Pagopoieion is a mediterranean restaurant in Old Town, Heraklion.
Editorially verified August 1, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Mushroom risotto, Beef tartare, Cretan wines
Must 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.
Address: Papagiamali 1, Iraklio 712 02, Heraklion
Herb's Garden runs the Lato hotel roof in Heraklion from April to October, looking straight at Koules over fish, Cretan cheeses and seasonal salads.
Signature: Fresh fish, Cretan cheeses, Seasonal salads
Order: Fresh fish with a Cretan white, watching the fortress
Tip: Rooftop of the Lato Boutique Hotel, and seasonal: the team moves downstairs to Brillant from November to March.
Chalali is a plain Greek and Cretan taverna on Strofadon in Heraklion, cheap enough that the room stays local, open six days a week from lunch.
Signature: Cretan mezedes, Grilled meats, Raki
Order: A mezes spread with a carafe of raki
Tip: Closed Mondays, and prices sit well under the old-town average, so the room stays local rather than filling with cruise traffic.
Kouzeineri is the steak address in Heraklion, working charcoal near Agiou Titou square with pork hock, chicken wings and a long Greek wine list.
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.
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.
Herb's Garden runs the Lato hotel roof in Heraklion from April to October, looking straight at Koules over fish, Cretan cheeses and seasonal salads.
Signature: Fresh fish, Cretan cheeses, Seasonal salads
Order: Fresh fish with a Cretan white, watching the fortress
Tip: Rooftop of the Lato Boutique Hotel, and seasonal: the team moves downstairs to Brillant from November to March.
Chalali is a plain Greek and Cretan taverna on Strofadon in Heraklion, cheap enough that the room stays local, open six days a week from lunch.
Signature: Cretan mezedes, Grilled meats, Raki
Order: A mezes spread with a carafe of raki
Tip: Closed Mondays, and prices sit well under the old-town average, so the room stays local rather than filling with cruise traffic.
7 Thalasses is the garden fish restaurant in Nea Alikarnassos, east of Heraklion, known for lobster spaghetti, paella and a bright courtyard room.
Signature: Lobster spaghetti, Paella, Tuna fillet
Order: Lobster spaghetti, the reason people drive out here
Tip: It sits by the municipal park in Nea Alikarnassos near the airport, so it works as a last dinner before an early flight.
Ligo Krasi Ligo Thalassa serves seafood mezedes and daily fish on the harbour side of Heraklion, with a terrace pointed at the Venetian fortress.
Signature: Lobster spaghetti, Seafood mezedes, Stuffed courgette flowers
Order: Seafood mezedes, then lobster spaghetti to share
Tip: The terrace looks over the harbour to the fortress, which is worth waiting for an outside table in summer.
Kouzeineri is the steak address in Heraklion, working charcoal near Agiou Titou square with pork hock, chicken wings and a long Greek wine list.
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.
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.
