Zante Beyond the Beach: A Greek Food Journey You Can’t Miss
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There are trips you plan with a packed itinerary, maps covered in pins, and an Excel sheet to keep everything in order. And then there are trips like the one I just had in Zante with four friends, where the only words that really mattered were sun, sea, food, and wine—full stop. No frantic tours of archaeological sites, no marathon visits to museums, no rush to tick boxes off a list. Just long days of swimming and sunbathing, afternoons that stretched lazily into early evening, and dinners that became the highlight of every single day.
So yes .... history lessons and cultural deep dives may have been skipped this time, but culture has a way of sneaking onto your table whether you’re ready for it or not. And in Greece, food is culture in its most unapologetic form—loud, proud, and ready to be defended at all costs.
A Short History of Greek Food
Greek cuisine is one of those things that everyone thinks they know, even before setting foot in the country. Olive oil, feta, grilled meat, something with phyllo pastry—easy, right? But the truth is that Greek food is a product of centuries of exchanges, invasions, and influences. That’s why the same table can bring together elements as rustic as a farmer’s cheese and as refined as honey-soaked pastries with layers as delicate as paper.
Layers of Influence: How History Shaped Greek Cuisine
To dig a little bit more in the subject: Greek food today might look timeless, as if it had always been the same, but the truth is more complex. What we now think of as “classic” Greek cuisine is the result of centuries of encounters, exchanges, and sometimes occupations that left their fingerprints on the plate.
The Ottoman Empire, which ruled Greece for nearly four centuries, left an unmistakable mark. Spices like cinnamon, allspice, and cloves began to appear in savory dishes, giving Greek stews and meat sauces their warm, aromatic character. Dishes such as dolmades (stuffed grape leaves), souvlakia skewers, and syrupy desserts like baklava and galaktoboureko all carry echoes of Ottoman kitchens. Even the way of slow-cooking meats—allowing flavors to deepen and soften over hours—is a technique that ties Greece to its Eastern neighbors.
But the story doesn’t stop there. In the Ionian Islands, including Zante, Venetian rule between the 15th and 18th centuries introduced Italian techniques and ingredients. Pasta became part of the local diet, but adapted to Greek tastes, often enriched with local cheeses, olive oil, or even cinnamon in meat sauces. The Venetian influence is still visible today in dishes like pastitsada (a meat and pasta dish from Corfu with clear Italian roots) or the presence of baked pastas that feel closer to lasagna than to anything found in mainland Greece.
The Middle East also left its contribution, particularly through trade and proximity. Spices like nutmeg and cardamom traveled along these routes, as did rice, chickpeas, and lentils—ingredients that became central to many Greek recipes. The surprising use of cinnamon and cloves in meat sauces, something that often surprises foreign visitors, reflects this blending of East and West.
And then, of course, there is the Byzantine legacy, which carried Roman traditions into the medieval Greek world. Foods like kollyva (a ritual dish made of wheat, pomegranate, and nuts) or the widespread use of fish and seafood in religious feasts remind us that faith and empire shaped not only rituals but also recipes.
Rather than erasing what was already there, each of these influences layered itself onto the existing traditions, creating something new but still recognizably Greek. That’s why dishes like moussaka—with its Ottoman use of eggplant and spiced meat—feel utterly Greek today, thanks to the addition of béchamel, a touch borrowed from French cuisine in the 20th century. It’s also why baklava, shared across Turkey, the Levant, and the Balkans, is fiercely defended in Greece as their own. In food, as in history, identity is built not only by what you invent, but also by how you adapt, claim, and keep alive what has passed through your borders.
Olive Oil: Greece’s Liquid History
If there’s one ingredient that explains Greek food better than any other, it’s olive oil. The Greeks have been pressing olives for thousands of years—long before “extra virgin” became a label in supermarket aisles. In ancient times, olive oil wasn’t only food; it was currency, medicine, even fuel for lamps. Owning olive groves meant wealth and status, and that hasn’t changed much. Even today, when someone in Greece tells you, “This oil is from my family’s trees,” it’s not small talk—it’s pride in liquid form.
Olive oil also shaped the way Greeks cooked. It replaced animal fats, influenced the simplicity of their dishes, and became the base of almost everything, from vegetables stewed slowly until tender to salads where the oil is the real star.
Eating Together: From the Ancient Symposium to Today’s Taverna
In ancient Greece, food was rarely just about feeding yourself—it was about gathering. The symposium, for example, wasn’t simply a banquet but a structured social ritual, where eating and drinking were accompanied by debate, philosophy, and even politics. Sharing food meant sharing ideas, and the table was as much a stage for conversation as it was for dishes.
This tradition of community hasn’t disappeared; it has simply changed form. The modern Greek taverna still carries the same spirit: plates placed in the center, meant to be shared, wine flowing without ceremony, and conversations that rise in volume as the night goes on. Even the very structure of Greek meals, with their endless mezze—small plates of vegetables, dips, grilled meats, and cheeses—is built on the idea that food is best when it belongs to everyone at the table.
What I Ate in Zante: Greek Food all the Way
Personal Best (and Most Surprising) Flavors of Zante
Moussaka and the Eggplant Obsession
If I had to crown one winner from my week in Zante, it would be the moussaka. Creamy, rich, layered, and honestly irresistible, it was the dish I kept thinking about long after the plates were cleared.
But what fascinated me most wasn’t only the moussaka itself, but the way Greeks treat eggplants in general. They seem to have a thousand ways of cooking them, and every single one I tried was memorable. One night I had what was basically an “eggplant kebab”: a roasted base of eggplant, topped with minced meat and finished with a cheesy sauce that was pure comfort food. Another time, baked eggplants came to the table, soft and tender, drizzled with a touch of balsamic and covered with melted cheese. I thought eggplants were something you threw on the grill as a side dish—here, they’re the main act.
Feta: A Humbling Lesson
I’ll be honest: in Italy, I’ve never been a fan of feta. Too salty, too sharp, never really my thing. But I’m also a big believer in this rule: to truly judge a food, you need to eat it where it comes from. And Zante proved me right. The feta I tasted there was completely different—less aggressive, more delicate and their way of cooking it made me rethink the cheese entirely. Feta baked with herbs and olive oil quickly became one of my favorite discoveries, to the point where I started ordering it everywhere. Let’s just say I came home with my pride slightly wounded and a new respect for feta.
Meat, Stews, and the Magic of the Grill
Another thing that surprised me in Zante was the way they cook meat. I had a pork stew in one small restaurant that was so good: the flavors were deep, warm, and perfectly balanced—not too heavy, but rich enough to keep you going. And then there was the grill. On the last night, I ordered a pork steak, charred beautifully on the outside and juicy inside, and it was the perfect farewell.
Tzatziki, Pita, and Our Dinner Rituals
Tzatziki was another revelation. Sure, I’d eaten it before in restaurants outside of Greece, but what I had in Zante was on another level. The combination of thick, tangy yogurt, cucumber, garlic, and olive oil tasted fresher, brighter, and somehow more alive than I’d ever expected.
And it wasn’t alone. Almost every evening with my friends turned into what we eventually called “pita dinners.” We’d sit down on our terrace with baskets full of warm pita, and surround them with bowls of different dips—tzatziki, melitzanosalata (eggplant spread), hummus, spicy cheese dips—and then spend hours tearing bread, dipping, chatting, and laughing. They weren’t fancy meals, but they felt like the essence of Greek dining: simple, shared, and unforgettable.
Phyllo Pastries: the Savory Kind
Greek savory phyllo pastry.... amazing!! I fell in love with pies stuffed with spinach, cheese, or meat—flaky, golden, and impossible to stop eating.
Greek Wine: The Perfect Pairing
I didn’t expect to enjoy it so much, but Greek wine turned out to be one of the highlights of the trip. From crisp whites to fuller reds, every glass seemed to pair perfectly with what was on the table.
Capris: a Chocolate Dependency
Best sweet discovery was Caprice—those chocolate wafer rolls filled with even more chocolate, the kind of treat that every Greek seems to have grown up with. It’s less “traditional pastry” and more “national obsession,” but after a few bites, I understood why.
The Not-So-Favorites (But Still Worth Mentioning)
Of course, not everything I tried it made it to my personal hall of fame. And that’s the beauty of food: taste is subjective, and what makes one person’s eyes light up might make someone else reach for a glass of water. For me, the first thing that didn’t quite win me over were the famous sweet phyllo pastries. Yes, they’re beautiful to look at, and yes, they’re part of Greece’s culinary pride, but for my taste they were simply too much—too much honey, too much syrup, too much sweetness that seemed to drown out the delicate pastry itself. I know they’re iconic, but after a couple of bites I was ready to surrender.
Where I Ate in Zante: My Favorite Spots in Zante
RESTAURANTS
Agnadi Kouros – A small restaurant with an incredible view, and the place where I had what I still swear was the best moussaka of the trip. The staff were not only attentive but genuinely warm—they even brought us a traditional cinnamon liqueur at the end of the meal, just because. The view steals the show, but the dishes more than hold their ground. If you go, don’t miss the moussaka, the tzatziki, the fried halloumi—all unforgettable.
Taverna Dafni – This one was a happy accident. It’s a tiny mix between a beach club and a taverna, with tables right on the sand. We first ended up there simply because we’d taken their sunbeds, and somehow it turned into one of the loveliest meals of the week. I ordered a feta salad and grilled halloumi with vegetables, simple but perfect. What made the place special, though, was the people. The owners and their family were incredibly kind.
Taverna Stavros Kampi (Cross Tavern Sunset) – Probably the most scenic of all. Sitting there while the sun set over the sea was one of those “this is why I travel” moments. The food was rustic and satisfying, but the view made it unforgettable. It’s one of those places where the landscape becomes part of the meal.
Ampelostrates (Αμπελοστράτες) – If I had to pick just one place in Zante for the food itself, it would be Ampelostrates. Tucked away from the busiest tourist paths, this rustic taverna is set in the courtyard of an old stone house surrounded by vineyards, and it feels like stepping into someone’s family estate rather than a restaurant. Almost everything they serve comes either from their land or nearby producers, and they also make their own wine—which, of course, you can (and should) drink with your meal.
COFFEE & BAKERY
Hippie Bar Zakinthos – This became our best spot for the ritual afternoon coffee after a day at the beach. The place is literally a van turned bar, perched on a steep roadside with an unbelievable view over Zante’s left coast. The owner opened it just three months ago, but I’m sure it’s going to be a massive success—because it’s brilliant. Sometimes the simplest ideas, done with passion, are the best.
Mylonas Bakery (Argassi) – I’m a sucker for bakeries, and the fact that Mylonas was right next to our house made it dangerous territory. From bread to pastries, everything smelled (and tasted) dangerously good. It’s the kind of place where you step in “just for a look” and walk out with bags full of things you didn’t even know you wanted. It quickly became our daily stop.
Cypress Hills Café-Grill – A mix between café and grill, with local cuisine that felt casual but carefully done. Perfect for those in-between moments when you don’t want a huge meal but still want something tasty and properly Greek.
Roxa Retreat - Open for just three years, built by the owner and his father, Roxa is part beach club, part restaurant, part coffeee bar. The space is spectacular: comfortable, stylish, and with that effortless island vibe. We didn’t eat there, just stopped for an aperitivo with beer and chips, but it’s worth mentioning. If you’re looking for a full-day spot where you can swim, relax, and enjoy great food in a beautiful setting, this is it.
This week in Zante wasn’t about ticking boxes or running after monuments. It was about lazy days with friends, endless swims, and evenings that always ended around a table. I came home not with guidebook facts, but with the taste of moussaka, the surprise of discovering I actually love feta, and the memory of strangers pouring us cinnamon liqueur like we were family.
Sometimes that’s enough. Sun, sea, food, and wine—Zante gave us all of it, and in the simplest way possible.
And honestly? That’s the kind of culture I like best: eaten, shared, and remembered.
With love Maggy
