ZAKYNTHOS

Zakynthos is the third-largest of the Ionian Islands, after Kefalonia and Corfu, and the second largest in population after Corfu. The island was named after Zacynthus, son of King Dardanus of Phrygia, and has a rich history. Zakynthos has changed hands many times through the years, though the conquerors who had the most significant impact on the island were the Venetians, who left their mark on both its architecture and its culture.

Zakynthos boasts a truly magnificent cultural heritage: its music – the local cantada is renowned, and the first philharmonic orchestra on the island was established in 1816 – poetry and theatre all have a storied past. Visitors to the island can get a taste of its culture at the Museum of Solomos and Eminent Zakynthians, as well as at landmarks such as Agios Markos Square and the church of Agios Dionysios. Zakynthos is known worldwide for its emblematic ‘Shipwreck’ beach and its striking natural beauty. Caretta caretta sea turtles lay their eggs every year in the Gulf of Laganas, one of the largest in the Mediterranean. The wider region is protected as part of the Zakynthos National Marine Park and is included, together with its western and northeastern shores, in the Natura 2000 network.

Gastronomy

The cuisine of Zakynthos exhibits overt Venetian influence. As a result, many dishes, such as polpetes (large meatballs) in red sauce have Italian names. The basic products of Zakynthos are olive oil, garlic and tomatoes. It’s no surprise that many local dishes, such as the famous ‘sartsa’ (beef or veal in red sauce with garlic), ‘eggs skordostoumpi’ and ‘eggplant skordostoumpi’ are accompanied by a rather heavy but nevertheless delicious local sauce made with tomato, olive oil and garlic. Rabbit is also a local delicacy, which the locals prepare in various ways, such as stuffed and stifado (stewed). As far as sweets are concerned, the local nougat with meringue, sugar, coriander, almonds and pistachios is considered the best in Greece.

The island also produces cheeses, such as ladotyri, a spicy dry cheese produced with sheep and goat’s milk. Zakynthos has a time-honoured wine-making tradition and was a major wine producer under Venetian rule. Today, the local varieties are numerous, and many are ranked among the best in Greece. Visitors should not miss the opportunity to explore some of the local wineries.

How to get there

Zakynthos is located in the Ionian Sea and is easily accessible by ferry, from Kyllini, or by air.