Kefalonia reveals its culinary soul through restaurants that honor heritage while embracing innovation. From mountain villages to seaside promenades, from age-old recipes to contemporary reinterpretations of Ionian flavors, the island serves up a multifaceted culinary adventure.
This is a land where land and sea collide, and where gastronomy reflects a deeper connection to seasonality, authenticity, and evolution. The local cuisine is grounded in fresh, often hyper-local ingredients, slow-cooked dishes, and chefs who dare to reimagine while remaining rooted in tradition. From rustic farm kitchens to cosmopolitan coastal tavernas, each place tells a story—through its flavors, techniques, and the people behind the stove.
01
Palia Plaka
Since 1989, Palia Plaka in Argostoli has been a benchmark for traditional Kefalonian cuisine. Its menu reads like a love letter to Greek culinary heritage: giant beans in tomato sauce, wild herb-scented rabbit stew, and octopus with kritharaki reflect the island’s classic flavors. The house-made moussaka and pastitsio follow time-honored recipes, while the iconic cod pie—a local delicacy—offers a rare taste of Kefalonia’s past.
Baked dishes like roast chicken with potatoes or beef giouvetsi emerge from the oven like edible heirlooms. Even the simplest plates—stuffed vegetables, white bean soup—carry the weight of memory. Palia Plaka is a guardian of tradition, nourishing guests with the deep comfort of ancestral cooking in an age of fast change.
Agnis Metaxa, Argostoli
02
Alati All Day Restaurant
Set above the crystalline waters of Alaties beach, Alati All Day Restaurant provides a sea-breeze ambiance and a devotion to Greek flavors. Mornings here begin with freshly baked pastries, hearty omelets, and fruit-forward plates. As the day unfolds, the menu leans into grilled meats, zesty salads, and just-caught seafood.
Signature dishes such as spice-rubbed grilled fish and creamy moussaka shine at dinner, when the golden hour casts a soft glow over the Ionian. With a barefoot-elegant setting and attentive service, Alati offers a seamless experience from breakfast to sunset. Whether it’s a lazy brunch, a family meal, or a romantic table for two, this seaside gem proves that true pleasure lies in the balance of taste, setting, and heartfelt hospitality.
Alaties Beach
03
Botsolos
Tucked in the Omalon Valley near the monastery of Saint Gerasimos, Botsolos is a local favorite for meat lovers. This traditional taverna has earned its reputation with perfectly grilled lamb chops, pork neck, sausages, and chicken souvlaki. Every dish is kissed by smoke and seasoned with tradition. The Greek salad is among the best on the island, while side dishes like spicy bougiourdi and creamy tzatziki round out the feast.
The shady outdoor seating, set beneath leafy trees, offers a refreshing atmosphere ideal for summer nights. Despite the crowds, service remains warm and fast. Open year-round, Botsolos is a beloved stop for travelers en route between Argostoli and Sami—or for anyone seeking an honest, delicious, no-frills Greek dining experience that holds tight to its roots.
Valsamata
04
Soul
Halfway to the legendary Myrtos Beach, Soul offers a design-forward escape inspired by Ionian summers. The orange-and-white striped floors echo beach towels and sunsets, while olive-branch ceilings, stone-textured tables, and touches of green conjure a sensorial dialogue with the landscape.
Sea-salt hues and golden-accented ceramics elevate the ambiance without losing the laid-back soul of the setting. In the kitchen, local ingredients lead the way—think organic olive oil, orchard-fresh fruit, and preserves sourced from monastic producers. This is a space where food, nature, and design come together to create something quietly memorable.
Divarata
05
Votsalo
At Votsalo, the signature restaurant of the Emelisse hotel, culinary artistry meets Ionian luxury in a setting of understated refinement. Chef Antonis Foskolos orchestrates a seasonal menu that evolves throughout the day. At lunch, guests enjoy langoustine linguine laced with ouzo bisque, and shrimp pasta seasoned with chili and chives.
Come evening, the open kitchen turns theatrical: scallops in passionfruit sauce with blueberry caviar, Kefalonian veal carpaccio with pepper crust and beet chips, and rib-eye with truffle emulsion and velvety potato purée are paired with one of the island’s best wine lists. Highlights include local Robola and Assyrtiko from Santorini, alongside international classics like Dom Pérignon and Chablis. Set beside the pool with views over the sea, Votsalo invites guests to linger, taste, and savor—a dining experience elevated to ritual.
Emelisse Hotel, Fiskardo
06
Odysseas
Without flashy signage or gimmicks, Odysseas in northern Kefalonia has become a quiet legend. Set near the small cove of Agia Jerusalem, this taverna is the real thing—family-run, soulfully cooked, and entirely unpretentious. The house-baked bread, served warm with a crackling crust and soft center, sets the tone. Grilled meats and seafood come seasoned simply, with lemon, olive oil, and wild oregano. What sets Odysseas apart is its commitment to real Greek wine: the evolving cellar includes carefully selected boutique labels, a rare touch for a traditional taverna.
In the kitchen, Dionysia—the matriarch—cooks side by side with her grandson Kostas, a trained chef. Their dishes find a delicate harmony between memory and modernity. Gerasimia, Odysseas’s sister, is ever-present, ensuring every detail is cared for. Open for lunch during the summer and closing by late afternoon, Odysseas stands as proof that authenticity still has a home.
Agia Jerusalem Beach
07
Comidoro
At Comidoro, the culinary heritage of Kefalonia is not just preserved—it’s transformed. This elegant Lixouri restaurant operates like a gastronomic atelier, reworking traditional flavors through a contemporary lens. The beloved meat pie becomes a velvety risotto, layered with memory and depth. Local graviera is crusted in oat and carob flour, its crisp shell giving way to molten cheese, balanced by the sweet tang of house-made tomato marmalade.
Egg-lemon meatball soup gets a modern twist with crispy rice chips, bringing texture and surprise to a nostalgic dish. A standout is the crudo sea bass with cucumber glaze, melon, and mint—an ode to Mediterranean clarity. Every plate is grounded in local ingredients and thoughtful technique. Comidoro proves that culinary innovation doesn’t mean forgetting the past—it means making it speak to the present.
Grigoriou Lambraki 39, Lixouri
08
Giorgos Giafis Farm
Since 2019, Giorgos Giafis Farm has offered one of the island’s most heartfelt dining experiences. Set in the quiet rural area of Throgano near Sami, this family-run farm and taverna channels the rhythm of village life. Giorgos welcomes guests with youthful charm, his father Nikos commands the grill with old-school mastery, and mother Rosa prepares rustic dishes with love and precision.
The menu centers on meat: pork and lamb chops, grilled chicken, spit-roasted and skewered specialties—all slow-cooked over coals for maximum flavor. The homemade cheese pie is a standout, and the house red wine flows generously. Service is swift, warm, and unfussy. With its simple pleasures, fair prices, and genuine hospitality, Giorgos Giafis Farm reminds diners that true flavor begins with care—both in cooking and in connection.
Throgano, Sami
