Top 18 Ionian Foods

Liocharis Kefalonia Olive Oil is produced by Marina Galiatsatou in the Ionian Islands. This olive oil is known for its rich flavor and high quality, derived from the unique climate and soil conditions of Kefalonia.

Marina Galiatsatou employs traditional and sustainable farming practices to ensure the purity and taste of the olive oil.Expand

Dimitrios and Georgios Andriotis and Sia O.E. is an olive oil producer based in Corfu, Greece. The company specializes in the production of high-quality extra virgin olive oil.Expand

Olive Fabrica is a modern olive mill and producer from the village of Agios Mathaios on the island of Corfu, owned and operated by the Dafnis family. Rooted in generations of olive-growing tradition, the family transformed their ancestral groves and century-old Lianolia trees into a pioneering project that combines heritage with innovation. Driven by brothers Spyros and George Dafnis, Olive Fabrica was established with the vision of reviving Corfu’s olive oil culture, which had been in decline.

By introducing early harvesting, cold extraction, and meticulous processing, they ensure that every drop of oil retains maximum freshness, polyphenols, and authentic character. Today, Olive Fabrica is not only a production site but also a symbol of pride for Corfu. The Dafnis family continues to craft high-quality oils under the internationally acclaimed brand The Governor, sharing the island’s heritage and their dedication to excellence with the world.Expand

Neolea is a salt producer based on the island of Corfu, Greece. The company specializes in producing sea salt that is harvested from the Ionian Sea.

Neolea's products are known for their purity and high mineral content. The company also offers other gourmet food products, including olive oils.Expand

S.E. Mavroudis Bros Co. is an olive oil producer based in the Ionian Islands.

The company specializes in producing high-quality extra virgin olive oil. They utilize traditional methods combined with modern technology to ensure the purity and flavor of their products.

Operating from the Ionian Islands, the company benefits from the region's favorable climate and soil conditions, which contribute to the distinct taste of their olive oil.Expand

Andriotis Dimitrios is an olive oil producer based in Corfu, Greece. The company focuses on producing high-quality olive oil from locally sourced olives.

They utilize traditional methods combined with modern technologies to ensure the purity and flavor of their products. Their offerings include extra virgin olive oil, which is often praised for its distinct taste and health benefits.

The olive oil is produced with an emphasis on sustainability and environmental responsibility.Expand

Theotoky Estate is a distinguished olive oil producer located on the Greek island of Corfu. The estate has been in operation for several generations, managed by the Theotoky family.

The olive oil produced at the estate is organic, emphasizing sustainable farming practices. The estate also produces wine and offers tours and tastings for visitors interested in learning about its agricultural practices and products.Expand

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.Expand

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.Expand

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.Expand

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.Expand

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.Expand

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.Expand

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.Expand

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.Expand

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.Expand

Patates yahni me elies is a traditional stew originating from the island of Zakynthos. The stew is usually made with a combination of new potatoes, onions, garlic, red chili flakes, white wine, oregano, tomatoes, black olives, olive oil, parsley, and salt. The potatoes are sautéed in olive oil until golden brown and then removed from the pan. The onions are added to the pan and sautéed until tender, then mixed with the pepper flakes and garlic. After a few moments, the wine is poured into the pan and the oregano, black olives, and tomatoes are also added to the mix. The sauce is cooked shortly and poured over the potatoes, and the dish is baked until the potatoes become tender. Before serving, the potato stew is garnished with chopped parsley.Expand