Tassia

The restaurant opened on the harbour in 1972 and describes itself as one of the tavernas that shaped the food of the village. The family still runs it. The cooking is Kefalonian at heart, with some modern technique, and it is built on fresh local fish and produce from the island. The wine list is long, with bottles from Greece and from around the world.

Start with fried Kefalonian feta wrapped in filo with fig, almond and honey, or the Fiscardo salad with mizithra cheese. The traditional Kefalonian meat pie, made with veal, pork, rice and tomato, is listed on the menu as the island speciality. From the sea there is octopus cooked in red wine, cuttlefish ink risotto and linguine with lobster or slipper lobster, and the fresh fish of the day is sold by weight. Finish with almond pie or Greek orange cake.

Tassia is on the waterfront, a few steps from the sea, so if your yacht is moored in Fiskardo harbour you can walk round the quay to your table. If you are anchored in the bay outside, take the tender into the harbour and walk from the landing.

The restaurant opens in the evening, from 5pm to midnight. Book a table by the water in advance, by phone or through the online booking link on the website.