What makes Naxos unique among the Cyclades are its long, beautiful beaches of fine white sand, alternating between areas equipped with sun loungers and umbrellas for the more discerning, and free areas for lovers of the "old-fashioned" beach.

On the west coast, don't miss:

AGIOS PROKOPIOS, PLAKA BEACH, ORKOS,

MIKRI VIGLA, GLIFADA, HAWAII BEACH, ALIKO, PIRGAKI, AGIASSOS.

On the east coast, the less touristy part of the island but definitely worth a visit, don't miss: the wild Psili Ammos, the charming, palm-lined Panormos, the quiet Kalados, and, when there's no north wind, Lionas, the only beach on Naxos with (large) pebbles: they're worth the trip!

History lovers can visit the Portara in Chora, the main town, the remains of the unfinished Temple of Apollo, the gigantic gateway that is Naxos' symbol, welcoming visitors by framing the sea and offering spectacular sunset views.

The Venetian Kastro, with its maze of narrow streets, the Catholic cathedral, and the Venetian Museum.

While wandering around the island, don't miss the Temple of Demeter, the Panagia Drossiani, and the Kouros (the best preserved in Apollonas).

The most interesting villages to visit are: Halki, Filoti, and Apíranthos.

One of the reasons why, beyond the sea, the sun, and the wonderful sandy beaches, a holiday in Naxos remains in your heart is the food; there’s something for everyone, for meat lovers, vegetarians, cheese lovers, and, to a lesser extent, even those who want to sample excellent seafood dishes. And much of it, almost exclusively, locally sourced!

Let’s start with street food, that Gyros pìta that, for many, means Greece: pork (or chicken), wrapped in pita bread, topped with onions, tzatziki sauce, tomatoes, and French fries. Not particularly “light,” but a true delight!

Iconic dishes are the Saganaki, (a slice of Naxos graviera cheese fried and reinterpreted depending on the restaurant), the Tìro croquètes (delicious cheese balls), the Imàm (baked eggplant and sweet onions with a sprinkling of feta), the Briàm (a mix of vegetables similar to ratatouille), the Gemistà (oven-baked vegetables stuffed with rice), the Dolmadàkia (appetizer made of vine leaves stuffed with rice and spices), the Kolokítho keftèdes (fritters or meatballs made with courgettes, feta, herbs, spices), the Moussàka (a delicious flan made of layers of eggplant, spiced minced meat, potatoes, creamy béchamel sauce, cinnamon), the Tyròpita and the Spanakòpita (triangles of puff pastry filled with cheese or spinach), the Dakos (salad (based on tomatoes, soft Xinomizithra cheese, and capers, served on a bed of croutons), the classic Greek salad (tomatoes, feta, olives, onions, and cucumbers).

For meat eaters, the Kontosoùvli (slow-cooked, tender, spit-roasted pork) is worth trying, while for fish lovers, besides grilled sea bass and sea bream, the ever-present fried calamari, and fried or grilled sardines, the Salatoùri (salad made with boiled skate, sweet leeks, parsley, dill, and lemon) deserves a special mention. We recommend the Patatès tiganitès (French fries, a must-have on Naxos: the island grows them and exports them throughout Greece) and the Kolokitàkia tiganitá (fried zucchini, battered or otherwise).

One last, important tip: the portions are particularly generous, so keep that in mind. It’s traditional to share dishes with other diners. This will give you the opportunity to sample the different dishes of Greek cuisine while also avoiding unnecessary food waste.

Enjoy your meal !!