Τhe local cuisine of lush Skiathos is based on the uncommon combination of wild greens and vegetables with fish, squid, shellfish and “tsoflia” as they call lobster, crayfish and shrimps, and the enjoyment of meze with tsipouro. The island’s diverse coastline and the surrounding islands of Tsougrias, Tsougriaki, Aspronissi, Maragos, Arkonissos, Kastronissia, Troulonissia, Myrmigonissia, Prasonissi, have a wide variety of fresh fish and seafood.
A large number of goats and sheep provide the natural resource for the production of cheeses such as mizithra and galotyri, while an infinite variety of aromatic herbs and flowers make the basis for the production of exceptional quality honey –the island has a certified beekeeping enterprise with organic honey.
Distinctive dishes include lobster with greens, squid with greens and onions, crayfish with courgettes and tomatoes, and fish soup. Other dishes include pies such as “kalapodia” with wild greens and a rolled cheese pie (the origin of which is a matter of dispute between Skiathos and Skopelos), fava with sardines, fish stew, and monkfish with garlic.
Among the traditional sweets of Skiathos, surprisingly, is the most famous and beloved is baklava, which is offered as a treat at weddings. It owes its existence on the island to the Asia Minor refugees who settled there after the Asia Minor Catastrophe in 1922 and influenced the island’s gastronomy. It is produced in two versions: ‘blond’ with almonds and ‘brown’ with walnuts.
“Hamalia”, triangular pancakes filled with walnuts and honey and sprinkled with icing sugar, are another popular dessert, as are almond cookies made with white almonds and flower water, baked in the oven and sprinkled with icing sugar. Finally, “aspro” is a unique spoon sweet made with finely chopped blanched almonds, sugar syrup and lemon that are mixed very thoroughly for a long time until they turn white, a bit like Greece’s well-known “ypovrichio”.
Wine
Although the island is verdant and there are references to Skiathos’ wine culture in ancient times, the island’s vineyard is very limited – with only one certified winery growing varieties such as Malagouzia, Assyrtiko, Roditis, Xinomavro and Limnio. A historical wine is the “Alipiakos” wine, named after Alypios, the fourth abbot of the monastery, although according to author Alexandros Papadiamantis the name means that it drives away sorrow. It is a red wine produced from local varieties, while the monks also use grapes from wild vines. In Skiathos, PDO tsipouro is also produced, as are liqueurs made from walnut and sour cherry (“cherry”).
Read also:
Glittering Gems: A Guide to the Skiathos’Best Beaches
From Castles to Caves: Top Attractions of Skiathos
Luxurious Resorts, Stylish Boutiques, and Family Villas on Skiathos
