To the west of mainland Greece in the Ionian Sea lies a true underdog of the Mediterranean islands, Kefalonia. Visions of mountains tumbling into the sea, robust landscapes, and turquoise waters are a common sight across the island, and the village of Poros is no exception.

Located to the south-east of the isle with a population of just 1100, Poros encapsulates the ‘slow life’. The waves roll in slowly to shore, the shower water slowly turns from cold to warm, and the local cuisine is cooked lowly and slowly too.

Some of the best, authentic dishes can be found at the village’s tavernas – they’re not quite a restaurant and they’re not quite a cafe – they’re somewhere in between and believe whole-heartily in laid-back service and resident cats and dogs.

As it happens, there are plenty of Kefalonian recipes that are inherently vegan which incorporate local, seasonal produce too. And although a number of the meals are technically the same by name, each restaurant and family use their own special recipes – no two dolmades are the same.

Many of the tavernas in Poros tend to close during the winter months, and reopen when things start to feel like they’re on island time again – a Greek hibernation, if you will. So don’t let the ‘temporarily closed’ or ‘permanently closed’ signage on Google deter you indefinitely.

Perhaps it’s time to start planning ahead for your next trip to Kefalonia and salivate over daydreams of the divine vegan food in Poros in the meantime. Not to mention, you’ll be doing us proud – we’ve got a tremendously long line of ancestors and close relatives hailing from this very village.

1. To Spitikon, Poros

Melitzanes tiganites, horta, and gigantes plaki

Perched on an al fresco deck just metres from the waterfront, To Spitikon is adored with a vibrant array of flowers and equipped with panoramic views over the Ionian Sea. The secluded taverna is a 10-minute walk from the Poros Central Square and serves up what we reckon to be the most authentic Greek and Kefalonia cuisine in the village.

The taverna’s kitchen is located across the road, and if you’re lucky you’ll hear the distant sound of yiayia’s (Greek grandmothers) having a tiff over seasonings, ratios, and whatnot. Once they’ve got it together, you’ll be drooling over their homemade creations – and lucky for us vegans, To Spitikon has a section dedicated to vegetables.

Tuck into extremely saucy gigantes plaki (giant lima beans with tomato), crisp morsels of melitzanes tiganites (battered, fried eggplant), the freshest of horta (boiled, wild leafy greens with lemon and olive oil), briam (roasted vegetables, the Greek way), and juicy gemista (roasted, rice-stuffed tomatoes with tender potatoes), to name a few of the mouth-watering fare that awaits you at To Spitikon.

2. To Korali, Poros

Another taverna, another seaside seating arrangement – now that’s island living. To Korali is indeed your traditional Greek eatery, but for reasons unbeknownst there are labeled vegan options on the menu – one small step for plant-eaters, one giant leap for Poros.

Nevertheless, you can expect to find the stock standard plant-based Greek dishes like gemista (roasted, rice-stuffed tomatoes with tender potatoes), and fasolakia lathera (braised green beans with tomato), as well as inventive veganised moussaka (similar to a lasagna, but with layers of eggplant and potato instead of pasta), and souvlaki (skewered me*t with chips and salad).

Although we prefer the inherently vegan Greek eats, these creative offerings are a taste of traditional cuisine which one would otherwise omit if they’re on the cruelty-free train.

3. Totolino Restaurant, Poros

Located along Poros’ buzzing Central Square, Totolino Restaurant is placed just nicely for people-watching as well as watching the ships roll in alike. The Central Square spans the harbourside, so sit back, relax, spend a couple of hours picking at some olives whilst reading a book under the shade of the mulberry trees.

In terms of things to feast upon, Totolino serve up a mixture of Italian and Greek fare. And although we can’t speak for the Italian side of things, the dolmades (rice-stuffed grapevine leaves with lemon) were delightful, the Kalamata olives were blushing, and the gigantes plaki (giant lima beans with tomato) packed a punch.