{"id":6717,"date":"2025-07-29T14:53:22","date_gmt":"2025-07-29T14:53:22","guid":{"rendered":"https:\/\/blog.theblyde.com\/?p=6717"},"modified":"2025-07-29T14:53:22","modified_gmt":"2025-07-29T14:53:22","slug":"review-sea-salt-svoronata-kefalonia-greece","status":"publish","type":"post","link":"https:\/\/blog.theblyde.com\/?p=6717","title":{"rendered":"Review: Sea Salt, Svoronata, Kefalonia, Greece"},"content":{"rendered":"
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The last day of a holiday can feel a little strange when your flight is not until late. We needed to allow plenty of our time to travel from Fiskardo in the north to Kefalonia\u2019s airport in the south, but equally didn\u2019t want to spend more time than necessary simply waiting in departures.<\/p>\n

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With our luggage with us, but our flight not for some hours, we made one final detour \u2013 a meal to bookend our trip. And so, we found ourselves at Sea Salt in Svoronata \u2013 a superb little seafood restaurant close enough that we could relax, enjoy a beach and a final dinner, yet still be less than a 10 minute drive from the airport.<\/p>\n

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The food<\/h2>\n

The menu at Sea Salt is Mediterranean at heart but with a precision and playfulness that hints at serious culinary intent. As a fresh fish and seafood restaurant directly overlooking the sea, we strongly recommend sampling the fish, but there are meat options such as the slow-cooked lamb roll stuffed with Kefalonian cheese or the chicken fillet with a romesco sauce.<\/p>\n

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Among our starters were the Mediterranean fig salad, a vibrant heap of baby spinach, rocket and mixed leaves, punctuated by sesame and slivers of Kefalonian cheese \u2014 light, fresh, and summery, it set the tone with quiet confidence.<\/p>\n

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I opted for the scallops \u2014 delicately seared and perched atop a pea pur\u00e9e with a bacon crump, and topped by a scattering of black garlic caviar to bring a hint of umami mischief.<\/p>\n

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My son had the tender grilled octopus, nestled among chickpeas, onion, cherry tomatoes and a whisper of sage cr\u00e8me \u2013 a lovely, flavourful accompaniment.<\/p>\n

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For mains, we all opted for different fish dishes. The seabass came as two fillets, with a wonderfully crispy skin and light and tender flesh, and served with couscous, a smoked aubergine cream and marinated vegetables. <\/p>\n

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For a hearty option, try the seafood giouvetsi which consists of orzo pasta steeped in a rich tomato broth, generously studded with mussels, clams and sweet morsels of crab.<\/p>\n

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And let\u2019s not forget the swordfish s served over a base of pumpkin pur\u00e9e, alongside quinoa and artichokes.<\/p>\n

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But the showstopper was my grilled bluefin tuna belly from the specials menu \u2014 rich and luxuriously rare in the middle, it came with a mixture of seasonal grilled vegetables and was the kind of dish that could see you booking your return flight just to eat it again. And with the airport so close, I guess you could!<\/p>\n

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To finish, we sampled the lemon tart and the chocolate souffl\u00e9 between us. The former had a wonderful citrus gang, whilst the latter arrived warm and molten, and utterly indulgent. <\/p>\n

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The menu also teased us with orange pie, and salted caramel cheesecake, leaving us with a quiet sense of unfinished business, and justification to one day return.<\/p>\n

The chef<\/h2>\n

Chef\u00a0George Spathis, 33, brings over 15 years of kitchen experience, having worked in 5-star hotels and high-end restaurants across Greece. After years of traveling and honing his craft, he returned to Kefalonia and has been the head\u00a0chef\u00a0at Sea Salt since day one. More than just a colleague, George is also a close friend to owner Dimitris\u00a0Karloukas.<\/p>\n

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He specialises in seafood and has a deep understanding of fresh ingredients. His cooking is all about simplicity, quality and flavour. George uses locally sourced vegetables and freshly caught fish to create dishes that highlight the best of what the island has to offer.<\/p>\n

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The ambience<\/h2>\n

Sea Salt is perched over two airy levels, gently staggered one above the other, but both affording views of the beach and the shimmering sea beyond. There\u2019s a lovely breeze that passes through and it\u2019s the kind of place where time doesn\u2019t feel wasted \u2014 it feels well spent. And what better way to pass the time when you\u2019re essentially waiting for a flight\u2026<\/p>\n

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Everything you need to plan your trip in 2025<\/h2>\n<\/div>\n<\/div>\n<\/div>\n

The cost<\/h2>\n

This is refined dining with real value \u2014 an increasingly rare combination. Starters and salads range from \u20ac10\u201320, mains mostly hover around \u20ac20\u201325. There are a few indulgences: the miso black cod at \u20ac32 and the bluefin tuna at \u20ac39 per 100g. Desserts are all \u20ac7, a small price for a very sweet ending.<\/p>\n

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The final verdict<\/h2>\n

As far as last suppers go, this was about as good as it gets. One final swim, one unforgettable meal, and the shortest of drives to the airport, meaning we could maximise our time away from the airport and without any stress. Sea Salt is ideally placed for a farewell dinner, but equally would be an ideal, indulgent welcome to kick off anyone\u2019s arrival in Kefalonia.<\/p>\n

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Disclosure: This post is sponsored by Sea Salt. Our trip was sponsored by AEGEAN Airlines.<\/em><\/em><\/p>\n

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Paul Johnson<\/h3>\n

Paul Johnson is Editor of A Luxury Travel Blog and has worked in the travel industry for more than 30 years. He is Winner of the Innovations in Travel \u2018Best Travel Influencer\u2019 Award from WIRED magazine. In addition to other awards, the blog has also been voted \u201cone of the world\u2019s best travel blogs\u201d and \u201cbest for luxury\u201d by The Telegraph.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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Source: https:\/\/www.aluxurytravelblog.com\/2025\/07\/29\/review-sea-salt-svoronata-kefalonia\/<\/p>\n","protected":false},"excerpt":{"rendered":"

The last day of a holiday can feel a little strange when your flight is not until late. We needed to allow plenty of our time to travel from Fiskardo in the north to Kefalonia\u2019s airport in the south, but equally didn\u2019t want to spend more time than necessary simply waiting in departures. With our […]<\/p>\n","protected":false},"author":1,"featured_media":6718,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22],"tags":[134],"class_list":["post-6717","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-travel","tag-greece2025"],"_links":{"self":[{"href":"https:\/\/blog.theblyde.com\/index.php?rest_route=\/wp\/v2\/posts\/6717","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.theblyde.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.theblyde.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.theblyde.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.theblyde.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6717"}],"version-history":[{"count":0,"href":"https:\/\/blog.theblyde.com\/index.php?rest_route=\/wp\/v2\/posts\/6717\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog.theblyde.com\/index.php?rest_route=\/wp\/v2\/media\/6718"}],"wp:attachment":[{"href":"https:\/\/blog.theblyde.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6717"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.theblyde.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6717"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.theblyde.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6717"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}