Apiri Greek Eatery is a greek restaurant in Old Town, Heraklion.
Editorially verified August 1, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Char-grilled greens pie, Grilled octopus, Smoked sea bass
Must order: The char-grilled wild greens pie
Tip: Small room, so book for dinner. Lunch is quieter and the same kitchen is running the grill from 13:00.
Address: Agion Deka 5, Iraklio 712 01, Heraklion
Erganos has fed a mostly local room beside Kazantzakis park in Heraklion since 1986, with goat, meatballs and a long list of Cretan vegetable plates.
Signature: Sfakianopita, Goat, Keftedes
Order: Bite-sized sfakianopites with cheese and honey
Tip: The taverna sits beside Kazantzakis park, a short walk uphill from the Archaeological Museum.
Arismari & Varsamo cooks lamb over open fire on the seafront side of Heraklion, with bean soup, tzatziki and a menu built on Cretan farm produce.
Signature: Arni ofto, Tzatziki, Fasolada
Order: Arni ofto, lamb marinated in herbs and cooked over fire
Tip: The terrace faces the sea by the Historical Museum square, which makes it a better sunset table than a midday one.
Erganos has fed a mostly local room beside Kazantzakis park in Heraklion since 1986, with goat, meatballs and a long list of Cretan vegetable plates.
Signature: Sfakianopita, Goat, Keftedes
Order: Bite-sized sfakianopites with cheese and honey
Tip: The taverna sits beside Kazantzakis park, a short walk uphill from the Archaeological Museum.
Ippokampos is the seafront ouzeri Heraklion sends visitors to, grilling the day's catch and pouring raki at pavement tables across from the water.
Signature: Grilled fish, Octopus, Shrimp
Order: Whatever came in that morning, grilled whole
Tip: Tables spill across the promenade opposite the water, and the seafront ones go first on a summer evening.
Kastella is the seafront fish taverna in Heraklion where the day's catch is cooked simply, sold by the kilo and eaten facing Sofokli Venizelou.
Signature: Fresh fish, Seafood mezedes, Cretan salad
Order: Fresh fish by the kilo with a Cretan salad
Tip: Ask for a table on the sea side; the road side gets the traffic off Sofokli Venizelou.
Ouzeri tou Terzaki has poured raki in a quiet port alley in Heraklion since 1978, sending out mezedes, moussaka and whatever the boats landed.
Signature: Mezedes, Moussaka, Grilled fish
Order: A spread of mezedes, then the grilled fish
Tip: The alley off Plateia Agiou Dimitriou is easy to miss. Aim for the port end of Lochagou Marineli and look for the chairs.
Sir Papafigos works a small-plates menu near the old harbour in Heraklion, opening in the evening on weekdays and running long lunches at the weekend.
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.
Arismari & Varsamo cooks lamb over open fire on the seafront side of Heraklion, with bean soup, tzatziki and a menu built on Cretan farm produce.
Signature: Arni ofto, Tzatziki, Fasolada
Order: Arni ofto, lamb marinated in herbs and cooked over fire
Tip: The terrace faces the sea by the Historical Museum square, which makes it a better sunset table than a midday one.
