Ios, a Cycladic gem, has managed to preserve its culinary soul despite its popularity as a tourist destination. Each year, the island welcomes thousands of visitors, yet its residents remain committed to producing traditional foods with unwavering dedication.
This small Greek island is a haven for food lovers, offering an impressive range of local specialties that have stood the test of time. From wild herbs growing on hillsides to cheeses crafted by skilled artisans, Ios showcases the best of Greek gastronomy. The island’s focus on high-quality, locally-sourced ingredients elevates every dish, turning meals into memorable experiences.
For those seeking authentic Greek flavors, Ios provides a genuine taste of the country’s culinary heritage. Here, age-old recipes are cherished and adapted with care, creating a food scene that’s both deeply rooted in tradition and open to modern influences. It’s a place where each bite tells a story of the island’s past and present.
Small Wonders from Flour and Water
Bread and rusks are constant companions to every dish. They have the power to even replace a main course when combined with the delightful taste of olive oil and tomatoes. ‘Sougli’, a porridge made from flour and water with a little oil, was traditionally served for breakfast, as was ‘aranto’, made from flour or semolina with milk and often flavored with pork cracklings. Matsi, handmade noodles, and ‘mermitzeli’, handmade orzo, are popular traditional pastas that elevate any meal.
Greens and Herbs
The wild greens, herbs, and spices of Ios enrich the local dishes with fragrance and awaken forgotten memories. Wild saffron, savory, marjoram, oregano, sage, rosemary, mint, and basil are just a few of the aromatic plants thriving on the island. Sea fennel and saltwort abound near the coast. Wild greens such as alifonia, hogweed, wild chicory, provatses, scarfa, porichia, cardamom, and yaloradika are harvested with the first cold weather and are made into pies, boiled salads, or cooked with meat.
Cheeses
The production of dairy and cheese in Ios is particularly important. Local cheeses such as xinó, kefalotyri, graviera, and skotyri are distinguished by their exceptional quality. Xinó, the local variant of xinomizithra, has a pleasantly tangy flavor and soft texture, ideal for summer dishes. Kefalotyri, with its hard and salty body, matures for at least three months. Ios graviera, made mainly from cow’s milk, has a mild character. Skotyri combines kefalotyri and mizithra, flavored with savory.
Local Dishes
Ios’ gastronomic tradition offers dishes made from age-old memories and the unpretentious culinary art of the island’s people. One of the most unique delicacies you can try is ‘tsimetia’ – zucchini blossoms stuffed with rice. The freshness of the blossoms and the simplicity of the rice create a taste that remains timelessly delightful. Traditional pastas also hold a prominent place in Ios’ cuisine. You can savor handmade noodles, ‘matsi,’ and ‘mermitzeli,’ handmade orzo. Prepared using traditional methods and served with local cheeses or rich sauces, these dishes are beloved by all. ‘Kalasounia’ are a traditional treat of Ios, made from pastry filled with mizithra cheese, eggs, sugar, lemon zest, and cinnamon. After frying, they are drizzled with thyme honey and sprinkled with cinnamon, offering a taste experience that combines the sweetness of honey with the freshness of the cheese and the aromas of cinnamon. ‘Ladenia’ is another traditional dish, made with dough that contains olive oil and is filled with tomatoes and onions. It is seasoned with oregano or savory and baked until golden brown.
Beekeeping in Ios
In the northern part of the island, thyme dominates, while in the southern part, heather prevails. The hives are moved twice a year. There are two harvests: the summer harvest for thyme honey and the winter harvest for heather honey. Clear and aromatic, the thyme honey encapsulates the essence of all the island’s herbs. Heather honey, a favorite of foreign visitors, is initially white but begins to turn yellow, eventually acquiring the color of butter caramel. Honey production in Ios meets the needs of both locals and visitors, but not enough for export.
Desserts
The local sweets of Ios are an integral part of the island’s culinary tradition. ‘Avgokalamara’, traditional thin pastries, are made from a simple dough of flour and water, accompanied by honey syrup and nuts, offering an authentic taste experience. ‘Amigdalota’, cookies made from almonds, eggs, and sugar, are sprinkled with rosewater and coated with powdered sugar, offering a refined and delicate combination of tastes. ‘Kalasounia’, filled with mizithra cheese and flavored with cinnamon and orange, reflect memories of the past. Pumpkin pie, filled with pumpkin, sugar, and honey, stands out for its rich flavor. ‘Mosenta’, the local watermelon pie, is made with watermelon, flour, honey, cinnamon, sesame, and raisins—the quintessential summer dessert. ‘Melitinia’, small pies filled with sweet mizithra cheese, flavored with sugar, vanilla, lemon zest, mastic, and eggs, and ‘xerotigana’, similar to avgokalamara but containing eggs and milk in the dough, are also popular. Pasteli, made from sesame, almonds, orange peel, and thyme honey, and fig pastes—dried figs baked with sugar, cinnamon, and sesame—offer a sweet experience full of flavors that endure through time.
Local Agriculture
In Ios, the variety of crops is extensive, ranging from wheat and barley to fava beans, tomatoes, melons, watermelons, potatoes, and lemons. Caper stands out as the island’s most iconic modern traditional crop. Wheat, barley, and smigadi are the primary crops. Fava beans are derived from small broad beans, and there is also a variety of peas called kampili. Small chickpeas are cultivated in limited quantities, and sesame is used in the preparation of sweets. The tomatoes have tough skins, are resilient, and are exceptionally flavorful, ideal for summer salads. For the winter, sun-dried tomato paste and sundried tomatoes preserve the taste of fresh tomatoes. Melons and watermelons, with their thick skins and large seeds, are small but very aromatic and delicious.
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