Kouzeineri is a steakhouse restaurant in Old Town, Heraklion.
Editorially verified August 1, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Steaks, Pork hock, Chicken wings
Must 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.
Address: Agiou Titou and Europis, Iraklio 712 02, Heraklion
Peskesi cooks Cretan recipes from its own farm at Haraso inside a restored stone mansion in central Heraklion. Book ahead, the room fills nightly.
Signature: Sfakiano lamb, Dolmadakia, Carob mousse
Order: Sfakiano lamb, then the carob mousse to finish
Tip: Ask for the olive oil tasting. The kitchen is supplied by its own farm at Haraso, and the oils are poured alongside rusk.
Parasties runs an open wood fire opposite the Historical Museum in Heraklion, turning out smoked steak, big pork fillets and long-cooked Cretan plates.
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.
Merastri has cooked over a wood oven in Heraklion since 1998, closing lamb in the fire for hours and finishing pork fillet with staka and oven potatoes.
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.
The Walls plates crab samosas, duck and sea bream in a garden inside the Venetian walls of Heraklion, the city's most composed modern Greek cooking.
Signature: Crab samosas, Duck, Potato rosti
Order: Crab-stuffed samosas, then the duck
Tip: The dining room sits inside the Heraklion Tennis Club grounds by the Venetian walls, so allow time to find the gate.
Athali cooks traditional Cretan food on the corner of Kydonias and Kapetan Charalampi in Heraklion, running from lunch through to one in the morning.
Signature: Wood-oven meats, Wild greens, Cretan cheeses
Order: Whatever the wood oven is holding that day
Tip: Kydonias meets Kapetan Charalampi here, two minutes from Peskesi, so it is a useful fallback when that room is full.
Peskesi cooks Cretan recipes from its own farm at Haraso inside a restored stone mansion in central Heraklion. Book ahead, the room fills nightly.
Signature: Sfakiano lamb, Dolmadakia, Carob mousse
Order: Sfakiano lamb, then the carob mousse to finish
Tip: Ask for the olive oil tasting. The kitchen is supplied by its own farm at Haraso, and the oils are poured alongside rusk.
Parasties runs an open wood fire opposite the Historical Museum in Heraklion, turning out smoked steak, big pork fillets and long-cooked Cretan plates.
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.
Merastri has cooked over a wood oven in Heraklion since 1998, closing lamb in the fire for hours and finishing pork fillet with staka and oven potatoes.
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.
The Walls plates crab samosas, duck and sea bream in a garden inside the Venetian walls of Heraklion, the city's most composed modern Greek cooking.
Signature: Crab samosas, Duck, Potato rosti
Order: Crab-stuffed samosas, then the duck
Tip: The dining room sits inside the Heraklion Tennis Club grounds by the Venetian walls, so allow time to find the gate.
Athali cooks traditional Cretan food on the corner of Kydonias and Kapetan Charalampi in Heraklion, running from lunch through to one in the morning.
Signature: Wood-oven meats, Wild greens, Cretan cheeses
Order: Whatever the wood oven is holding that day
Tip: Kydonias meets Kapetan Charalampi here, two minutes from Peskesi, so it is a useful fallback when that room is full.
Thigaterra cooks to a declared Slow Food brief on the Ammoudara strip west of Heraklion, working Greek producers and Cretan seas rather than a fixed menu.
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.
