Venetian philosophy on the one side
and the local tradition of Zakynthos
on the other, the culinary result
couldn’t be special with outstanding
and familiar tastes. For demanding
palates and dishes full of flavours
and scents. Zakynthos isn’t a barren
island, but a fertile and rich land that
produces almost everything: from
olive oil and exceptional citrus fruits,
to fine types of cheese of unique
taste. From the north, south, until
the west and east side, wherever you
go, you will find places where locals
and visitors enjoy dishes like rooster
cooked in wine or tomato sauce with
local pasta (“Makarounes”) and grated
“Ladotyri” cheese, the renowned
“Stifado” stew of Zakynthos with
watercress, the delicious “Boutridia” (a
local version of the Greek ratatouille
“Briam”), the popular “Skordalia”
garlic dip, the “Sofigadoura”, a
very nice version of meat cooked in
tomato sauce, the extraordinary local
aubergine aioli sauce...Everything is
well-prepared and luscious, made with
local ingredients from the house yards
or from larger crops.
Of course, this lush green Ionian island
produces depending on the season,
also many local products like raisins,
ham, onion, wild strawberries, melon,
olive oil, Myzithra cheese, honey,
etc. And what do you need to pair
your traditional dish? Wine, a tasteful
nectar from the local vineyards that
produce wine varieties for every
taste, thanks to the different aromas,
colours and flavours. And definitely,
don’t leave the island without having
tried or bought pasteli, mandoles,
mandolata and fitoures, traditional
local confectionery!
Μαντολάτο | Nougat
H γνωστή φυτούρα
(ή φριτούρα)
είναι σιμιγδάλι
τηγανητό,το τοπικό
street food! | The
famous fitoura
(or fritoura), fried
semolina, the local
street food!
H περίφημη ζακυνθινή σταφίδα
| The famous raisins of Zakynthos
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