Salt-baked fish at Xifara
Siparos faces the channel toward Naxos from a low terrace at Xifara, beyond Naousa's packed harbor lanes. Tables suit seafood-focused couples and groups who want open water, linen napkins and deliberate plating rather than a village ouzeri.
The menu moves from red-shrimp ceviche and fish carpaccio to whole catch baked in salt, steamed or grilled over charcoal. Service runs daily from 13:00 between April and October; reserve the waterline, confirm fish weight and price, and arrange a car because the site sits outside town.
What visitors say
Current restaurant information confirms its seasonal schedule and fish preparations; recent diner coverage repeatedly praises raw seafood and the shore terrace while warning about premium prices.
Good to know
Cycladic seafood, Seasonal April to October, Whole fish by weight, and Car useful
