For those who don’t know, ‘Blue Zone’ is a term coined for places that not only have a population who have a longer than average life expectancy but also age without the associated health problems, like dementia, diabetes and heart disease. There are only five places globally that have made it onto the list: Okinawa in Japan; Nicoya in Costa Rica; Loma Linda in California, Sardinia in Italy and Ikaria in Greece
So why is it that these particular inhabitants live so well and for so long? One reason has to be the food and Ikaria is a foodie’s delight, full of unique, mostly organic ingredients grown on steep, high altitude mountain terraces and plains bordering the Aegean Sea. Some of these are endemic to Ikaria, such as the sweet potato like Taro root, or the famous indigenous apricot ‘kaisa Ikarias‘ as it is locally known, that can be eaten whole, stone and all!
The soaring mountains are packed with a vast array of mountain herbs such as oregano, thyme, sage, chamomile, fennel, heather, rosemary, mint, fennel, mint and yarrow, which are not only used in cooking but are commonly sipped as a tea throughout the day by the Ikarians. Bees zip around industriously producing the excellent local honey, or “anama“, which is of exceptional quality. Riki (heather) honey, is the best-known and treasured for its multiple medicinal properties, but you can also find pine, thyme, myrrh (horse thyme) and wildflower honeys.
This stunning high forested mountain landscape is also home to herds of semi-wild mountain goats
known locally as ‘raska‘, which is the favourite meat on the island. Apart from traditionally made cheeses, such as the soft, creamy, Kathoura (perfect with a shot of the local Raki), the locals produce a variety of delicious goat dishes like ”Kariotiko pastourma”, a delicious air-dryed jerky.
Ikaria is also surrounded by crystal clear deep blue seas – fishing boats daily bring in significant catches of delicious fresh fish and seafood such as octopus, lobster and shrimp.
To wash all this local produce down we must not forget the local wine – and what a wine! Ikaria is known for its strong red ‘Pramneian’ Wine. Well-known since ancient times and mentioned by Homer, it is a fine dry red wine with fruity aromas, strong acidity and bright red color. Fokiano and Begleri, two other protected geographical indication (PGI) grape varieties are also cultivated on the island.
A relatively new brew on the scene is the local craft beer brand Ikariotissa, which produces five different beers including an award-winning ale. These are all made using malt, hops, yeast and fresh mountain spring water. The brewery is at Agkaliasma in Faros.
Check out the many local delicacies including vegetarian treats such as ‘Sufi’ made from summer vegetables, pumpkin meatballs, chickpea meatballs, cheese pies with kathura cheese, pies (pumpkin pie and pies filled with local greens) the ‘gamopilafo’ (traditional ‘wedding rice’) and of course the local ‘raska’ goat, boiled, roasted or stuffed with rice and various herbs at numerous tavernas dotted around the island.
Read also:
Value-for-money accommodation in Ikaria
The true colours of one of the most talked-about islands in Greece
