The plains with citrus, vegetables, pastures for cattle breeding, the olive groves of Tragaia, the vineyards in the northern part of the island, but also the cattle breeders of the mountainous areas of Filoti and Apeiranthos, have been supplying various products for years. (calves, sheep and goats, cheese, oil, olives, grapes, honey, citrus, potatoes, tomatoes and other vegetables), so that the n cuisine of Naxos.

Although Naxos is not a big island like Crete, it is interesting to see that its cuisine was not unified - even before the road network that connected the villages was formed - and there were three main categories of Naxian cuisine on the island. . Of coastal areas, where seafood and fish dominated, of lowland areas where vegetables, cattle and butter dominated - as long as the dairies were on the plains - and finally the kitchen of semi-mountainous and mountainous areas, dominated by lambs and cooking with oil.

From the Naxian products, the ones that have national recognition, but also consumption, are cheeseThe Naxian potato and citrus liqueur, while the most delicious foods found in Naxos are the following:

From meat, the pork roast (garlic pork in the pot), the pork fricassee with lambs (the amaranth grass), the village rooster (wine), the lemony rabbit, the goat with potatoes or macaroni, the braid monk "(beef with eggplant and cheese), the braised veal, while from the seafood the fur (kolios), the salad, the marinated anchovies, the lobster spaghetti and the grilled octopus.

The meals accompanied by freshly cut salad (with the Naxian sweet tomato starring), local cheeses (gruyere, arsenic, sour cream, etc.) the excellent Naxian sausage which is the ham (pork leg) and of course everywhere and always the fries Naxian potatoes.

Some foods are associated with large ones religious holidays, such as for example the patudo (stuffed lamb with celery and fennel, with aromatic plants of the island, Cycladic garlic and local olive oil and garnished with potatoes Naxos) which is the main meal on Easter Sunday, the "hooded" that usually cooks , and the "sefoukloti" pie on Lent.

From the locals sweet "Brunette" stands out, a kind of walnut pie, which contains a small amount of citrus and is usually served with ice cream made from sheep's milk.