Discover the best of Greek cuisine on a tour of the Peloponnese region.

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“Don’t anticipate Michelin-rated cuisine or unique ingredients and recipes – most restaurants on the Peloponnese peninsula in Greece are family-run and serve traditional dishes made with locally grown ingredients. However, there are plenty of other delicious options to be found on a food journey, such as crispy pork, homemade pasta, and freshly gathered herbs and greens. The charming settings of these restaurants, often located in historic village squares shaded by plane trees, only enhance the overall experience.”

These are the top must-visit restaurants to prioritize on a culinary journey to the stunning southern region of Greece.

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The residents of Peloponnese have a fondness for pork, which may be a result of their past under Ottoman rule. During this time, they learned that raising pigs would not be prohibited by their Muslim rulers. At a popular restaurant near Kalamata’s cathedral, the main attraction is the succulent roasted suckling pig, known as gournopoula, with perfectly crispy crackling. In the autumn season, it is accompanied by locally-grown quinces. To finish off the meal, try the moustalevria, a jelly made from freshly-squeezed grape juice. The friendly chefs, Vasilis and Kostas, source many of their ingredients from Kostas’ farm, following the changing seasons. Along with the must-try roast pork, other dishes worth sampling include fava (pureed yellow split pea), black-eyed beans with spinach, and a meat pie made with whole wheat pastry.

Monemvasia, a large rock located on the southeastern coast of the Peloponnese, is often referred to as Greece’s Gibraltar. With its ancient churches, castles, and charming streets, it exudes a rich history. In many destinations like this, it can be challenging to find authentic local cuisine. However, Matoula, situated on the city walls of the Lower Town, is a delightful exception. Indulge in their delectable courgette patties, stuffed aubergines, and fresh salads while sitting in their garden adorned with vines and overlooking the stunning blue sea. Their specialty is saithia (spinach wraps), which are simply divine.

Sofos, located in a tranquil square adorned with geraniums, has been owned by the same family since the 1950s. Their dishes put a twist on traditional cuisine and are served on beautiful, handcrafted pottery. In the Peloponnese region, chicken is typically accompanied by tomato sauce and hilopites (homemade egg pasta), but here it is substituted with trahana, a type of cracked wheat that is soaked in soured milk and then dried. This is a common ingredient found in all mountain villages. Don’t miss out on the kayianas, scrambled eggs with grated tomato and feta, as well as the greens cooked with dill and feta. The restaurant is surrounded by vineyards, offering a wide selection of wines made from the ayiorgitiko grape. To top off a delicious lunch, try their panna cotta drizzled with grape syrup. This was definitely one of the standout meals of my tour.

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The restaurant is situated in a mountainous area and although it may seem isolated, it has become popular due to its delectable meals made with locally grown and homegrown ingredients. During the fall season, owner Ioannis Angelakopoulos gathers wild mushrooms, including boletus, which are featured on the menu. Another dish to try is the wild boar in cognac sauce. I particularly enjoyed the aubergine rolls filled with homemade feta and lamb cooked with rosemary from the family’s own flock. While dining, take in the scenic view of the restaurant’s vegetable garden and the Menalon mountain range.

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Located in the small village of Psari, Arcadiani is a unique destination that offers a variety of experiences. It features a cooking school, a deli that sells homemade traditional products, a museum showcasing cookery books and tools, and a farm-to-table restaurant that sources its ingredients from its own 2.5-hectare garden. The center was established by a group of six locals who recognized the growing interest in Arcadia’s culinary heritage. It started with the production of trahana (cracked wheat) and traditional egg pasta, known as hilopites, and expanded to include classes for those who wanted to learn how to make these dishes themselves. Visitors can sign up for courses (such as festive bread-making) or simply stop by for a meal featuring dishes like braised rooster with homemade hilopites or beans with spinach.

Exploring the intricacies of a place as large as the coastal city of Kalamata in Peloponnese can be challenging, which is why joining one of Maria Monastirioti’s food tours is a delightful shortcut. Maria founded a social enterprise called Mama’s Flavours to promote rural Greek cuisine, utilizing Greek women (known as Mamas) as ambassadors. She arranges cooking classes and wine tastings in the mountain villages and offers a chance to taste Kalamata’s culinary specialties, including renowned black olives and olive oil, vanilla fir honey from the pine forests, local sheep’s cheese, and smoked confit pork. You can stop by O Thiasos (mentioned above) to try their famous chickpea patties and then head to Aristoteleio for mezedes, featuring Constantinople-inspired dishes like hunkar begendi (sultan’s delight), a spiced beef stew served with eggplant puree. After that, you’ll be full for a week.

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The view alone is worth the trip to this location. Known as the “Toledo of Greece”, the village of Karytaina sits nestled around a hill that is topped with a striking 13th-century castle.^th
Explore the 14th-century castle while enjoying a slice of honey-drenched walnut cake and a Kimbo espresso at the café, or savor roasted lamb and potatoes or beef-stuffed vine leaves at the adjacent restaurant. These two establishments are managed by siblings Joanna and Constantine Tagkalaki, who have transformed two traditional village houses into modern hotspots. The lamb served here is raised on their family’s farm, and the sisters even hand-make their own pasta. A true gem.

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Source: independent.co.uk