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Kefalonia - General information
“You will be impressed by the picturesque villages, which keep their traditional colour unchanged, and with the captivating beaches with the turquoise waters...”
The largest of the Ionian islands, with an area of 737 square kilometres, is a place of contrasts: Mount Ainos, visible from afar, with its dark fir trees; the caves, sinkholes and rocks that look like works of sculpture; its forests and indented coastline. Its natural beauty combines with castles, traditional villages and modern towns to charm visitors and offer limitless choices for a vacation. Kefalonia also has a great musical tradition which is continued to this day by singers, choirs and bands, and a strong history in every area of the arts, politics and writing. It is the island of poet Nikos Kavvadias, politician Marinos Antypas, writers Andreas Laskaratos and Babis Anninos, and many others.
Local delicacies include Kefalonian feta cheese, meat pie, kokkinisto kouneli (braised rabbit), aliada (garlic dip), prokado (beef stew), greens sauted with garlic, stifado (meat stew) and fish bordeto (broth) accompany your meal with a good wine – the best known is Robola, whose largest producer is Mousata. For dessert, try nougat, babourle (bars of almonds roasted in honey caramel), pasteli (bars of honey and sesame seeds), and quince paste.
What to buy? Feta from Pylaros, wine – Robola is a must – and Kefalonian desserts such as nougat, pasteli and quince paste.
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