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Welcome to Spaghettomania In 2009, we created Spaghettomania to meet our need for merging and harmonizing tradition with modern culinary culture. We chose to host our new restaurant in the port of Zakynthos, in the center of the coastal, in a two-storey old neoclassical building. Spaghettomania is a hotspot that has everything in the most elegant part of the city: simple aesthetics, magnificent views, high level of flavors, gorgeous chef, affordable prices, an exquisite list of imaginative cocktails and a list of wines from Greek and Italian wine producers. Changing what we have known so far for the all-day term, we have created the ultimate destination for all who seek high quality, excellent service and affordable prices against the backdrop of the enchanting sea of the Ionian Sea.
Spaghettomania serves the term gastronomy in a way that stimulates the senses and approaches the person pioneering and unconventional with an emphasis on Greece and Italy, combining harmoniously the Italian finesse with raw materials from Greece and abroad. Tasty flavors from the basket of materials you are happy to cook at home. That's why in our restaurant you will not find unknown names. The core of Spaghettomania's kitchen is the inspiration inspired by zeal and obsession with creation. A visit to the restaurant is enough. Each dish is the home of the sea, the mountain and the earth. Our primary goal is to create a relationship of trust between the people who make up our restaurant and our guests in order to achieve the ultimate taste experience.
Our menu has always been the way of expressing, communicating and getting to know our visitors. Always based on timeless flavors, such as the classic al-Fredo pasta, the all-time classic caesar, the hand-made prosciutto pizza and our risotto, every year we revive our catalog to playful directions.
Pasta such as spaghetti, pens, papadelle, ravioli, but also choices such as pizza, seafood, pork, beef, chicken, fresh vegetables and chocolate for our sweets, are flavors that you will find on our catalog over time. This year, for us, it is the year of cheese and seafood. On the one hand, because we produce and use our own mozzarella, and because we now buy all the seafood that fishermen have to offer, such as shrimps, mussels, squid and crayfish.
In 2016 we launched the new menu column with fresh handmade pasta such as gnocchi stuffed with cream cheese, vegetables or mushrooms. Following the love and acceptance received by both locals and travelers, we decided to add 20 more to the pasta fresca column with more choices. Ravioli stuffed with salmon and sea bass, ravioli with cheese and nut for vegetarian and big tortellini with goat cheese and red pepper cream (the number one suggestion of the kitchen) are dishes that you will love. The second part of refreshment in food is the emphasis on how we manage the sea.
he style of cooking in Spaghettomania is simple and simple, purely Napolitano, to highlight delicate delicate flavors. For years, our pajamas kneaded its own dough and served it with the handmade sauce of our chosen chocolate cherry tomatoes. Its pure love is the reason that pizza is at such a high level. Our pasta, the most important piece for us, we import from Italy, the de cecco class, that the neighboring country has the best quality.
Tomatoes|fresh mozzarella|basil pesto|olive oil
Chicken fillet|lettuce|crouton|dressing|parmesan (crispy chicken option +2€)
Pine|orange|baby rucola|lettuce|orange vinegraitte
Crispy braided chicken|blue cheese|lettuce|nuts|cranberries|orange fillet
Octopus|shrimps|calamari (squid)|crab|tarama|lemon vinegraitte|fresh herbs
Mozzarela|tomato sauce|basil leaves
Prosciutto|rucola|mozzarella|tomato sauce (recommended with Estella beer)
Mussels|vongole|tomato sauce|olive oil
Bacon|french fries|chili mayonese|mozzarella|tomato sauce
4 cheeses|light cream
Handmade basil pesto|parmesan|pine|penne
Rooster braised in tomato sauce|papardele
Shrimps aromatized|mussels|vongole|cherry tomatoes
Pumkin cream|bacon|parmesan|papardele (recommended to be paired with a glass of Prosecco)
Dry aged beef fillet|black truffle cream|mushrooms|papardele
Sweet greek pepers|spicy peperoncino|bacon|tomato sauce|penne
filled with cheese topped with prosciutto, greek green nuts & parmesan in light herbs sauce
with cherry tomatoes confit and basil leaves
Crayfish tails|shrimps|calamari (squid)|crab|vongole|squid ink
Seabass fillet|mussels|tarama|aromatized cherry tomatoes|lime|rucola (recommended to be paired with our cocktail Gin n' Limoncello)
Fresh salmon|basil pesto|lime|penne
Dry aged 50 days|baby rucola|cherry tomatoes|parmesan|salsa verde
Dry aged 40 days|baby rucola|cherry tomatoes|parmesan
Crayfish tails|champagne|light cherry tomato sauce|vongole|papardelle
600 gr lobster|spaghetti or risotto
1.400 grams of dry aged beef|garnish of your choice (recommended with a red Biblia Chora wine)
Every visitor to Spaghettomania will enjoy the unique view of the Ionian Sea with the dominant blue to stimulate the senses. Particularly during the sunset, where the moon is gradually coming to the harbor and covering the picturesque town of the island, your dinner will turn into an enchanting gastronomic experience. You will find Spaghettomania in the center of the coastal town of Zakynthos, on the most cosmopolitan and elegant side of the island. Especially you will find us in the corner created by Lombardou with the alley of Kyriakos Xenos at number 1.
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