The Heart of Naples Beats Strong in Tinos
The award-winning Napul’e, the Italian restaurant that redefined the authentic taste of Naples in Athens, has made its Cycladic debut. Its creators, Maggy Tabakaki and Francesco Granata, have brought their culinary philosophy to the Aeolis hotel in Tinos, launching a new chapter with a start that has earned rave reviews.
Moving a successful restaurant to a seasonal location is a high-risk bet. Often, the magic gets lost along the way. In the case of Napul’e, however, success was the result of strategy and a flawless collaboration with the Paraschos family of Aeolis Tinos Suites. Together, they created the ideal conditions for the venture not only to succeed but to set new standards, all while keeping their home base in Vari fully operational.
The space at Aeolis, in the location of the former Zoga, has been completely transformed, with tables spread out around the swimming pool. The design of the new level is indicative of the team’s attention to detail, as Maggy Tabakaki explains: “An extra terrace will be created, where an oven will be built from scratch from Italy. The craftsmen will come from Naples around Easter to build the oven and the entire space. So we will essentially have two levels, both offering equally stunning views.”
In this new space, top pizzaiolo Francesco Granata orchestrates the process, having permanently moved to the island for the season. With the finest raw materials secured from Italy, he personally guarantees that every pizza will have the same uncompromising quality as its Athenian counterpart. At his side, his son, Romeo, is proving to be a worthy successor, confirming that talent is a family affair.
For her part, Maggy Tabakaki, who travels constantly between Athens and Tinos, has authored a menu that is an evolution, not a repetition. She isn’t resting on her laurels from the capital; instead, she elevates the gastronomic narrative by giving her creations a distinct Tinian character. By integrating local ingredients, she gives the dishes a new, more refined dimension.
Her culinary mastery shines through in signature dishes. The classic vitello tonnato is reborn as a delicate carpaccio of Fassona beef, while the beef tartare on toasted brioche is simply superb. A standout is "Il Carciofo di Tinos," a delicate composition of red shrimp tartare, pickled artichoke, and buffalo burrata. Of course, beloved classic dishes remain on the menu, as delightful as ever.
Beyond the exceptional flavors, however, the true essence of the venture lies in its philosophy—a promise that the new restaurant will remain approachable and welcoming. “The challenge for us is to get the message across that we will always be the Napul’e that people know and love,” she stresses. “The new restaurant will not be something inaccessible or distant, but instead will be for everyone—even if you want to visit us in your pareo on your way back from the sea.”