Best Pizza Places in Nafplio: Where to Go for a Proper Slice
Words by
Elena Papadopoulos
A Local's Guide to the Best Pizza Places in Nafplio
I have lived in Nafplio for over a decade, and if there is one thing I have learned, it is that the best pizza places in Nafplio are not always the ones with the flashiest signs or the most Instagram-friendly interiors. They are the ones where the dough has been proofed since morning, where the owner still remembers your name after your third visit, and where the wood-fired oven has been burning since before most tourists discovered the Peloponnese. Nafplio sits between the Argolic Gulf and the old Venetian walls, and its food culture carries that same layered history, Italian influence baked right into the crust. This is my honest, street-level guide to where to eat pizza Nafplio, written from years of walking these cobblestone streets with sauce on my shirt.
1. Karonis on Staikopoulos Street: The Old Town Institution
If you walk down Staikopoulos Street, just a few blocks from Syntagma Square, you will find Karonis, a pizzeria that has been serving Nafplio locals long before the cruise ships started docking at the port. The place is unassuming from the outside, a narrow storefront with a few tables spilling onto the sidewalk, but the smell of wood smoke and fermenting dough hits you from half a block away. They use a proper wood-fired oven that runs hot and fast, which means your Margherita comes out in under four minutes with that slightly charred, blistered crust that Neapolitan purists dream about. Order the pizza with local sausage and peppers, a combination that reflects the Argolid's agricultural roots more than any imported ingredient ever could.
What to Order: The "Nafplio Special," which comes loaded with local sausage, roasted red peppers, and a drizzle of thyme honey that sounds strange until you taste it.
Best Time: Weekday evenings around 7:30 PM, before the after-work crowd from the nearby municipal offices fills every seat.
The Vibe: No-frills, family-run, with a kitchen you can watch from the counter. The tables are close together, so expect to hear your neighbor's conversation whether you want to or not.
Local Tip: Ask for the off-menu calzone stuffed with local graviera cheese. It is not listed, but the owner makes it for regulars who know to ask.
What Most Tourists Miss: Karonis closes for two weeks every August, right when visitor traffic peaks. Locals know to stock up on frozen dough from the owner's cousin, who sells it from a cooler near the Monday market on Wednesday mornings.
2. Il Pizzaiolo on Vasileos Konstantinou: Thin Crust, Big Reputation
Vasileos Konstantinou is the main commercial artery of Nafplio, and Il Pizzaiolo sits right in the thick of it, between a pharmacy and a bookshop. This is where I take visitors who insist that Greek pizza cannot possibly compete with what they had in Rome or Naples. The owner trained in Naples for two years, and it shows in the dough, which is stretched thin, fermented for 48 hours, and cooked at a temperature that most home ovens cannot dream of reaching. The Margherita here is textbook: San Marzano tomatoes, fior di latte, fresh basil, and just enough olive oil to make the center glisten without turning the crust soggy.
What to Order: The Diavola, made with spicy salami that the owner sources from a butcher in Argos, about 20 minutes up the road.
Best Time: Lunch on a Tuesday or Wednesday, when the kitchen is less rushed and the pizzaiolo has time to focus on each pie individually.
The Vibe: Modern but not pretentious, with exposed brick and a visible oven. The lunch rush can slow service to a crawl, so do not come here if you are in a hurry.
Local Tip: The outdoor tables on Vasileos Konstantinou are prime people-watching real estate, but the afternoon sun makes them nearly unbearable from June through August. Sit inside near the oven if you want to stay cool.
What Most Tourists Miss: Il Pizzaiolo offers a "pizza and wine" pairing on Thursday evenings, featuring wines from Nemea vineyards. It is not advertised online, only on a chalkboard near the entrance.
3. To Koutouki tis Elenis in the Old Town: Pizza Meets Home Cooking
Tucked into a side street near the old Venetian quarter, To Koutouki tis Elenis is technically a taverna, but the pizza oven in the back has developed its own following. Eleni, the woman whose name is on the door, learned to make pizza from her mother-in-law, who spent years working in an Italian restaurant in Athens. The result is something that does not fit neatly into any category: the crust is thicker than Neapolitan, thinner than Sicilian, and the toppings lean heavily toward what is growing in the Argolid that week. In summer, you will find zucchini blossoms and fresh tomatoes; in winter, wild greens and local kaseri cheese.
What to Order: Whatever the seasonal pizza is. It changes based on what Eleni finds at the morning market, and it is almost always the best thing in the house.
Best Time: Sunday lunch, when the whole neighborhood seems to gather here and the energy feels like a family gathering you were invited to by accident.
The Vibe: Warm, chaotic, and deeply personal. Eleni will argue with you about what toppings you should choose, and she will be right. The Wi-Fi is unreliable near the back tables, which I consider a feature, not a bug.
Local Tip: If you are here in October, ask about the grape-harvest special. Eleni makes a pizza with must syrup and walnuts that connects directly to the ancient winemaking traditions of the Nemea region, just a short drive north.
What Most Tourists Miss: The restaurant does not have a website or a Facebook page. You either know someone who has been here, or you stumble in by accident. That is part of its charm.
4. Piazza on Bouboulinas Street: The Waterfront Option
Bouboulinas Street runs along the waterfront, and Piazza takes full advantage of that location with outdoor seating that looks out toward the Bourtzi fortress. This is the spot I recommend to people who want pizza with a view, and I will be honest, the view does a lot of heavy lifting. The pizza itself is solid, not spectacular, a reliable thin-crust style with good ingredients and consistent execution. What sets Piazza apart is the setting: eating a pizza while watching the sun set over the Argolic Gulf, with the Venetian fortress lit up in the background, is one of those Nafplio experiences that stays with you.
What to Order: The seafood pizza, which comes with shrimp, mussels, and a garlic-white-wine sauce that nods to the coastal location.
Best Time: Early evening, around 6:30 PM in summer, to catch the golden light on the water before the dinner rush.
The Vibe: Tourist-friendly but not soulless. The staff speaks multiple languages, and the menu is available in Greek, English, German, and French. Prices are slightly elevated compared to places further from the waterfront, which is the trade-off for the view.
Local Tip: The tables closest to the water are reserved for walk-ins only, no phone reservations. Show up 20 minutes before you want to eat, put your name down, and walk along the promenade while you wait.
What Most Tourists Miss: In the off-season, from November through March, Piazza runs a weekday lunch special that cuts nearly 30 percent off the regular menu prices. Locals know this; most guidebooks do not mention it.
5. Meltemi in the Agios Nikolaos Neighborhood: Neighborhood Authenticity
Agios Nikolaos is a residential neighborhood uphill from the old town, and Meltemi is the kind of place where the owner knows every family on the block. I started coming here when I first moved to Nafplio and did not yet know my way around. The pizza is hand-stretched, the oven is gas-fired rather than wood, which gives the crust a different character, crisp and uniform rather than charred and blistered. The toppings are generous, almost aggressively so, and the portions are large enough that I have never once finished a whole pizza here without taking a slice home.
What to Order: The "Meltemi," their signature pie with grilled eggplant, sun-dried tomatoes, and crumbled feta. It tastes like summer in the Peloponnese.
Best Time: Friday night, when the neighborhood comes alive and the small dining room fills with families and the sound of multiple conversations happening at once.
The Vibe: Like eating in someone's living room, if that living room had a pizza oven and a owner who insists you try the house wine. Parking on the narrow streets nearby is genuinely difficult on weekends, so walk or take a taxi.
Local Tip: Meltemi does not deliver, but if you call ahead, the owner's son will meet you at the corner of the street with your order in a thermal bag. It is an informal system that works because everyone knows everyone.
What Most Tourists Miss: The restaurant is closed on Mondays and does not open for lunch. If you are in Nafplio for a short visit, plan accordingly.
6. Al Faro on the Road Toward Tolo: The Day Trip Pizza
About 12 kilometers south of Nafplio, along the coastal road to Tolo, you will find Al Faro, a beachside restaurant that serves some of the best pizza in the greater Argolid region. I know this stretches the definition of "Nafplio pizza," but anyone who has spent time here will tell you that a day trip to Tolo is part of the Nafplio experience. The pizza oven sits right near the beach, and the dough is made with local flour and sea water, which gives it a subtle salinity that pairs perfectly with the seafood-heavy toppings. Eating a pizza here with your feet practically in the sand is a completely different experience from eating one on a Syntagma Square side street.
What to Order: The "Al Faro Special," topped with local shrimp, cherry tomatoes, capers, and a squeeze of lemon that brightens everything up.
Best Time: Late afternoon in September, when the summer crowds have thinned but the sea is still warm enough to swim before dinner.
The Vibe: Barefoot, breezy, and relaxed. This is not a place for white tablecloths or wine pairings. It is a place for cold beer, sandy feet, and pizza that tastes better because you earned it with a swim.
Local Tip: The road from Nafplio to Tolo is narrow and winding. If you are renting a car, drive slowly and watch for motorcycles. In summer, a local bus runs from Nafplio's main square to Tolo every hour, which is how most locals get there.
What Most Tourists Miss: Al Faro closes entirely from late October through mid-April. If you are visiting Nafplio in the off-season, this one is not an option, no matter how much you want it to be.
7. Ouzeri Koutsomoura on Papanikolaou Street: The Unexpected Pizza Stop
Ouzeri Koutsomoura is primarily a meze restaurant, the kind of place where you order small plates and ouzo and settle in for a long evening. But about three years ago, the owner added a small pizza oven to the back kitchen, and the pizzas that come out of it have quietly become some of the most interesting in Nafplio. The dough is made with a touch of rye flour, which gives it a nutty depth, and the toppings draw from the same meze menu that made the restaurant famous. Think slow-cooked lamb, caramelized onions, and a smear of tzatziki on a pizza base. It should not work, but it does.
What to Order: The lamb pizza with tzatziki and pickled peppers. It is the kind of dish that makes you rethink what pizza can be.
Best Time: Weeknight dinners after 9 PM, when the meze crowd has thinned and the kitchen can give the pizzas proper attention.
The Vibe: Intimate and slightly eccentric, with mismatched chairs and walls covered in old photographs of Nafplio. The service can be slow during the peak meze hours, so patience is required.
Local Tip: Order a carafe of local house wine with your pizza. It comes from a small producer in the hills above Nemea, and it is not available anywhere else in town.
What Most Tourists Miss: The pizza menu is only available after 8 PM, when the meze service winds down and the oven shifts focus. If you show up at 6 PM asking for pizza, you will be directed to the meze menu instead.
8. Pizza Capri on the Palamidi Access Road: The Pre-Climb Refuel
If you are planning to climb the 999 steps up to the Palamidi fortress, and you should, Pizza Capri sits right at the base of that climb on the road leading up from the old town. It is a no-nonsense, counter-service spot with a few plastic chairs outside and a wood-fired oven that has been running since the early 2000s. The pizza here is not going to win any awards for innovation, but after you have hauled yourself up those steps in the Peloponnesian sun, a simple Margherita with a cold beer tastes like the finest meal you have ever eaten. The owner, a quiet man who has been here longer than most of the buildings on this street, makes every pizza himself and does not delegate.
What to Order: A classic Margherita and a cold Fix beer. Nothing more, nothing less.
Best Time: Mid-afternoon, around 3 PM, after you have descended from Palamidi and before the evening crowd arrives.
The Vibe: Functional and refreshingly unpretentious. This is fuel, not fine dining, and it knows it. The outdoor seating offers a partial view of the fortress above, which is a nice reward for making the climb.
Local Tip: Bring cash. Pizza Capri does not accept cards, and the nearest ATM is a five-minute walk back toward Syntagma Square.
What Most Tourists Miss: The owner makes a small batch of pizza rolls, like stuffed calzones, in the late morning. If you pass by around 11 AM and see a tray in the window, grab one. They sell out within the hour and are never available after noon.
When to Go and What to Know About Eating Pizza in Nafplio
Nafplio's pizza scene operates on Greek time, which means dinner rarely starts before 8:30 PM and the kitchen at most places does not fire up until at least 7 PM. If you are used to eating at 6 PM, you will find yourself alone in most restaurants, which is not necessarily a bad thing. Lunch service is more common at the tourist-facing places along the waterfront, but the neighborhood spots often skip lunch entirely. Summer, from June through September, is peak season, and the top pizza restaurants Nafplio has to offer will have waits of 30 to 60 minutes on Friday and Saturday nights. In winter, the town quiets down considerably, and some places reduce their hours or close for vacation. Always call ahead if you are visiting between November and March.
The broader character of Nafplio shapes its pizza culture in ways that are easy to miss. This was the first capital of modern Greece, and the Venetian, Ottoman, and Greek influences that define the town's architecture also show up in its food. You will find pizza toppings that reference local agriculture, cheeses from nearby Argos, and wines from Nemea on almost every menu. The Nafplio pizza guide I have written here is not just about finding a good slice. It is about understanding how a small Peloponnesian town absorbed an Italian staple and made it entirely its own.
Frequently Asked Questions
What is the one must-try local specialty food or drink that Nafplio is famous for?
Nafplio is famous for its local sausages from Argos, which are seasoned with orange peel and fennel, and for the wines of the Nemea region, particularly the Agiorgitiko red grape variety. The sausages appear on pizza menus across town, and Nemea wines are widely available by the glass or carafe at most restaurants. A glass of house Agiorgitiko typically costs between 3 and 5 euros at local spots.
How easy is it to find pure vegetarian, vegan, or plant-based dining options in Nafplio?
Vegetarian pizza options are widely available at nearly every pizzeria in Nafplio, with most places offering at least three or four meat-free choices including Margherita, vegetable, and cheese-based options. Fully vegan pizza is harder to find, though a growing number of places offer dairy-free cheese or will prepare a pizza without cheese on request. Calling ahead is recommended for strict dietary needs.
Is the tap water in Nafplio safe to drink, or should travelers strictly rely on filtered water options?
The tap water in Nafplio is technically safe to drink, as it meets EU water quality standards, but most locals and long-term residents prefer filtered or bottled water due to the mineral-heavy taste. Bottled water is inexpensive, typically 0.50 to 1 euro for a large bottle at kiosks and supermarkets throughout town.
Are there any specific dress codes or cultural etiquettes to keep in mind when visiting local spots in Nafplio?
There are no formal dress codes at pizza restaurants in Nafplio, and casual clothing is acceptable everywhere. Greeks tend to dress slightly more formally for evening meals, so smart casual is a safe choice for dinner. Tipping is not mandatory but rounding up the bill or leaving 5 to 10 percent is customary and appreciated.
Is Nafplio expensive to visit? Give a realistic daily budget breakdown for mid-tier travelers.
A mid-tier daily budget for Nafplio runs approximately 70 to 100 euros per person, covering a hotel or guesthouse at 40 to 60 euros, two meals at local restaurants for 20 to 30 euros, and transportation or entrance fees for 10 to 15 euros. A pizza dinner at a local pizzeria costs between 8 and 14 euros per person, and a carafe of house wine adds another 4 to 6 euros.
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