Η Astypalia an island of just a thousand inhabitants has one rich gastronomic tradition which is mainly due to its local products, ie livestock (meat, cheese, honey) saffron, honey, vegetables, fish and seafood.

The cheeses of Astypalia are particularly (green, oil cheese, green, cream cheese and kopanisti) the same as Dairy Products such as butter, xyalina (a type of yogurt) and kgathouro (brown clay suitable for frying).

Η crocus produced on the island, is collected on the northern slopes of the mountains of Astypalea where the wild native saffron grows and is collected every autumn. It is used in many recipes and local housewives often use it in their cooking and especially in yellow cookies (due to color) which are synonymous with Astypalia. The yellow cookies are fermented only with milk, they contain excellent quality butter, green and in combination with spices they give a slightly spicy taste. They are made during the Easter period and are kept all year round in tins.

Thyme grows in the vast pastures, the main food of the bee that produces the aromatic, amber, and excellent honey of Astypalea. The honey in abundance in Astypalia it is everywhere: In xerotigana, in donuts, in pasteli, in baklava, in diples and in pouches (cheese pies with kopanisti, mizithra).

The nuts with olive oil and thyme is another recipe of Astypalea.

In Bakery of Lettuce in Pera Gialos You will find "real" bread and a wide variety of the above nuts and pastries.

The cuisine of Astypalea is famous for combination of sweet and savory which you will discover as soon as you try them bags.

The sprinkled or sprinkled are cooked lentils with small pieces of dough and belong to the traditional recipes, as is the Lambrian the stuffed goat (in the oven) with rice, spices and chopped liver, which they usually eat at Easter, which is why they call this food "Lamprianos". The kid is cooked and plain like the hare or the local rabbit in the oven.

Dolmadas with vine leaves and "stuffed meat", ie with minced meat coarsely chopped with a knife, zucchini flowers, local pasta (lasagna and macaroni), boiled vegetables, fried or in meatballs complete the land dishes.

From seafood, local meze are the octopus meatballs, the fish in the oven with saffron, the scallop plate with onion and the classic recipes such as the delicious cockroaches, the lobsters and the lobster spaghetti.