Zakynthian food sits at the crossroads of Greek island tradition and an Italian influence left by centuries of Venetian rule. You will find the Greek staples you expect, grilled fish, salads, feta and olive oil, alongside dishes with a different accent, such as slow stews, sausages flavoured with orange peel and a nougat made with almonds and honey. Eating well here means knowing a few local names and seeking out small tavernas away from the beach strips.
Start with the island's signature dishes
Skordostoumbi is a hearty dish of beef or pork cooked with plenty of garlic, wine and vinegar, and it is the one most locals will recommend. Rabbit stifado, a slow stew with onions and wine, is another classic, as are stuffed vegetables and baked meats from village ovens. Local sausages are seasoned with orange peel and herbs. Fresh fish and seafood are widely available on the coast, but ask for the day's catch and check the price by weight before ordering.
Cheese, bread and everyday plates
Ladotyri, a cheese preserved in olive oil, and fresh local feta show up on many menus, along with tomato fritters, wild greens pies and simple salads dressed with oregano and island oil. Bread is often baked in village wood ovens. A meze-style lunch of several small plates is a good way to taste widely, particularly in a village taverna in the hills, where menus follow what the kitchen garden and the neighbours have produced.
Sweets worth seeking out
Mandolato is the island's traditional nougat of almonds and honey, sold in small shops in the capital. Pasteli, a bar of sesame and honey, is a popular snack, and spoon sweets and local preserves appear after meals. Honey is a particular pleasure: thyme and flower honeys have strong flavours from the wild herbs on the hills, and pine honey is darker and less sweet. A bee farm visit lets you taste several side by side.
Wine and the local grapes
Zakynthos has a long winemaking tradition and a few local grapes worth knowing. Verdea is a traditional pale white wine, fresh and mineral, that was once exported to Venice. Goustolidi is a local white grape, and Avgoustiatis is a dark red grape used for robust reds. Many wineries are small and family run, offering tours and tastings in the hills, often with olive oil and cheese. Arrange a driver or tour with pickup, since village roads are winding.
Olive oil and herbs
Olive groves cover much of the interior, and local oil is a staple. Look for small producers selling bottles directly, and for jars of oregano, thyme and sage picked from the hills. They make good gifts and are far better than supermarket souvenirs.
Learn it hands-on
A half-day cooking class with a local cook is one of the best ways to taste the island's cuisine and meet local people. Classes usually end with a shared lunch of the dishes you made, and recipes are provided. Pair it with a winery tasting and a honey stop to build a full food day.
Where and when to eat
Greek meals run late, with lunch around two and dinner after eight in summer. The seafront strips in Laganas, Tsilivi and Argassi have plenty of choice, but the best meals often come from village tavernas, harbour fish restaurants in Keri or Porto Vromi and the old town of Zakynthos Town. Book ahead for sunset tables, especially at Keri, and carry some cash for small places.
Street snacks and breakfast
Mornings are simple: strong Greek coffee or a frappe, thick yoghurt with honey, fresh fruit and a cheese or spinach pie from a bakery. Souvlaki and gyros are cheap and filling for a quick lunch between sights, and a bakery bag of pies makes an easy picnic for a boat day or a beach afternoon. Seafront cafes in the resorts also serve generous brunch plates, though village bakeries are often better value.
Practical tips
Ask what is fresh, share dishes and order house wine in a carafe for good value. If you have dietary needs, vegetarian dishes are easy to find thanks to the many vegetable and bean plates, but mention allergies clearly. Tipping is modest and appreciated, and many places round up the bill. Leave room for dessert and a small glass of something local after dinner.