Greece is a country rich in history, culture, and unique culinary traditions. Each Greek island has its own gastronomic specialties that reflect its history, cultural influences, and natural resources. If you’re fortunate enough to visit the Greek islands, here’s a guide on what to taste, island by island.

1 Crete: the cradle of mediterranean cusine

Crete is the largest of the Greek islands and is known for its hearty and flavorful cuisine, often considered the heart of the Mediterranean diet.

• Dakos: a simple yet delicious appetizer made with hard barley bread soaked in olive oil, topped with ripe tomatoes, feta, and capers. It’s a fresh dish, ideal for summer.
• Kalitsounia: small sweet or savory pastries filled with wild herbs, fresh cheese, or honey. Perfect as a snack or dessert after a meal.
• Lamb with Stamnagathi: slow-cooked lamb with stamnagathi, a local bitter wild green, highly valued for its health benefits.
• Gamopilafo: arich Cretan risotto traditionally prepared for weddings (hence the name “gamo,” meaning marriage), seasoned with meat broth and a touch of lemon juice.
• Raki: a strong spirit similar to grappa, often offered as a sign of hospitality. It is typically served with mezedes (Greek appetizers) from land or sea.

2. Santorini: the land of unique flavors

Santorini, famous for its breathtaking landscapes, offers a cuisine influenced by its volcanic soil and dry climate.

• Tomatokeftedes: tomato balls, a specialty of the island made with sweet local tomatoes, aromatic herbs and mint. they are fried until crispy perfect as an appetizer.
• Fava di Santorini: puree of yellow fava beans (not beans), a simple but tasty dish usually served with onions, capers and olive oil.
• Melitzanosalata: a roasted eggplant spread, often served as an appetizer and accompanied with pita bread. Santorini eggplants are renowned for their unique flavor.
• Goat Keftedes: goat meat balls, typical of the island, served with a tomato sauce.
• Vinsanto: a sweet dessert wine made from sun-dried grapes, typical of Santorini. It is dense, aromatic, with hints of dried fruit and caramel.

3. Mykonos: the elegance of cycladic

Flavors Mykonos is known for its vibrant nightlife, but the local cuisine is just as charming.

• Kopanisti: a creamy, spicy cheese, often served on a slice of bread and garnished with fresh tomatoes. It is a perfect appetizer to accompany a glass of ouzo.
• Louza: cured pork, similar to bresaola, flavored with spices such as black pepper and cloves. It is served thinly sliced ​​as an appetizer.
• Mostra: dry barley bread soaked in olive oil and garnished with grated tomatoes and kopanisti, a simple but very tasty dish.
• Kalafogiannis: a traditional fish dish, prepared with various local herbs and vegetables.
• Amygdalota: almond sweets flavored with rose water, typical of Mykonos, perfect to end a meal.

4. Rhodes: flavors influenced by the middle east

Rhodes, with its long history of foreign dominations, presents a cuisine that mixes Greek, Turkish, and Italian influences.

• Pitaroudia: chickpea fritters flavored with onion, tomato, and mint. They’re crispy on the outside and soft on the inside, perfect as an entrée.
• Lachanosalata: finely shredded white cabbage salad, dressed with olive oil, lemon juice, and salt. It’s a refreshing and light side dish.
• Fanouropita: a spiced cake made in honor of Saint Fanourios, the patron of lost things. It’s made with olive oil, orange, and cinnamon.
• Melekouni: a sweet similar to nougat, made with honey and sesame, often served at weddings.
• Souma: a local spirit, similar to Crete’s raki, made from fermented figs. It has a strong flavor and is usually served as an aperitif or digestive.

5. Corfu: a fusion of italian and greek cuisine

Corfu, located in the Ionian Sea, has a cuisine influenced by the long Venetian domination.

• Pastitsada: a pasta dish with meat, usually beef or chicken, cooked in a rich tomato sauce with onions, wine, and spices like cinnamon and cloves.
• Sofrito: slices of veal marinated and cooked in a sauce of white wine, garlic, and parsley, served with rice or potatoes.
• Bourdeto: a fish stew with spicy tomato sauce, typical of Corfu. Traditionally made with scorpionfish.
• Mandolato: a sweet made with almonds and honey, inherited from Venetian cuisine.
• Koumquat: a small citrus fruit found only in Corfu. It is often turned into a liqueur or used in sweets.

6. Naxos: the island of dairy products

Naxos is known for its excellent cheeses and fertile agriculture.

• Arseniko: a strong-flavored aged cheese, typical of Naxos, used both in cooking and as a table cheese.
• Kalogiros: a dish of baked beef with eggplant, tomatoes, and a béchamel topping, similar to moussaka but with a local twist.
• Patouda: a traditional Easter pastry filled with walnuts, spices, and honey.
• Potato Dishes: Naxos is famous for its potatoes, so don’t miss the chance to taste dishes like baked potatoes, often seasoned with local herbs and olive oil.
• Kitron: a liqueur made from citron leaves, found only in Naxos. It has a sweet and aromatic flavor, perfect as a digestive.

7. Sifnos: the heart of cycladic cuisine

Sifnos is renowned for its simple yet tasty cuisine, based on fresh local ingredients.

• Revithada: a dish of chickpeas slowly cooked in a clay pot, often served on Sundays after being cooked overnight.
• Mastelo: lamb or goat cooked with red wine and dill in a clay pot, a traditional Easter dish.
• Melopita: a fresh cheese pie with honey, often flavored with cinnamon, typical of Sifnos.
• Kopanisti: a spreadable cheese similar to Mykonos’s kopanisti, but slightly less spicy, served with crispy bread.
• Pasteli: a sweet made with sesame seeds and honey, often rolled into small bars, perfect for an energy-boosting snack.

8. Zakynthos: the land of dweets and liquors

Zakynthos is famous for its sweets and liqueurs, many of which reflect the influence of nearby Italy.

• Fytoura: a type of fried polenta, dusted with sugar, mainly sold during festivals and fairs.
• Zante Currants: small dried grapes, known as Zante raisins, used in various sweets and savory dishes.
• Mandolato: a soft nougat made with almonds, honey, and sugar, very similar to Corfu’s version.
• Frigania: a layered dessert made with bread, custard, syrup, and nuts, typical of the island.
• Verdea Wine: adry white wine produced exclusively in Zakynthos, known for its fresh and light taste, which pairs well with seafood dishes.

9. Symi: the deafood paradise

Symi, a small island in the Dodecanese, is famous for its seafood and simple yet delicious dishes.

• Symi Shrimp: small local shrimp, usually fried and eaten whole, are a true delicacy not to be missed.
• Fasolada: a thick and flavorful white bean soup, often considered Greece’s national dish, but here prepared with a special twist that remains a secret to keep it local.
• Sfougato: a local omelet with zucchini, potatoes, onions, and cheese, often served as an appetizer or light main course.
• Seafood Risotto: Symi is the perfect place to enjoy a risotto prepared with the freshest seafood.
• Xerotigana: A fried pastry, similar to Italian chiacchiere, but drizzled with honey and nuts.

10. Paros: the simplicity and taste of the cyclades

Paros is famous for its traditional cuisine, which highlights the simplicity of fresh ingredients.

• Gouna: sun-dried fish, usually mackerel, grilled and seasoned with olive oil and lemon.
• Revithokeftedes: chickpea fritters, similar to falafel, but with a unique flavor thanks to local herbs.
• Karavoli: snails cooked with garlic, onion, and tomato, a dish for true connoisseurs.
• Mizithra: a fresh and creamy cheese often served with honey or used in desserts.
• Suma: a local distillate similar to ouzo, but slightly stronger, perfect to accompany appetizers like olives and cheese.

Each Greek island offers a wealth of unique flavors and dishes. Greek cuisine is steeped in history, culture, and a deep connection to the land and sea. Exploring the specialties of each island is not just a journey through tastes and aromas, but also a way to immerse yourself in the traditions and daily life