Reserve a harbour table in Loggos for a family restaurant whose story began by feeding olive and soap-factory workers
Vassilis belongs to Loggos rather than merely occupying its waterfront. The family business began in 1957 serving workers from the olive and soap industries, later developing into a restaurant for cooked dishes, fish and lobster. That history gives the current menu a useful link to the old working harbour, while Greek wines and outdoor tables make it a considered evening rather than a quick excursion lunch.
The restaurant states that it opens seasonally from Palm Sunday into October, so verify the current kitchen schedule and reserve in peak weeks. Ask which fish is fresh, whether it is priced by weight and how it will be prepared before ordering. State allergies explicitly and confirm any adaptation rather than assuming. Loggos parking is limited; arrive early, use legal spaces outside the tightest lanes and appoint a sober driver.
Good to know
Loggos harbour, Family run, Greek cuisine, Fresh fish, and Seasonal
