From traditional flavours to fine dining
On Ios, gastronomy has depth and light. Locals continue to produce local goods with love and persistence, keeping alive a cuisine that seems untouched by time, while simultaneously evolving constantly. Today, the island is also a gastronomic destination of high aesthetics, reaching Michelin Guide standards.
The taste of Ios begins with its soil. Wheat, barley and fava beans are cultivated on the terraces, while tomatoes are sun-dried or turned into paste for the winter. Aromatic herbs, such as oregano, savory, marjoram, sage, mint and basil, spread across the slopes, while wild greens, such as alifonia and kardamides, are used in pies and salads.
Caper is perhaps the most characteristic product of Ios. Small, spicy and salty, it is collected in June and stored in vinegar or salt.
The island’s cheesemaking tradition is a treasure. Xino, the Ios variation of xinomyzithra cheese, has a sub-acidic taste and buttery texture. Kefalotyri matures for at least three months, the cow's milk graviera has a mild character, while skotyri combines myzithra and kefalotyri with savory.
Ios produces two types of honey: thyme honey from the northern mountain slopes, and heather honey from the south. The beehives are moved twice a year, and the production is not exported but consumed on the island.
In the tavernas and homes of Ios, tradition lives through recipes passed from generation to generation:
The island’s sweets are small rituals:
The taste of Ios begins with its soil. Wheat, barley and fava beans are cultivated on the terraces, while tomatoes are sun-dried or turned into paste for the winter. Aromatic herbs, such as oregano, savory, marjoram, sage, mint and basil, spread across the slopes, while wild greens, such as alifonia and kardamides, are used in pies and salads.
Caper is perhaps the most characteristic product of Ios. Small, spicy and salty, it is collected in June and stored in vinegar or salt.
The island’s cheesemaking tradition is a treasure. Xino, the Ios variation of xinomyzithra cheese, has a sub-acidic taste and buttery texture. Kefalotyri matures for at least three months, the cow's milk graviera has a mild character, while skotyri combines myzithra and kefalotyri with savory.
Ios produces two types of honey: thyme honey from the northern mountain slopes, and heather honey from the south. The beehives are moved twice a year, and the production is not exported but consumed on the island.
In the tavernas and homes of Ios, tradition lives through recipes passed from generation to generation:
- Tsimetia – courgette flowers stuffed with rice and herbs.
- Ladenia – thin pie with tomato, onion and savory.
- Kalasounia – fried pies with myzithra cheese, honey and cinnamon.
- Revithada – chickpea stew.
- Roasted kid goat.
The island’s sweets are small rituals:
- Amygdalota – almond sweets sprinkled with rosewater.
- Avgokalamara and xerotigana (fried dough) with honey and nuts.
- Mosenta – a local watermelon pie with sesame and raisins.
- Melitinia with sweet myzithra cheese and mastic.
- Pastelia with sesame and thyme honey.
