Melia Restaurant: Redefining Zakynthos Cuisine with Innovation and Elegance

Nestled within the breathtaking Lesante Blu Hotel in Zakynthos, Melia Restaurant offers an experience that marries culinary innovation with a deep respect for the island’s gastronomic heritage. Set against the serene backdrop of the Ionian Sea, the restaurant is the brainchild of Executive Chef Nikos Ispiroudis and Chef de Cuisine Vassilis Kranias, who have masterfully combined the timeless flavors of Zakynthos and the other Ionian Islands with contemporary fine dining techniques.

The decision to focus more intensely on local cuisine this year serves as a refreshing and progressive approach, placing traditional dishes under a modern spotlight and elevating them to a world-class dining experience.

From the moment you sit down at one of the unique floating tables—an artistic and immersive detail that enhances the sensory journey—you are enveloped in an atmosphere that seamlessly blends luxury with the island’s natural beauty. The tables, literally floating in the pool, provide an ethereal dining experience, with reflections of the sky and sea creating a mesmerizing ambiance.

The dinner begins with the Chef’s Welcome, a selection of amuse-bouches designed to awaken the senses and introduce the night’s culinary philosophy. A standout is the Giouvarlaki, where wild sea bass tartare, delicate rice crackers with dill, and a bright lemon purée are balanced perfectly.

It’s a dish that feels both familiar and innovative, blending comfort with a hint of surprise. The Zakynthian pie with watermelon—a nod to the island’s heritage—brings an unexpected freshness that sets the tone for the rest of the evening. Perhaps the most exciting is the Fritoyra, a luxurious bite of dry-aged beef tartare complemented by fresh truffle and the piquancy of red peppers. It is clear from the outset that local ingredients are not only honored but transformed.

The bread course, often overlooked in many fine dining establishments, receives just as much attention here. A warm red wine sourdough is accompanied by local cheese, a drizzle of organic olive oil, and tarama with a dusting of fleur de sel, creating a simple yet refined homage to traditional Greek flavors. The bread is almost a course in itself, with the olive oil’s peppery bite and the briny richness of the tarama bringing each bite to life.

Moving through the courses, the Skordostoumbi offers an inventive play on textures and flavors. The earthy eggplant, paired with charred onion cream and garlic sauce, provides a rich base for the more delicate quail egg and a whimsical potato foam. A crispy la brioche feuillettée rounds out the dish, introducing a satisfying crunch that contrasts beautifully with the creaminess of the eggplant.

Next up are the Koilada red shrimps, marinated to perfection and served with fennel cream and a tomato water consommé. The delicate sweetness of the shrimp is accentuated by the subtle acidity of pickled tomato and watermelon, creating a dish that feels like a journey through the summer flavors of Zakynthos. Each bite is a tribute to the sea, yet with an elegant twist that is both comforting and exciting.

The Octopus Pie follows and quickly becomes a crowd favorite. Its rich, slow-cooked ragout is enveloped in a creamy arborio base. The octopus itself is tender, and the arborio lends a creamy backdrop that balances the oceanic flavors. It is a hearty dish, yet not overwhelming—lightened by the airy presentation and precision of the execution.

One of the most striking dishes of the night is the Savoro, a Zakynthian classic reimagined. Here, red mullet and langoustine are paired with a delicate crumble of rosemary and a raisin-infused cream, offering a sweet-savory combination that feels both modern and deeply tied to the island’s culinary history. The accompanying cannelloni with smoked eel adds a smoky richness that elevates the entire dish, while the traditional savoro sauce ties it all together with its familiar tangy-sweet flavor.

Kerkyras’ traditional Bianco is another masterclass in subtlety. Cod, combined with black garlic and parsley, offers a fragrant and robust flavor profile. The addition of cream-smoked mussels and lemon sauce, alongside the optional Oscietra Caviar, takes the dish to another level of indulgence, providing the perfect marriage of land and sea.

Perhaps the most surprising reimagination comes with the Pastitsio. Here, rabbit replaces the usual beef or lamb, and a black truffle bechamel adds a touch of luxury. The ladotyri cream and the stifado sauce provide a sense of richness without overwhelming the delicate flavors of the rabbit. It is a playful dish, showcasing the chefs’ ability to reinterpret classic Greek dishes while maintaining their heart and soul.

A Lefkada specialty, Sofigado, follows with tender veal cheeks and a sweetbread tartlet. The apple and bacon marmalade adds a touch of sweetness, while the petimezi (grape molasses) enhances the tart tomato sauce. This dish is the essence of comfort food elevated to haute cuisine, with each element working in harmony to create a symphony of flavors that honor the island’s past.

The dessert courses, crafted by pastry chef Dimitris Giovanopoulos, offer a refreshing end to the meal, beginning with a light Yogurt Cream with baked wild strawberries and a playful aperol-strawberry sorbet. The finale, Zakynthian Frygania, is a nostalgic nod to the island’s famed wheat rusk dessert, here transformed into a delicate mousse with a cherry gel and wild cherry sorbet, flavored with arbaroriza. Each spoonful is a balanced blend of tangy, sweet, and floral notes, evoking the essence of a Zakynthian summer.

The final touch, a selection of Lemon Textures, provides a refreshing palate cleanser to round off the meal—a tart and sweet reminder of the freshness and vibrancy of Greek cuisine.