Kefalonia, one of Greece’s largest Ionian Islands, offers a unique culinary experience that reflects its rich cultural heritage, fertile landscapes, and access to the sea. The local cuisine is Mediterranean in character, with an emphasis on fresh vegetables, seafood, meats, local cheeses, and herbs. Kefalonian cuisine includes traditional Greek dishes but also has unique flavors and specialties that set it apart from other islands. Here’s a detailed look at the local meals and drinks in Kefalonia.
Local Meals of Kefalonia
Meat Dishes
Kefalonia has a rich tradition of meat dishes, often made with locally raised lamb, goat, and pork. Meat is often cooked slowly and infused with herbs like oregano, thyme, and rosemary.
Kreatopita (Κρεατόπιτα) – Kefalonian Meat Pie: This is one of Kefalonia’s signature dishes, and it’s a hearty pie made with a variety of meats (usually lamb, pork, and veal) combined with rice, tomatoes, and spices, then wrapped in a flaky homemade phyllo pastry. The pie is seasoned with a blend of cinnamon, clove, and nutmeg, giving it a unique flavor profile. It’s a popular dish during celebrations and family gatherings.
Riganada (Ριγανάδα): This is a traditional dish made with bread topped with tomatoes, oregano (rigani in Greek), olive oil, and feta or local cheese. Although simple, this dish showcases the local flavors and is often enjoyed as a light lunch or appetizer.
Lamb Kleftiko (Αρνί Κλέφτικο): Lamb is marinated with garlic, lemon, and herbs, then slow-cooked in parchment paper to retain its juices. Kleftiko is tender and flavorful, and is often served with potatoes that absorb the meat’s rich juices.
Seafood Dishes
Being an island, Kefalonia has abundant access to fresh seafood, and dishes are often prepared simply to highlight the flavors of the fish or shellfish.
Psari Plaki (Ψάρι Πλακί): This traditional dish features baked fish (often red snapper or sea bream) with tomatoes, garlic, onions, and olive oil. Kefalonians often add their own twist by incorporating local herbs, such as bay leaves and oregano, which grow abundantly on the island.
Bourgeto (Μπουργέτο): A lesser-known Kefalonian specialty, Bourgeto is a fish stew made with white fish (often grouper or cod) cooked in a rich tomato sauce with plenty of garlic, onions, and pepper. It’s a hearty and warming dish, popular among locals.
Grilled Octopus (Χταπόδι στα Κάρβουνα): Octopus is traditionally caught and sun-dried before being grilled over charcoal, which gives it a tender texture and smoky flavor. It’s often served as an appetizer or paired with a simple side salad.
Vegetable and Vegetarian Dishes
Kefalonian cuisine makes ample use of fresh, locally grown vegetables, which are either used in salads, baked dishes, or served as sides.
Aliada (Αλιάδα): Aliada is a garlic-based dip that’s unique to Kefalonia, similar to the well-known Greek skordalia. It’s made by blending garlic, olive oil, and boiled potatoes into a creamy paste, and is usually served with fish or as a spread with bread.
Briam (Μπριάμ): This vegetable bake is a medley of eggplant, zucchini, tomatoes, and potatoes cooked in olive oil and herbs. Though found across Greece, it’s a staple in Kefalonian homes, especially during summer when vegetables are fresh.
Horta (Χόρτα): Wild greens are abundant on Kefalonia, and locals gather a variety of leafy greens (like dandelion and chicory) to create Horta. The greens are simply boiled, drizzled with olive oil and lemon, and served as a side dish.
Cheeses and Dairy
Kefalonia is known for its distinctive dairy products, and many families on the island produce cheese from locally raised sheep and goats.
Feta Kefalonias: Feta made on Kefalonia is known for its rich, creamy texture and tangy flavor. It’s often used in salads, pastries, or simply enjoyed on its own.
Ladotyri (Λαδοτύρι): This is a traditional cheese that is aged in olive oil, giving it a unique flavor and smooth texture. Ladotyri is often used in cooking or as a table cheese and pairs excellently with bread and olives.
Mizithra (Μυζήθρα): A soft cheese made from sheep or goat milk, mizithra is slightly sweet and often crumbled over pasta dishes, such as the locally popular hilopites (small pasta squares).
Local Drinks
Robola Wine
Robola wine is the pride of Kefalonia. This indigenous grape variety produces a white wine that is dry, crisp, and has a distinct mineral quality due to the island’s limestone-rich soil.
Robola Wine (Ρομπόλα): Robola is produced exclusively in Kefalonia, especially in the Robola Wine Valley near the village of Omala. The wine has a citrusy aroma with notes of apple and white flowers, making it an ideal pairing with seafood and lighter dishes.
Local Spirits
Kefalonia has a variety of local spirits that are enjoyed with meze or as digestifs.
Tsipouro (Τσίπουρο): Kefalonians often make tsipouro, a grape-based spirit similar to Italian grappa. It’s traditionally distilled in small batches and can be enjoyed plain or infused with anise. Tsipouro is typically served with a range of meze dishes.
Ouzo (Ούζο): Ouzo is popular across Greece, including on Kefalonia. This anise-flavored spirit is enjoyed with seafood meze and is often served over ice with a splash of water, which turns it milky white.
Herbal Teas and Coffee
Herbal teas and Greek coffee are popular on Kefalonia, especially after meals or in the afternoons.
Mountain Tea (Τσάι του Βουνού): Made from sideritis, a wild herb that grows in the mountains, mountain tea is an herbal infusion enjoyed across Greece, including Kefalonia. It’s known for its earthy flavor and is often sweetened with honey.
Greek Coffee: Served in small cups, Greek coffee is thick and rich, with the coffee grounds settled at the bottom. It’s brewed in a special pot called a briki and often enjoyed slowly with a sweet treat.
Desserts
Kefalonian desserts reflect the island’s love of honey, nuts, and fruits, with many recipes passed down through generations.
Mandoles (Μαντολες): A sweet, crunchy confection made with caramelized almonds, mandoles is a traditional Kefalonian sweet, often sold in local markets. The red color comes from a natural dye and gives it a distinctive appearance.
Pasteli (Παστέλι): This sesame and honey bar is a classic Greek treat but is particularly popular on Kefalonia. It’s often flavored with lemon or orange zest and has a chewy texture.
Ravani (Ραβανί): A semolina cake soaked in a light syrup made of honey and orange, Ravani is a traditional dessert served on special occasions. It’s often topped with almonds or coconut.
Baklava (Μπακλαβάς): Though found across Greece, Kefalonian baklava is special, made with layers of phyllo pastry, local honey, and a blend of walnuts, almonds, and spices.
Kefalonian Honey
Honey plays a prominent role in Kefalonian cuisine, and the island produces a high-quality honey with a unique floral taste, often harvested from thyme, wildflowers, and other local plants. Honey is used in desserts, enjoyed with yogurt, or simply drizzled on bread.
In sum, the food and drink of Kefalonia offer a rich culinary experience that celebrates local ingredients, time-honored recipes, and the island’s agricultural and marine abundance. From the island’s famous meat pie and fresh Robola wine to its sweets like mandoles and honeyed pastries, Kefalonian cuisine reflects both the beauty and history of this Ionian gem.