This year, autumn in Kefalonia feels beautifully confused. After so many dry seasons, the recent rains and warm temperatures have created a rare mix of seasons — the deep, earthy tones of autumn blending with the fresh greens of spring. I love these colours, especially right after the rain, when everything becomes bright, clean, and full of life. The island feels refreshed, almost reborn, and it’s a side of Kefalonia that many visitors never get to see.
During this time of year, I also enjoy picking fresh fruits, herbs, and whatever nature offers. It’s something I inherited from my grandfather, who always said: “Consume what you find fresh, and create new recipes from whatever nature gives you.” I carry this with me every day. Right now, you can find lemons, oranges (which I eat raw, bake into orange pies, or use their skin for my teas), pomegranates for juice or salads, lotus fruit — incredible when ripe straight from the tree and perfect for puddings with just a bit of cocoa powder — grapefruit, fresh almonds, walnuts and many more. You truly can’t imagine their taste compared to the packaged ones! Here you can read more on Kefalonia’s local products.
I also collect seasonal greens for boiled salads or delicious pies, and I’ve planted lettuces, parsley, and spinach. It’s the time to make homemade cheese from fresh milk, to pick olives for olive oil and table olives, and to enjoy the rhythm of nature. There is always something to gather, cook, and enjoy.
I’m sharing some photos of this beautiful season with you, hoping you can feel a little of this magic. And if you’re a nature lover, I truly recommend visiting Kefalonia in the off-season. You can reach the island easily by flight or even bus from Athens, and I’d be more than happy to advise you on what to see and explore. Off-season Kefalonia is peaceful, authentic, and bursting with natural flavours and colours — the perfect time to experience the island at its most real.
