Kefalonia Traditional Cuisine
Kefalonian delicacies are a unique experience for the palate. The island’s renowned meat pie (kreatopita) is a must-try dish. Other local specialties competing to win over the visitor’s taste buds include codfish pie (bakalaopita), a variety of vegetable based pies (hortopites), the island’s unique garlic pudding (skordalia or aliada), rabbit stew (kouneli stifado) and a wide assortment of local hors d’oeuvres (mezedes), all prepared traditionally in traditional utensils.
Tserepa is a traditional clay utensil which when preheated is used to prepare many of the delicious local dishes that would otherwise require baking in the oven. Every local dish includes a secret ingredient that can be found among the great variety of aromatic herbs that grow naturally and in great abundance on the island. Oregano, thyme, rosemary and marjoram are among the most widely used herbs.
Fresh fish and seafood can be enjoyed in any of the numerous seaside tavernas throughout the island.
Your Kefalonian meal becomes even more enjoyable as it is accompanied by the marvelous local feta cheese, the aromatic robola wine and freshly baked bread prepared traditionally in wood burning clay ovens.