Flavours of the sea and the island's heritage
Do you love good food? Then enjoy your stay on Kalymnos by getting to know the local cuisine, which offers choices for both meat lovers and vegetarians.
Savour the high-quality, award-winning thyme honey, honey products (royal jelly, pollen) and fine cheeses, such as myzithra, goat cheese and kopanisti. Do not miss the delicacies made with octopus as the main ingredient, such as octopus stew, octopus with short macaroni, octopus pie and octopus fritters with freshly chopped onion and herbs, crunchy on the outside and juicy on the inside.
Other seafood that will satisfy your palate includes stuffed calamari, sun-dried lobster tail, fouska, a sea squirt served with oil and onion, and karkani, a salad based on ray fish. All are freshly caught, arriving on your plate within hours.
Do not say no to the traditional dolmades (stuffed vine leaves), mououri (stuffed lamb roasted in an earthenware pot, primarily an Easter dish), stewed goat cooked in a pot with tomato sauce, or the village-style mirmintzeli salad, with barley rusk, oil, tomato and cheese.
The barley rusk, flavoured with aniseed, mastic, and black sesame, is a truly authentic product of the island. It was made for sailors, who took it with them when they left, as it was the only thing that could be kept for a long time without preservation.
Also try eptazymo (bread made with chickpea sourdough), drink local sweet Anama wine and enjoy the mandarins from the valley of Vathy, where frapes (pomelos) and pergamonta (bergamot) are also grown.
Follow the enticing aromas of Kalymnian cuisine and savour an authentic culinary journey.
Savour the high-quality, award-winning thyme honey, honey products (royal jelly, pollen) and fine cheeses, such as myzithra, goat cheese and kopanisti. Do not miss the delicacies made with octopus as the main ingredient, such as octopus stew, octopus with short macaroni, octopus pie and octopus fritters with freshly chopped onion and herbs, crunchy on the outside and juicy on the inside.
Other seafood that will satisfy your palate includes stuffed calamari, sun-dried lobster tail, fouska, a sea squirt served with oil and onion, and karkani, a salad based on ray fish. All are freshly caught, arriving on your plate within hours.
Do not say no to the traditional dolmades (stuffed vine leaves), mououri (stuffed lamb roasted in an earthenware pot, primarily an Easter dish), stewed goat cooked in a pot with tomato sauce, or the village-style mirmintzeli salad, with barley rusk, oil, tomato and cheese.
The barley rusk, flavoured with aniseed, mastic, and black sesame, is a truly authentic product of the island. It was made for sailors, who took it with them when they left, as it was the only thing that could be kept for a long time without preservation.
Also try eptazymo (bread made with chickpea sourdough), drink local sweet Anama wine and enjoy the mandarins from the valley of Vathy, where frapes (pomelos) and pergamonta (bergamot) are also grown.
Follow the enticing aromas of Kalymnian cuisine and savour an authentic culinary journey.
