Napul’e, the acclaimed Italian restaurant from Maggy Tabakaki and Francesco Granata, has opened its doors at the Aeolis hotel on the island of Tinos. The new venture launched with impressive success, marking a vibrant new chapter for the celebrated eatery.
Moving the heart and soul of a distinct, award-winning restaurant to a summer location is a great challenge. Such efforts are filled with risks that can weaken both the original and the new establishment. This was not the case for Napul’e. Its new expression at the charming Aeolis Tinos Suites, owned by the Paraschos family, was built on a strong foundation, ensuring the collaboration would flourish. The original restaurant in Vari remains open.
Napul’e Tinos now graces the space of the former Zoga restaurant, with tables arranged around a beautiful swimming pool. A new upper level was also created, dominated by a pizza oven. This is the kingdom of Francesco Granata, known as the best pizzaiolo in Greece. He has moved to Tinos for the summer, securing the same fine Italian ingredients to guarantee that every pizza meets the high standards of its Athenian counterpart.
Working beside him is his son, Romeo. Judging by the pizzas he crafts, he is a great talent in his own right, proving that the skill truly runs in the family. It seems the apple doesn’t fall far from the tree.
Meanwhile, Maggy Tabakaki, who travels frequently between Athens and the island, crafts and oversees the rest of the menu. She has pushed her own creative boundaries, refusing to simply repeat a successful formula. Instead, she has given the menu a more refined and imaginative direction by weaving local Tinian products into her dishes. This gives Napul’e at Aeolis an even stronger sense of place.
From a classic vitello tonnato transformed into a delicate carpaccio of Fassona beef with caper leaves and a light tuna mayonnaise, to an excellent beef tartare on toasted brioche, her work is remarkable. A new dish, “Il Carciofo di Tinos,” presents a delicate red shrimp tartare with fantastic pickled artichoke and buffalo burrata. Well-known classic dishes remain as delightful as ever.
The dessert menu has also been refreshed, offering a wonderful end to the meal. Yet, the timeless, classic tiramisu remains an irresistible personal favorite.
