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What to eat in the Ionian Islands? Top 19 Ionian Foods

Last update: Fri Jan 31 2025
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01

Beef Dish

CORFU, Greece
4.2
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Greek sofrito is a dish consisting of tender cuts of beef or veal that are lightly dredged in flour and then slowly sautéed in a flavorful sauce based on white wine, which is additionally seasoned with garlic, parsley, and vinegar. Though it is considered a delicacy that hails from Corfu, it is commonly enjoyed throughout the country.


Because the term sofrito stems from the Italian language, meaning to sautée, and the whole island was under the Venetian rule for centuries, it is believed that the dish was inspired by traditional Venetian cuisine. Greek sofrito is typically accompanied by rice, potatoes, or crusty bread.

MOST ICONIC Sofrito

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02

Meat Dish

CORFU, Greece
4.0
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This traditional Greek dish hails from Corfu and typically employs rooster cuts or beef. The meat is primarily seared and then sautéed in a flavorful tomato-based sauce alongside onions, garlic, olive oil, wine, and various spices that typically include nutmeg, cinnamon, and cloves.


A staple in each traditional tavern on Corfu, the dish is traditionally served over penne, bucatini or spaghetti and is occasionally enjoyed topped with grated cheese.

MOST ICONIC Pastitsada

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03

Appetizer

CEPHALONIA, Greece
4.0
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Usually associated with the island of Cephalonia, this simple Greek dish consists of slices of lightly moistened bread or Greek rusks that are brushed or drizzled with olive oil and vinegar, then often topped with diced tomatoes, oregano, and basil.


The name of the dish stems from rigani, which stands for oregano in Greek language. Riganada is a dish mostly enjoyed in the summer and is commonly paired with sardines and cheese.

MOST ICONIC Riganada

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04

Dessert

ZAKYNTHOS, Greece
3.9
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A local delicacy of the island of Zakynthos, frigania is a creamy dessert that typically consists of three layers. The base is prepared with traditional Greek rusks that are neatly arranged and generously doused in a sugary syrup, which is spiced with lemon zest and cinnamon.


The base is topped with vanilla-infused cream, and the dessert is finished off with a layer of whipped cream. Always served well-chilled, frigania is usually garnished with almond slivers, ground walnuts, or cinnamon.

MOST ICONIC Frigania

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05

Dessert

IONIAN ISLANDS, Greece
3.8
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This Greek variety of the ubiquitous soft nougat is traditionally prepared with a light meringue base that is enriched with honey, sugar, and almonds. Though it is mainly associated with Ionian islands such as Corfu, Zakynthos, or Kefalonia, this sweet treat is readily available throughout the country.


It is believed that the tradition of preparing mandolato stems from Italian cuisine since the Ionian islands were once under Venetian rule. Nowadays, Greek nougat is available in different varieties that are often flavored with different ingredients, and are occasionally placed between two thin wafers.

06
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This rustic dish combines fish and a rich tomato sauce that is enriched with sweet and spicy paprika and onions. It hails from Corfu, and it was probably modeled on a similar Venetian dish known as brodetto. On Corfu, it can be prepared with various types of fish, though scorpionfish is believed to be the best choice.


Bourdeto is typically finished off with a splash of lemon juice and is always enjoyed freshly prepared. It is usually accompanied by potatoes or slices of country-style bread. A similar dish is also found in Croatia, where it goes under the name brudet.

MOST ICONIC Bourdeto

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07

Deep-fried Dessert

ZAKYNTHOS, Greece
4.3
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Hailing from Zakynthos, this traditional Greek dessert is prepared with fine semolina flour that is cooked in water until thick and creamy. The mixture is then poured into a deep tray, and when set, it is cut into large rectangular or diamond-shaped pieces that are deep-fried until golden and crispy.


Right before it is served, each piece is generously coated with cinnamon sugar. Fritoura is a staple dessert served at various festivities on Zakynthos, when it is usually prepared in large amounts and fried in traditional cauldrons.

08
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Bourdeto bianco, more commonly known as just bianco, is a type of stew where the main ingredient, usually a white fish, is cooked in a sauce made with garlic, white wine, potatoes, and plenty of lemon juice. It is crucial to use only fresh fish and their heads as a base for rich fish stock used for the stew.


The name and preparation are a remnant of the island's Venetian history, but today it is considered one of the most emblematic local dishes. Bianco is typically served with bread on the side to soak up the flavorful sauce and, ideally, paired with local white wine.

09

Offal Dish

IONIAN ISLANDS, Greece
4.2
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This traditional Greek dish is prepared with pieces of beef or lamb liver which are seasoned and wrapped in mutton suet or caul fat. The liver is then skewered and grilled over charcoal. Frygadeli is traditionally associated with Ionian islands, namely Lefkada, and is typically enjoyed as an appetizer or a meze dish that is usually dressed up with a squeeze of lemon juice and country-style bread served on the side.

10

Cake

CEPHALONIA, Greece
4.1
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This Greek almond cake is traditionally associated with Kefalonia, but its varieties are found throughout the country. The cake typically consists of ground and chopped almonds, breadcrumbs or semolina flour, eggs, and the optional addition of cognac and various spices.


Traditionally baked in round tins, this thick cake is doused in a lemon-infused sugar syrup and is usually served cut into diamond shapes. While it can be enjoyed on its own, the cake perfectly pairs with vanilla ice cream.

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Stew
LEFKADA, Greece
n/a
14
Stew
ZAKYNTHOS, Greece
n/a
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Vegetable Dish
CEPHALONIA, Greece
2.9
19
Vegetable Soup
CEPHALONIA, Greece
2.6

TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.

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