The Ambracian Gulf is a wonderful National Park, and also the largest wetland in Greece.
In reality, it is not a gulf but a closed sea, mainly responsible for the rich culinary delights that Preveza has to offer.
After all, it receives the nutrients carried by the rivers Arachthos, Louros, and their tributary Vovos. At their mouths, they form more than 20 lagoons, giving the local fish and seafood their unique flavor.
Apart from sardines and red mullets, of course, you will find fresh fish everywhere, depending on the season.
A great specialty is the so-called “petali,” which is mullet split in half, salted, left to “cook” in the sun for several hours, and then grilled over charcoal.
For the little ones, choose sea bream. You will also find squid, delicious cuttlefish, and to a lesser extent octopus, while there are also a few lobsters and slipper lobsters. Shellfish?
Preveza has those too, but you will hardly find them served anywhere, as they are mostly exported to other cities.
Apart from the picturesque fish taverns in the historic center and by the beaches, you will also find restaurants of modern Greek cuisine, as well as gourmet restaurants where fish is the main star.
Meat also has its place, with a few taverns and some meat-focused restaurants, but its presence is comparatively smaller.
The rich culinary tradition of Epirus adds an essential part to its cultural identity.
The cuisine of Preveza, shaped by its unique landscape that combines mountain and sea, its climate, and its long history, offers countless dishes and flavor combinations that will make your visit to this special corner of Greece truly unforgettable!
The famous Ambracian sardine is the trademark of the area, as is the well-known shrimp, the “gambari,” whose taste is truly unique worldwide.
Grilled on charcoal, fried, or cooked in a small pan. Baked mullet, red crayfish with garlic sauce, sole fish, and red mullets. Cuttlefish, either grilled or cooked with greens.
Eels (legend says they are born in the Sargasso Sea and pass through the Acheron River to reach the Ambracian Gulf), cooked in a special way on a clay tile with bay leaves and pepper, or smoked, or grilled over charcoal or in the fireplace on a stick, or cooked with wine.
Marinated seafood is a must-try choice for visitors.
The new generation has made use of the great wealth of the Ambracian Gulf, while also keeping old family recipes alive, creating products that are now also available packaged on the market.
There is also notable production of marinated sardines and anchovies, as well as a few other seafood products. These are spicy flavors that pair perfectly with the favorite drink of the people of Preveza — ouzo.
Local meats are delicious, juicy, and of excellent quality, making them classic delicacies.
Milk is the foundation of Epirotic cuisine.
Authentic dairy products are the top choice of both Greek and foreign consumers, acting as the driving force behind traditional local foods.
Butter also holds a prominent place in the cooking of Epirus.
The rare Preveza bottarga, with its delicate, sweet taste and fine aroma.
It is a true delicacy, and the local producers do an excellent job (those who haven’t tried pasta with bottarga don’t know what they’re missing).
If there is one local product you must absolutely try when you visit, it is definitely this one.
Preveza has also become a kingdom of ouzo. And how could it be otherwise, with so much fish and seafood? The drink has a strong presence in the city, as one of the oldest distilleries in all of Greece is located here.
After all, ouzo clearly comes first in the locals’ preferences. In the narrow streets of the historic center, alongside the seafront, stands a unique building — the Roumbos distillery — with tiled roofs, arched wooden doors, and a vintage design, which could easily be considered a museum of ouzo.
Here you will find one of the oldest distilleries in Greece, which also holds the oldest distillation still in all of Epirus.
The great cheesemaking tradition of Epirus has also influenced Preveza. After all, this regional unit leads in milk production compared to the other three in the area (Ioannina, Thesprotia, Arta).
From Petra in Preveza started one of the leading dairy industries in Greece, which today produces some of the most delicious and award-winning cheeses, not only in our country but also worldwide — the dairy company “Karalis.”
Wonderful cheeses that for years have crossed the Greek borders and reached international markets. These cheeses are not only top quality but also PDO (Protected Designation of Origin).
The richness of the region’s cheeses comes from the fresh milk and its long tradition. Feta, its true kingdom, is found here. Graviera and Kefalograviera, with their rich aromas, are among the most flavorful cheeses in the country.
Whether you choose a fine dining restaurant or a traditional little tavern, one thing is certain: the cuisine of Epirus will treat you to the very best it has to offer, leaving you fully satisfied.
Small traditional taverns with meze, good wine, and a friendly atmosphere, lively tsipouro bars, gourmet restaurants, and classic cookhouses are just some of the many and varied culinary options that Epirus has to offer.