Dodoni
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Airy blue-on-blue sofas and chairs look over the lake here, with a menu dreamt up by sweet-lovers. Waffles, pancakes, and toasts are offered but it is really all about the ice cream---up to 45 flavors are offered.
5 Best Restaurants in Agios Nikolaos, Crete
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We’ve compiled the best of the best in Agios Nikolaos - browse our top choices for the top things to see or do during your stay.
Karnagio
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Right on Lake Voulismeni, Karnagio is a riot of multi-colored tables, shouted orders, and running waiters. Proudly Cretan and proud of their local products, the grill is the center of attention here with a wide selection of meat and fish. Salads and a meze selection top up the offerings and the outdoor square is a fun, lively place to spend a couple of hours.
Migomis
$$
Clinging to the cliff above the lake, this restaurant offers some of the best views in town. Food is on a par, too: Mediterranean-inspired dishes accompany Greek classics, and the steaks are rightly famous. It's set in a building from the 1890s, and a piano player complements the atmosphere with a repertoire of classics. It's more expensive than some, but the appealing dining room and quality of food compensates. A more informal café next door, under the same ownership, is a great place to unwind.
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Pelagos
$$
An enchanting courtyard garden and the high-ceilinged parlors of an elegant neoclassical mansion are the setting for what many consider to be the best fish tavern in Ayios Nikolaos. Simple is the keyword here: fresh catches from the fleet bobbing in the harbor just beyond are plainly grilled and accompanied by local vegetables and Cretan wines. Salads are a winner, often with unusual combinations, and the pasta is well presented, too, but really you are here for the daily seafood specials, handsomely displayed on ice in an old wooden boat at the front of house.
Taverna Stavrakakis
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Enhance the short trip out to Kritsa and Lato with a stop in the nearby village of Exo Lakonia to enjoy a meal at the homey kafenion of Manolis and Katerina Stavrakakis. Dishes are based on family recipes, and most are made from ingredients the couple grow themselves. Dolmades are made with zucchini flowers instead of vine leaves, wild mountain greens appear in salads dressed with local olive oil, pumpkin is served stifado style, and the local wine and raki are good. It's all served with charm under the shade of a magnificent bougainvillea or by a roaring fire on nippy winter nights.
