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 Fiskardo encapsulates just that.

Located on the northern tip of the isle with a population of just 188, Fiskardo welcomes avid sailors and a number of celebrities each summer who are yearning for a slice of (almost) private heaven.

The entire village is wrapped with secluded coves and boasts an old-timey harbour where Venetian-style architecture that remained wholly unscathed after the Great Kefalonian Earthquake of 1953 still stands in all its pastel glory.

As it happens, there are plenty of Kefalonian recipes that are inherently vegan which incorporate local, seasonal produce too. And although most of the eateries in the harbour are targeted towards hungry tourists, there are a few gems that turn on the traditional heat when it comes to cuisine.

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Many of the restaurants in Fiskardo 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.

Look into Kefalonia – you’ll be doing us proud – we’ve got a tremendously long line of ancestors and close relatives hailing from this very island. Check out our guide to the best tavernas for vegan food in Poros, Kefalonia while you’re at it.

1. Nicolas Taverna, Fiskardo

Mounted on the hillside across from Fiskardo’s main drag, Nicolas Taverna overlooks many a yacht’s mast and serves as a refuge away from the summertime crowds. Having caught the eye of publications from across the globe, Nicolas Taverna truly is a diamond in the rough and caters to those with a taste for authentic Greek cuisine.

The owner, Nicolas, serves tables loud and proud and tries his best to assure that each guest has the most sensational meal of their life. Each to their own at the end of the day, but it’s the experience that makes it all the more better.

Chow down tangy dolmades (rice-stuffed grapevine leaves) that are coated in a thick lemon sauce – ensuring each mouthful is as moist as can be – and gemista (rice-stuffed tomatoes) that are roasted to perfection, accompanied by rustic potatoes and a good dose of tomato-y gravy from the roasting tray. Oh, and you’re in trouble if your refuse the complimentary, homemade, post-dinner limoncello.

2. Tselenti Traditional Bakery, Fiskardo

Never mind the adversity towards vegans, Tselenti Traditional Bakery whips up some insanely good baked goods, and they’ve been doing so since 1925. The family-run and owned establishment is small in size with no seating in sight, but big on flavourtown – we wouldn’t be surprised if Tselenti’s recipes were passed down through generations.

Two treats really stood out amongst the wall of breads, sweets, and pies – those being the spanakopita (spinach pie) and the olive bread. The spanakopita comprised of delicate filo layers wrapped around velvety, local spinach. We’re sure that the hills must have been alive with the sound of music because the greens were almost sweet to the taste.

Moving on to the olive bread: the evenly dispersed, sliced Kalamatas made for a flawless mouthful each and every time, while a decent glazing of olive oil crisped up the base beautifully. The pillow-y roll is finished with a dusting of oregano which screams of the Mediterranean midsummer.

It’s important to note that there isn’t anything clearly labeled ‘vegan’, but if you’re unsure on the sitch, just say ‘without cheese’ and ‘without butter’, and you should be in the clear. Tselenti even stock a plant-based chocolate milk too – how about it.

3. Elli’s Restaurant, Fiskardo

Located just a metre from the seafront, Elli’s Restaurant sits on some prime real estate when it comes to the idyllic island life. White table cloths and wine glasses caress the shoreline, with each and every seat placed al fresco.

In a turn of events, Elli’s dedicates a wee section of its menu to vegetables with two thoughtful vegan options for the taking. Try the moussaka (similar to a lasagna, but with layers of eggplant and potato instead of pasta) complete with soy mince and an almond milk bechamel. Or keep it simple stupid with the Mediterranean penne through fresh tomato, eggplant, capsicum, olives, zuchinni, and fresh basil.