The Windmill sits on the edge of Keri, where the road ends and the view begins. From up here you can see the whole bay — the Marathonisi islet, the fishing boats, the water turning from turquoise to deep blue as the sun moves west.
The old windmill that gave us our name has been standing here for generations. We built around it, not over it. It still turns in the Ionian wind.
Yiannis Moutsis has spent decades in professional kitchens — but The Windmill is different. Here he cooks the way he believes food should be cooked: with respect for the ingredient, patience for the process, and no compromise on quality.
Local Zakynthian cheeses, octopus from the bay, olive oil pressed nearby. The menu changes with the season and with what the island offers that morning.
The Windmill wouldn’t exist without Christina. While Yiannis runs the kitchen, Christina runs everything else — warmly, effortlessly, with the kind of hospitality that makes guests feel they’ve been expected.
Together they’ve built something rare in the restaurant world: a place that genuinely feels like home. Not because it’s cosy — though it is — but because the people behind it truly care.
Zakynthian olive oil, local cheeses, fish from the bay. We work with what the island gives us — and we never settle for less.
We believe where you eat shapes how food tastes. A meal with the Ionian in front of you is simply better — and we designed every table around that.
