3 Best Restaurants in Nafplion, The Peloponnese

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.

3Sixty Grill

$$ Fodor's choice

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.

Arapakos

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.

Wild Duck

The setting for Wild Duck's terrace, among the cluster of eateries that line up across from the quayside, affords views out over the water—and the food is every bit as delectable. The menu eschews the typical taverna favorites for Italian and Greek-style bistro fare: pork fillets in demi-glaze sauces and crayfish kritharoto (a local take on risotto using orzo) join plenty of pastas and steaks that have been given a local twist.

The Peloponnese

The Peloponnese

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