Kardamili has a small but solid collection of tavernas, mostly clustered along the waterfront and the road through the village. The cooking is straightforward and good: fresh fish from the Messenian Gulf, grilled lamb and goat from local flocks, horiatiki salad made with proper barrel-aged feta, and olive oil from the groves that surround the village. Prices are reasonable by Greek tourist-area standards. In July and August, booking ahead for dinner is wise at the better places; outside peak season, you can usually sit down anywhere without a reservation.