Fresh dough climbs onto the balcony
To Zimaraki sits at Chora's entrance where the cobbled lane rises toward Panagia, splitting service between an upper balcony and a looser ground-floor space with a vintage bus. The team rolls fusilli, pappardelle, rigatoni and spaghetti daily, then gives the same slow-fermented dough to its pizzas.
Spinach ravioli and vegetable pizza broaden a menu that also marks vegan and gluten-free choices. Reserve upstairs for sunset, specify which level you want and expect a longer, more formal meal there; downstairs works better for pizza with children.
What visitors say
To Zimaraki holds 4.5 from roughly 329 Tripadvisor reviews and a 2025 Travelers' Choice award; fresh pasta, pizza and efficient service lead praise, while diners stress the different upstairs and downstairs formats.
Good to know
Fresh pasta made daily, Slow fermented pizza, Two dining levels, and Vegan options
