Η Kos from ancient times it was famous for the richness of its nature and was characterized as "Island of the blessed" either as "Floating garden", because her land has always been rich in quantity and quality. From that time ships loaded with agricultural products, mainly grapes, watermelons, melons, but also amphorae with its famous wines traveled to the Mediterranean while the island had more than 120.000 inhabitants, six times more than today.
In the 12th AD century the archbishop of Thessaloniki Efstathos with "if I do not feed Kos, he's not Egypt" confirmed with some dose of exaggeration that the fertile land of the island was equal to the valley of the Nile.
But even today you will see traveling inland, fertile pergolas, olive groves that produce oil, and vineyards that give their grapes to wineries, two of which are visitable. All these products are consumed on the island by locals and foreign visitors to the island.
Oh, yeah emblematic products of Kos is the tomato, the cheese of drinking, its honey, olive oil and wines, while favorite foods from the cuisine of Kos are the pitaridia (lasagna boiled in meat broth), the katimeria, the Pasha macaroni, the stuffed zucchini flowers, the pork cooked with coarse (oatmeal), the dolmadas on a vine leaf.
Kos nowadays is one of the most popular destinations in the country and has important tourist infrastructure and many restaurants. We have chosen for you 6 of the best taverns and restaurants of the island, the most characteristic of their kind.
Kos Aktis Art hotel
That's it Kos Aktis Art Hotel is one of the cases of hotels in Greece that with a glorious past was reconstructed in such a way as to acquire even greater value. "Our dream was to revive a myth and we did it," says Nikos Pouliou, owner of the hotel.
Gastronomy is a solid paper of the Kos Aktis Art Hotel. The bar restaurant H2O offers its guests all day, the opportunity to enjoy their coffee, food or drink, while its breakfast has one of the rich Greek breakfasts. Talented Chefs achieve a charming marriage of Greek cuisine with international combinations and all this by the sea.
Oromedon Restaurant
And so the apocalypse of Nikos Papakonstantinou, after a 14-year stay for studies and related work in America, to invest in 1998 in the beautiful and almost insignificant then village of Zia, and to build the tavern Oromedon was crowned with a great success. The bold and beloved couple (Nikos and Dionysia) after twenty years of hard work, enjoys their efforts and shares with their friends and customers the joy of a unique gastronomic experience.
The authentic Dodecanese flavors and forgotten traditional dishes of Kos, are baked in the wood oven and show visitors the gastronomic identity of the island. We enjoyed pork with oatmeal and chickpeas, tender baked lamb with rosemary, noodles with braised beef, stuffed goat with liver and sweet spices, grandma's chickpea meatballs and local green pies.
The Traditional House of Kefalos
Michalis and Anna Marangou built with their own hands, in the large estate that had a village, the "Traditional House of Kefalos"! They started with the representation of the traditional house of Kefalos with incredible objects and rare heirlooms that invite the visitor to get to know the history, the tradition and the way of life of the inhabitants. This was followed by a puppet cafe with a covered courtyard, artfully paved corridors, leading to wood ovens, cookers, barbecues, all among fruit trees and flowers.
Mrs. Anna with her hands took over the variety of local delicacies. Drink cheese with local elixirs, local string beans with onion, deep-fried and cooked pork (a poem), crispy chickpea meatballs, pork on chondria, garlic, cabbage salad with pomegranate, dolmadas and.
Perasma Tavern
when the "Passage", a tavern 15 km from Kos, has 165 reviews on Tripadvisor with an average rating of 5,0 (excellent) and when their resolution is 89%, excellent, 9% very good, 1% mediocre and the company's rude 1% , very bad, you understand that some people will be right to tell you "I will take you to most family food of the island». And the family meal is not limited to the excellent home cooking by Mrs. Duchess Drossos, but from much earlier. Three hundred acres of privately owned agricultural land in orchards and olive groves and about as many other rental estates are enough to feed not only the tavern but many others.
The food of the tavern includes the largest range of Greek cuisine such as salads, oily, stuffed, cooked but also fish and meat. Of course, there is no lack of small dolmadas, like the casseroles of Kassos, only with rice, and the saganaki from the drinking cheese drenched in local honey. The delicacies are many, from pork knuckles to wine roosters. The shop is one of the few on the island that work winter-summer and only that, gives it another added value.
Arap in Cermende
Η Arab Tavern in the "Turkish" district of Kos, also known as Platani or Kermentes, in this vortex of modernity and modernity, is a balm for the soul. It is a balm for the soul with the so-called soothing and reassuring flavors that nourish the soul!
The environment of Platani itself did not follow the rhythms of the island. And the music mixed Turkish with Angelopoulos, Kaizantzidis, same taste. Yasar (Yasar) and Suleiman, my old ones, greet the people with smiles and offer cabbage dolmadas, vine leaves and zucchini, pasha macaroon - he wants analysis, divine delicacy -, patties, yoghurt, apdam kebba.
Ali tavern in Kos
In Kos I am glad that two of the most important restaurants are in Arap and Ali, two Greek Muslims whose families have been living here in Kos for years. This is due to the fact that at the time of the population exchanges 1915-1925, the Dodecanese were Italian and so the Muslim minorities did not move from the islands. Alis restaurant is the business of the Hadjisuleiman family -is located since the 16th century in Kos-, and first operated in 1986 in the area of Platani and in 2012 the family moved to the city of Kos.
From the oriental dishes we distinguished the manti, the bouyurdi, the yoghurt, but also "meraklidika" iskender kebab, Adana kebab, the soutzoukaki, the lachmatzoun and from the kotika the delicious ladera, the dolmadaso, the kathoshtos, the stuffed kathoshtikos macaroni (only on Sundays), and salads (kotiki, politiki, tacos).
The best taverns and restaurants in Kos - Greek Gastronomy Guide
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