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Santorini (Greece)
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Main course
Meat
Food Flavour DNA
Nutritional Values
650kcal
52gProtein
18gCarbs
38gFat
3gFibre
400 gServing
* Per serving · 400 g. May vary.
Kouneli Stifado
How to order / say it
Say it
Κουνέλι Στιφάδο — [koo-NEH-lee stee-FAH-doh]
Order
I'd like the Kouneli Stifado, please.
Locally
Θα ήθελα το κουνέλι στιφάδο, παρακαλώ.
Say locally
A slow-cooked rabbit stew with onions and red wine.
Why try it?
This dish is a centerpiece of local family gatherings, with its rich flavors highlighting the slow-paced, community-focused Santorinian lifestyle.
How it tastes
Tender, fall-off-the-bone rabbit is enveloped in a robust, aromatic sauce enriched with sweet, caramelized onions and the earthy depth of red wine.
Origin & History — first documented: 1850
Stemming from the Byzantine era, stifado gained prominence in the Cyclades in the 19th century, becoming an island favorite due to its satisfying, hearty nature and the use of local produce.
Recipe
Ingredients
- 🥩 500 g rabbit meat
- 🍷 200 ml red wine
- 🧄 200 g pearl onions
- 🥕 2 tbsp tomato paste
- 🫒 50 ml olive oil
- 🌿 2 bay leaves
Method
- 1 Marinate rabbit pieces in red wine overnight.
- 2 Sauté onions in olive oil until caramelized.
- 3 Add rabbit, tomato paste, and marinade to onions.
- 4 Simmer until meat is tender and sauce thickens.
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