Naxos Taverna

Journalists Dayna Roselli and Bob Barnes are just two of the local experts who love this taste of the Greek island of Naxos (in the South Aegean) in the Red Rock resort.

The attached Oyster Bar and whole-fish “market” boast a diverse and fresh seafood menu, featuring over 25 types of fish, several varieties of oysters, and other seafood specialties. The salmon, for example, is farmed in the Faroe Islands in the Atlantic Ocean (between Norway and Iceland) and known for its high quality, flavor, and sustainability. It’s served here with roasted pumpkin and chermoula sauce, blending fresh herbs, lemon and red pepper flakes. Or go with a classic pan roast.

Non-seafood items include Briam (a roasted vegetable casserole featuring potatoes, zucchini, red onions, tomatoes and eggplant, accompanied by braised lentils) and Braised Lamb Shank Kotsi (slow-cooked spice-rubbed lamb served with chickpeas, tomatoes, and olives). And don’t skip the assorted starters, which include excellent Kataifi Wrapped Prawns and a half dozen amazing dips.

Add a little sweetness with Baklava Cheesecake, made with a pistachio phyllo crust with a scoop of strawberry sorbet or Soufra, a Greek and Middle Eastern blueberry-topped citrus custard souffle pie with a phyllo crust with a scoop of lemon gelato.