Visiting Bostani Restaurant, nestled within the luxurious Lesante Cape hotel in Zakynthos, is like stepping into another world—one where the hustle and bustle of everyday life melt away, and you’re embraced by the warm, inviting atmosphere of an island home.
From the moment I entered, I felt like I was welcomed into the heart of a family kitchen, not just a restaurant. With every dish, every bite, I found myself transported to a place where tradition and love for the land are celebrated.
As I sat down at one of the checkered tables, I couldn’t help but notice how effortlessly the space blends rustic charm with understated luxury.
The stone walls, adorned with baskets of fresh produce and herbs, immediately set the tone. The towering ovens in the background, where flames danced with a deep orange glow, brought back memories of summers spent at my grandmother’s house, where every meal felt like an occasion. The tables, meticulously laid with checked cloths, were set up like a family gathering—inviting and cozy, yet elegant in their simplicity.
It felt as though the essence of Zakynthos was captured not only in the setting but also in the food. Bostani’s concept is clear from the very first glance: fresh, traditional, and welcoming, thanks to creativity of the head chef Nikos Ispiroudis, and Dimos Michas, chef de cuisine.
“From our garden straight to your table” is not just a catchy slogan here—it’s the reality. The ingredients, most of which are sourced from their very own garden, are carefully selected and used to create meals that are steeped in the culinary traditions of the island. It’s a place where authenticity and the love for local produce shine through in every bite.
The meal began with the homemade bread. Grilled to perfection and brushed generously with their own organic extra virgin olive oil, it was the kind of bread that made you want to take your time with each bite.
The subtle fragrance of oregano wafted through the air, giving the bread an aromatic depth that was comforting and familiar. It was simple, but in its simplicity, it captured the essence of Greek cooking—honest, rustic, and full of flavor. As I tore off a piece of the warm bread, I felt like I was sharing a moment with the generations of Greeks before me, each of whom has passed down the art of making food from the heart.
The Greek dips followed, and each one was a revelation. The tzatziki was creamy, cool, and perfectly balanced with a touch of garlic that didn’t overpower. It felt refreshing, like a summer breeze on a warm day.
The tyrokafteri, on the other hand, was spicy and bold, its creaminess offset by the heat that lingered just long enough to make you want another bite. And the fava, velvety and smooth, was so rich in flavor that I found myself savoring every spoonful. Each dip felt like a true reflection of Greek hospitality—sharing something special with you, something that’s been made with pride and care.
Next came the Greek salad, which was as much about the ingredients as it was about the care that went into it. The tomatoes were ripe and juicy, the cucumbers crisp, and the red onions added a nice bite. But it was the feta that stole the show. It wasn’t just any feta; it was rich, buttery, and spicy, with just the right amount of tang. The moment the olive oil and oregano were drizzled on top, the salad became something more—it became a celebration of the land and its bounty. With every bite, I felt connected to the island, to its earth, and to the generations of families who have harvested these ingredients for centuries.
For the starters, I tried the spinach pie and eggplant skordostoupi. The spinach pie was a comforting, flaky pastry, filled with the richness of the greens. It had that perfect balance of crispy exterior and soft, herb-infused interior. It felt like something my own yiayia would have made, passed down through the years from one home to another. The eggplant skordostoupi, on the other hand, was a burst of flavor. The garlic-infused sauce was so perfectly balanced with the smokiness of the eggplant, and it had that deep, savory taste that comes only from slow cooking. It was a dish that made you pause and reflect on the simple pleasures of life—the kind of dish that lingers in your mind long after you’ve finished eating.
But it was the Greek specials that truly captured the heart of the experience. The lamb on the spit, grilled over charcoal, was everything you could hope for in a traditional Greek dish. The meat was tender and juicy, with a rich smoky flavor that could only come from being cooked over an open flame. It was seasoned just right, with the perfect balance of herbs and salt, and each bite was a reminder of the authenticity that Bostani prides itself on. It was a dish that felt both timeless and comforting, like the flavors of Greece you’ve always known, but with a depth that made it unforgettable.
The chicken kontosouvli, also grilled over charcoal, was another highlight. Tender and juicy, with a smoky aroma that paired beautifully with the spices and herbs, it was the kind of dish that brought people together around the table. As I took my first bite, I felt the familiar feeling of joy that comes with a meal shared with friends and family. This was the essence of Greek dining—a communal experience, where every bite was an opportunity to connect with those around you.
The ‘sofigadoura,’ a slow-cooked beef dish with tomatoes and onions cooked in a wooden oven, was the kind of dish that made you fall in love with the simple art of slow cooking. The beef melted in my mouth, and the rich sauce, infused with the sweetness of the tomatoes and the depth of the onions, was the kind of dish that made you want to keep eating long after you were full. It was hearty and comforting, like a warm embrace that made you feel at home.
The ‘gemista,’ stuffed tomatoes with rice and herbs cooked in the wood oven, was another standout. The tomatoes were tender, and the rice, flavored with a blend of fresh herbs, absorbed the smoky richness of the oven. It was a dish that felt like a perfect representation of Zakynthos—a marriage of flavors that were at once simple and complex, fresh and rich.
And then there were the roasted lemon potatoes. Crispy on the outside, soft on the inside, and infused with the tang of lemon, they were the perfect accompaniment to the meat dishes. They were the kind of side dish that you find yourself reaching for over and over again, savoring the simple yet delicious flavors that made each bite a treat.
By the time the dessert arrived, I was already feeling completely satisfied, but I couldn’t resist. The baklava, created by pastry chef Dimitris Stamatiadis was a perfect ending to the meal—sweet, sticky, and flaky, with just the right amount of crunch. It was the kind of dessert that made you close your eyes for a moment, savoring the warmth of the syrup and the richness of the nuts. It was a reminder that sometimes the simplest pleasures are the ones that stay with you the longest.
Dining at Bostani was more than just a meal—it was an experience that transported me to the heart of Zakynthos. It wasn’t just about the food; it was about the feeling of being at home, surrounded by the warmth of tradition and the love of the land.
It’s a place where each dish tells a story of the island, of its people, and of the generations who have passed down the art of cooking with love and care. Every bite was a reminder of the beauty of simplicity and the power of good, honest food. This wasn’t just a meal; it was a journey into the soul of Zakynthos.