Agioi Deka, Gortyna

Taverna Aloni

What it is

Aloni occupies a stone courtyard in Agioi Deka, a village in central Crete near ancient Gortyna. Tables sit beneath a mature tree and a timber canopy, with the old masonry carrying most of the atmosphere. It feels suited to an evening meal: enclosed, unhurried and comfortably removed from the island’s busier dining routes.

Why it matters

Our visit centred on straightforward Cretan cooking. The plate that stayed with us was the gemista—tomato, pepper and courgette filled and cooked in the wood-fired oven. The vegetables arrived soft without collapsing, their filling carrying the deeper, rounded flavour that comes from slow oven cooking. It was the standout dish at a table that also included Greek salad, beef liver, lamb chops and tirokafteri.

Practical details

Where: Agioi Deka, Gortyna Municipality, Crete 700 12
Telephone: +30 2892 027225
What to ask for: the day’s wood-fired dishes; gemista when available
Hours and reservations: the venue’s published pages have differed by one hour, so confirm directly before making a special journey at the official website.

Wood-fired gemista with stuffed tomato, pepper and courgette at Taverna Aloni — The wood-fired gemista that stood out on our visit. Photo: privately supplied.

Greek salad with tomatoes, pickled onion, greens and Cretan cheese at Taverna Aloni — Greek salad at Aloni. Photo: privately supplied.

Grilled beef liver served at Taverna Aloni in Agioi Deka — Grilled beef liver, with tirokafteri also served at the table. Photo: privately supplied.

Grilled lamb chops with fried potatoes and lemon at Taverna Aloni — Lamb chops with fried potatoes and lemon. Photo: privately supplied.

Evening tables beneath a tree in the stone courtyard at Taverna Aloni — Dinner in Aloni’s stone courtyard; recognisable guest faces have been anonymised. Photo: privately supplied.

Printed menu photographed during a visit to Taverna Aloni — Part of the menu during our 2026 visit; dishes and prices may change. Photo: privately supplied.

What to understand before going

Aloni is worth knowing because the experience holds together. The courtyard establishes the pace, while the cooking gives the stop its purpose. Ask what has come from the wood-fired oven that day, especially if stuffed vegetables are available. Menus change, and the photographed gemista is visit evidence rather than a promise that it will always be served.

What stays with you

The gemista is the reason we would return: familiar ingredients, patient heat and a dish that tasted settled rather than assembled.