On a quiet beach in Kefalonia, time seems to slow down. Here, at a tiny fisherman’s house by the shore of Kakogilos, two Greek chefs — Ioanna Chalikia and Gerasimos Stefanatos — have created something truly special: an intimate culinary experience that honors the rich gastronomic heritage of their island.

Ioanna is from the village of Vari, while Gerasimos hails from the village of Asos. Although they attended the same school in their youth, it was only years later that their paths crossed again. United by a shared passion for cooking, they not only became a couple but also dedicated their lives to exploring and elevating the traditional cuisine of Kefalonia.

Both chefs spent several years working in some of London’s top hotels and restaurants. But eventually, the pull of home, family, and their native island’s culinary traditions brought them back to Greece. Today, they search for old family recipes, make the most of Kefalonian ingredients, and host private dinners and events that showcase the best of their island’s flavors.

A Family Tradition by the Sea

We met Ioanna and Gerasimos at the family’s seaside cottage, nestled in a peaceful cove. The scene is idyllic: the sea gently lapping at the shore, the surrounding hills lush with greenery, and the scent of fresh herbs filling the air.

Ioanna fondly recalls her childhood: a small kitchen garden brimming with wild greens and aromatic herbs — fennel, mustard greens, sorrel, and mint — while her father and uncles ventured out daily on their boat to catch fish and octopus. Her grandmother would then take these fresh ingredients, cook with love, and invite neighbors and beachgoers alike to gather around her table for generous, home-cooked meals.

In this same spirit, a table was set for us, surrounded by friends and family, filled with exceptional dishes and heartfelt hospitality — a true taste of Kefalonia.

Among the delicacies served were Ioanna’s risotto, Gerasimos’s famous octopus pie, Vasilis’s salt-cured mackerel, Melpo’s almond cake, and Marilena’s unforgettable barboule (a traditional Kefalonian vegetable and rice dish). Each plate was infused with local flavors and the warm generosity of island life.

As the night settled over the cove and the sea shimmered under the moonlight, we savored not just the food, but the entire experience — a perfect window into the heart of Kefalonian culture.

A Taste of Kefalonia: Recipes

Kefalonian Octopus Pie

Preparation Time: 60 min
Cooking Time: 60 min
Difficulty: Moderate
Serves: 10–12

For the Dough:

• 750g all-purpose flour, plus extra for rolling
• 100g extra virgin olive oil
• 2 tbsp vinegar
• 1½ tsp salt
• 340g lukewarm water

For the Filling:

• 1.5kg octopus
• 1 bay leaf
• 2 whole garlic cloves, plus 2 minced
• 1 glass of dry white wine
• 7–8 whole black peppercorns
• 120g Carolina rice (or other short-grain rice)
• 1 onion, finely chopped
• 2 tbsp chopped fennel fronds
• 1 tbsp marjoram (or savory)
• 3 fresh tomatoes, grated
• 2 tbsp vinegar
• 50ml extra virgin olive oil
• ½ glass of the octopus cooking broth
• Freshly ground black pepper
• Salt (as needed, depending on the saltiness of the octopus)

Instructions:

1. Place the octopus in a large pot over medium heat. As it releases its liquid and turns red, add the wine, bay leaf, peppercorns, and whole garlic cloves. Simmer for about 40 minutes, adding a bit of water if needed.
2. Remove the octopus, chop into small pieces, and mix with all remaining filling ingredients in a bowl. Blend well by hand and set aside.
3. For the dough, place the flour in a large bowl, create a well, and add salt, olive oil, vinegar, and water. Gradually incorporate the flour into the liquid until a dough forms. Knead on a floured surface for about 5 minutes until smooth and elastic. Let rest for at least 30 minutes.
4. Divide the dough into 6 equal pieces. Roll out 3 slightly larger sheets for the base and 3 for the top layers.
5. Generously oil a medium baking pan. Layer the 3 larger sheets, brushing each with olive oil. Spread the filling evenly on top. Add a splash of water to keep the filling moist.
6. Cover with the remaining 3 sheets, folding the edges inward. Lightly score the top, brush with olive oil, and bake at 200°C (392°F) for about 60 minutes.

Limpet Rice

Preparation Time: 30 min
Cooking Time: 20 min
Difficulty: Easy
Serves: 4

Note: Limpets are small shellfish found clinging to rocks in clean coastal waters — a true taste of the sea.

Ingredients:

• 1.5kg limpets (in shell)
• 1 medium onion, chopped
• 200g Carolina rice (or short-grain rice)
• 80ml extra virgin olive oil
• ½ tsp tomato paste
• Splash of ouzo or white wine
• Salt and freshly ground black pepper
• 15 cherry tomatoes, halved

Instructions:

1. Collect the limpets from clean, unpolluted rock surfaces. Rinse thoroughly with seawater.
2. Blanch the limpets in boiling fresh water for 2–3 minutes until they release from their shells. Reserve the meat and discard the shells.
3. Strain the cooking liquid through a fine sieve or coffee filter to remove any sand. This flavorful broth will be used for cooking the rice.
4. In a pot, heat the olive oil over medium heat. Sauté the onion until soft and golden.
5. Add the limpets and tomato paste, and sauté briefly. Stir in the rice and cook for 1 minute. Deglaze with ouzo or wine.
6. Once the alcohol evaporates, add the reserved broth (using a ratio of about 1 part rice to 2.5 parts broth), along with the cherry tomatoes. Cook over medium heat until the rice is tender and creamy.
7. Season with salt (limpets are naturally salty, so taste first) and finish with freshly ground pepper and a drizzle of olive oil.