Lola is a mediterranean fine-dining restaurant in Old Town, Heraklion.
Editorially verified August 1, 2026 by Elliot Marsh, TableJourney editor. Source.
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Address: Kydonias 21, Iraklio 712 01, Heraklion
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.
Peskesi is the Cretan kitchen Heraklion gets judged by, rebuilding near-lost island recipes with produce grown on the restaurant's own farm.
OrderSfakiano lamb, then the carob mousse to finish
Book3 to 5 days in summer ahead
TipAsk for the olive oil tasting. The kitchen is supplied by its own farm at Haraso, and the oils are poured alongside rusk.
The Walls is the most technical cooking in Heraklion, a garden dining room inside the Venetian ramparts, run as a modern Greek gastrobistro.
OrderCrab-stuffed samosas, then the duck
Book1 week at weekends ahead
TipThe dining room sits inside the Heraklion Tennis Club grounds by the Venetian walls, so allow time to find the gate.
Herb's Garden is the Heraklion rooftop for an occasion dinner, plating contemporary Greek food above the Venetian harbour from April to October.
OrderFresh fish with a Cretan white, watching the fortress
Book3 days, longer for a rail table ahead
TipRooftop of the Lato Boutique Hotel, and seasonal: the team moves downstairs to Brillant from November to March.
Brillant is the winter dining room of the Lato hotel in Heraklion, running Mediterranean and Cretan cooking from November until the roof reopens.
OrderThe winter Cretan plates the kitchen builds each season
Book2 to 3 days ahead
TipBrillant is the winter half of the Lato hotel operation. From April the same team moves up to the Herb's Garden roof.
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.
Peskesi is the Cretan kitchen Heraklion gets judged by, rebuilding near-lost island recipes with produce grown on the restaurant's own farm.
OrderSfakiano lamb, then the carob mousse to finish
Book3 to 5 days in summer ahead
TipAsk for the olive oil tasting. The kitchen is supplied by its own farm at Haraso, and the oils are poured alongside rusk.
The Walls is the most technical cooking in Heraklion, a garden dining room inside the Venetian ramparts, run as a modern Greek gastrobistro.
OrderCrab-stuffed samosas, then the duck
Book1 week at weekends ahead
TipThe dining room sits inside the Heraklion Tennis Club grounds by the Venetian walls, so allow time to find the gate.
Herb's Garden is the Heraklion rooftop for an occasion dinner, plating contemporary Greek food above the Venetian harbour from April to October.
OrderFresh fish with a Cretan white, watching the fortress
Book3 days, longer for a rail table ahead
TipRooftop of the Lato Boutique Hotel, and seasonal: the team moves downstairs to Brillant from November to March.
Brillant is the winter dining room of the Lato hotel in Heraklion, running Mediterranean and Cretan cooking from November until the roof reopens.
OrderThe winter Cretan plates the kitchen builds each season
Book2 to 3 days ahead
TipBrillant is the winter half of the Lato hotel operation. From April the same team moves up to the Herb's Garden roof.
