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Kefalonia is a region with very interesting culinary traditions. Excellent wine, cheese and honey are produced on the island. Local restaurants use these products to cook delicious food, and local markets offer fresh products to visitors. The Robola wine is considered the main national drink of Kefalonia. This wine is made from a special type of grape that has the same name. Omali is known as the main wine-making region. Here visitors will see beautiful vineyards, wineries, and cellars.
Local people have great respect for traditions of wine drinking. This beverage is consumed here literally every day. It is worth noting that wine is usually served and drunk diluted. Wine is diluted with ordinary water in proportions from 1:1 to 1:3. This diluted wine is sometimes served even to children - it is not considered an alcoholic beverage in Kefalonia. Actually, the drink tastes as a usual refreshing cocktail.

A place called Pylaros is famous for producing special sorts of cheese that are considered the most delicious ones in whole Greece. Probably, Feta, Mesitra and Kefalotiri are the best known sorts of cheese that are produced here. In many foreign countries they are considered a real delicacy. The main secret of the local cheese is in following centuries-old traditions of cheese making. According to one version, first masters, who started producing cheese, lived in Kefalonia yet in the 8th century. Naturally, the traditions of cheese making of those times have changed, but some secrets of producing really delicious cheese are used even these days.
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