and the quaint, if rather narrow, Staikopoulou Street are a staple for visitors seeking ta
The sea views of the quayside and the quaint, if rather narrow, Staikopoulou Street are a staple for visitors seeking taverna cooking and a bit of authenticity. Both offer excellent meals but the crowds to go with them. Quieter, and equally accomplished, fare can be found in and around the eastern end of Papanikolaou Street, where there's less footfall and just as much charm. However, it is a Nafplion tradition to have dessert at one of the cafés on the busy Syntagma Square or the zacharoplasteia (pastry shops) on the harbor. Lingering over an elaborate ice-cream concoction or after-dinner drink is a memorable way to wrap up an evening.
If you tire of homespun tavernas serving up rustic menus in cobbled streets under blooming bougainvillea, 3Sixty is the rather brash grillhouse antidote. Sure, it's decoration is desperate to reassure you just how on trend it is, but after one or two excellent cocktails, you won't even mind the annoying horse photography on the walls. It also has the menu to back it up. Pata negra spareribs melt off the bone, the 150-day-aged rib-eye has flavor to beat the band, and the anthotyros-stuffed ravioli are a delight. Add to that comfortably the best wine list in the town.
Vasileos Alexandrou and Ferreou , Nafplion, Peloponnese, 21100, Greece
Traditional Italian gelato (ice cream), in many flavors and dished up in colorful old surroundings, supplies a tempting excuse for a break. Try the zuppa Inglese (trifle) flavor, with hunks of sweet frozen sponge inside.
Noulis sits on the very edge of the Old Town, stashed away like some treasured secret. It's a little pricier than the average taverna, but its small-plate menu is full of thrills. If chef Andrianos Andrianopoulos can't turn your dish into a flaming inferno in front of your eyes, he's not happy—order the cheese flambe and guard your eyebrows. More homely delights are found in the fried anchovies, punchy skordalia (garlic-potato dip), or the lamb shank with artichokes that arrives bathed in a citrus-heavy gravy that demands to be mopped up with bread. A welcome escape from the crowds of quayside or Staikopoulou Street.
Nafplion locals are demanding when it comes to seafood, so it's a credit to this attractive, nautical-themed taverna on the waterfront that locals pack in to enjoy expert dishes made from fresh catches. The kitchen sends out such traditional accompaniments as a memorable taramosalata (fish roe dip) as well as a few meat dishes, including exquisitely seasoned and grilled lamb chops.
A cute little breakfast and brunch spot just up from Syntagma Square. Organic produce and homemade jams and cakes make this a great little find, though it's so tiny that it can only cater to a few people. Get there early—it shuts at 2 pm.
Staikopoulou Street is one long outdoor dining room, with dozens of pretty, tourist-oriented tavernas serving night and day. There isn't much to separate them, but this venerable stop is perhaps a nose ahead of its neighbors, and still excellent value. The kitchen concentrates on excellent versions of such staples as ladera (vegetables cooked in olive oil), charcoal-grilled lamb ribs, and imam bayilda (eggplant stuffed with onions), and serves them beneath a bougainvillea arbor in a quiet lane next to the restaurant.
Charcoal-grilled meats are the specialty in this snug, high-ceilinged old room tucked away in the backstreets off the harbor. The cuisine strays from Greece into the neighboring Balkans, with some wonderful schnitzels, cheese-filled pork roast, and other dishes that provide a nice change from a steady diet of local fare.
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