Italian, Chinese, Indian, Western - there's a good mix in the bigger resorts such as Assos, Argostoli, Lassi, Skala and Fiskardo.
But as with any Greek holiday, eating in a rustic taverna is an absolute must for all the tasty dishes of the "mezze". This endless stream of dishes tends to come in the order the chef cooks them - unlike our "starter/main course/dessert" pattern.
Then it's on to the spicy sausage, moussaka, lamb casserole, souvlaki (skewered pork, chicken or veal) - and pies. Kefalonia is famous for its meat pie (rice, lamb, beef and pork), while other varieties include cheese, cod, octopus, artichoke and leek.
Kefalonia has been spared the raucous resorts of some of its Greek cousins. Places such as Lourdas are as lively as it gets, but even then, don't expect anything large-scale.
As you would expect, the capital, Argostoli, has enough to occupy the nights, with an attractive main square - Platia Vallianou - and plenty of bars and tavernas.