The best restaurants Argostoli

On the seafront, 5 minutes from the center, a psistaria as the Greeks call it, i.e. a tavern specializing in grilled meat and fish. Generous portions and strong Mediterranean flavours. For vegetarians, the pasta dishes, fried or grilled vegetables and salads are also very good. A fine address with a view of harbor life. The food has something for everyone, and the bill remains moderate. And maybe you'll be served by Marietta, who is very attentive and quick.

An unpretentious place from the street, but the food is really very good. Inside, it's even a little more sophisticated than a traditional tavern. Local specialties include Captain's Soup (fish, lobster, mussels, shrimp and vegetables), mussel risotto, grilled calamari. Excellent wine. The house lemonade is also very, very good and fantastic on a hot day, as is the chicken club sandwich with home fries for a snack. A good address and good value for money.

On a wooden terrace, the lapping of water under your feet. As its name suggests, this restaurant is located on the quays (akti). This traditional tavern by the water's edge offers great classics such as moussaka, cephalonian pies, rabbit or fish. But their specialities also include pork with applesauce or rooster in wine with homemade potatoes. Or, on the sea side, wonderful mussels, shellfish and fresh fish (try swordfish). Beautiful wine list and seasonal dishes.

Beware,aliada is a garlic dip, but it is also delicious. Like meat pie, coq au vin or rabbit stew. On the menu, you'll find kleftiko, the traditional slow-roasted leg of lamb from local farms with tomatoes, peppers and feta cheese, or kouneli (rabbit marinated in vinegar overnight and cooked in a tomato sauce with white wine, onion, garlic and cloves). Special mention also goes to the patsavouropita, a milk pie. Not surprisingly, the establishment also makes its own wine

A hidden treasure of Argostoli? In any case, it is a restaurant with a beautiful terrace overlooking the sea. Cephalonian specialities and the possibility to choose in the kitchen, a sign of quality. Pastissio (pasta millefeuille with minced meat and béchamel sauce), cheese puffs covered with honey and sesame, small pasta cooked with octopus, baked chicken with potatoes, everything is excellent! Succulent meat pie and rocket salad with parmesan very fresh. Very good service and an honest bill.

A family tavern run by Christos and Spyros, twin brothers, and their parents. The food is fresh and excellent: pork with honey and orange, meat pie, salad with 14 ingredients from the garden, traditional tzatziki... As a bonus, the setting is captivating with a splendid view from the terrace. The view is extraordinary at sunset. We also like the decoration, rather original. The presentation of the menu on school notebooks and handwritten, in particular, is deliciously regressive!

Denis' setting is romantic, facing the waves of the Ionian Sea. The cuisine is succulent and the presentation of the dishes is sought after. The establishment mainly offers dishes based on organic products: Imam Baildi (baked eggplants with onions and tomatoes), eggplant caviar, tzatziki, dolmadakia (vine leaves stuffed with rice)... But the house's specialities are seafood products: grilled swordfish, octopus and its bed of java (dried vegetable puree), bakalaopita (fish puff pastry), spaghetti with crustaceans.

This small establishment has been part of the décor since 1945. This is a wooden bridge, on the dock, in the harbour. On the menu, stews, meat pies, delicious moussakas, but especially the lamb kleftiko, a beautiful piece of charcoal baked meat.

For a good espresso, morning, noon or evening. Good wifi too.

On the waterfront, 5 minutes from the centre, this tavern is the Greek favourite. Enjoy a kreatopita (meat pie) or castro (pork in wine). Beautiful atmosphere with traditional wooden tables and chairs and checkered tablecloths. An authentic address!

Among the latest addresses to open, this one hides in an elegant courtyard in Argostoli. Terre Mouikis is a bar-restaurant that's causing a stir with its modern, refined cuisine and creative cocktails. The menu by Cephalonian chef Asimakis Chaniotis (formerly of London's Michelin-starred Pied à Terre) features quality local produce and locally inspired recipes, such as the "riganada" of fresh tomatoes and wild oregano, with garlic and feta mousse and pan-fried squid: a version of the traditional Cephalonian meat pie.