In Chania, The Cretan Table Gets Redefined: Where to Eat In 2025

Located atop the promenade in the old Venetian harbor, Salis presents a chic and contemporary dining experience. This all-day venue centers iit menu around the freshest, seasonal ingredients from local farmers. The menu includes innovative dishes such as tuna belly, pickled watermelon rind, and Cacio e Pepe spaghetti with miso, dehydrated mushrooms, and buckwheat. They also serve delightful cold cuts and cheese platters, and breakfasts and brunches with Greek yogurt, fresh fruit, and an assortment of buttery pastries. Dessert lovers should try the Crack pie with pistachio and sumac.

Akti Enoseos 3 (Old Town)

In a cinematic setting right by the water, this quaint restaurant offers diners stunning views alongside fresh seafood and wine. The daily menu features an array of dishes, such as the signature “kakavia” fish soup, made with fresh fish and vegetables (available by pre-order due to its lengthy preparation). Other highlights include cuttlefish with fennel and crispy green olives, expertly grilled octopus, and grilled cuttlefish. The classic lobster pasta is a must-try.

35 Vivilaki (Tabakaria)

As its name suggests, this is a haven for wine enthusiasts and food lovers alike. In a welcoming atmosphere, guests can choose to dine on the street or in a charming garden setting. Known for its expertly curated wine list, guided by a knowledgeable sommelier, the restaurant serves both traditional and contemporary Greek cuisine. Highlights include succulent meat, handmade lobster ravioli, and traditional Cretan pies like Sfakiani pie and kaltsounia.

Kondilaki 38 (Old Town)

Set in a refurbished 1950s building with art deco style, this spot exudes a unique charm. The interior features stone walls, mosaics, a wooden bar, a striking green fireplace, and retro blue chairs, all complemented by owner Alexandra’s ceramic and painted artworks. The menu, dreamed up by her husband, offers comforting, globally inspired dishes like pizza, grilled oyster mushrooms with peanut sauce and lime aioli, pasta in a creamy lemon sauce made with Anthotiro and Feta cheese topped with crispy garlic crumbs, and lentil stew with garam masala. Fresh ingredients come from their gardens in the areas of Akrotiri and Vatolakkos.

Akti Miaouli & Mesolongiou 11 (Koum Kapi)

Four blocks from Chania’s City Hall, away from the hustle and bustle of the water’s edge, you’ll find a tavern where the food is less important than the views. Here, regulars come for food with substance. Evgonia doesn’t have a print menu. Instead, a chalkboard lists what’s fresh, seasonal and worth trying every day. The fish is always local, caught by trusted local fishermen. Ingredients change with the season, and the food is cooked slowly and lovingly. Maybe a fork-tender Palamida wrapped in parchment, a steaming bowl of fish soup, or braised chicken with soothing creamy rice. And if you want something really old-school there’s always a pot of soup simmering.

Mylonogianni Mathiou 120

With modern decor and stunning sea views, especially at sunset, this spot provides a delightful backdrop for a memorable meal. The ambiance is both welcoming and laid-back, with a friendly and experienced staff enhancing the experience. The menu features a range of delicious and affordable dishes, including plenty of creative salads, grilled seafood and fisherman’s pasta, grilled lamb liver with caramelized onions and pine nuts, and numerous delightful dessert options like brown butter brownies. There’s also a small menu created especially for kids. For a taste of local flavor, don’t miss the soutzoukakia, meatballs in a spicy red sauce.

Akti Papanikoli

Just a short walk north, near the old port warehouses, this multi-awarded place is the pinnacle of traditional Cretan cuisine. It specializes in dishes from the Sfakia region in Crete, many of them prepared in a wood-fired oven, which enhances flavors. The warm, genuine hospitality makes it a must-visit and reservations are recommended due to its popularity. Highlights include homemade bread, wine-marinated rabbit, herb-filled pastries, staka with eggs, roasted lamb with potatoes, lamb with wild greens, and tender sheep wrapped in parchment.

Defkalionos ke Ikarou

Housed in a historic building from the 1400s, originally a Venetian public bath and later an Ottoman steam bath, this restaurant offers a menu that caters to diverse tastes. Dishes range from rabbit cooked in sweet wine with rosemary to basmati rice with dried fruits and vegetables, alongside a variety of succulent seafood options like calamari stuffed with tirokafteri spicy cheese sauce. The wine list prioritizes Greek wines, particularly those from Crete. For the best pairings, ask the waitstaff for recommendations.

Zampeliou Spyridonos 49 (Old Harbour)

Here you’ll enjoy a vibrant space that channels the spirit of a Mexican hacienda with its bold colors and Latin American touches. The atmosphere is relaxed yet buzzy, and there is a welcoming courtyard. One corner houses a traditional underground barbacoa oven, made from 100-year-old Cretan firebricks. Here, they slow-roast organic pork from Vavouraki Farm and local goats, occasionally wrapping them in fresh banana leaves for a unique flavor. Always continuing to explore Mexican cuisine from up close and personally, the chef-owner likes to spoil guests with an original, multi-awarded Cretan-Mexican fusion cuisine. Highlights include rice with sea snails, sofrito of guajillo pepper, and barbacoa goat with carob tortillas, nut sauce, pickled hibiscus onions, and his signature hot sauce.

Polyrrinias 27

Located on the old Kasteli wall by Chania’s Venetian harbor, this place serves up a fusion of Italian and Japanese cuisine, incorporating traditional Greek elements. Standout dishes include truffle risotto, sushi with Mediterranean influences, and lamb cutlets with a miso glaze. They also have a notable selection of pizzas and fresh seafood options. Wine enthusiasts will appreciate the extensive list of award-winning Greek and international wines. The service is known for its professionalism and attentiveness.

Katechaki 12 (Old Harbor)

Dounias stands out in Chania’s restaurant scene, offering its (loyal) diners a rich, rustic dining experience based on its organic farms and fire-cooking methods. This spot has shunned electricity since it reached the village in 1986. The menu includes slow-cooked potatoes fried in olive oil, melt-in-your-mouth chickpeas, and a unique chestnut stew with beetroot. Their bread, artfully made from sourdough and mixed wheat, pairs perfectly with their tangy village salad. Everything is grown or raised on-site, ensuring freshness, authenticity and full-impact flavor. Dounias also offers workshops to visitors, involving visits to their farm and garden, gathering wild herbs, cheesemaking and cooking classes.

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