The two-dayTASTE ZAKYNTHOS – From Tradition to Experience, held on 27–28 September 2025,organized by the Zakynthos Cooperation Network concluded with great success.
The initiative was implemented within the framework of the Interterritorial Cooperation Project «Select Greek Flavors II: Greek Gastronomic Culture», which aims to showcase Greek gastronomic culture and connect it with tourism and culture.
For two days, Zakynthos took center stage, highlighting both theculinaryvitality of its traditional recipes and thenutritional valueofthe island’s signature products – currants, 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, whilethe event opened with greetings from theMember of Parliament for Zakynthos Mr. Dionysios Aktypis, theMayor of Zakynthos Mr. Giorgos Stasinopoulos, theDeputy Regional Governor for Agriculture, Livestock, Fisheries Mr. Konstantinos Tsirigotisand thePresident of the Union of the Agricultural Cooperative of Zakynthos Mr. Dionysis Vertzagias, officially marking the start of the two-day event. The three-part program continued withflavorful food and wine pairings, as well asvisits to production units and wineries, offering the opportunity to get to know up close the products and practices that shape local gastronomy.
A central element of the event wascollaboration along the entire length of the value chain: from theprimary sectorand theproducers,through toprocessingand thetourism stakeholders – hoteliers, restaurateurs and chefs. Through this connection,the Zakynthian products can be systematically integrated into hospitality and dining businesses, so that they are known not only to visitors but also to young people, 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 thecontinuity and protection of production and of tradition – the identity of the place.
The president of the Zakynthos Cooperation Network, Mr. Nikos Tsipiras, stated: «We organized a comprehensive initiative that showcases recipes and products, proposing collaborations among businesses, producers and chefs to integrate local cuisine into tourism».
The Mayor of Zakynthos stated: «Zakynthos’s gastronomy is our strategic advantage. With initiatives like TASTE ZAKYNTHOS, we bring producers, processing and tourism closer together — aiming to keep production alive and to integrate local products into the daily experience of visitors».
The success of the event left a strong imprint: it created new channels of cooperation, demonstrated practical ways of integrating Zakynthian products into the tourist experience and laid the foundations for a future where local production and gastronomic tradition form the cornerstone of the island’s developmental identity.
