An elegant restaurant in Sami on Kefalonia, set on the harbour with beautiful sea views toward Ithaca. Carnayo serves creative Greek cuisine with premium local ingredients and an excellent wine list featuring Robola wines from Kefalonia.
The Carnayo Restaurant is one of the most elegantly positioned dining addresses on Kefalonia, set on the harbour of Sami on the island's northeastern coast with an uninterrupted view across the Ionian to the hills of Ithaca. Sami is Kefalonia's main port for ferries to Ithaca and mainland Greece, and its harbour is defined by a long, curving quay backed by cafés and restaurants, of which Carnayo occupies the most refined position. The kitchen produces creative Greek cuisine with a strong regional identity: Kefalonian beef from island farms, fresh Ionian fish landed at Sami's own fishing harbour, and artisanal cheese boards featuring varieties from the island and nearby mainland producers. The wine programme is the strongest in the area: Robola, Kefalonia's indigenous white grape variety producing a crisp, mineral, and apple-edged wine of genuine quality, is represented across several producers including the Gentilini winery, which is considered one of Greece's most accomplished small estates. Pairing Robola with fresh local fish is the experience Carnayo is best suited to deliver, and the combination of Ithaca views, quality wine, and well-sourced fish makes it a natural choice for a special dinner on the island. The restaurant operates from May through October, evenings only. Reservations are essential; the harbour setting fills quickly with visitors arriving by ferry and staying in Sami's modest accommodation.
Good to know
- Hours
- 7PM-11PM (May-October)
- Reservations
- Essential
Location
Sami Harbour, Kefalonia, 28080
38.2516, 20.6494 View on map
Highlights
- Harbourside position in Sami with direct views across the Ionian to the hills of Ithaca
- Robola wine from the Gentilini estate and multiple Kefalonian producers — the island's finest indigenous white grape
- Fresh Ionian fish from Sami's own harbour paired with the Robola wine that elevates the combination
- Artisanal cheese boards featuring Kefalonian and nearby mainland varieties
- One of the most refined and scenically positioned dinner experiences on the eastern Kefalonia coast
Tips for visiting
- Pair the fresh fish of the day with a Robola from the Gentilini winery — this combination is the reason to visit Carnayo.
- Reserve a harbour-facing table when booking; views of Ithaca across the water are best from the front row.
- The restaurant is dinner-only from May through October; confirm current opening days before planning a visit.
- The Robola wine region is accessible from Sami by car for a daytime winery visit before an evening at Carnayo.
- The cheese board makes an excellent alternative starter if the fish mezedes don't align with personal preference.
Accessibility
The Carnayo Restaurant is on the flat Sami harbour quay at sea level. The dining area is at promenade level with no steps and is accessible from the harbourfront. The quay is paved and flat, making the approach straightforward for visitors with mobility requirements.
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Frequently asked questions
What is Robola wine?
Robola is an indigenous white grape variety grown on Kefalonia, particularly in the Omala Valley inland from Sami. It produces a dry, mineral, high-acid white wine with apple and citrus character. The Robola of Kefalonia has PDO status and is considered one of Greece's finest indigenous white wines.
Can Ithaca be visited as a day trip from Sami?
Yes — Sami is the main departure point for ferries to Ithaca, which cross in approximately 20 minutes. Day trips to Ithaca are a common activity for visitors based in Sami and can be combined with dinner at Carnayo on return.
Is The Carnayo open for lunch?
The restaurant operates evenings only from approximately 7 p.m. Sami has waterfront cafés and simpler restaurants for lunchtime dining.
How should visitors book a table at The Carnayo?
Reservations should be made by telephone at +30 26740 22779. Booking at least two to three days ahead is recommended in peak season, particularly for harbour-facing terrace tables.