Zakynthos Restaurants 2026: Great Food, Not for Snobs

The menu follows a modern Greek direction, served in a luxury resort setting and paced for long evenings. Seafood appears prominently across the menu, prepared with clean flavors and clear structure, while meat dishes arrive as complete mains rather than secondary options. A good place to start is with raw or lightly cured fish finished with citrus and herbs, followed by slow-cooked pork paired with local cheese, a dish that reflects both technique and regional sourcing.

Tables are set on open terraces within landscaped grounds. An extensive wine list accompanies the food, offering a broad range of Greek labels and pairing options. Service moves steadily across courses without interruption.

Olea All Suites Hotel, Tsilivi

Tables are set on decks directly above the sea, offering magnificent views throughout the evening. The cuisine follows contemporary Greek concepts, inspired by Zakynthian tradition and local raw materials within a fine-dining structure. Standout dishes include Ionian lobster served with fennel, peach, and citrus beurre blanc, as well as pastitsio prepared with rabbit and black truffle.

Dinner takes place outdoors, with the water visible beneath the tables. The wine menu is extensive and focuses on Greek producers, offering pairing options that follow the structure of the meal.

Tragaki

Set just off the main streets of Zakynthos Town, the restaurant serves contemporary Greek cuisine in a garden courtyard. The menu draws directly from local and regional tradition, translated into composed restaurant dishes. Plates that define the kitchen include aubergines in garlic sauce with corn cream and fried eggs, and seafood “mageiritsa” prepared with artichoke and lemon cream.

The courtyard setting allows for quiet evening dining away from the buzz. A broad wine list accompanies the menu, encouraging diners to order across courses rather than settle quickly on a single dish.

A. Panton & 15, A. Latta, Zakynthos Town

A short menu shapes how dinner works here, keeping the focus on a limited number of dishes. The cuisine follows a modern Mediterranean direction, with Ionian references appearing most clearly in seafood and pasta. A defining plate is seafood carbonara made with mussels, calamari, breadcrumbs, and caviar, alongside beef sofrito prepared with aged vinegar.

The dining room is contemporary and used primarily for evening meals. Wine accompanies each course, and service allows time for a full dinner at a relaxed pace.

Akrotiri

Fish is the star of the show here, with the day’s catch guiding the menu. Grilled fish, fish stews, and seafood pasta are offered depending on availability, with whole grilled fish dressed simply with oil and lemon remaining the most common choice.

Tables face the cove below, and dining remains informal. Many visitors arrive for lunch and stay through the afternoon, drawn by the setting as much as the food.

Porto Limniona

Cooking here follows traditional Zakynthian culinary practices, making the most of a working farm and vineyard. Ingredients come from the property and from local producers, shaping a menu rooted in rural Greek cooking. Dishes to seek out include wild greens pies, bird livers baked with ladotyri, and beef sartsa cooked slowly in tomato sauce.

Seating is outdoors among trees near the farm buildings. The wine list includes Zakynthian labels and house wines. The restaurant operates year-round and serves both residents and visitors.

Koiliomenos

Seafood defines the menu, prepared in Ionian styles grounded in Greek home cooking. Dishes diners travel for include scorpionfish bourdetto and local fish served saganaki-style, both known for depth of flavor rather than presentation.

Tables sit close to the water, encouraging long meals. A solid wine and drinks list accompanies the food, and service allows diners to remain at the table without time pressure.

Agios Nikolaos, Volimes

Charcoal grilling shapes the kitchen, with seafood cooked simply and served directly. Shrimp saganaki accompanied with ouzo and whole fish dressed with oil and lemon are the dishes most commonly ordered.

Tables are positioned just above the beach, making this a natural stop after swimming. Simple, tasty meals work well for lunch or early evening dining.

Amboula Beach

This is a meat-focused town taverna serving traditional Greek dishes in generous portions. The menu includes braised pork cooked with local wine, grilled Zakynthian sausages, lamb chops, and stuffed burgers, all prepared in a direct, familiar style. The dining room is informal and busy in the evening, shaped by local regulars. It suits straightforward dinners rather than long, staged meals.

Agios Athanasios 28

Traditional Zakynthian home-style cooking defines the menu. Dishes include lamb giouvetsi and aromatic beef stifado, prepared slowly and served in substantial portions. Dining takes place in a garden setting within an adults-only hotel, offering a quieter option in the south of the island.

Agios Sostis, Laganas

Part of an organic farm, this taverna focuses on Greek cooking with an emphasis on meat. Grilled chicken, pork, beef, and a rabbit stew form the core of the menu, alongside classic dishes such as stuffed tomatoes. Vegetables and herbs come from the surrounding land. Seating is outdoors, and portions are generous.

Vassilikos

12

Flame

Open-fire cooking defines what is served. The menu focuses on meats and seafood cooked over flame, accompanied by seasonal vegetables. Ordering grilled cuts or whole fish gives the clearest sense of the kitchen.

This works as a relaxed dinner option within a resort environment, particularly for guests looking for grilled food in the evening.

Olea All Suites Hotel, Tsilivi

Zakynthian recipes appear here in restaurant form, closely tied to the surrounding vineyards. Dishes include Zakynthian pastitsio prepared with beef tail, marinated shrimp with avocado foam and bottarga, and tartare seasoned with soutzoukaki-style tomato sauce.

Estate wines accompany the food throughout the meal. Dinner service offers the full menu.

Lagopodo

14

Resénda Restaurant

Opened in 2025, this chef-led restaurant adds a contemporary Greek dining option to Agia Marina outside hotel and taverna formats. The cooking focuses on creative plates built around seasonal Ionian ingredients, presented in a modern restaurant setting. Fish dishes paired with vegetables and herbs define the menu’s direction. The dining room is compact and modern, and the restaurant operates primarily in the evening.

Agia Marina

15

Nima Seafood Story

Seafood drives the menu at this Argassi opening, which operates as a contemporary psarotaverna with a clear focus on fish and shellfish. Standout dishes to order include marinated anchovy finished with aged balsamic vinegar, fried calamari served with a lemon-based accompaniment, cuttlefish prepared in its own ink, and grilled octopus paired with herbs and red pepper.

Dining takes place in a courtyard setting and suits full evening meals built around multiple seafood plates rather than quick orders.

Argassi

16

Movida Sky Bar Restaurant

Hilltop views over Zakynthos Town frame evening dining here, where the menu follows a contemporary Greek direction. Dishes that define the cooking include cabbage dolmas served with smoked eel and avgolemono broth, and Zakynthian lamb paired with greens and parsley-based sauces.

The terrace setting works best for planned dinners, with a large wine list available alongside the food.

Bochali, Zakynthos Town