Deana Kartsagouli
There is always a good reason to visit Kalamata and one is the food. Among the most important destinations in Greece for foodies, this beautiful city in the Peloponnese is well known for its superior quality products
Kalamata is one of those regions in Greece that really focus on cultural events. Whether it is a dance festival, music, theater or art exhibition, we will always find some reason to visit this gem in southern Greece.
Some days ago the city was busy with the 9th International Kalamata Music Days, an event which brings world-class artists on stage. Between September 20–28 don’t miss the International Photography Meeting hosted at the Kalamata Dance Hall, drawing visual artists and audiences from Greece and abroad.
Choral music will entertain fans in October 10-12 with the 2nd Panhellenic Choir Festival of Kalamata at the Kalamata Dance Hall’s Main Stage. Ensembles from across the country will fill the city with harmonies that span classical to contemporary repertoires.
Looking further ahead, the Kalamata 2030 Event on October 25 at the city’s Spiritual Center combines civic dialogue with cultural programming. Then, on November 15–16, the 7th International Dance Festival – Kalamata Dance Cup takes over the Tenta Sports and Cultural Venue, bringing dancers from many countries together for two days of competition, performance, and exchange.
Of course, there is always another reason to visit Kalamata and that is the food. One of the most important destinations in Greece for foodies, this beautiful city in the Peloponnese is well known for its superior quality products -olive oil, olives, figs, etc.-, as well as for its traditional delicacies like the unique lalaggia (type of fried breadsticks).
If you are lucky, you probably know some loving yiayia (grandmother) willing to cook for you her specialities steeped in the region’s wonderful gastronomy. If not, then you can head to the city’s tavernas, restaurants and souvlaki places. They are definitely the next best thing.
Blue Kanarini – Farm-to-table dining
Eating at Blue Kanarini makes you feel a close connection to the land of Kalamata, thanks to the chef and owner Konstantinos Vassiliadis. After years of working in acclaimed international kitchens, he packed his suitcases along with all the knowledge and experience he had accumulated and created a place where he can make his philosophy a reality: respect for the seasons, close ties with local producers, growing whatever he can by himself, without ever forgetting the traditions that shaped the region.
The restaurant’s garden, located just footsteps away, supplies a surprising range of ingredients like wild fennel, okra, cabbage, artichokes, figs, even the rare red kohlrabi. He cultivates seeds from neighboring villages and a local natural farm, making the kitchen a true extension of the soil. From these harvests come dishes with minimal intervention (not a lot is needed because of the top quality of the products) so that the flavor of the vegetable itself takes center stage. Also, the dishes change regularly according to seasonality and availability.
Seafood arrives fresh each morning from fishermen at the nearby port. On the menu you’ll find tsiladia, a dish born in Kalamata’s harbor, combining salt cod, raisins, onion, and vinegar, a nod to the resourceful dockworkers who created it generations ago, along with “xerosfeli” saganaki (baked local cheese), “yiouvetsi” baked meat stew with tomato sauce and orzo, etc.
It is only open for lunch so be sure to plan your day accordingly!
34 Kritis Street, Kalamata, Tel.: +30 27210 43075
Hours: Mon–Sat 12:00–17:00, closed Sundays
Risto Francesco Santini – Italian elegance with a local flair
If you’re in the mood for authentic Italian food but without having to leave Kalamata, Ristó Francesco Santini is the best choice for you. Handmade pasta, pizzas topped with burrata and other specialties from his home country, have made chef Francesco Santini’s restaurant a must-visit.
Walking through the door, guests find themselves transported into an atmosphere that feels both cosmopolitan and welcoming. The dining room is styled with understated sophistication, designed for long meals, the kind that linger over multiple courses.
Fresh, hand-made pasta is the kitchen’s signature, with dishes like calamarata Francesco: ribbons of pasta folded around fresh calamari, plump shrimp, and avocado, finished in a delicate saffron sauce, but you can also enjoy antipasto di mare made with the best catch of the day, antipasto di terra which is a board of imported Italian cured meats and cheeses.
As one can easily assume, pizza is also a staple of the restaurant and especially the pizza Deliziosa (thin crust, creamy burrata, mortadella, and a sprinkle of pistachios from Aegina). Meat lovers are encouraged to explore the “Tagli di carne pregiati,” premium cuts selected according to the season’s best availability as well as the classic Cotoletta Ristó, perfectly breaded and pan-fried veal, that evokes the dining rooms of Milan while feeling perfectly at home in Kalamata.
Italy and Messinia bot wrapped up into one by a chef that really knows what he is doing.
Sidirodromikou Stathmou, Kalamata, Tel.:+30 27210 20220
Jimmy’s souvlaki – A taste of Kalamata’s street life
And from authentic Italian we move on to Greece’s most beloved street food: the souvlaki. Set in the lively square of Agioi Apostoloi, this tiny souvlaki corner is the meeting point for anyone who wants to grab a quick bite to eat before or after a night on the town.
The space is modest, a little more than two windows and a counter, but as the sun sets the square fills with people carrying paper-wrapped skewers and pita gyros. Instead of tables, diners perch on the low stone ledges around the church, on top of “koureloudes” (traditional colorful woven cloths). The result is a communal picnic atmosphere that feels spontaneous, festive, and deeply local.
The menu is exactly what you hope for from a spot with this reputation: skewers of pork and chicken cooked over open flame, pita stuffed with gyros or kebabs, sausages with just the right char, and generous handfuls of fries.
A family-run place that has become part of the city’s street culture. For a few euros, you can join in and really get to meet the locals over some good souvlaki. Is there anything better than that?
1 Benaki Street, Kalamata, Tel.:+30 2721 023999
Ta Rola – More than a century of Greek comfort food
Few restaurants in Kalamata carry as much history as Ta Rolla. Open since 1924, it began as the project of “Barba Giannis,” who returned from years of working in the US and decided to open a place that felt like home. The building had metal shutters in front of its glass windows -unusual at the time- and the name stuck. Today, nearly a century later, the third generation continues the family’s tradition, with Giannis’s grandson, Giorgos Athanasopoulos, running the place after a recent renovation.
The warm home feel is mostly due to the service which is brisk and warm, the kind where waiters already know what regulars will order. The kitchen is devoted to classic Greek cooking -simple, hearty dishes that put freshness first. Think baked moussaka with creamy béchamel, pastitsio layered with pasta and spiced meat, or grilled biftekia with just the right char. Fried cod, a house specialty, comes with a choice of garlicky skordalia or bright tomato sauce. Seasonal vegetables appear in many forms: stuffed peppers and tomatoes, stewed okra, or green beans in olive oil.
Daily specials rotate depending on what’s available, and they might include lentil soup on a cool day, pork with celery, or eggplant baked with cheese. Everything is cooked in the spirit of home-style Greek cuisine, where recipes are handed down and adjusted with the rhythm of the seasons.
The drinks menu keeps things simple: the house retsina (produced by the family), Greek beer, ouzo, and soft drinks. Prices remain refreshingly reasonable, typically between €5 and €10 per person before drinks. A vacation budget’s dream!
Spartis 53, Kalamata, Tel.: +30 2721 026218
Kreopoleion 29 – Butchery Meets Fine Dining
A carnivore’s dream Kreopoleion 29 (K-29), is a place where the phrase “straight from the source” is quite literal. Part butcher shop, part contemporary dining room, it invites guests to participate in their meal from start to finish.
The idea is simple but revolutionary: diners choose their cut of meat directly from a display of premium selections, many of them sourced from the owners’ family farm at the base of Mount Taygetos. Grass-fed Greek beef is the star, but K29 also works with small-scale producers across the country to ensure variety and quality. Once the choice is made, the cut is prepared with precision right before your eyes and then cooked exactly as you wish.
The restaurant is serious about aging -its glass-front refrigerators showcase steaks maturing to perfection, some for as long as 45 days. The result is depth of flavor and tenderness that only time and expertise can deliver. Signature options include ribeye, T-bone, and strip loin, but the menu extends further with imaginative dishes like beef paired with smoked eggplant purée or skewers of aged mutton grilled to smoky perfection.
Meals often end on the rooftop terrace, where diners can enjoy their food with views of Kalamata’s castle and a breeze from the hills. The wine cellar, stocked with carefully selected Greek labels, completes the experience, making this restaurant a pilgrimage for meat lovers.
29 Faron Street, Kalamata, Tel.: +30 27210 28249
Thiasos – A taste of Messinian tradition
This cozy ouzeri has become a beloved spot for locals and visitors alike, known for its carefully crafted selection of small plates, home-style dishes, and seasonal specialties.
At Thiasos, ingredients are sourced locally and treated with respect, highlighting the region’s culinary heritage. Diners can enjoy dishes such as zucchini pies, grilled sardines, and herb-infused meatballs simmered in rich tomato sauce. A standout specialty is the Messinian roasted suckling pig, slow-cooked for six hours alongside potatoes, resulting in tender meat with a crisp, golden skin.
The menu also features creative seasonal salads, stuffed zucchini blossoms, baked eggplant rolls, and freshly caught fish, including anchovies, ensuring a diverse and satisfying culinary journey.
The restaurant’s atmosphere is warm and inviting, offering diners a choice of seating: outside under the shade of a large, centuries-old plane tree, perfect for sunny afternoons, or inside by a traditional wood-burning stove, where the cozy interior complements the hearty flavors of the food.
7 Ypapantis Street, Kalamata, Tel.:+30 27210 88407
Mylos – Features a one meal menu
For those who hate having to choose from endless options and would rather have their amazing food decided for them, then Mylos is the place to go. Located in the nearby village of Pidima, Mylos serves only one thing: wood-fired chicken in a rich red sauce, served over thick pasta and generously sprinkled with fresh mizithra cheese. Each plate comes with a crisp salad, making it a complete, satisfying meal.
The restaurant keeps things wonderfully straightforward, focusing all its attention on perfecting this single, iconic dish. Located near the springs of Pidima, which supply water to Kalamata and parts of the region, the setting is equally charming and enjoyable. It has that yiayia’s cooking feel to it and that’s why we absolutely love it!
Pídhima, Greece, +30 2721 052243
