From Inspiration to Flourishing
Trattoria Napole Zoga was not born simply as another restaurant in Tinos. It was born as an idea: to bring culinary art to the island, with absolute respect for local tradition, the natural landscape, and Cycladic authenticity. From its first steps, the vision was clear — to create a space where every dish tells a story, where flavors have roots as well as imagination.
With an emphasis on quality, raw materials, and connection to the place, Napole Zoga evolved into a reference point in the Cyclades. Every detail, from the kitchen’s philosophy to the decor and service, serves one purpose: the authentic experience. Today, it is one of the most distinctive gastronomic destinations in the Aegean — and this is its story.
The Beginning with George Papaioannou
The first signature in Zoga’s kitchen bears the name of the renowned Giorgos Papaioannou — a child of Piraeus and the sea, with roots in the family fish tavern of Mikrolimano and a vision that surpassed all expectations. With a passion for authenticity and high quality, he created a philosophy that honored the gifts of the Greek sea with creativity and respect. His vision unfolded from his legendary Mikrolimano restaurant, leading to the renowned “Papaioannou Restaurants” and the beloved “Barbounaki” chain, carrying his signature quality from Kifisia to the Athenian Riviera and beyond.
Papaioannou established a new standard in both seafood fine dining and quality, more accessible seafood experiences. At Napole Zoga, with his decisive initial contribution, the sea of Tinos began to be cooked differently.
The Innovation of Tasos Mantis
Tasos Mantis, a Michelin-starred chef and creator of the awarded restaurant “Soil”, brought a new breath to Zoga: sustainability, seasonality, and profound respect for nature. His “farm-to-table” philosophy and the culinary poetry of food from his garden changed the rules.
Wild greens, herbs, legumes, handmade ceramic dishes, and almost ritualistic experiences compose the identity he left behind — and which continues to influence the restaurant’s spirit.
The Italian Touch of Francesco Granata
Francesco Granata, chef of the beloved “Napul’è” in Vari (Athens), brought the Mediterranean passion of Naples to the middle of the Aegean. Risotto, al dente pasta, airy pizzas, and ingredients from the slopes of Vesuvius met Greek hospitality, creating a rare gastronomic fusion.
His flavors, sometimes rustic and sometimes refined, enhanced Zoga’s multicultural identity, which now stood proudly between Cycladic tradition and the Italian art of food.
The Elegance of Magy Tabakaki
Magy Tabakaki, with experience in luxurious kitchens like Four Seasons Athens, brought balance. Boutique fine dining, understated luxury, Italian origins, and gastronomic harmony characterized her period.
Her dishes exuded elegance without exaggeration — a culinary style that touched the senses with subtlety and consistency.
The Present Strength of Dimitris Karousiotis
Today, the kitchen is guided by Dimitris Karousiotis — with a journey that includes significant milestones, such as the award-winning Varoulko by Lefteris Lazarou and Napul’è in Athens. His path, full of experiences from contemporary Mediterranean gastronomy, reinforces Napole Zoga’s vision with technique, imagination, and respect for the essence of flavor.
His culinary philosophy is rooted in the place, the season, and the ingredients. He believes that good food starts from the earth and the sea — from daily contact with the producer, the fisherman, the soil, the weather. That is why he sources almost 90% of his raw materials from Tinos and the Cyclades, personally selects the fish, and cultivates many of his ingredients in his own garden.
His dishes are not just tasty — they are true. With clean flavors, a sense of measure, and a deep connection to the place, they narrate stories that need no unnecessary explanations.
From Place to Identity
Trattoria Napole Zoga does not simply follow the gastronomic scene of Tinos. It shapes it. It connects seasonality with technique, chefs with the landscape, and every visitor with an experience that combines the island’s natural beauty with the power of flavor.
Its cuisine relies on raw materials from Tinos and the Cyclades — fish selected locally, vegetables and herbs from the restaurant’s own garden, and almost exclusively products from small producers. At the same time, it incorporates DOP-certified ingredients from Italy and Neapolitan techniques in pizzas and pasta, creating a balance between its Greek roots and Mediterranean creativity.
You will not come to Trattoria Napole Zoga just for the magnificent view of the Aegean and the Cyclades. You will come for the purity of flavors, the essence of the raw materials, and the simplicity that arises only from culinary maturity. Here, every dish is a gastronomic narrative — sometimes rustic, sometimes fine, but always with character.
Napole Zoga is a living organism: it breathes with the rhythm of the island, evolves through collaborations, respects the environment, and honors authenticity. It does not just serve food. It serves memory, earth, season, and the essence of the Cyclades — with precision, care, and inspiration.
