Brillant is a modern greek fine-dining restaurant in Old Town, Heraklion.
Editorially verified August 1, 2026 by Elliot Marsh, TableJourney editor. Source.
Private tour · 6 hours
Discover the authentic flavors of Crete through a private culinary experience featuring local delicacies, wine, raki and genuine Cretan hospitality.
2 hours
Uncork the secrets of Crete's most extraordinary wine heritage: A sensory voyage through generations of Mediterranean viticulture
Guided tour · 8 hours
Taste 15 wines from Crete at a wine tasting for no more than 6 people from Heraklion. Go to a gourmet restaurant for an olive oil tasting and immerse yourself in the a...
Address: Epimenidou 15, Iraklio 712 02, Heraklion
Merastri is the wood-oven address in Heraklion for an unhurried Cretan dinner, from lamb closed in the fire to a long list of island bottles.
OrderArnaki ofto, milk-fed lamb held in the wood oven
Book2 days, more at weekends ahead
TipDinner only from 18:00, and the courtyard tables go first at weekends. The Cretan list is worth an extra glass.
Parasties has cooked Cretan food over live fire in the centre of Heraklion since 1999, and is one of the city's steadiest special-occasion rooms.
OrderSmoked steak straight off the open wood fire
Book2 days ahead
TipSit where you can see the open kitchen. Staff will walk you through a mostly Cretan wine list if you tell them what you ordered.
Lola is the sharpest small-plates cooking in central Heraklion, a compact room on Kydonias where Mediterranean technique meets Cretan produce.
OrderA spread of small plates and a glass of Cretan white
Book1 to 2 days ahead
TipClosed Mondays. The room is small and popular with locals, so book if you want a table after 21:00.
Kouzeineri is where Heraklion goes for a serious steak, a charcoal kitchen near Agiou Titou square with a Greek wine cellar to match the meat.
OrderPork hock, or a steak off the charcoal
Book2 days at weekends ahead
TipTables sit out on Agiou Titou square, and those are the ones worth a booking.
Thigaterra is the Slow Food table of the Heraklion coast, cooking Greek producers and Cretan sea catch on the Ammoudara strip west of the city.
OrderThe seasonal vegetable plates the menu is built around
Book3 days, confirmation required ahead
TipReserve at least three days ahead. The kitchen asks for confirmation before it holds a table, which weeds out no-shows.
Merastri is the wood-oven address in Heraklion for an unhurried Cretan dinner, from lamb closed in the fire to a long list of island bottles.
OrderArnaki ofto, milk-fed lamb held in the wood oven
Book2 days, more at weekends ahead
TipDinner only from 18:00, and the courtyard tables go first at weekends. The Cretan list is worth an extra glass.
Parasties has cooked Cretan food over live fire in the centre of Heraklion since 1999, and is one of the city's steadiest special-occasion rooms.
OrderSmoked steak straight off the open wood fire
Book2 days ahead
TipSit where you can see the open kitchen. Staff will walk you through a mostly Cretan wine list if you tell them what you ordered.
Lola is the sharpest small-plates cooking in central Heraklion, a compact room on Kydonias where Mediterranean technique meets Cretan produce.
OrderA spread of small plates and a glass of Cretan white
Book1 to 2 days ahead
TipClosed Mondays. The room is small and popular with locals, so book if you want a table after 21:00.
Kouzeineri is where Heraklion goes for a serious steak, a charcoal kitchen near Agiou Titou square with a Greek wine cellar to match the meat.
OrderPork hock, or a steak off the charcoal
Book2 days at weekends ahead
TipTables sit out on Agiou Titou square, and those are the ones worth a booking.
Sir Papafigos is a small, ambitious kitchen by the Heraklion harbour, plating shared courses in a dining room that seats a few dozen people.
OrderA run of small plates built for sharing
Book2 days ahead
TipThe kitchen is shut on Wednesdays and only opens for lunch at weekends, so a Saturday or Sunday table is the easier one to book.
