Best restaurants and what to eat
Griechenland
Nafplio, the elegant former capital of the first modern Greek state, sits at the gateway to the Peloponnese and draws on both coastal and inland traditions. Its cuisine is rooted in fresh seafood, olive oil, citrus, herbs, and classic Peloponnesian sweets, with nearby Argolida agriculture adding exceptional oranges, tomatoes, and honey.
Plump, deeply flavored Kalamata olives with a glossy purple-black skin and firm, meaty bite. Around Nafplio they are a daily staple, excellent with local bread, feta, or simply as a meze with wine and olive oil.
Fragrant extra-virgin olive oil from the Argolida area, with a fruity aroma, peppery finish, and vivid green-gold color. It is the backbone of local cooking, ideal for drizzling over salads, vegetables, grilled fish, and bread.
A rustic twice-baked rusk with a dry, crunchy texture and wheat-forward flavor that softens beautifully under olive oil or tomato juices. It reflects the region's practical seafaring and agrarian traditions and is often served with cheese or fish dishes.
A local savory pie variation, usually built on thin, hand-rolled pastry and filled with greens, cheese, or seasonal herbs. Warm and fragrant, it is a classic breakfast or snack food, especially good with yogurt or a glass of wine.
The famed elongated eggplant from the wider Argolida and nearby Tsakonia area, prized for its tender flesh and sweet, low-bitter flavor. In Nafplio kitchens it appears grilled, stewed, or baked with tomato and herbs.
Juicy oranges from the fertile Argolida plain, known for bright aroma, balanced sweetness, and refreshing acidity. They are enjoyed fresh, in desserts, and as the base for fragrant juices and spoon sweets.
A supple red wine from the broader Peloponnese, often poured in Nafplio with grilled meats, stews, and meze. It offers ripe red fruit, soft tannins, and a generous Mediterranean warmth.
A perfumed white wine with floral lift, citrus brightness, and refreshing acidity. In Nafplio it is especially appealing chilled with seafood, salads, and light appetizers.
The iconic Greek resin wine, crisp and aromatic with a pine-scented edge. It is commonly served cold with grilled fish, olives, and seaside meze along the Argolic Gulf.
A rich, dark sweet wine with notes of dried fruit, caramel, and spice. Though associated more broadly with the Peloponnese, it is a classic after-dinner pour in Nafplio, especially with sweets and nuts.
A clear grape spirit with a clean, fiery profile, sometimes made with or without anise. In Nafplio it is served as a convivial digestif alongside meze, particularly seafood and pickled vegetables.
Anise-flavored spirit that turns milky when mixed with water, aromatic and distinctly Greek. It is a standard companion to the region's octopus, fried small fish, and olives.
Crisp fried salted cod served with a pungent garlic-potato emulsion. It is a celebratory Greek dish that appears in Nafplio's tavernas with lemon and local olive oil, especially during festive periods.
Shrimp simmered in tomato, feta, olive oil, and herbs until the sauce turns rich and slightly briny. In a coastal city like Nafplio, it is a signature seafood dish for sharing with bread and white wine.
Octopus marinated in vinegar and olive oil, yielding a tangy, supple meze with a clean marine finish. It is a harbor-side favorite that balances beautifully with ouzo or tsipouro.
Lightly battered fried squid with a tender interior and crisp golden exterior. Served hot with lemon, it is one of the most beloved seaside plates in Nafplio.
Grilled sardines with smoky skin, juicy flesh, and a pure Mediterranean flavor. They are simply finished with oregano, lemon, and olive oil, making them ideal with bread and salad.
Boiled wild greens dressed with olive oil and lemon, offering a pleasantly bitter, earthy taste. This humble dish is a cornerstone of Peloponnesian cooking and a natural partner to fish and cheese.
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