Tassia Restaurant

Tassia Restaurant occupies a prime position on the harbour of Fiskardo, the only village on Kefalonia to have survived the 1953 earthquake intact, giving it a unique backdrop of elegant Venetian architecture and moored luxury yachts. The restaurant is run by Tassia Dendrinou, a celebrated cook and author whose books on Kefalonian and Greek island cuisine have been translated into multiple languages; her presence in the kitchen gives the restaurant an authenticity that celebrity-chef venues rarely match. The menu revolves around impeccably sourced seafood — lobster pulled from the Ionian the same morning, grilled whole fish treated with nothing more than lemon and olive oil, and a lobster spaghetti that has become arguably the most famous single dish in the Ionian Islands. Kefalonian meat pie (kreatopita), with its flaky pastry encasing spiced lamb and herbs, appears as a nod to the island's land-based traditions. Shrimp saganaki, cooked in a tomato and feta sauce, is another enduring favourite. The wine list covers Greek regions well, with Kefalonia's own Robola — a crisp, mineral white — offered across several producers. The dining room opens directly onto the harbour, meaning afternoon light skims the water through the open frontage; dinner under strings of lights with the yachts at anchor is a quintessential Ionian experience. Reservations are essential in July and August, when the restaurant books out weeks ahead; shoulder-season visits in May, June, or September offer the same quality with greater ease of access.