In 1903 Dionissos Farandos completed the building of the current tavern. He built a classic oil press with natural stone wheels. Until late in the sixties, this was the way in which the produce of the surrounding olive groves was pressed into the high-class Zakynthian oil. Afterwards, the building was used as a cowshed.

After a typical long „Sleeping Beauty“ period, the building was to be changed into a tavern. This decision was taken by the current owner Spiros Milonas in 2006 with the idea of a tavern opened for guests throughout the year providing first-class and traditional dishes.

After an auspicious beginning, the next step was taken, namely the obligation to provide quality together with an elegant ambience. Today we are glad to say that the number of regular guests has been increasing steadily throughout the year. Needless to say, this is a real inspiration for the future.

While the dishes are lovingly and carefully being prepared in the oven, on the charcoal grill, or in the crocks (earthenware) according to traditional recipes, the guests have the opportunity to enjoy our tasty starters.

We strive to provide a cuisine consisting of local products.

What is growing on our farmlands you will also find on your menu, as well as excellent dishes of rabbit, chicken, guinea fowl, goat, lamb and pork.
And, of course, olives, delicious oil directly from the press together with a tasty and amicable red country wine.
Naturally, we also serve dishes of beef. We take honest pride in our quality beef, which we are obliged to purchase only from fattening ranches on the island. The feed for the cattle come from abroad, because of the limited space to grow crops on the island. For this simple reason, we are not allowed to designate our beef as a local product.
However, most of the vegetables are produced locally, but fruits are imported, except for lemons, oranges, grapes and figs.

As our guest, you merely have to bring along a pleasant anticipation that an entertaining evening in cozy and elegant surroundings, together with a healthy appetite for food prepared in an authentic way following traditional recipes and served with loving care is about to dawn on you.

Some thoughts by Spiros Milonas:
I was born on the country side of the island and already as a child was involved in farming activities.

As a young adult, I spent some ten years in Switzerland where I became acquainted with a wide range of gastronomical issues, including the managerial, organizational and occupational sides of the business, and, of course, also the German language.

My love for the island remained intact and I returned with a suitcase full of ideas to be implemented on Zakynthos.

In the beginning, I concentrated on the olive groves and the viticulture. Subsequently, I decided to reconstruct the old oil press of the family into a restaurant.

Since then our team attempts to satisfy our guests from all over the world with empathy and warmth.

Especially my time abroad made it easy for me to establish a level of quality in Ladofanaro that strives to meet the daily expectations of our guests.

Our service throughout the year makes a special bonding possible between the proven staff members in the kitchen, service and catering. This ensures that our standard of quality remains at its high level.