The last day of a holiday can feel a little unusual when your flight is not till late. We required to enable a lot of our time to travel from Fiskardo in the north to Kefalonia’s airport in the south, but equally didn’t want to invest more time than essential merely waiting in departures.

With our travel luggage with us, however our flight not for some hours, we made one last detour– a meal to bookend our journey. Therefore, we found ourselves at Sea Salt in Svoronata– an excellent little seafood dining establishment close enough that we could relax, delight in a beach and a last dinner, yet still be less than a 10 minute drive from the airport. The food The menu at Sea Salt is Mediterranean

at heart but with

a precision and playfulness that means serious cooking intent. As a fresh fish and seafood restaurant straight ignoring the sea, we strongly advise sampling the fish, but there are meat choices such as the slow-cooked lamb roll packed with Kefalonian cheese or the chicken fillet with a romesco sauce.

Among our starters were the Mediterranean fig salad, a lively heap of baby spinach, rocket and mixed leaves, stressed by sesame and slivers of Kefalonian cheese– light, fresh, and summery, it set the tone with quiet self-confidence.

< img width= "920 "height= "767 "src="// www.w3.org/2000/svg'%20width='920'%20height='767'%20viewBox='0%200%20920%20767'%3E%3C/svg%3E"alt =""data-src=" https://www.aluxurytravelblog.com/wp-content/uploads/2025/07/Fig-salad-Sea-Salt-Svoronata-Kefalonia-920x767.jpg "/ > I went with the scallops– delicately burnt and perched atop a pea purée with a bacon crump, and topped by a scattering of black garlic caviar to bring a tip of umami mischief.

My kid had the tender grilled octopus, nestled amongst chickpeas, onion, cherry tomatoes and a whisper of sage crème– a lovely, flavourful accompaniment.

For mains, we all opted for different fish meals. The seabass came as 2 fillets, with a splendidly crispy skin and light and tender flesh, and served with couscous, a smoked aubergine cream and marinated veggies.

For a hearty alternative, attempt the seafood giouvetsi which includes orzo pasta soaked in an abundant tomato broth, generously studded with mussels, clams and sweet morsels of crab.

And let’s not forget the swordfish s served over a base of pumpkin purée, along with quinoa and artichokes. However the showstopper was my grilled bluefin tuna tummy from the specials menu–

abundant and luxuriously rare in the middle, it came with a mixture of seasonal grilled veggies and was the type of meal that could see you booking your return flight simply to consume it once again. And with the airport so close, I think you could!< img width="920"height="767" src ="// www.w3.org/2000/svg'%20width='920'%20height='767'%20viewBox='0%200%20920%20767'%3E%3C/svg%3E"alt=""data-src="https://www.aluxurytravelblog.com/wp-content/uploads/2025/07/Blue-fin-tuna-at-Sea-Salt-Svoronata-Kefalonia-920x767.jpg"/ > To end up, we sampled the lemon tart and the chocolate soufflé in between us. The previous had a wonderful citrus gang, whilst the latter shown up warm and molten, and entirely indulgent. The menu also teased us with orange pie, and salted caramel cheesecake, leaving us with a peaceful sense of unfinished organization, and justification to one day return. The chef Chef George Spathis, 33, brings over 15 years of kitchen area experience, having worked in 5-star hotels and high-end dining establishments across Greece. After years of taking a trip and honing his craft, he returned to Kefalonia and has actually been the head chef at Sea Salt considering that day one. More than simply an associate, George is also a buddy to owner Dimitris Karloukas. He specialises in seafood and has a deep understanding of fresh ingredients. His cooking is all about simpleness, quality and flavour. George utilizes locally sourced veggies and newly caught fish to produce meals that highlight the very best of what the island has to use.

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