Brillant is a modern greek fine-dining restaurant in Old Town, Heraklion.
Editorially verified August 1, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Cretan diet plates, Seasonal fish, Greek wines
Must order: The winter Cretan plates the kitchen builds each season
Tip: Brillant is the winter half of the Lato hotel operation. From April the same team moves up to the Herb's Garden roof.
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.
Signature: Arnaki ofto, Apaki, Sarikopites
Order: Arnaki ofto, milk-fed lamb held in the wood oven
Tip: Dinner 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.
Signature: Smoked steak, Pork fillet, Snails
Order: Smoked steak straight off the open wood fire
Tip: Sit 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.
Signature: Small plates, Fusion mains, Wine by the glass
Order: A spread of small plates and a glass of Cretan white
Tip: Closed 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.
Signature: Steaks, Pork hock, Chicken wings
Order: Pork hock, or a steak off the charcoal
Tip: Tables 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.
Signature: Slow food plates, Cretan wines, Seasonal vegetables
Order: The seasonal vegetable plates the menu is built around
Tip: Reserve 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.
Signature: Arnaki ofto, Apaki, Sarikopites
Order: Arnaki ofto, milk-fed lamb held in the wood oven
Tip: Dinner 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.
Signature: Smoked steak, Pork fillet, Snails
Order: Smoked steak straight off the open wood fire
Tip: Sit 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.
Signature: Small plates, Fusion mains, Wine by the glass
Order: A spread of small plates and a glass of Cretan white
Tip: Closed 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.
Signature: Steaks, Pork hock, Chicken wings
Order: Pork hock, or a steak off the charcoal
Tip: Tables 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.
Signature: Small plates, Seafood, Cretan wines
Order: A run of small plates built for sharing
Tip: The kitchen is shut on Wednesdays and only opens for lunch at weekends, so a Saturday or Sunday table is the easier one to book.
