Top 5 Iconic Greek islands' food & drink flavors

Greece, with its many islands, each rich in history and culture, offers a diverse culinary landscape. From Crete's hearty dishes to Santorini's fresh flavors, each island has unique foods that reflect its heritage. Some islands stand out for their iconic dishes, drinks as well as some simple ingredients that have gained fame far beyond their shores, making them must-visit destinations for food lovers around the world. 

Summer always makes us Greeks a bit nostalgic. Whether you are visiting Greece or not this year we thought you may enjoy some virtual island hopping with us! So, let's dive right in to some of the Greek islands' famous (and yummy) dishes and flavors:

Crete

Crete is known for its rich culinary heritage, featuring dishes that reflect the island's history, geography, and agricultural abundance. It's a great destination for cheese lovers!

Dakos is a traditional cretan dish, made from barley rusk (Paximadi) topped with chopped tomatoes, crumbled Greek feta, Greek olives, and oregano, drizzled with Greek extra virgin olive oil. This dish has ancient origins and because of its main ingredient, barley rusks, it is a staple in the Minoan diet. The combination of local ingredients highlights Crete's agricultural richness.

Dakos

FUN FACT: Rusks were a practical solution for preserving bread in the island's hot climate. 

Graviera, a traditional Greek hard cheese similar to Gruyere and especially popular among those who love grilled cheese and melts like saganaki! Graviera has been produced in Greece for centuries, with Crete being a significant center for its production.

Saganaki

Santorini

Santorini's cuisine is deeply intertwined with its history as a volcanic island in the Aegean Sea. The volcanic soil, strong winds, and arid climate have shaped agricultural practices and influenced the flavors of local produce.

Fava - Santorini fava is a creamy yellow split pea puree, usually served as a dip or side dish, often drizzled preferably with extra virgin Greek olive oil  and garnished with onions or capers. Fava beans have been cultivated on Santorini for centuries. The island's volcanic soil enhances their flavor, and the dish has ancient roots, possibly dating back to the Minoan civilization. It remains a staple of local cuisine, celebrated for its simplicity and deliciousness.

Tomatoes - Santorini tomatoes are prized for their sweetness and intense flavor due to the island's volcanic soil and unique climate. Tomatokeftedes are tomato fritters made with these tomatoes, mixed with herbs and typically served as a meze (appetizer). The cultivation of tomatoes on Santorini dates back to the late 19th century when they were introduced and thrived in the volcanic soil. The island's farmers developed techniques to grow tomatoes in the arid conditions, leading to their distinctive taste and appearance.

Simple and refreshing, tomatokeftedes are a wonderful summer appetizer and easy to make. Serve with your favorite dip!

Read more: 7 must-try Greek dips & an easy tzatziki recipe - by Greek from Greece

Mykonos

Mykonos, known for its vibrant nightlife and picturesque beaches, also boasts a rich culinary tradition influenced by its history and geographical location.

Kopanisti, reminiscent of Tirokafteri or Ktipiti, is a spicy, creamy cheese with the consistency of a spread. It is made from cow's milk or a mixture of cow and sheep milk. It's seasoned with peppers and aged in barrels to develop its distinctive flavor. Kopanisti cheese has ancient roots on Mykonos and neighboring Cycladic islands, where it carries a PDO (Protected Designation of Origin) certificate. 

FUN FACT: Traditionally, this beloved appetizer was made by shepherds using leftover milk and stored in caves for aging!

>> Learn more about Kopanisti and more in our Ultimate Guide to Greek Cheese

Local Wines and Spirits - Mykonos produces its own wines, often made from local grape varieties and traditional Greek spirits such as ouzo and rakomelo (raki or schnapps with honey and spices). Winemaking on Mykonos dates back to ancient times, with evidence of vine cultivation found in archaeological sites.

Naxos

Naxos, the largest island in the Cyclades, is renowned for its rich agricultural heritage and diverse culinary traditions.

Naxos Potatoes are famous for their high quality, unique flavor and texture. The fertile soil and favorable climate of Naxos create ideal conditions for potato cultivation. Introduced to the island in the early 20th century, Naxian potatoes quickly gained a reputation for their superior quality and are now considered some of the best in Greece.

If you are a potato lover Naxos is the way to go!

Kitron Liqueur (Citrus/Citron): Kitron is a traditional liqueur made from the leaves and fruit of the citron tree, which grows abundantly on Naxos. Kitron production began on Naxos in the 19th century, capitalizing on the island's abundant citron trees. The liqueur has become a symbol of Naxian hospitality and tradition, often served as an aperitif or digestif.

Lesvos

Lesvos, the third largest island in Greece, is renowned for its rich cultural heritage, stunning landscapes, and, notably, its exceptional seafood.

Lesvos Seafood - Strategic location and abundant marine resources made Lesvos an important center for maritime trade in ancient times. Lesvos is renowned for its exceptional seafood, including sardines from Kalloni Bay, octopus, anchovies, sea bream, sea bass, and shrimp. These varieties highlight the island's rich maritime traditions and expertise in fishing and preservation methods, integral to its cultural and culinary heritage.

>> Why do Greeks live longer? Find out more about the Mediterranean diet & lifestyle here.

As we savor the flavors of the Greek islands - from Crete's nutty Graviera to Lesvos' delicate sardines and Santorini's seafood delights - we taste centuries of tradition and a zest for life as vibrant as the Mediterranean sun. Cheers to culinary journeys that blend history, culture, and deliciousness!

Have a wonderful summer!