Page 28 - (DK Eyewitness) Travel Guide - Greek Islands

Tasting Plate
The best way to sample an
array of local specialities is to
order a selection of mezedes
(appetisers). Common dishes
include melitzánosalata
(aubergine salad) – ask for it
to be served agiorítiko, or
monastic style – but if you’re
DISCOVER Greek Islands Your Way or salads topped with krítamo
feeling more adventurous
then how about Cretan
marathópites (fennel patties)
(pickled rock samphire)? Fáva
(mashed split yellow peas) is
best from Santoríni, while
falafel-like revythokeftédes
can be found throughout
the Aegean.

An array of delicious
mezedes accompanied
by glasses of raki

GREEK ISLANDS FOR
FOODIES

The Greek Islands are going through a culinary renaissance, and the
resurgent pride in regional cuisines and traditional recipes makes
dining out well worth writing home about – unless you want to keep
one or two special tavernas to yourself.

Cheesy Delights
Here, there’s a cheese for
every day and every island,
so is it any wonder that the
Greeks eat more cheese than
anywhere else in the world?
Feta is a Greek staple and the
undoubted king is Límnos’
kalatháki. Soft cheeses
abound: sweet myzíthra fills
dessert turnovers such as
Cretan kalitsoúnia, while
kopanistí, from Mýkonos,
Kýthnos and Tínos, makes a
peppery, savoury spread.
Refined hard cow’s cheeses
include arsenikó from Náxos,
and grilled mastéllo from Híos.

Fresh cheeses being
hung up at a traditional
Greek cheesemakers

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