The traditional cuisine of Skyros It is distinguished for its richness, which is due to the diversity of the soil - pastures in the South and forests and crops in the North - and on the other hand in the variety of its agri-food products and the abundance of sea catches.

It is no coincidence that the emblematic delicacies of the island are kid (mountain) and lobster spaghetti (sea) with an intermediary representative on Skyrian oil pie (plain).

In more detail, the products and delicacies of Skyros are the following:

Developed livestock provides meat from roasted, baked or cooked goats, cheese interests (myzithra, sour cream, gruyere) and trahanades.

The agricultural sector, apart from vegetables, produces locally split peas which exceeds 2 tons of production. The local honey -apart from the abundant pine honey- is produced from the flowers of thyme and from the flowers of the rye (horse thyme or myrrh in other Aegean islands) which is a great beekeeping plant (Anthyllis hermaniae) and its honey is bright-light yellow with a wonderful yellow color .

Finally, the sea, as in all the Greek islands, in Skyros offers plenty of fresh fish but mainly the famous lobsters of the island that are cooked with spaghetti creating the famous lobster spaghetti of Skyros.

Pies in Skyros Many are made: with trachana, with rice, with cheese, with pumpkin, with greens, with honey and they have special names! The most famous is oil pie You can find it everywhere, the cheese pies, the teropitaria (with trahana, rice and mizithra), milk pies, the rice pies, but also the bougatses.

From sweet donuts are common, but also oil pies with honey.

Some are still being produced pasta handmade and offered with mint and grated mizithra while trachanades are eaten raw (sweet or sour) or used in pies and stuffed.

Other typical traditional dishes of Skyrian cuisine are: The agli-meatballs that are made from agilipes, ie from sea anemones, the crab spaghetti, the manites, that is, mushrooms that are picked from the forest in autumn and eaten grilled, and taftitsa a kind of local mushroom that is fried and served with garlic.

End local wine You will find one of the winemakers, the Paneri brothers who have been active on the island for a few years now and produce interesting bottled wines.