Food

Meat pie

The meat pie, a luscious blend of beef and lamb stewed in a hearty tomato sauce with marjoram, garlic, and diced carrots, leeks, and potatoes, is unquestionably the king of pita in Kefalonia. Heaven in one piece!

Riganada

Riganada is the brunch, the appetizer, the welcome to the table, the tomato that the Venetians once brought to their island was "decorated" with Kefalonian goodies, such as feta cheese, oregano, and olive oil. Here is the best retsetta to enjoy all its essence, since the tomato is the whole summer!

Tsigaridia

A traditional Kefalonian meal called tsigaridia can be eaten in several of the island's taverns throughout the winter and spring when wild greens are in season. We begin by using the greens that are readily available, namely leeks, poppies, cauliflowers, zoychos, lapata, flour, spinach, and chard.

Strapatsada

One of the greatest best meals to have in the summer is strapachada. tomatoes, eggs, oil, oregano, salt, pepper, and a touch of sugar. The flavour is more strong the fewer ingredients it includes. The outcome is excellent, especially when the ingredients are fresh and local.

All of your favourite Greek dishes, including grilled octopus and fried calamari, as well as moussaka, pastitsio, souvlaki, and gyros, can be found on the island.

Drinks

Wine

The history of wine and Kefalonia dates back to the Venetian era, when the island's winemaking tradition first emerged. The Robola grape, which has become synonymous with Kefalonia despite being challenging to grow in the stony, limestone terrain, was the biggest legacy left by the Venetians. It was known as Vino di Sasso, or "wine of stone," by the Venetians.

Due to the efforts of the Robola Cooperative, a group of about 300 growers primarily situated on the Omalos plateau and on the southern and northwestern slopes of Mount Ainos, the dry white wines produced (both citrus and earthy tasting and occasionally roasted) are served in every tavern and restaurant on the island. The cooperative is essentially Kefalonia's biggest wine producer.

Vostilidi

Vostilidi is a variety from the Ionian Islands that is relatively difficult to vinify, because it always gives a rather astringent sensation from its tannins. V for Vostilidi, on the other hand, does have an intense character with a sweet sensation and full body, but all the elements together balance perfectly.

Beer

The young entrepreneurs established the first Microbrewery of the island in Karavomilos, a few kilometres from the lake cave of Melissani, from which Kefalonian Beer is extracted without the use of heat. They chose fine raw materials that were exclusively Greek, as well as the unique water of Kefalonia.

The Premium Lager is a new beer that has a light bitterness, a delicate citrus scent, a medium body, and a malty flavour. All meals match well with it, but salads, fish, and chicken are particular favourites.

Red Ale, another beer produced by the brewery, is a sparkling beer with a rich red colour, a medium body, and aromatic hop flavours from three different hop species. It also has a little caramel aftertaste. It tastes well with meat.

Tsaousi

White variety of Kefalonia that is struggling to survive. It is also cultivated in Soufli in Thrace. Thanks to the similarity of characteristics with Robola, they complete each other successfully. The wines from Tsaousis have a great aromatic intensity of citrus blossoms and fruit and a relatively soft body.

Sweets

Mantoles

The Κephalonian mantola is created when fresh almonds, sugar, and seaweed's red colour are combined in a boiling cauldron. Exceptional in its class and with an unparalleled taste, it has lived for more than 100 years and continues to be as sweet as it should be.

Pasteli

Sesame and honey are used to make pasteli, a type of candy. It is an energising treat that is vitamin-rich. Its origins can be traced back to the Byzantine period.

Mantolato

A dessert called mandolato is created with sugar or honey, roasted almonds and occasionally dried fruit. It has a chewy texture, a good flavour, and soft scents.

Gastronomy