Choose the fish, then watch the knife work
Rifaki places tables beside Pollonia bay, carrying a family restaurant history of roughly three decades into its current seafood room. Diners inspect whole fish, then staff fillet it at the table; grilled squid, mussels with ouzo and shrimp pasta cover the rest of the waterfront brief.
Settle the fish weight first and keep starters tight because portions run broad. Reserve the water's edge, move under cover when the meltemi rises and ask the kitchen to hold pasta until the fish course clears; lunch starts around 11:30.
What visitors say
Rifaki rates 4.3 from about 781 Tripadvisor reviews and 4.5 from more than 1,250 Google ratings; fish, squid and family service lead praise, with waterfront demand raising the bill and booking pressure.
Good to know
Whole fish selection, Tableside filleting, Pollonia waterfront, and Reserve bay tables
