Celebrating 20 years of operation…

with more beer!!

This year we have added a large number of bottled lagers, pilsners and ales in addition to our 6 barrels of draught.

One could say we will have a beer feast this year!

From Greek microbreweries

VOREIA CRAFT | Pilsner – 5% vol. – 330 ml | See more …
NOTOS GOLD CRAFT | Lager – 5% vol. – 330 ml | See more …
SOLO AMERICANA CRAFT | Pale ale – 6% vol. | See more ...
VOLCAN BLONDE | Pilsner – 5% vol. – 330 ml. | See more …
ZEOS BLUE | Lager – 5% vol. – 330 ml | See more …
ZEOS GOLD | Pilsner – 5% vol. – 330 ml | See more …
ZEOS WEISS | Weiss beer – 5% vol. – 500 ml | See more …

From Greek breweries

FIX HELLAS | Lager – 5% vol. – 330 ml
FIX Dark | Dark Beer – 5,2% vol. – 330 ml
MAMOS | Pilsner – 5% vol. – 330 ml
ALFA | Lager – 5% vol. – 330 ml

International labels

Lager – 5,2% vol. – 330 ml
BUD (U.S.A.)
Pale lager – 5% vol. – 330 ml
CORONA (Mexico)
Lager – 4.6% vol. – 355 ml
Lager & tequila – 5,9% vol. – 330 ml
PAULANER (Germany)
Weiss beer – 5,3% vol. – 330 ml
Ale – 4% vol. – 500 ml can
KILKENNY (Ireland)
Red ale – 4.3% vol. – 330 ml
Lager – 4,6% vol. – 330 ml
DUVEL (Belgium)
Golden ale – 8,5% vol. – 330 ml
Premium pilsner – 5% vol. – 330 ml
Wheat beer – 5% vol. – 330 ml
AMSTEL (Netherlands)
Lager – 5% vol. – 330 ml
AMSTEL RADLER (Netherlands)
Fruit beer – 2% vol. – 330 ml
AMSTEL FREE (Netherlands)
Alcohol-free lager – 0% vol. – 330 ml

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We are not sure whether BBQ was created for beer

or beer for BBQ

Following this motto, beer has a special place in our menu

with seven draughts and a wide range of bottled lagers and ales,

from the Greek microbreweries along with well known labels from abroad to

take off the BBQ experience

See our beers, ciders and RTD

See our SMOKEHOUSE menu

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Proud to join tripadvisor ‘s Hall of Fame

We are honoured to join TripAdvisor ‘s

Certificate of Excellence Hall of Fame

Because you’ve earned a Certificate of Excellence every year for the past five years,
we’re pleased to announce that
The Red Lion Gastropub and Restaurant
has qualified for the Certificate of Excellence Hall of Fame.

Along with our yearly Certificate of Excellence for the 2018, 2019
for six consecutive years now – seven in fact, including 2013 – as is our presence in tripadvisor

We are happy and honoured to see our effords pay

and your good opinion for us that led us to become

#1 restaurant in Malia

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Our video

  • 1999

    The begining

    The begining

    May 1, 1999

    It all started in 1999 when we first opened a small pub where guests would enjoy beer, breakfast and a little choice between snacks and main meals.

  • 2009

    in 2009

    in 2009

    May 1, 2009

     Ten years later in 2009 we upgraded our place to a gastropub and restaurant emphasizing on fresh, homemade food from scratch, with the most popular local and international dishes.

  • 2011

    in 2011

    in 2011

    May 1, 2011

    … We have already introduced our BBQ combo offers, the Curry club and the cocktail ‘fish bowls’

  • 2014



    May 1, 2014

    Tapas season!

  • 2016



    July 6, 2016

    Our first professional Red Lion video was out!

    Fresh! and reflecting our spirit!
    Thanks to NicPa productions, which did a great job!
    People keep talking about it!

  • 2020



    August 1, 2020

    Beer – love – and – barbeque

Our first professional Red Lion video was out!

Fresh! and reflecting our spirit!
Thanks to NicPa productions, which did a great job!
People keep talking about it!

[jr_instagram id=”5″]

Shopping, working or just keeping in touch
– you can do it all, FREE,
in the comfort of the Red Lion.

You can enjoy high-speed Internet connection here.
Simply switch on your Wi-Fi-enabled laptop, PDA or phone and select  red lion – free wi-fi

Our own fresh lager

Our craft lager

is a fresh, unpasteurized, unfiltered lager type beer

Produced in limited quantities and exclusively for us by a local microbrewery (Notos Brewery, Heraklion).
A high quality lager beer, brewed from selected ingredients according to our own recipe, with a traditional brewing method, mixing the right proportions and the right aromas.



Our label was inspired by this famous pendant,
which dates back to the Bronze Age (1800 - 1700 BC).
It is an amazing and very detailed example of Minoan art:
It represents two bees which store a drop of honey in a cell.
It was found in the cemetery of the old palace at Chrysolakkos,
outside the Palace of Malia, the third largest Minoan palace.

covid measures

COVID-19 measures of property

Covid-19 Cleansing & Disinfection Measures

  • We have sanitized the area, compartments and equipment.
  • There is a scheduled plan for often disinfection of all surfaces, in all areas, as well as of the equipment.

 Covid-19 Personnel & Guest Personal Protection Measures

  • We have digital menus if you want to avoid our printed ones.
  • We provide sanitizer / gloves if you wish to use our printed menus.
  • We support contactless transactions. We recommend the use of our digital price list to order and the use of a card (debit / credit) instead of using cash for payment.
  • We follow strict personal hygiene measures for all staff, which include frequent hand washing and hand disinfection with an alcoholic solution.
  • We follow the instructions given by the Health Organization for the use of protective equipment (gloves, masks, face shields) depending on the work area of each employee. Our staff is constantly trained to the measures and the proper use of Personal Protective Equipment.

Covid-19 Sanitizing Measures

  • Antiseptic liquids, gloves and masks have been placed in various spots inside the restaurant for hand disinfection, both of the staff during their work (serving, money management, movement within the premises, etc.) and of customers.

 Covid-19 Avoid overcrowding measures

  • Tables and chairs have been rearranged, increasing the distance between them and restricting the number of visitors (1/3)

 Covid- safety distance measures

· We have placed signs and markings to delimit the distance inside the store in order to avoid overcrowding

Home dry aged beef steaks

What is dry aged beef?

When you see a side of beef hanging dry-aging, let's face it: it's not looking delicious. You wonder: "is it safe? Why won't it rot?" And lastly: "should I pay more for that beef?"

Almost all beef used to be dry-aged. In the past, beef was slaughtered in a central area with good proximity to roads or ports and then it was shipped, whole and hanging, around the country to skilled butchers closer to the final point of sale. By the time it arrived it was "aged".

Two technologies changed all this: "Cryovacing" - the process of removing all air from a plastic bag and sealing it - and refrigeration. Centralized slaughter became centralized meat packing. Now beef is packed in plastic bags and boxed very soon after slaughter (2-4 days) then shipped in trucks and "aged" in the bag, aka "wet-aging".

Very fresh meat is actually very tough and stringy. This is the reason that beef is aged. This is a process that tenderizes the meat and helps enhance the flavor. It used to be that beef would be hung in a cold room allowing enzymes that occur naturally to break down the fibrous muscle tissue and therefore tenderizing the meat. For a more expensive by very tasty steak, the dry aging process is used. For mass beef production it seems that meat processors opt now for wet aging. This isn't a process that improves the flavor or texture, but rather a money saving option.

In the dry-aging process, approximately 20-30% of water weight is lost as the meat hangs in a cold room. This creates a densely flavored (less water to dilute flavor) extremely beefy and tender piece of meat. The outer layer of fat and meat, which has acted as a barrier to bacteria, is carefully cut off before the meat is placed in the case.

It carries a high price tag for a few reasons. First, the market paid for a wet carcass, and now have less meat to sell. Next, it has to be handled, stored, rotated, and processed by an expert. That takes money. And lastly, it tastes better than other beef. To many customers, it is worth the price.

The way that beef is treated and maintained before it ends up on your plate really does affect the overall taste.


  • Carcass is drained of all toxins during the dry ageing process

  • Intensified flavour

  • Superb texture

  • Breaks down the connecting tissue in the muscle

  • Meat is prepared in a carefully controlled environment


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Greek and Mediterranean dishes

Enjoy the best of Greek and Mediterranean food.
Souvlaki, gyros, mousaka, kleftiko, kebab, calamari, fresh fish and pasta, all cooked traditionally with fresh local ingredients.

    • Greek & Mediterranean



      Thinly sliced chicken Gyros served with warm pita bread, tomatoes, onions, tzatziki and hand-cut chunky chips.



      Marinated chicken chunks with Greek herbs and spices, skewered with onions and peppers and grilled to perfection. Served with warm pita bread, tzatziki, hand-cut chunky chips and dressed salad garnish.

    • KEBAB


      A blend of fresh lamb and beef mince kebab, lightly spiced and grilled to perfection. Served with warm pita bread, tzatziki, hand-cut chunky chips and dressed salad garnish.



      If you can't decide which one you want this platter is the right choice. Grilled chicken souvlaki, lamb & beef mince kebab and chicken gyros served with warm pita bread, tzatziki, our hand - cut chunky chips and side order Greek salad.



      The famous Greek classic. Slow roasted fresh lamb with garlic, tomatoes, peppers, potatoes and feta cheese.



      Lightly flour coated, served with side order Greek salad, hand-cut chunky chips, lemon wedge and tartar sauce dip.


      Oven baked king prawns in tomato, garlic, feta and ouzo sauce. Accompanied with rice.



      Fresh, grilled, lightly seasoned and drizzled with

      olive oil & lemon dressing.

      Served with Ratatouille, jacket potato, tartar sauce

      and extra olive oil dressing.

    • Pasta



      Spaghetti bound in garlic, basil and sweet tomato sauce.


      Spaghetti tossed in a creamy bacon, cheese and garlic sauce.



      Our beef Bolognaise made in a garlic, basil & sweet tomato sauce, tossed with spaghetti.



      Macaroni pasta cooked in a rich Cheddar, Parmesan & Mozzarella cheese sauce and baked in the oven.

      *You can add bacon for a small charge

    • pizza-style flatbreads

    • FLATBREADSDelicious, pizza style flatbreads to enjoy as a snack or main meal

      MARGARITA / With our blend of cheeses and tomato salsa. (V)

      PULLED PORK / Pulled pork, mixed cheeses and B.B.Q. sauce.

      B.B.Q. / Chicken, bacon, B.B.Q. sauce and mixed cheeses

      PEPERONI / Lightly spiced, with Pepperoni, mixed cheeses and tomato salsa

      *our blend of cheeses contains Gouda, Edam, Mozzarella, Cheddar and Reggato cheese.


      Add any of the following items to our Margarita flatbread
      Chicken, Feta cheese, Bacon, Ham, Caramelized onions, Fresh mushrooms, Peppers, Onions, Tomatoes, Sweet corn


Travelers’ top tips to pack smart

  • Pack light to travel light. If you can manage with a carry-on, do it. Try taking half of the things you need and twice the money. You can make buying a few new items a fun part of the adventure.
  • Pack a sleep mask and ear plugs. These can come in handy on a plane, train or in your hotel room.
  • Capitalize on empty suitcase space. Roll your clothes, instead of folding them. Stuff socks, underwear, and accessories inside of shoes. Leave no space unused.
  • Keep a sarong or pashmina in your carry-on. They can be used as a blanket on the plane, a scarf if it’s cold or a shawl on an evening out.
  • Bag it. Kitchen sandwich bags can be used to hold your accessories, vacuum pack bags can be space savers, and trash bags have multiple uses (laundry bag, shoe covers).
  • Skip airport snacks and bring your own. You can save yourself a bit of money and keep your hunger at bay in case you have a delayed flight.
  • Create compartments. Two words: packing cube. If you are visiting more than one city during your trip, packing cubes will keep your suitcase organized and save you from having to pack and unpack.
  • Share your packing space. Traveling as a couple? Split your clothes between two suitcases on the off chance one of them gets lost during the flight.
  • Bring a multi-socket extension cord. Although newer hotels have USB ports in rooms, it’s best to have an extra outlet to charge all of your electronics at once.
  • Make photocopies before leaving home. If you’re traveling out of the country, make two photocopies of your passport. Use your smartphone to take pictures of your car in the airport’s parking garage and do the same for your luggage and its contents in case it gets lost.

As seen on TripAdvisor.com

Holidays in Malia?

Follow us on social media

We are social!

Whether you were a one time guest or a returning visitor
or even a “crying, begging to return in Malia” person …

… Thank you for visiting the Red Lion.

We would like to stay in touch with you.
Please like and follow our pages to access our news and articles.

We keep updating!

With best regards,
The Red Lion team.

Red Lion ranked 1st Restaurant in Malia for the 2017 season in TripAdvisor

Thank you for visiting Red Lion in Malia.

You have given us the greatest pleasure to be ranked #1 restaurant in TripAdvisor

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We have been working really hard all these years to transform a casual pub spirit to an exciting restaurant experience for you.

We always strive to improve and appreciate you taking the time to review us on Trip Advisor.
It’s the world’s largest travel site, helping millions of visitors every month plan the perfect trip and find good food and drinks!

This year we are celebrating the 1st position in Malia among 81 places to eat, in TripAdvisor.

Our guests often tell us how helpful it is to read other people’s reviews before their visit.
And we’re always eager to hear what you liked and how we can improve.



Thanks again, and we hope to have the opportunity to see you again
The Red Lion team

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