What to eat and drink in Kefalonia

Kefalonia, like all the Greek islands, has its Doc products that can only be tasted here and why not also buy and take home a small gastronomic piece of the island.

The cuisine of Kefalonia is basically local products, which in some cases are still made according to ancient traditions. Honey, extra virgin olive oil, sheep's yogurt, and wine are just some of the delicacies that the island offers its inhabitants and those who decide to come here for their holidays in Greece 2023.

The scent of food is perceived everywhere and it is therefore not difficult to stop in a traditional tavern rather than in an oven to immerse yourself in the sense of taste, giving your taste buds and your neuronal circuits pleasant emotions.

Let's start with the culinary part and how not to start with the appetizers or “mezedes” as they are called in Ellada (Greece in Greek).

Greek cuisine is full of snacks and obviously there is no shortage of appetizers in Kefalonia. They range from sauces such as Melitzanosalada, aubergine sauce with Taramosalada, a cream of mullet eggs, to the classic Tzatiki based on yoghurt, cucumber and garlic, and again the Avvolemono made with egg yolk, lemon and broth used mainly for the meat soup, the Aliada the garlic purée, to then move on to something more consistent like the countless meatballs (keftedes in Greek) for the most part fried zucchini, potatoes, fish or meat. Try the Dolmadakia rolls of vine leaves stuffed with rice or meat or the vegetables stuffed with feta cheese. In short, being able to list all the appetizer dishes is really difficult and long as we always say to our guests, let yourself be “kidnapped” by the aromas and experimented. For vegetarians, absolutely must try the Riganada, a sort of bruschetta with toasted local bread seasoned with tomatoes, oregano and feta, all strictly extra fresh.

Let's move on to salads for those who still want to stay light. The most popular is certainly the Horiatiki, the classic Greek salad with tomatoes, pepper, onion, olives, cucumber and feta, or you can taste the potato salad with boiled potatoes, red onions and tzatziki sauce (here too there are different versions with added of other ingredients, it always depends on the inspiration of the chef or on the recipe handed down by the grandmother).

Despite the sea, most of the Greek islanders love meat so much so that in the restaurants you can find various animal-based dishes. The most famous recipe of Kefalonia is the Kreatopita a sheet of pasta filled with mutton, pork or beef with onions, garlic, potatoes, rice, spices and tomato cooked in the oven. Another peculiarity is the chicken sausage flavored with wild marjoram a real goodness. Obviously there is no shortage of classics such as Souvlaki, chicken, pork or sheep skewers, Giouvetsi lamb in a pot with rice, and Papoutsakia baked eggplant stuffed with meat and cheese.

The strong point of Kefalonia is the cod which is offered in different ways, always accompanied by Aliada. If you are a lover of fresh fish, we recommend the Argostoli seafront where you can find excellent seafood and fish of all kinds that the generous Tyrrhenian Sea offers, or if you want to enjoy yourself in the kitchen, always in Argostoli you can go to the port when the fishermen arrive. and choose the one that suits you best.

Kefalonia is a very fertile island and gives its inhabitants fresh vegetables in every season. However, vegetables are not only used as a side dish, but also become main dishes such as imam aubergines stuffed with onions and tomatoes, briam (I love it) made with potatoes, aubergines, courgettes, onions, tomatoes, all cooked strictly in the oven, peppers and tomatoes stuffed with rice or meat, or the typical Bourbourelia of the island, a rich and substantial soup made with beans.Kefalonia also offers a wide choice of wild herbs such as chicory and broccoli which are usually served boiled or fried and sometimes used to fill soft focaccia.

Certainly, cheeses cannot be missing, one of Greece's musts. In addition to those known as feta made with goat's milk and in the spicy version, the Manuri always made of goat and the hard Kefalotiri used as our "parmesan" just to give you an idea. The specialties of Kefalonia we certainly recognize in the Mizithra a sort of ricotta, the Pretza and obviously the Feta, mainly produced in the villages of the hinterland where the greener areas are found.

For a quick snack, on the other hand, the classic Gyros, the classic meat-filled pita with onion fries, tzatziki or thirokafteri 'the latter a spicy cream cheese, or succulent savory pies made with vegetables or cheese.

Last course the dessert. In Kefalonia, for the series my belly made hut, in this field I think it is second to none. Everywhere and in every pastry shop, you will find the good of God (your blood sugar will thank you later) !. In addition to the well-known Bougatsa or Katafili, and Baklavà as well as true works of art based on chocolate, cream and fruit, we recommend tasting the Mantolato, the typical nougat of Kefalonia, the glazed almonds, the Pasteli a bar of sesame almonds and honey, the Karidopita the walnut cake and the Pstokyd are a kind of small sweet made with the wild quinces that grow in the Paliki area. An old and ancient procedure that consists in slicing the apples strictly by hand, making them puree, mixing them with sugar and boiling them until a jam is then enriched with toasted almonds and honey.

So how can you not accompany all this abundance if not with a good glass of wine?

Thanks to its conformation and climate, Kefalonia has developed a real culture of wine, succeeding today in producing high quality nectars such as the famous white and dry Robola that comes from an ancient vine of the island cultivated at the foot of Mount Ainos. similar in taste to the classic Chardonnay. Straw yellow in color, it leaves a bouquet of citrus and spices with an extraordinary freshness. Another excellent wine for those who love reds is Mavrophane which literally means black laurel. Ruby red in color, it leaves an aftertaste of black fruits. Finally, Moscato made with dried raisins, excellent to accompany desserts.

And to finish with a flourish, liqueurs such as Metaxa certainly cannot be missing, a brandy with a warm and enveloping taste with different maturations measured in stars ranging from 3 to a maximum of 12 representing the years of aging. As per tradition, Ouzo, a distillate based on raisin must and anise, perfect both as an aperitif and especially to accompany fish dishes.

Do not forget, however, if you go for your holidays in Kefalonia perhaps with your own vehicle to take home one of the best oil of the Ionians that thanks to the Venetian occupation has made it prosper with crops and oil mill all over the island.

Here's what to add other than to try everything and then independently judge what you will like most!