H Kefalonia endowed generously by nature, it marries the green with the blue and the wild with the day, as the north side of the island is characterized by the rocky shores, while the south side by calm and verdant hills and sweet, beautiful beaches. The vegetation of the island is lush, in the wooded mountain peaks of the mountain range of Ainos - which has been designated a national forest - grows the Kefalonian spruce, while in the lower parts the pine, oak, cypress and in the lowlands the olive and the vine.
Η livestock of Kefalonia is highly developed - everywhere in the mountains you see flocks of sheep and goats - with the parallel development of cheese-growing, beekeeping in development, while viticulture thanks to the local varieties and especially robolas gives winemakers the opportunity to make excellent wines.
The producers of Kefalonia optimistic, proud of their products, cooperate, talk. New units are being created and extroversion targets, both towards the Greek market and abroad.
Pies, greens and meats characterize it traditional cuisine of Kefalonia with recipes you may not find elsewhere.
While we have all heard it Kefalonian meat pie, Few people know that local housewives make it from three separate types of meat (pork, tragio and beef), few know its variations (in Lixouri they put plums) and even fewer know how many other pies are made in Kefalonia. Main of them the artichoke pie, from purified artichoke hearts, cheese pies from the unique cheeses of the island, green pies and cod pie from salted cod.
The people of Kefalonia also love her hot garlic (made of potato) with which they usually accompany the fried cod and the boiled zucchini, which on the island are called baby chicks!
Wild herbs or wild cabbages (celery, zucchini, lapata, kaukalithres) together with spinach, leeks, onions are fried and made cigarettes, a very beloved delicacy. In meat there is a wide variety of meats and dishes such as hare with red sauce, hare rooster with thick spaghetti and rooster in the oven with potatoes.
Remarkable taverns and restaurants You will find scattered all over the island, some on beaches and others inland.
We suggest you in our tribute best taverns and the best restaurants of Kefalonia, the professionals that we think stand out, without of course having exhausted the space. So we will be back soon…
Tasia in Fiskardo
Η Tasia tavern in 2022 closes half a century of operation and remains a reference point of the gastronomy of Kefalonia and the public relations of Fiskardo. And there were many reasons for that. He has a culinary hand and faith in local food, and a capriciousness in managing people and situations, he loves sociability and socializing, and of course he has since had a shop in the most privileged part of Fiskardo, where the boats first came to the port of the settlement and later the carriage paved road.
Tasia was the one who made fashion all over Greece, the food of the fishermen, her lobster spaghetti, while he made known the local food of Kefalonia such as Kefalonian meat pie, The cigarettes with the squid, the oregano, the zucchini meatballs and others, which he included and highlighted in his two books "Recipes of Tasia" and "Tastes of Tasia" by Livani publications. Try her timeless lobster spaghetti, soupiorizo, and her cooked octopus in red wine and garlic.
Aristophanes Tavern in Argostoli
The tavern Aristophanes next to the beautifully restored stone-built Ponte, the largest stone bridge in Europe, the old cafe of 1930, is the most popular fish tavern in Argostoli, and is famous for the ethos of its owners, fresh fish and delicious delicacies.
We singled out the mixed green salad with seafood such as shrimp, octopus and roe, peeled shrimp with two wonderful ointments (tarama and herring), the tentacles of roasted octopus, and the cod cooked sofigado (with red pepper and peat).
Avithos Preview in Abythos
The beach of Avithos is one of the sweetest, a short distance from Argostoli, with a beautiful sandy beach and crystal clear waters. TheAvithos Preview operates during the summer season and has a pergola-protected wooden platform in dense vegetation, with a panoramic view of the sandy beach.
From the menus we singled out the section Kefalonian cuisine, starring the mother of Panos Sarris owner of the tavern and winery of the same name located 400 meters from the tavern, Mrs. Angeliki who with the help of a stable group of collaborators, paints with her cooking . We singled out the red meatballs with mashed potatoes, the handmade Kefalonian meat pie with three types of meat, the baked lamb with white wine, the cod aliada and the minjivia - thick spaghetti with homemade tomato sauce.
Blue Sea Tavern in Katelios
The most interesting tavern in Katelio is Blue sea which nowadays is considered one of the best in Kefalonia. Its creators are two young and modest young men born in Katelios, Dionysis Patelios and Stavros Manentis, beloved first cousins who studied cooking and after graduating from the famous school Le Monde, decided to stay in their place managing to build a farm in their village. to combine traditional flavors with modern delicacies.
Kakavia was apotheotic and their dishes were very balanced, such as filleted sardines, squid, octopus, mussels, salads, while their fish smelled of sea, well cooked and juicy, all juices.
Iris in Fiskardo
Kefalonia
That's it Irida Restaurant Café Bar is a mansion built in the heart of the port of Fiskardo. This is a restaurant that offers many options to meet the wishes of each customer. Eleni Germeni and her daughters Kiki and Maria, will welcome you with great joy and hospitality that will captivate you.
Iris in Fiskardo
In Iris, in addition to the unique environment of the small port, you can enjoy a wide variety of dishes, such as light cold meals, salads, Greek, Italian and international cuisine, pasta, dishes of the hour, seafood, fresh fish and varieties.
The Fisherman's Hut in Agia Kyriaki
In the picturesque port of Zola village find refuge the few fishing boats of the area, while very close is the beach of Agia Kyriaki, one of the best beaches of Kefalonia. In this port there is the Fisherman's hut, a myth of the friends of good food. And the cause is one and only. No matter how many changes have been made in our lives in recent years, this tavern for 42 years, remains the same, a humble building, like a hut, and serves exactly the same things. Fish in the pan, french fries, village salad and wine.
The fish are fished in the morning and eaten at noon. Depending on his luck, the visitor will have the opportunity to choose what the fish caught, and what he catches. Red mullets, sea urchins, red snapper, pikeperch, hawthorn, but also larger, lobster or assholes.
Ιl Buorgo at the Castle
The fortress of Agios Georgios, or Castle, as it is called today, the only populous city of Kefalonia from the Middle Ages to 1757 - in the official Venetian archives it is referred to as Città di Cefalonia - is one of the most important historical sites in Kefalonia. Despite the damage from the passage of time and the disasters from the great earthquake, it still stands imposing today.
Next to the entrance of the Castle of Ag. Georgiou, in the middle of the year 2010 the Il Buorgo restaurant, a family-run Kefalonian business that offers a unique view and unique flavors from a marriage of traditional local and Mediterranean cuisine, with gourmet notes of concern. Great flavors from the braised meatballs and the Kefalonian meat pie, of mom and the creative dishes of the young chef's son!
Platanos Tavern in Assos
In Assos one of the most picturesque villages of Kefalonia with its traditional houses and the view of the Castle is located plane tree one of the most famous taverns of the island. Its owner is Christos Kokkolis, a very talented and exuberant man, who in addition to being a tavern owner, poet (!) Is a breeder with goats, pigs, rabbits, and an overactive president of the community of Assos.
The meat is all his, cooked by him and his wife. Delicious flavors, from local and everyday ingredients, with the main protagonist being the meat pie and the braised goats. Apotheotic is the oversized "shoe" whose rich béchamel is made with fresh goat's milk! Let Celementes bow down!
The C Κυte d'Azur in Argostoli
The restaurant Kyani Akti εis "a restaurant, a fish tavern and a tavern", an ideal destination for those who crave the best fish appetizers, in an environment that exudes a unique authentic port atmosphere. On one of the last wooden platforms that have survived in Greece since the 60's, one of the few fanatical tavern owners will lead you to many gastronomic surprises!
Petroleum pipes, sea urchins, shrimp, crayfish, lobsters and all Kefalonian food at the customer's disposal, adorned with the beautiful stories of Andronikos Lazaratos, a 25-year-old tavern owner!
Yard restaurant in Lixouri
In Grigoriou Lambraki, on the quiet pedestrian street -first parallel of the coastal port- and Iroon Polytechnic, is the Courtyard, the favorite restaurant of Lixouri. Its creators, the Moschopoulou sisters, received their father's tavern 4 years ago, renovated it and today they can be proud of their achievement.
From the classic Greek recipes I singled out Moussakas (beef ragout with smoked eggplant), Kefalonian Meat Pie, Chicken (with potatoes and mustard sauce). ), Tsipoura (with onion puree, onion pickle, lemon jelly) and Sfirida (with fried wild greens, cockroach broth and coconut milk).
The best taverns and the best restaurants of Kefalonia - Greek Gastronomy Guide
PS Our tour has just begun and surely the list of the best taverns of Kefalonia, the restaurants that honor the Kefalonian cuisine, will grow with each visit…!
PLACE & HISTORY - TRADITIONAL KITCHEN
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