Nammos

About Nammos

The season runs May to October, and a day here starts on a sunbed sometime after midday and drifts, without any obvious break, into the late afternoon when the lounge and chill house sets pick up tempo and the tables stop being just for eating. Greek cooking anchors the menu, served across daybeds and VIP booths with bottle and table service throughout; valet handles the arrival, which on a Psarrou beach in August is not a small thing. Friday through Sunday brings the heaviest crowd — socialites, a strong South American contingent, a broadly 25 to 45 room — and the price band sits at the top of the island's range, so budget accordingly. Beach chic is the standard, meaning good linen over anything scruffy, and champagne showers are a regular feature rather than an occasional one.