Violí brings a la carte Greek taverna dining to North Naples, led by chef Athinagoras Kostakos. The kitchen leans on island cooking techniques — roasting, baking, and braising — applied to fresh seafood, sustainable proteins, and local vegetables.
The mezze list carries a lot of the menu's personality: crispy calamari, grilled meatballs, spanakopitakia, and charred octopus alongside tuna tartare and a horiatiki salad built on barrel-aged feta. Avgolemono soup and Faroe Island salmon souvlaki round out the dinner offerings, with the kitchen working from a from-scratch approach throughout.
Florida Weekly named Violí a Best New Restaurant of 2025.
The mezze list carries a lot of the menu's personality: crispy calamari, grilled meatballs, spanakopitakia, and charred octopus alongside tuna tartare and a horiatiki salad built on barrel-aged feta. Avgolemono soup and Faroe Island salmon souvlaki round out the dinner offerings, with the kitchen working from a from-scratch approach throughout.
Florida Weekly named Violí a Best New Restaurant of 2025.