Where to eat

The traditional Zakynthian cuisine is consistent with the Mediterranean values of local produce (vegetables, fish, meet, cheese, olive oil and wine) and homemade recipes passed down from generation to generation both nationally (from mainland Greece) and locally (distinctive Zakynthian dishes). Significant influences to the island's individual flavour include the Ionian Sea, its mountainous geology and especially warm climate. There are numerous family-run tavernas and good quality restaurants to choose from whether you are a fish lover, a meat-eater or a vegetarian. A general rule for choosing the best place to eat is to always go for traditional meat tavernas in the mountainous villages (where agricultural farming thrives) and fresh fish restaurants when you find yourself by the sea. A typical Greek meal consists of starters (orektiká) placed in the middle and shared around the table and main dishes (kyrios piáta) that are either tis óras (prepared as you are having your appetisers, usually grilled or fried food) or mageireftá (cooked foods like stews and roasts). Dessert is not traditionally served at the end of a meal but rather as a delicacy on its own around the many pastry shops, creperiés and ice-cream shops. However, many tavernas often serve complimentary fresh fruit (like melon and watermelon) or apple slices with honey and cinammon.

Wine is widely produced in Zakynthos by many local producers like Komoutos, Solomos, Verdea, Voulitsos, Alitzeroinos and the Co-op of Zakynthos wine producers. Favourite varieties include goustolidi, skiadopoulo, pavlos, asproudi, areti, katsakoulias, agiomavritioko, violento, robola and avgoustiatis to name a few.