TASTE ZAKYNTHOS – Zakynthos highlighted its gastronomic and nutritional wealth
The two-day TASTE ZAKYNTHOS – From Tradition to Experience, which took place on 27–28 September 2025, organized by the Zakynthos Cooperation Network, was completed with great success. The action was implemented within the framework of the Interregional Cooperation Plan “Flavours of Greeks Selected II: Greek Gastronomic Culture”, which aims to highlight Greek gastronomic culture and its connection with tourism and culture.
For two days, Zakynthos was at the center of attention, highlighting both the gastronomic potential of its traditional recipes and the nutritional value of the island’s characteristic products – raisins, wine, olive oil, ladotyri, mandolato.
At the Zakynthos Cultural Center, under the auspices of the Municipality of Zakynthos, a thematic conference was held with presentations by scientists, chefs and professionals, while the event opened with greetings from the Member of Parliament of Zakynthos, Mr. Dionysios Aktypis, the Mayor of Zakynthos, Mr. Giorgos Stasinopoulos, the Deputy Governor of Agriculture, Livestock, Fisheries, Mr. Konstantinos Tsirigotis and the President of the Zakynthos Agricultural Cooperative Union, Mr. Dionysios Vertzagias, officially marking the start of the two-day event. The three-part program continued with delicious food and wine pairings, as well as visits to production units and wineries, giving the opportunity to get to know the products and practices that shape local gastronomy up close.
A central element of the organization was the collaboration along the entire value chain: from the primary sector and producers, to processing and tourism operators – hoteliers, restaurateurs and chefs. Through this connection, Zakynthos products can be systematically integrated into hospitality and catering businesses, so that not only visitors but also young people know them, cultivating familiarity with local production.
In this way, the local economy and gastronomic tourism are strengthened, while at the same time networks and communities are created that contribute to the continuation and protection of production and tradition – identity of the place.
The president of the Zakynthos Cooperation Network, Mr. Nikos Tsipiras, stated, “We organized a comprehensive action to highlight recipes and products, proposing collaborations between businesses, producers, and chefs to integrate local cuisine into tourism.”
The Mayor of Zakynthos stated, “Zakynthos’ gastronomy is our strategic advantage. With initiatives such as TASTE ZAKYNTHOS, we bring producers, processing and tourism closer together — with the aim of keeping production alive and integrating local products into the daily experience of visitors.”
The success of the event left a strong mark: it created new channels of cooperation, showed practical ways to integrate Zakynthian products into the tourist experience and laid the foundations for a future where local production and gastronomic tradition are the foundation of the island’s development identity.
About the “Tastes of Greeks Selected II” Project
The Project includes joint and local actions throughout the country, such as education and knowledge transfer, taste pairings, local networking and the creation of gastronomic communities, promotion and festivals, as well as the development of digital infrastructure. The aim is to to strengthen the position of fine Greek products in catering and tourism, to promote our gastronomic heritage and to ensure its sustainability in the future.
The Conference was coordinated by the Network executive Mr. Fotios Kottis, responsible for inter-local & transnational programs.
