Trattoria Napole Zoga: Its Chefs and Culinary Evolution
Trattoria Napole Zoga is not just another restaurant on a Cycladic island. It is the culmination of a journey that began with a vision: to create a gastronomic experience that honors the local tradition, the natural landscape, and the authenticity of Tinos. With an unwavering dedication to quality, it has evolved into one of the most distinctive destinations in the Aegean, with every dish telling a story. This story was shaped by the talented chefs who have passed through its kitchen.
The Architects of Taste
The soul of the restaurant has been shaped by the people who have graced its kitchen. Each one brought their own philosophy, technique, and passion, contributing to what Napole Zoga is today.
Giorgos Papaioannou
Giorgos Papaioannou is one of the most respected figures in Greek gastronomy, specializing in fish. His story begins in Mikrolimano, where his family ran a fish tavern. Growing up by the sea with his father as his mentor, he learned to respect the raw ingredients and to blend tradition with creativity.
In 2013, he moved the family business closer to the sea, creating the iconic "Papaioannou" restaurant in Mikrolimano. His fame grew, leading to the creation of a group of restaurants in areas such as Kifisia, Vouliagmeni, and Mykonos, as well as "Armyra" in Cyprus. His philosophy remains constant: impeccable quality, seasonality, and authentic flavors that honor the richness of the Greek sea. At Zoga, he laid the foundations, celebrating the wealth of the Greek sea.
Tasos Mantis
Tasos Mantis is a pioneering chef known for his "farm-to-table" approach. Before making his mark in Athens, he traveled and worked in some of the world's most distinguished kitchens, including the restaurants "Hof Van Cleve" (Belgium), "Geranium" (Copenhagen), and "Frantzén" (Stockholm), all of which hold three Michelin stars.
Returning to Greece, he took over the restaurant "Hytra," where he earned his first Michelin star. His love for nature led him to create his own garden in Alepochori. There, he cultivates rare herbs, edible flowers, and vegetables, which take center stage at his restaurant, "Soil," in Pagrati. "Soil" has been awarded one Michelin star as well as a Michelin Green Star for its commitment to sustainability. At Zoga, he brought this deep connection with nature.
Francesco Granata
Francesco Granata is the chef and co-owner behind the beloved Italian restaurant "Napul'è" in Vari. He is an authentic ambassador of Neapolitan cuisine in Greece. Originally from Italy, he brought the traditional recipes and techniques of his homeland to Athens, with an emphasis on authentic Neapolitan pizza, fresh pasta, and clean flavors.
His mastery of pizza is internationally recognized, with his name included on the list of the world's best. Recently, he expanded his operations to the center of Athens, creating "Focacceria Napul'e," a street food spot dedicated to handmade focaccia and other Neapolitan delicacies. At Zoga, he brought the Mediterranean passion of Naples, creating a rare gastronomic fusion.
Maggy Tabakaki
Maggy Tabakaki fell in love with cooking during her studies in Italy. Upon returning to Greece, she became the co-creator, along with Francesco Granata, of the highly successful "Napul'è." She became widely known to the public through her participation in the television program MasterChef, where she stood out for her talent and character.
Later, she took on the role of restaurant chef at the luxurious Italian restaurant "Mercato," located within the Four Seasons Astir Palace hotel in Vouliagmeni. There, she introduced her vibrant and authentic Italian cuisine, revamping the menu with an emphasis on exceptional raw ingredients. In parallel, she collaborates with UNICEF to promote healthy eating. Her contribution to Zoga was characterized by balance, understated luxury, and gastronomic harmony.
Dimitris Karousiotis
Dimitris Karousiotis is the current chef of Trattoria Napole Zoga. Although more discreet in his public profile, he possesses an exceptionally significant career path. For 15 years, he worked alongside Lefteris Lazarou at the multi-award-winning and iconic "Varoulko," one of the most historic Michelin-starred restaurants in Greece.
Dimitris Karousiotis (left), Giannis Parikos (center), Lefteris Lazarou (right)
This long tenure in one of the country's most demanding kitchens provided him with immense experience, technical expertise, and a deep understanding of Mediterranean gastronomy. At Zoga, he combines this valuable knowledge with a philosophy of locality, utilizing the local products of Tinos to create dishes with substance and depth of flavor.
The Current Identity: Tinos at the Center
Today, Trattoria Napole Zoga is a living organism that combines the legacy of all these creators. Its cuisine is built on two pillars: the uncompromising quality of local ingredients from Tinos and the Cyclades, and Italian gastronomic technique. Nearly 90% of the materials come from local producers, fishermen, and the restaurant's own garden. At the same time, it incorporates certified ingredients from Italy, creating a balance between its Greek roots and Mediterranean creativity.
Every dish at Zoga is a narrative—a story of the land of Tinos, the Aegean Sea, and the meeting of two cultures. You will come here not only for the magnificent view, but for the purity of its flavors, the essence of its ingredients, and the simplicity that only comes from culinary maturity.