Gastronomy in Preveza is connecte with its local tradition of fishery and fish eating. The variety of sea dishes is completed by the broader Epirotic and Ionian culinary tradition of vegetable stews, pies, dairy products and tasty local meats. The Ambracian wetlands and vivariums provide an abundant variety of fish, which form the basis of local eating habits and an excellent choice for visitors. Sardines, prawns, grey mullet, bream, red mullet, anchovies and other fish are offered grilled, cooked or as starters in the many fish restaurants and tavernas of the area.
The flagship seafoods of the Ambracian gulf are sardines and caramote prawn. Sardines are high on the menu list and are served grilled, steamed or in a strew with tomato, potatoes and oregano. Prawns are cooked in the traditional “saganaki” style, grilled, or served in a pasta dish. All the traditional fish recipes from Preveza have their own unique (and tasty) version.
Other traditional specialities include grey mullet, grilled split open on charcoal or cooked with tomato in the oven, and the fried “savoro” starter, made with menides (a local fish), oil, vinegar, garlic, bay leaves and black currants. A famous and pricey starter is Ambracian roe, which comes from the eggs of the female grey mullet,
Olive oil and fresh vegetables accompany this simple, rustic local cuisine. Local pies, traditional pasta and grilled meats, accompanied by regional wine and ouzo, complete the gastronomical experience of Preveza.
Some of the traditional dishes that are worth trying are: mullet with tomato in the oven, cuttlefish stewed, pork with leeks, cabbage dumplings, octopus with spaghetti cut, anchovies in the oven with oregano, the famous shrimps – prawns of Amvrakikos in fried or grilled and as shrimp pasta.
Looking at the menu of a tavern you will see roasted sardines prominently on all the lists, when caught small it is called papalina and eaten whole, anchovy marinated, roe, mullet, mullet petali (the fish is eaten, opened in two, dried in the sun and grilled). All of the above is accompanied by local wine and plenty of ouzo.
Another traditional dish of Preveza is savoro, which is made from menis (fish caught in the Amvrakikos Gulf), garlic, vinegar, black raisins, oil, bay leaves and a little rosemary.
You will accompany it with wild greens, local tomatoes, olives and oil from local producers, oregano.
Looking at the menu of a tavern you will see roasted sardines prominently on all the lists, when caught small it is called papalina and eaten whole, anchovy marinated, roe, mullet, mullet petali (the fish is eaten, opened in two, dried in the sun and grilled). All of the above is accompanied by local wine and plenty of ouzo.
You can start your day by having BREAKFAST, with some fresh orange juice or some homemade lemonade or a hot cup of tea with mint or thyme and you can go on with some slices of hot leavened bread, yogurt pie, scrambled eggs, trachanas soup, kouloura (some kind of bagel), batter, avgofetes (bread soaked in milk and beaten eggs and then fried), pancakes, olive bread, batter bread, halva, ricepie, sweet galatopita (milk pie), cheese pie, omelet, potato pie, raisin bread, cookies, olives, olive paste.
Orange or tangerine marmalade, traditional spoon sweets made from local fruits: orange, bitter orange, bergamot, watermelon (rind), eggplant, walnut, quince, lemon, sour orange.A rich breakfast made of raw materials chosen by our producers, and the preparation of traditional delights of high nutritional value expresses the tasteful way with which the local gastronomy culture has been developed.
Before having breakfast, at 8.00 – 8.30 in the morning, you can walk across the quay, the moment when the fishers return from the sea with their nets, filled with fish, where you can prepare the next two …. meals of the day, lunch and dinner.
