naxos gastronomy | naxos restaurant

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    We continuously visit local producers in the villages of Νaxos,

    searching for the freshiest raw materials of Νaxian land.

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    Creative cuisine by…

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    …our executive chef D. Skarmoutsos

Relish delectable dishes taking you on a journey through Naxian cuisine and tradition.

Welcome to “1924″ Restaurant

Welcome to “1924″ Restaurant

Naxos Restaurant “1924” and enjoy your meal at an elegant setting.

Named after the year when the captain Giannis Lagos arrived from Aivali with his family, “1924” is a restaurant deeply respecting the tradition of Naxos. It really makes a difference in the Naxos restaurants scene with the special care to the creation of dishes satisfying even the most demanding palate. The menu has been inspired by authentic Naxian cuisine and reflects the award winning chef’s Dimitris Skarmoutsos creative spirit.

No compromises have been made in the selection of only the freshest, local ingredients provided by producers in Naxos, for true gourmet dining challenging the senses and celebrating nature. Besides, what makes “1924” stand out among Naxos restaurants is fine dining giving out unique Naxian aromas and flavours.

Naxos Gastronomy

Naxos Gastronomy

Since many years ago, Naxos island, with its high mountains and gorges, was famous for its fertility and wine, which Archilochus compares with the nectar of the Olympian Gods. The Apollo valley as well as the southern valleys gift us with  fruits, vegetables, olive groves, delicious potatoes, almonds, figs and many other herbs. The goats of the island provide us with sweet cream cheese, sour cheese and they are the basis for many traditional recipes . Finally , we do not have to forget the traditional local liquer, “Kitro”, produced from the leaves of the fruit citrus.

Executive Chef D. Skarmoutsos

Executive Chef D. Skarmoutsos

“1924″ restaurant in Lagos Mare Hotel,  has the honor to host , for the 4th consecutive year, as an executive chef the famous Greek chef Dimitri Skarmoutsos, distinguished with golden awards and Gourmet prizes . After a long and successful collaboration with the renowned chef Thomas Keller, he returned to Greece and the last 12 years he leverages and enhances the richness and the roots of Greek cuisine. The Naxian land had given him the inspiration to apply his creativity in  the freshiest ingredients that he sources from our land.