21 Reasons the Ionian Islands Are Greece’s Most Delicious Archipelago

In Kato Korakiana, Ettore Botrini’s Etrusco is a point of reference for high-end gastronomy and, without doubt, one of Greece’s leading restaurants. Far from the country’s major urban centers, it continues the family gastronomic tradition begun by his father, Etrusco Botrini, in 1992. Here, Corfiot tradition meets the chef’s Italian heritage through a highly creative lens. With top-quality ingredients and exceptional techniques, every dish tells a story of memory and creativity.

Kato Korakiana, Corfu

Tel. +306988856622

Open May to October

On Skaramagas Square in the center of Corfu, in a beautiful neoclassical building, chef Aristotelis Megoulas creates a deeply personal cuisine, reviving the island’s Venetian gastronomic influence through his own lens. In the heart of the Old Town, Pomo d’Oro offers an Italian-Corfiot tasting experience in a bistro closely connected to Corfu’s Italian heritage, with exceptional ingredients and seasonality at its core. Dishes such as Manestra Kolopimpiri, a traditional Corfiot pasta with Venetian influences; stuffed ravioli with roasted tomato broth and herbs; and A Letter from Treviso, a savory tiramisu with mushrooms, nouboulo, and an aromatic cream of aged graviera cheese, capture Megoulas’s approach. Hard-to-find ingredients from every corner of the island and forgotten recipes are given pride of place here.

Skaramagas 13, Corfu

Tel. +302661028680

Open April to October

Here we have one of the most beautiful restaurants in the country. In the Kambielo district, known for the Neapolitan-style washing lines strung across its alleys, owner Yannis Vlachos and head chef Kostas Koufalis offer a high-level fine dining experience alongside one of the country’s finest wine lists. The restaurant occupies a historic 15th-century building on one of Corfu’s most atmospheric squares. Its kitchen has long served a Mediterranean gastronomic idiom with its Corfiot roots very much alive, while Koufalis brings technical precision and a refined eye to a menu that combines historic atmosphere with contemporary creativity.

Platia Lili Desylla 1

Tel. +302661550955

Open April to October

In Agni Bay, toward the northern part of Corfu, in an idyllic seaside landscape, the Vergetis family has converted a 100-year-old olive mill into an elegant restaurant with a modern design. Here, traditional Corfiot recipes from the hands of Mrs. Toula alternate with creative offerings from the kitchen team, Agathi and Nikos Vergetis. The location right on the water, combined with high-level service and the quality of the ingredients, make Toula’s an experience that distills the essence of Corfiot tradition. A delicious tsigareli from the restaurant’s own organic garden, alongside a traditional bianco with grouper and fresh oregano, keep the bar of tradition high, next to creative compositions such as red mullet wrapped in vine leaves in the wood oven and the restaurant’s signature dish, moussaka with crayfish meat.

Agni, Corfu

Tel. +302663091350

Open April to October

By general consensus, Klimataria is the island’s best traditional taverna. The Bellos family has long acted as a guardian of Corfiot cuisine, serving unpretentious food firmly rooted in tradition. At this historic taverna in Benitses, you’ll try a traditional bianco made with scorpionfish, as well as a spicy bourdeto with sardine fillet. Sofrito and pastitsada follow Grandma Bellos’s recipes, while the bourdeto and bianco offer lessons in simplicity and culinary precision. The space may be small, but its reputation is enormous, earned through an honest experience that puts flavor before showmanship.

Benitses, Corfu

Tel. +306974350900

Open year-round

Makris Corfu offers contemporary fine dining under the close supervision of Michelin-starred chef Petros Dimas of Makris Athens. Inside the emblematic Domes Miramare hotel in Moraitika, its menu explores Greek gastronomy through avant-garde techniques. Makris’s philosophy follows the growing cycle, with vegetables, herbs, and edible flowers sourced from local producers as well as the restaurant’s organic farm in ancient Corinth. Organic ingredients meet contemporary techniques in dishes that express Greek tradition with an international outlook.

Miramare Beach, Moraitika, Corfu

Open May to October

Pietra, the signature restaurant of Unda by Mayor, occupies a beautiful veranda in Roda, Corfu. Dressed in warm cherry-wood tones, with large glass walls embracing it on all sides, the veranda seems to touch the Ionian Sea, with the hotel’s striking pool as its backdrop.

Through the hands of award-winning chef Miltos Armenis, creative Greek cuisine meets his Corfiot roots. His gastronomic ideas unfold through imaginative compositions, such as fregola with Koiladas shrimp tartare and kumquat, or the traditional Corfiot bourdeto with scorpionfish in its most contemporary version. Every dish is shaped with delicacy and high technique, capturing the chef’s creative disposition alongside his love for showcasing Corfiot tradition. Local products and harmonious flavor combinations make up a menu that evolves with the rhythm of the island and the seasons.

Unda Hotel, Roda, Karousades, Corfu

Tel. +302661700320

Open April to October

II. Zakynthos

In the northern part of the island, just a few meters from the picturesque harbor of Agios Nikolaos in Volimes, Nobelos Seaside Lodge is built entirely of stone and recalls Zakynthos’s traditional manor houses. At its Bio Restaurant, the views and the hospitality of the Nobelos family accompany a seafood experience based on organic products from their farm and fresh fish supplied by local fishermen. Right by the sea, chef Alexandros Nobelos serves lobster pasta, traditional bourdeto, and rarer dishes such as kolochtypa saganaki, made with slipper lobster prepared in a traditional saganaki pan.

Agios Nikolaos-Volimes provincial road, Zakynthos

Tel. +302695031400

Open April to October

In Akrotiri, Zakynthos, Prosilio presents a clear, creative take on Eptanisian cuisine. Dishes such as Seafood Tsilihourda, an artichoke and seafood fricassee with fish wrapped in lamb caul fat, and a taco made from Zakynthian herbs are hard to forget. Set among olive trees, the restaurant offers an elegant, intimate garden setting. Here, charismatic chef Kristy Karageorgou and her partner Giorgos Kambitsis have built, through hard work and consistency, a destination restaurant with an exceptionally well-curated wine list focused on Greek and local vineyards.

Akrotiri, Zakynthos

Tel. +302695022040

Open April to October

Fiore Fine Dining is the flagship restaurant of Lesante Cape. On a wooden deck reminiscent of a luxury yacht, just steps from the Ionian Sea, executive chef Nikos Ispyroudis and head chef Giannis Binkas tell stories from the cuisine of Zakynthos and the Eptanisa in a contemporary way. The menu draws on the island’s wealth of produce, combining tradition with contemporary techniques. With panoramic sea views and an elegant atmosphere, Fiore is a refined choice for a special-occasion dinner.

Akrotiri, Zakynthos

Tel. +302695044495

Open April to October

Melia, at the award-winning adults-only Lesante Blu, is one of the most atmospheric fine dining restaurants in the Eptanisa. On its elegant veranda, glowing with color at sunset, the kitchen offers contemporary interpretations of traditional cuisine with a strong Eptanisian character. Red mullet savoro, fish bianco, octopus and onion pies, lamb with oil and oregano in caul fat, and an unusual rabbit pastitsio are among the dishes that have captivated guests over the years. A carefully curated wine list and an olive oil bar complete the experience on this romantic Ionian veranda.

Tragaki, Zakynthos

Tel. +302695061600

Open April to October

Inside a beautiful Zakynthian manor house in Argasi, next to a preserved section of the Dominicale tower, chef Nikos Thomas shapes a seafood-driven menu that brings a modern sensibility to traditional fish cookery. Marinated anchovy with aged balsamic vinegar, cuttlefish tempura in its own ink, and charcoal-grilled octopus with herb gremolata and Florina pepper ketchup join fragrant giouvetsi and seafood pastas with briny sauces. Nima’s fish counter is another strong point, offering an excellent seasonal variety of wild fish from the Ionian Sea, handled with care by the restaurant’s team.

Argasi, Zakynthos

Tel. +306944851215

Open May to October

III. Lefkada

In Lygia, Lefkada, Cisore, whose name comes from Cibus, Societas, Reditus, meaning Food, Fellowship, Return, is an essential addition to the island’s gastronomic map. Chef Tasos Georgakis has brought a contemporary air to Lefkada. In the elegant courtyard above Lygia’s fishing harbor, Eptanisian tradition appears in dishes such as cod bianco and rooster pastitsada, alongside modern variations such as octopus savoro. The restaurant showcases local ingredients including Eglouvi lentils and fava made from lathouri, a local pulse, through bold combinations. Georgakis’s deft hand also shines in seafood couscous and his signature shrimp pasta, while fish heads and collars become fragrant, slow-simmered casseroles.

Lefkada-Vasiliki provincial road, Lygia, Lefkada

Tel. +302645071112

Open May to October

In the mountain village of Exanthia, at an altitude of 600 meters, Rachi pairs one of the Ionian’s most memorable sunset views with honest, flavorful cooking. Its large veranda overlooks the sea, while the kitchen follows the spirit of an elevated gastro-taverna. Traditional recipes and local products lead the menu, with an emphasis on regional meats and home-style stews. Natural beauty, warm hospitality, and a strong sense of place make the experience here memorable.

Exanthia, Lefkada

Tel. +302645099439

Open May to October

In a central spot in Nydri, Lefkada, Minass combines a modern aesthetic with outstanding ingredients sourced from fishing boats around the island and a menu curated by award-winning chef Michalis Marthas. Dishes such as daska giouvarlakia, fish meatballs made with a small Greek freshwater fish and served with artichoke avgolemono, and giouvetsi with the catch of the day prove the point. Excellent fried dishes and grilled fare round out the menu. Rooted in local tradition and fishing, Minass lets the quality of each ingredient lead in a setting that feels both warm and authentic.

Aristotelis Onassis Avenue, Nydri, Lefkada

Tel. +302645093474

Open April to October

IV. Kefalonia

At the Mouikis family’s elegant Terre restaurant in Argostoli, Kefalonian cuisine shines through the contemporary outlook of chef Asimakis Chaniotis, who draws on personal memories. With respect for the raw ingredients, he uses modern techniques to showcase the richness of the Kefalonian countryside. Meat pies, octopus pies, lagoto, riganades, and tsigaridia bring the island’s culinary repertoire onto Terre’s menu. Locality and seasonality guide the kitchen, while a strong selection of local wines completes the experience. The minimal courtyard, with geometric lines, a raised veranda, built-in planters, black seating, and bold terracotta walls, lets the food take center stage.

Stavrou Metaxa 10, Argostoli, Kefalonia

Tel. +302671024091

Open May to October

At the picturesque harbor of Zola, beside Agia Kyriaki, I Kalyva tou Psara keeps its menu short and the Ionian’s freshness at the center of the experience. Fish arrives straight from the boat to be grilled or fried, accompanied by salads dressed with local olive oil, feta, and local wine. The sound of the waves and an uninterrupted view of the blue complete this simple summer table.

Agia Kyriaki, Zola, Kefalonia

Tel. +302671085105

Open May to October

On the Omala plain in Valsamata, close to the Monastery of Saint Gerasimos, Botsolos is a traditional taverna whose reputation has held for years. Locals come for its reasonable prices and a menu centered on Kefalonian meat pie, grilled meats, and stews. Beside the provincial road, its tables spread across a large, paved outdoor space, while hanging lamps, tablecloths, and a stone wall give the indoor dining room the character of a classic country taverna.

Valsamata, Kefalonia

Tel. +302671086155

Open year-round

V. Ithaca (Ithaki)

In a postcard setting surrounded by cypress trees and olive groves, with views of Atokos and Lefkada, Myrtia keeps Ithaca’s culinary traditions alive. Near the School of Homer and the path to Exogi, Popi Pagoulatou and Nektarios Vasilopoulos left their lives in the United Kingdom to create one of the Eptanisa’s most distinctive restaurants. In the elegant farmhouse, with its wide courtyard and authentic Eptanisian architecture, you’ll enjoy tserepato chicken, slow-cooked beneath a sealed clay tserepa, mountain goat roasted in myrtle leaves, lamb with oil and oregano, and distinctive pies shaped by the island’s Venetian influences.

Exogi, Ithaca

Tel. +306984308067

Open April to November

In Perachori, Ithaca’s southernmost village and part of its wine-growing zone, Kalioras offers a rustic meat-focused experience with an unbeatable view of Vathy. The taverna honors the art of the spit and grill with pork souvlaki, lamb, and kontosouvli, alongside oregano meatballs, onion pie, mizithra, and graviera cheeses. Its traditional tserepato, chicken slow-cooked beneath a sealed clay tserepa, is a particular highlight. Together, the cooking and mountain setting reveal another side of Ithaca.

Perachori, Ithaca

Tel. +306936958080

Open May to November

In the seaside village of Frikes, Ageri spreads its tables beside the fishing boats and serves carefully crafted contemporary cuisine with local touches. The menu moves between seafood and meat: savoro, an Ithacan preparation of sea bream with vinegar, garlic, black raisins, and rosemary; slow-roasted pork belly with fresh thyme and smoked paprika; chicken with nuts and curry sauce; and crisp bruschetta with prosciutto, smoked mussel, and homemade ricotta cream. Quality ingredients and thoughtful presentation make Ageri a favorite among sailors and visitors looking for something beyond a classic northern Ithaca taverna.

Frikes, Ithaca

Tel. +302674031465

Open May to October

Read More

Corfu’s Top 15 Restaurants in Summer 2026: From Old Town bistros to waterfront tables, explore the island’s most compelling places to eat now.

Zakynthos’ Best Restaurants 2026: A fresh guide to the island’s tavernas, garden restaurants, and refined coastal dining rooms.

Kefalonian Tratarisma: A Celebration of Culinary Wealth: Meet the producers and winemakers keeping Kefalonia’s food culture vibrant.