A Wake-Up Call for Everyone Who Loves Naxos: Protecting Our Villages, Our Tables, Our Soul
Our island’s future depends on the highlands and the survival of our village tables. In this article, I reflect on why our path must remain connected to community, tradition, and the land that sustains us.
A Note from the Heart: Why the Village Table is the Soul of Naxos
The highlands are the source of Naxos’ abundance—where goats and sheep graze, herbs grow wild, and tradition thrives. Naxos has always been an island of togetherness and self-sufficiency. For generations, our food hasn’t just been about sustenance; it has been the reason we gather, the reason our villages remain vibrant, and the way we honor the land.
Lately, I’ve noticed more visitors enjoying private accommodations with personal chefs, which is wonderful for comfort and creativity. At the same time, I feel it’s important to remember what we gain when we gather at a village table: the smell of woodsmoke in a cobblestone alley, spontaneous music at a corner table, and the hospitality of local families. These shared moments keep our villages alive and connected.
The Magic of our 32 Villages
Naxos is blessed with a plethora of villages, each with its own character and regional specialties. From the mountain flavors of the highlands to the coastal traditions, every village offers a different “taste” of our history. When guests stay inside a private accommodation, they miss the true Naxian experience: the smell of woodsmoke in a cobblestone alley, the spontaneous music at a corner table, and the hospitality that only a local family-run taverna can provide.
Supporting the Entire Chain
Naxos’ richness comes from our agriculture and livestock. Local tavernas play a crucial role in supporting farmers and shepherds, buying cheeses, produce, and meats grown on our hillsides. They’re the ones buying the local Graviera, Kefalotyri, Anthotyro, Ksynotyro, Mizithra, our famous Naxian potatoes, and the meat from animals raised on our hillsides. When guests choose a village table, they help sustain this ecosystem, supporting families, traditions, and the very heart of our island.
When talented cooks work in private kitchens, it can sometimes make it harder for village restaurants to find staff, but this is not a criticism—rather, it’s a reminder of the delicate balance that keeps our culinary heritage thriving. Supporting village tables doesn’t mean turning away luxury or innovation; it’s about ensuring that both private experiences and community dining coexist in harmony.
When we choose a local table, we are supporting:
Our Farmers & Shepherds: Ensuring our livestock and agricultural traditions stay viable.
Our Social Fabric: Keeping the lights on in our villages so they remain living communities, not just “museums” or “attractions” for tourists who pass by without leaving anything for the community.
Our Economic Integrity: Local restaurants pay the taxes and insurance that support our infrastructure year-round, not just during the summer rush.
The “Hospitality Brain Drain”: We are also seeing a quiet “Brain Drain.” When our most talented cooks are pulled away into private kitchens, our beloved village restaurants struggle to find the staff they need to maintain the high standards we are famous for. We risk a future where our finest traditional flavors are “locked away” for a few, while the very villages that made Naxos popular are left to fade.
The Hidden Cost of “Private” Dining: Let me explain the hidden economic reality we must face. I want to be clear: I am not attacking any individual, nor am I against success. I am defending a way of life that is currently under threat.
When private chefs charge premium prices behind closed doors, it extracts the most significant revenue from our local ecosystem. When our traditional tavernas lose these “anchor” guests, they are left with a shrinking margin. When a village’s tables aren’t full of people who appreciate and invest in high-quality dining, those tavernas are often forced into a heartbreaking choice: raise prices beyond what locals can afford, or lower their quality to survive on “mass-market” tourism.
We risk a “race to the bottom” where our legendary Naxian ingredients are replaced by cheaper alternatives just to keep the lights on. We cannot expect our villages to maintain world-class standards if we only give them the “leftover” business.
A Shared Experience, Not a Private Secret
True luxury on Naxos can mean access to everything the island offers, from stunning villas to vibrant village tables. By celebrating and connecting with local culture, all guests—whether in private villas or public tavernas—help preserve the flavors, stories, and traditions that make Naxos exceptional.
Let’s support the families who have been cooking for generations. Let’s keep our village squares buzzing. Our gastronomy isn’t just about food; it’s about the woodsmoke, laughter, spontaneous connections, and the sense of belonging that only happen in our villages. By pulling the “top” out of the market, we are making the survival of our traditional tavernas nearly impossible. We must support the whole ecosystem if we want the Naxian flavors we love to last.
A Call to Action for Travelers and Villa Owners
To our guests and neighbors: let’s celebrate the abundance of our island in ways that support the whole community. The experiences you enjoy on the coast—fine dining, beach clubs, and high-end accommodations—are built on the rich heritage of the highlands. Private villas and luxury stays are part of Naxos’ story, and they thrive because of the traditions, farmers, and artisans of the mountains. By respecting and supporting the source of this abundance, we help ensure that Naxos remains not just a destination, but a living, vibrant community.
To Travelers: Seek out village tables and explore local life. Your presence at a local table supports families, producers, and traditions and it’s an investment in the island’s future.
To Villa Owners: Encourage your guests to integrate with the community. Recommend local artisans, bakers, and kitchens, alongside private dining.
True luxury opens doors to Naxos, never closes them. By choosing to engage with both private and village experiences, we help our islands’ culture and economy flourish for generations to come.
I believe in a “Highland Model” where luxury means having the access to explore the diversity of our 32 villages, not the excuse to hide from them.
Your support is the key to our survival.
Let’s keep our village tables full. Let’s ensure our local producers thrive. Choose to open a door to the real Naxos, rather than closing a gate behind you.
With love for our island,
Helen
About the Author
Helen is the founder and visionary behind ELaiolithos. A native of Naxos with deep roots in the island’s highlands, she is a passionate advocate for sustainable tourism and the “Highland Model” of hospitality. Through her work, Helen strives to protect the authentic Naxian soul by building bridges between travelers and the local community of farmers, shepherds, and artisans. She believes that true luxury is found in connection, not isolation.
