Ippokampos is an ouzeri restaurant in Venetian Harbour, Heraklion.
Editorially verified August 1, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Grilled fish, Octopus, Shrimp
Must 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.
Address: Sofokli Venizelou 3, Iraklio 712 02, Heraklion
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.
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.
Lola works Mediterranean small plates with a fusion streak on Kydonias in Heraklion, running from lunch to one in the morning six days a week.
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.
Pagopoieion took over a former ice factory on Agios Titos square in Heraklion, serving breakfast, ethnic-tinged plates and a deep Greek wine list.
Signature: Mushroom risotto, Beef tartare, Cretan wines
Order: Mushroom risotto, with a glass off the Cretan list
Tip: The old ice factory on Agios Titos square works as breakfast room, lunch stop and wine bar, so time your visit to the mood you want.
