The wealth and quality of the island’s products, over the centuries, has created a cuisine with a unique taste, freshness and authenticity. The nature of Lesvos has all this variety of the necessary raw materials, as well as the human experience of creating unique flavors, which are combined with the seasons and the natural environment of the island in an exceptional unity.
Ouzo
Ouzo has become almost synonymous with the island. The many distilleries as well as the special variety of anise found only on the island of Lesvos, confirm in the best way the local tradition in the production of ouzo.
Olive oil
Incomparable in taste and aroma and with the best nutritional properties, the olive oil of Lesvos is a true gift of nature. There are over 11,000,000 olive trees on the island. The olive oil of Lesvos is characterized by its thin texture, its light golden yellow color, its pleasant aroma and its delicate taste. For its excellent quality, the oil of Lesvos has been awarded several times at International Exhibitions. In Kalloni, there is also the first organic farm in Greece, in 1990.
Lesvos olive oil is unique in Greece, because it is produced from different olive varieties than those of the rest of the country. In the south, around Gera, the “Kolovi” dominates, while in the north the “Adramytini”. The first produces a milder oil, the second a little more intense. However, both yield a light, sweet, highly aromatic oil with a unique golden color. The olive oil of Lesvos is very different from the green Peloponnesian olive oil, both in taste and appearance.
Olive production on the island has never stopped, but in recent years the quality has risen significantly, as the old olive growers were succeeded by a new generation aware of ecological issues, who produce organically.
The producers largely export their oil mainly to the Scandinavian countries and Germany, as it suits their preferences and is not as intense as the “Koroneiki” olive oil. In the internal market, their oil goes mainly to Thessaloniki and the rest of northern Greece. A small percentage arrives in Athens.
As for its health-protective properties, which are determined to a large extent by the way of cultivation, harvesting and oiling, therefore also depend on the producer, it has nothing to envy from the other Greek olive oils.
You can find a variety of olive oils through the list below:
- Eirini: By phone order to the producer (Tel. 22520-32875), on the website eirini-oliveoil.gr and at duty free
- Vranas: At Yoleni’s
- Geras: At the 4 seasons, in “Peri Lesvos”, at Nora’s deli, https://www.perilesvou.gr/
- Geras Estate: At the Vranas Museum shop in Mytilene (Papados, Gera, Tel. 22510-82.007) and in other market stores on the island
- Meropi: https://www.perilesvou.gr/
- Acaia: At the Thanopoulos supermarket
- Aegean Gold: Online ordering at protoulis.gr
- Evo3: In the stores below:
- At the “Kampos biomarket” stores Filellinon 2 and Mitropoleos, Syntagma, Tel. 210-32.52.731
- “Tastes of Greece treasures”, Gounari 10, Piraeus, Tel. 210-41.76.282
- “The shop I was telling you about”, Patr. Ioakeim 26, Thessaloniki, Tel. 2314-025.813
Sardines of Kalloni
The Kalloni’s sardine is famous all over the world, with its taste conquering more and more fans every year. Whether fresh, in the traditional fish taverns by the sea, or salted, Kalloni sardines live up to their reputation.
Seafood
A prominent place in the gastronomy habits of Lesvos has since ancient times all kinds of seafood and shellfish fished daily from the island’s fishing boats, which, salted or not, are the ideal appetizer for ouzo. Scallops, quinces, salted Kalloni’s sardines or sprats, gooseberries are just a small sample of the variety offered by the island.
Fresh Pasta
Traditional pasta, made with sheep’s or goat’s milk, fresh eggs, olive oil and wheat flour are another gastronomic delight. “Trahanas”, “hachles”, “kritharaki”, “gioufkades” (type of noodles) are unbeatable in taste and quality.
Mushrooms
Mushrooms are an integral part of the Lesvos ecosystem. Today, over 150 species of mushrooms have been identified on the island, while it is estimated that a thorough survey will record over 1,000 species. “Amanitas” (local name for mushrooms) are sold, as well as served, in almost all restaurants of the island.
Legumes
In Lesvos, legumes are grown in limited quantities, but recipes with legumes still hold a very important position in the island’s cuisine. Chickpeas, broad beans, beans, green beans, lentils are the legumes that shape the local gastronomy.
The most famous legume of the island is the “Lisvorian chickpea”. The climate, the soil, the water and most important the local variety of chickpea that is cultivated, gives sweet and boiled chickpeas, so delicious that they become sweet on the spoon. In Lesvos they cook them like soup with lemon and they also make chickpeas with beef and tomato. Chickpeas are also included in “kiskek” or “kisketsi”, traditional food served at festivals, weddings and large gatherings on the island.
Wine
The wines of Lesvos have been famous since ancient times, with the poet Aristarchus praising the “sweet and fragrant” wine of Lesvos and calling it “ambrosia”. The native red variety of the lesbian grape is grown in the crater of the volcano that created the Lesvos Petrified Forest. Also in the northwestern part, in the Makara region, the varieties named “Fokiano”, “Kalloniatiko” and “Moschato” are cultivated. In the mountainous region of Megalochori, in Plomari and in Karyona Skopelos, in Geras, the variety “Mandilaria”, “Athiri”, “Assyrtiko” and “ white Moschato”, are cultivated.
Salt
For centuries, this valuable product has been produced in Lesvos, in the Saltpans of Kalloni, and in the Saltpans at Skala Polychnitou.
Saltpans have been directly linked to the local primary production and gastronomy and by extension to the economy of Lesvos. The black, raw salt was the necessary ingredient to preserve the olive fruit in the “bates”, the special olive warehouses, until they bring it to olive mills. The creation of the island’s famous “alipastos” was also based on the local salt, where fresh fish are covered with salt and placed in tin cans to preserve their taste all year round and transport to other parts of the world.
Salt with various herbs, packed in small glass jars, can be found in women’s cooperatives, but also in many grocers.
Cheese
The special taste and quality of the cheeses make them internationally recognizable products. It is typical that of the twenty types of “PDO” cheese that Greece has today, three are made in Lesvos: “Ladotiri”, “Caseri Eresou” and “feta”.
Honey
Thyme honey is also widely known, which can be found in every part of the island. In addition, pine honey (Kalloni’s pine forest) and flower honey are also popular flavors.
Herbs
On Lesvos, herbs and aromatic plants are a valuable source of food, medicine and cosmetics. For example, some of the herbs that can be found on the Lesvos island Lesbos are oregano, sage, thyme, marjoram, “thripos” or “thrompa”, fennel, chamomile, mountain tea, rosemary, cardamom, the mallow, etc.
Spoon Sweets
Homemade spoon sweets made from seasonal fruits which are offered to the visitor in the spirit of island hospitality, while traditional baklavas, macaroons and brownies are not missing from any home during the holidays.
And, in addition to these, honey, jams, sauces, nuts, from small cottage industries and women’s cooperatives, will give a sweet taste on your tour in Lesvos island.
