The Olive Tree Taverna — Tsilivi’s Oldest Kitchen

There are restaurants that open every summer, ride the tourist wave, and quietly disappear by October. Then there are places like The Olive Tree Taverna — open since 1984, run by the same family, and still turning away walk-ins in August because every table is booked. That kind of longevity doesn’t happen by accident.

The Setting

The garden courtyard is the first thing that gets people. A canopy of mature olive trees shades the stone-walled terrace, with lanterns strung through the branches and terracotta pots of herbs lining every wall. On a warm Zakynthos evening, with the scent of jasmine in the air and the sound of Greek music drifting over the tables, it’s exactly the kind of scene people imagine when they picture a perfect Greek taverna meal. The reality lives up to the image.

It’s not fancy — white tablecloths, wooden chairs, candles — but everything is exactly right. The kind of place where you arrive for dinner and find yourself still there two hours later, working through the wine list and ordering dessert you hadn’t planned on.

The Food

Owner and head chef Ricky (now in his fourth decade behind this kitchen) cooks using produce from local family farms, their own organic olive oil pressed on-site, free-range eggs, and herbs picked fresh from the garden. The difference is noticeable.

The lamb shank kleftiko is what most regulars come back for — slow-cooked until it falls off the bone, wrapped in parchment with vegetables and aromatics. Order it. The moussaka is the honest, generous, home-cooked version — thick layers of aubergine, seasoned mince, and béchamel — nothing streamlined or tourist-adapted about it. For the table, the meze platter covers all the classics: tzatziki, taramasalata, dolmades, and spanakopita made the same way they’ve been making them for 40 years.

Vegan and vegetarian guests are genuinely catered for — the chickpea stew and seasonal vegetable dishes are as carefully prepared as anything else on the menu. This isn’t an afterthought.

And the lemon cheesecake. Freshly made, light, properly tart with Zakynthos lemons. It has its own reputation at this point. Order it when you sit down, because by 21:00 it’s usually gone.

When to Go

Peak season (July–August) means this place is genuinely packed. Booking 1–2 days ahead is essential, and even then, arriving a few minutes early helps you choose your preferred spot in the garden. Shoulder season — June and September — is ideal: the evenings are warm, the crowds slightly thinner, and the same quality food at every table.

For 40+ years, The Olive Tree Taverna has been the benchmark for honest Greek cooking in Tsilivi. That’s a record worth respecting.