Foino — Restaurant in Municipality of Kalamata

Foino – A Modern Gastronomic Oasis in Kalamata’s Historic Heart

Nestled in the labyrinthine streets of Kalamata’s old town, Foino is a bold reimagining of Greek gastronomy, where tradition pirouettes with global flair. This isn’t just a restaurant—it’s a culinary manifesto, proving that innovation and heritage can coexist deliciously.

Atmosphere: Where Old Meets Avant-Garde Housed in a restored building that whispers tales of Kalamata’s past, Foino juxtaposes stone walls and arched doorways with sleek, minimalist design. Exposed beams and flickering candlelight nod to tradition, while contemporary art and an open kitchen humming with precision signal its forward-thinking ethos. The vibe is intimate yet electric, drawing both curious foodies and locals seeking a fresh take on the familiar.

Culinary Experience: A Globe-Trotting Love Letter to Greece Foino’s menu is a masterclass in boundary-pushing creativity, anchored by impeccable Greek produce. Dishes are designed for sharing, inviting diners to embark on a flavor-packed journey: Beetroot Gyozas: A daring fusion of Japanese technique and Peloponnesian soul. Earthy beetroot fills delicate dumplings, crowned with a tangy yogurt-tahini drizzle and crushed pistachios. Mushroom Pasta: Silky ribbons of house-made pasta tangled with wild mushrooms, truffle oil, and Kalamata’s famed olive oil—a dish that marries Italian comfort with Greek terroir. Heirloom Tomato Salad: A vibrant ode to summer, featuring candy-sweet tomatoes, creamy mizithra cheese, and basil gel, all dusted with crispy capers.

But the true showstopper? The Tsoureki Soufflé Fondant. This audacious dessert reimagines Greece’s iconic sweet bread as a molten-centered marvel, its brioche-like richness elevated by orange blossom honey and paired with velvety kaimaki (mastic ice cream). It’s a bite that bridges Athens and Paris in a single forkful.

Wine & Service: Curated with Passion Foino’s wine list is a sommelier’s playground, spotlighting boutique Greek vineyards and daring natural wines. Their recommendation of a skin-contact orange wine—floral, textured, and bursting with apricot notes—proved flawless, enhancing the meal’s bold flavors. Service is knowledgeable yet unpretentious, with staff eager to decode the menu’s twists without overshadowing the experience.

The Verdict Foino is a revelation, a place where beetroot becomes gyoza and tsoureki transcends its roots. While purists might balk at the fusion-driven menu, those with an adventurous palate will revel in its audacity. Every dish feels like a conversation between Greece and the world—one where Kalamata’s olive groves chat with Tokyo’s markets and Parisian patisseries.

Rating: 4.9/5 – A near-perfect symphony of innovation and soul.

Pro tip: Let the staff guide your wine pairing, and save room for dessert—the tsoureki fondant is non-negotiable. Arrive early to sip a cocktail at the bar and soak in the magic of the old town’s...

This is the best restaurant in Kalamata without a doubt, and one of the best restaurants I’ve ever been to in my life. The owners are very kind and hardworking, and Dimitra is especially helpful and amazing. She helped me practice my greek, but more importantly, she knows her food and can suggest the perfect wine pairings. I went on two nights because I liked it so much the first time. The pie of the day (zucchini, when I was there), is exceptionally fresh and seasoned with a medley of fresh herbs. I also had the prawn risotto, which was prepared very well; the rice was the perfect texture. I finished with the strawberry pavlova, which had the perfect consistency. I drank a very fun orange wine with notes of brandy and black tea, a white wine, and a dessert wine, all Dimitra’s suggestions. On my second night at Foino, I had the artichoke croquettes (amazing), the gnocchi (absolutely perfect: a medley of different cheese and sage), and their take on tsoureki, a popular Easter sweet bread. With the gnocchi, Dimitra suggested a greek gewürtztraminer, which I thought would be too sweet, but it had the brightness and acidity to complement the various cheeses in the dish. My Favourite was the tsoureki, filled with a fondant of mahlab and mastic, so the flavors are so unknown and unique to most palates. Foino is an incredible dining experience; I’m so fortunate and lucky to have been...

Update from our latest visit: Our reservation was forgotten, but we were still offered a nice table and a very friendly welcome. Drinks came quickly. Bread, olive oil and salt cost €2.80 per person – but we only got one small olive each and the salt was missing. The Greek beef ribeye was ordered medium rare but arrived medium. Also, we asked for a bottle of the organic Greek red wine, but only a glass was served first.

On the bright side, the dessert was excellent and saved the evening. Overall still a pleasant experience, but with a few details that could be improved.

We had the pleasure of dining at Fiano in Kalamata, where we were delighted with the service. From the outset, we were provided with water, cutlery and menus, which was a thoughtful start to our meal. We ordered spaghetti with mussels and tacos with fish, both of which were appetising and expertly prepared.

We were delighted to be surprised by the waiter with a delicious dessert of warm cake with vanilla ice cream. Overall, our experience was very pleasant, and we would be happy to return.

We would like to express our gratitude to the...