Sfakian ovens at the harbour's edge
Chrisostomos fills a stone-walled room behind the eastern harbour, where the wood oven runs from morning and copper pots hang above closely packed tables. The cooking comes from Sfakia: goat, lamb, pies, pulses and vegetables baked slowly rather than assembled for the tourist promenade.
Check the oven dishes first because popular trays can sell out, then add salad or greens around one shared meat plate. Reserve for dinner, expect a noisy room when full and ask whether the day's lamb comes roasted or pan-finished; recent praise for portions sits beside occasional complaints about cold or reheated food.
What visitors say
Tripadvisor's large review set repeatedly praises Chrisostomos for Sfakian lamb, pies and generous portions; recent criticism most often concerns temperature and inconsistency during busy service.
Good to know
Sfakian cooking, Wood fired oven, Large portions, and Reservations advised
