Da Totò

Kos Opened 15 May 2024

Neapolitan pizza dough, twenty four hours to rise, an Italian family behind the counter

That crust took a full day to become what's on your plate. A Neapolitan family runs the counter here, sticking to the dough and wood-oven habits they brought straight from Naples, with imported mozzarella and tomatoes instead of local stand-ins.

The room is small and fills fast on summer nights. If you'd rather eat with a sea view, the kitchen delivers, and it's become one of the old town's steadier bookings for regulars who come back more than once a trip.

Georgiou Averof 17, Kos Town © OpenStreetMap

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