Best restaurants and what to eat
Greece
Zakynthos, in the Ionian Islands, has one of Greece’s most distinctive island cuisines, shaped by Venetian influence, fertile lowlands, and a rich seafaring tradition. Local cooking emphasizes olive oil, wild herbs, citrus, preserved foods, and slow-braised dishes, with sweets and wines that reflect the island’s sunny, aromatic character.
Small, intensely savory meat parcels, usually lamb offal wrapped in caul fat and scented with herbs, lemon, and pepper. On Zakynthos they are prized as a rustic celebratory bite: crisp outside, juicy within, and especially good with a squeeze of lemon and a glass of local wine.
The island’s iconic spiced braise, built on rich tomato sauce, cinnamon, cloves, and allspice, traditionally served with rooster or beef. Its sauce is glossy, aromatic, and deeply layered, ideal over thick pasta that catches every bit of the savory sweetness.
A classic Ionian fish preservation style in which fried fish is dressed with vinegar, garlic, rosemary, and raisins or pine nuts. The result is bright, sweet-sour, and herbaceous, with a firm texture that improves as it marinates.
A Venetian-influenced nougat made with honey, sugar, and whipped egg whites, studded with almonds for crunch. It is light yet chewy, perfumed with honey and nuts, and among the most recognizable sweets of the Ionian Islands.
Sesame and honey confection with a snap that yields to a nutty, caramel-like chew. On Zakynthos it is valued as a simple, energy-rich sweet that pairs beautifully with coffee or a glass of sweet wine.
A raisin pie made from the island’s sun-dried grapes, often enriched with warm spices and citrus zest. It is moist, fragrant, and gently sticky, capturing the agricultural abundance of Zakynthos in dessert form.
A notable local red wine variety associated with Zakynthos, typically medium-bodied with red-fruit aromas, herbal notes, and a supple finish. It is well suited to roast meats, spiced stews, and aged cheeses.
The historic white wine style of Zakynthos, traditionally blend-based and often dry, aromatic, and slightly oxidative. It pairs naturally with seafood, olives, and herb-driven island dishes.
A grape pomace spirit served clear and forceful, often as an aperitif or alongside meze. On the island it is enjoyed chilled or at room temperature, with seafood, olives, and cured bites.
A bright, fragrant liqueur made from local kumquats, balancing citrus peel bitterness with syrupy sweetness. It is commonly served as a digestif or poured over desserts and spoon sweets.
An old Ionian cordial-like liqueur traditionally made with rose petals or rose essence, offering a perfumed, floral sweetness. It is a refined after-dinner drink and a distinctive island specialty.
Locally brewed beer from the island, usually light-bodied and crisp, designed for hot-weather drinking. It works well with fried fish, savory pies, and salty cheeses.
A pungent, comforting dish built around mashed or stewed garlic, olive oil, and potatoes or bread, sometimes enriched with local fish. It is intensely aromatic and earthy, a true expression of rustic Zakynthian cooking.
A fiery fish stew in a red pepper sauce, bright with heat and deeply marine in flavor. The sauce is bold and silky, designed for sturdy fish that can stand up to the spice.
The island’s signature celebratory dish of meat braised in spiced tomato sauce and served over pasta. Rich, perfumed, and slow-cooked, it balances sweetness, acidity, and warming spice in classic Ionian style.
Fried fish finished in a vivid vinegar-garlic-herb sauce, often with raisins for a subtle sweet edge. Served cold or at room temperature, it is a coastal specialty that rewards a day of marinating.
A slow-simmered stew style made with vegetables, olive oil, tomato, and herbs, sometimes including meat or fish. It is soft, nourishing, and emblematic of home cooking on the island.
A creamy fresh cheese preparation, spreadable and bright with mild tang, usually eaten with bread or vegetables. It has a delicate dairy sweetness that contrasts beautifully with olive oil and herbs.
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