For those who don’t know ‘Blue Zone’ is a term coined for places that not only have a population who have a longer than average life expectancy but also age without the associated health problems, like dementia, diabetes and heart disease. There are only five places globally that have made it onto the list: Okinawa, Japan; Nicoya, Costa Rica; Loma Linda, California: Sardinia, Italy and Ikaria, Greece
So why is it that these particular islanders live so well and for so long? One reason has to be the food and Ikaria is a foodie’s paradise full of unique mostly organic ingredients grown on steep high altitude mountain terraces and plains bordering the Aegean sea. Some of these are particular to Ikaria, such as the sweet potato like Taro root, or the famous indigenous apricot ‘kaisa Ikarias‘ or ‘almond kernel’ as it is locally known, that can be eaten whole, stone and all!
The soaring mountains are full of a vast array of mountain herbs, oregano, thyme, sage, chamomile, fennel, heather, rosemary, mint, fennel, mint and yarrow, which are not only used in cooking but are sipped as a tea throughout the day by the Ikarians. Bees zip around industriously producing the local honey, or “anama“, which is of exceptional quality. Reiki honey, produced from heather is the best-known and is treasured for its medicinal properties, but you can also find pine, thyme, myrrh (horse thyme) and wildflower honeys.
This stunning high forested mountain landscape is also home to herds of semi-wild mountain goats
known locally as ‘raska‘, which is the favourite meat on the island. Apart from traditionally made cheeses, such as the soft, creamy, Kathoura (perfect with a shot of the local Raki) the locals produce a variety of delicious goat dishes like”Kariotiko pastourma”, a delicious air-dryed jerky.
Ikaria is also surrounded by crystal clear deep blue seas – fishing boats daily bring in significant catches of delicious fresh fish and seafood such as octopus, lobster and shrimp.
To wash all this local produce down we must not forget the local wine – and what a wine! Ikaria is known for its strong red ‘Pramneian’ Wine. Well-known since ancient times and mentioned by Homer it is a fine dry red wine with fruity aromas, strong acidity and bright red color. Fokiano and Begleri, two other protected geographical indication (PGI) grape varieties are also cultivated on the island.
A new brew on the scene is the local craft beer Ikariotissa, which produces five different beers including an award-winning ale. These are all made using malt, hops, yeast and fresh mountain spring water. The brewery is at Agkaliasma in Faros.
You can check out the many local delicacies including vegetarian treats such as ‘Sufi’ made from summer vegetables, pumpkin meatballs, chickpea meatballs, cheese pies with cathura, pies (pumpkin pie and pies filled with local greens) the ‘gamopilafo’ (traditional food of weddings) and of course the local ‘raska’ goat boiled, roasted or stuffed with rice and various herbs at numerous tavernas dotted around the island including.
Anna
For local delights under the cool shade of a huge Plane Tree. This is a top spot for fresh fish and seafood. Amazing lobster spaghetti, prepared with fresh lobster, as well as soft octopus and delicious prawn spaghetti are all served here. Also try the eggplant salad and grilled calamari. The taverna is situated close to Nas beach and is terrific to visit for sunset. The service is swift and friendly.
Info: Anna, Ikaria, Nas, Raches, 693 214 9155, Facebook: www.facebook.com/annastavernaikaria/
Mary Mary Αrmenistis
Traditional meat dishes on a terrace above Armenistis Beach with a view of the endless blue of the Aegean. Mary Maryserves up a number of different foods, from local specialities with a twist to a more diverse vegetarian and gluten free selection.
Info: Mary-Mary, Facebook: www.facebook.com/marymaryikaria ,Ikaria, Armenistis, 2275 071595
Platanos
The olive oil, vegetables, goat meat and cheese are all local at Platanos and are part of the traditional recipes dished up at this taverna. The eatery’s menu changes according to the season and availability. Zucchini fritters, local kathoura cheese (soft and made with goat’s milk), veal cooked in a clay pot, Ikarian goat in lemon sauce, and the local soufiko (casserole recipe with mixed summer vegetables) are favourites.
Info: Ikaria, Ag. Dimitrios – Rahes, 2275 041151, Facebook: en-gr.facebook.com/platanosikaria/
Sotiris
Diners at this family taverna feel the hospitality of an Ikarian home. The vegetables are grown in the family garden, the meat is from the local, and everything served at the taverna is handmade. Try the kokoretsi (grilled intestine-wrapped seasoned offal), chops, stuffed bifteki (mince patty), rooster in wine sauce and the stuffed courgette flowers.
Info: Agios Polykarpos, Ikaria, tel. +30 22750 40033
Kambi
Situated at a charming cobbled square with shaded by olive trees at the village Agios Dimitrios, the restaurant Sto Kabi is a favoured hangout of locals. What keeps them coming? Greek flavours, slightly tweaked made from fresh local ingredients. Trahanoto (made with trahana, a type of Greek rustic pasta) with chicken and mushrooms is one of the taverna’s most popular dishes. The grilled sardines are tasty, as are the local pies with greens and the meat balls.
Info: Ikaria, Agios Dimitrios, 2275 041641, Facebook: www.facebook.com/people/%CE%A3%CE%A4%CE%9F-
Kialaris (a.k.a. Kelaris)
Located on the shoreline at a quiet spot in Gialiskari with fishing boats moored out front, this fish taverna is an ideal setting to enjoy fish and seafood. In business since 1960, its fresh fish is grilled to perfection, crispy on the outside and juicy on the inside. Go for the catch of the day, which usually includes seabreaman and red mullet, as well as fried calamari. The hand cut fries, homemade eggplant dip and delicious pumpkin pie are not to be missed.
Info: Kialaris, Gialiskari, Ikaria, tel. +30 22750 71227
Read also:
Value-for-money accommodation in Ikaria
The true colours of one of the most talked-about islands in Greece
