Traditional Cuisine of Ikaria

Η gastronomy of Ikaria relies on the unique quality products of the Ikarian land, with predominantly herbs, olive oil, cheese and goat, the famous strong red wine and especially the way family and friends gather around the table and share a meal. The nutritional tradition in Ikaria combines the delicious result with the high nutritional value that offer enjoyment, health and longevity.

Η clean up or kathouritsa (the small), is the most common cheese on the island. It is a white, goat cheese, known since the 17th century. It is made from goat's milk, from local free range goats. It is usually unsalted, however, there are also more salty and spicy varieties.

The Taro root or Jerusalem artichoke, is a rare plant, found in Greece, found only in Ikaria. It is essentially a bulb in Ikarian cuisine, the locals serve it mainly as a salad, accompanied by garlic and of course Ikarian wine with cooked or as a soup, but even grilled or boiled with meat, such as potatoes.

The honey of Ikaria, known to the locals as "on", Is one of the best in quality in Greece. It is produced from a bush, heather and has a thick texture, unlike all other honeys.

The Ikarian land offers variety herbs, known for their intoxicating aroma and taste. On the mountains, but also in the gardens, it can be found in abundance: oregano, thyme, sage, chamomile, fennel, heather, rosemary, mint, fennel, mint, balsam.

Ikaria is famous for its strong red wine with its beneficial properties, known from mythology. Thus, his name, "Pramneios wineIs associated with the worship of the god Dionysus. Known by Homer is Kykeon, a special magic cocktail, made from Pramneio wine, local cheese and barley flour. This cocktail had the property of healing and giving strength to the warriors.