Zakynthos Restaurants & Tavernas in Zakynthos Zante
Zakinthian Tavernas - Zakynthos - Ionian Islands Greece
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Eating out in Greece is a national pastime and a leisurely pleasure. Whether dining at a local taverna or an elegant restaurant, Greeks take their time over food. The native cuisine is delightfully uncomplicated and quite different from what's found in Greek restaurants abroad.  Much of the cooking relies on simple seasonings and fresh meat and vegetables.
It's common for Greeks to make a lunch of mezedes, or hors d'oeuvres. Typical dishes include fried meatballs, squash balls, octopus, shrimp, squid, cheese, olives, stuffed vine leaves, tzatziki (garlicky yogurt and cucumbers), eggplant dip, small sausages and giant beans. You can find mezedes at an ouzeri (serving ouzo, an anise-flavored liqueur) or at a mezedopolio (serving locally produced wine or beer); both of these types of restaurants are open only during the day. For the evening meal, Greek tavernas serve such specialties as moussaka (lamb, eggplant and bechamel sauce), kabobs, pastitsio (lamb or goat meat with macaroni and tomatoes), stifado (braised beef with onions) and paidakia (grilled lamb or goat chops).
 The cost of dinner for one, not including drinks, start 10 Euro Aprox
The Zakynthian cuisine features pure and original dishes and flavours, and has really fascinated each tester. The traditional dishes of the past years are available until today eve from the large restaurants in the tourist areas.
You may enjoy the exquisite local dishes, in the Taverns together with the local music, kantades & arekies songs, and together with the pure local wine of
your preference.
Most traditional Taverns are found in the city of Zakynthos, in Bohali and in the area of Vasilikos. For fresh fish you may choose one of the Taverns in Keri in Keri and Porto Roma.
The food on the island of Zakynthos is similar to the other islands of the Ionians with small variations and some local specialities.
The specialities of Zakynthos are:
- The "Stuffed Chicken or Rabbit"
- The "Skordostoumbi Melitzana":
It is a dish of aubergines in garlic sauce.
- The “Beef Ragout”
- The "Tsilikourdo" which is
an Easter Saturday dish. It is made from intestines and offal
of a baby goat or lamb
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