Kefalonia has a distinct local cuisine beyond standard Greek taverna fare. The island's signature dish is kreatopita — a meat pie made with lamb or goat, rice, and herbs, baked in a local pastry. Meat in general is a bigger part of the diet here than on many Greek islands; the mountainous interior supports livestock farming.
The local wine is Robola, a crisp white made from a grape variety found almost exclusively on Kefalonia. It pairs naturally with fish and seafood, and is worth seeking out — the cooperative winery near Fragata sells directly and does tastings.
In Argostoli, the area around the waterfront and the main market street has a variety of restaurants. Fiskardo has the most upscale dining on the island, catering to the sailing crowd; prices are higher but quality is consistent. Village tavernas inland are generally cheaper and often serve the best kreatopita.