Novita at Lesante Cape: A fresh taste of modern Greek elegance

There are few places in Greece that so effortlessly blend luxury, authenticity, and the soul of the Mediterranean as Novita, one of the three restaurants at the Lesante Cape Hotel in Zakynthos.

From the moment I arrived, I knew this would be more than just a meal, it would be an experience of contemporary Greek and Mediterranean gastronomy, framed by the intoxicating scent of the Ionian Sea and the gentle lapping of the waves.

The moment I sat down at one of its elegantly dressed wooden tables, set against the mesmerizing blue expanse that blends seamlessly from the pool to the sea to the sky, I was transported.

The setting felt cinematic—yet grounded in warmth. Whether for a romantic dinner or a leisurely lunch, the ambiance exudes understated sophistication: rattan chairs, linen napkins, natural wood accents, and carefully curated tableware give a tactile, earthy elegance that lets the food shine.

At the helm of the kitchen is head chef Nikos Ispiroudis, alongside chef de cuisine Dimitris Sigas. Together, they’ve created a menu that radiates precision, care, and a deep respect for local ingredients. Novita doesn’t chase trends—it leads quietly, crafting dishes where innovation meets simplicity.

From the very first bite, it was clear that freshness is the restaurant’s core philosophy. This isn’t just a nod to culinary fashion—it’s a deep-rooted commitment to showcasing the purity of ingredients from land and sea. Local produce, wild herbs, premium seafood, and artisanal cheeses appeared on the plate with reverence.

A sea-scented prelude

I began with the homemade bread basket, a generous and artfully arranged selection of sourdough, pita, and organic extra virgin olive oil from Lesante’s own production.

The feta mousse, light, tangy, and whipped to a cloud-like consistency, paired exquisitely with the pickled wild sea fennel (kritamo) and marinated tomato, making it a small course unto itself. Paired with a chilled glass of rosé or a botanical-infused gin cocktail, the tone was set for what was to come.

Among the raw and marinated starters, the fish of the day carpaccio with citrus was a standout. The delicate slices of fresh fish were kissed with lemon, a touch of olive oil, and a whisper of fleur de sel. Pure, uncluttered, and divine.

But it was the octopus that truly set the stage. Tender and charred just enough to draw out its natural sweetness, it was paired with herring mousse, bottarga, and pickled onion, delivering an umami-rich complexity that lingered pleasantly on the palate.

Novita doesn’t treat salads as afterthoughts. The Greek Salad, a visual and gustatory delight, deconstructs the classic into something deeply local and refreshingly modern: peeled tomatoes, watermelon, cucumber, prentza (Zakynthian cream cheese), and strawberry vinegar, all brought together with caper and fresh mint. It’s sweet, savory, and brimming with island character.

Equally captivating was the Seafood Caesar Salad, a playfully luxurious version with shrimps tempura, blue crab, and a rich anchovy-spiked spice mayo dressing.

A dish that stole the show

Halfway through the meal, came the revelation: risotto with the fish of the day. It was a masterclass in balance, perfectly cooked arborio rice, with just the right amount of bite, enveloped in a silky sauce rich in marine flavors, subtly lifted by a whisper of lime zest. The fish on top, crispy skinned and succulent, was grilled to perfection, its flesh flaking effortlessly under the fork. The pairing was sublime: the creamy rice held a citrus-tinged brininess that made each bite both comforting and surprising. This dish alone was worth the visit.

For mains, I tried the Fisherman’s White Pasta—a generous dish brimming with shellfish, fillets from the daily catch, and a gentle fish broth. It was light yet satisfying, with the fragrant herbs and aromatic butter enhancing every mouthful.

The Gourmet Moussaka, layered with Wagyu beef ragu, roasted vegetables, and a luxurious béchamel, is unapologetically indulgent and deeply satisfying. Forget your village taverna’s version, this is moussaka reimagined for the fine dining era without losing an ounce of its soul.

And for those seeking comfort with a twist, the ‘Giouvarlakia’ meatballs, made with Iberico pork, celeriac cream, and a delicate avgolemono foam, are a beautiful intersection of traditional Greek flavors and refined execution.

The wine list is curated with both Greek gems and international favorites, but the cocktail menu deserves special mention. The signature drinks, often infused with local herbs, citrus, and berries, are as visually striking as they are refreshing. The deep pink spritz pictured on my table, garnished with berries and ice, offered a tart, aromatic counterpoint to the richness of the seafood.

Pastry chef Dimitris Stamatiadis truly dazzled with his desserts, each one a masterpiece. The Black Forest cake stood out, striking the perfect balance of sweetness and richness, its velvety chocolate layers complemented by the refreshing tang of wild cherries. A delightful symphony of flavors that left a lasting impression.