Ioannina Northern Greece, Greece Travel Guide
The food has hearty, flavorful dishes, often with local produce, dairy, and meats. Ioannina is especially known for its pies (pites), a staple reflecting agricultural abundance. Fish from rivers and lakes from Lake Pamvotida, like frog legs and eel, are unique local specialties. Epirus is a significant cheese-producing region.
ingredients include Feta cheese, various local cheeses (graviera, metsovone, galotyri), phyllo pastry, lamb, goat, wild greens (horta), mushrooms, freshwater fish, corn flour, honey, and walnuts. Flavors are often savory and earthy, with oregano, mint, and parsley. Olive oil is fundamental.
Lunch typically 1:00 PM - 3:00 PM; dinner often starts from 8:00 PM onwards. Many restaurants close mid-afternoon and reopen for dinner.
Common to order several mezedes (appetizers) to share. Bread is often served automatically; you may politely turn down.
Tipping is optional, rounding up the bill or leaving 5-10% for good service is common. A complimentary dessert or digestif ('Kerasma') may be offered.
The star of Ioannina's cuisine. Zimaropita/Blatsaria (corn flour, feta, wild greens), Kreatopita (meat), Spanakopita (spinach), Galatopita (sweet custard).
Find in bakeries, traditional tavernas, specialty pie shops.
Frog Legs (Batrachopoda): fried or grilled with garlic and herbs. Eel (Heli): broiled or baked with lemon and olive oil.
It's found in restaurants near the lake.
Feta, Metsovone (smoked semi-hard), Galotyri (creamy, spreadable). Kontosouvli (slow-roasted marinated pork).
Find in local markets, cheese shops, or served as mezedes in tavernas.
Creamy custard or cheese-filled pastry (Bougatsa), and sesame bread rings (Koulouria) for breakfast or snacks.
Preserved fruits in syrup, often a welcoming treat. Gianniotiko, a local sweet with shredded phyllo, nuts, and syrup.
A growing number of upscale restaurants focus on current Greek cuisine or refined international flavors. Some have scenic lakeside vistas.
The majority of restaurants fall into this category, with traditional tavernas to contemporary eateries. "Psistaria" (grill house) for roasted meats.
Souvlaki/gyros shops are for quick, affordable, delicious meals. Bakeries for pies, pastries, sandwiches. Local markets for fresh produce.
Limited options for international cuisine like Italian or Chinese restaurants, mostly in the city center.
The strength of Ioannina's culinary scene is its local Greek food, that is highly recommended.
For an authentic experience, prioritize local tavernas and specialties.
Taste the true flavors of Epirus.
Find Greek cooking guides.
Prepare local dishes at home.
Taste of Greece delivered.
Explore dining options.
Challenging, though many dishes are naturally gluten-free (grilled meats, salads, some stews). Cross-contamination is a risk.
Bread is a staple at the majority of meals.
Communication regarding food sensitivities may be difficult without Greek. Translation cards for allergens are helpful.
Learn basic Greek phrases for dietary restrictions.
Use apps like HappyCow to find vegan/vegetarian-friendly restaurants.
Carry a Translation card for common allergens.
Culinary lessons that focus on Epirus cuisine may be available. Inquire at the local tourist information office for offerings.
Visits to local dairy farms that make cheese, honey farms, or wineries in the wider Epirus region are possible. These give insight into local production.
Local festivals (panigyria) throughout the year often feature traditional food, music, and dancing.
Many dishes feature ingredients in season like wild greens, various types of mushrooms, and chestnuts (especially in autumn).
Taste the freshness of the season.
Special lamb or goat dishes are traditional and common around Easter celebrations.
Experience festive culinary traditions.
Explore authentic flavors and regional specialties with guided tours. Check GetYourGuide for food-related experiences.
Discover Epirus's renowned cheeses and local wines through dedicated tasting experiences. Information may be on GetYourGuide.
Learn to prepare traditional Epirus dishes. Inquire with local tour operators or guesthouses for availability. Find options on platforms like GetYourGuide.
When dining in tavernas, look for the "magirefta" (cooked dishes of the day).
