The second largest island after Crete, in Greek archipelagos and the third after Cyprus in the eastern Mediterranean. It is separated from the mainland of Greece with the Evian Gulf.




The prefecture of Evia is a blessed island that has many different and unique products such as, agricultural, livestock, fishery, herbs, spices etc. and all this combined with the geographical cultural identity constitute the unique Evia Gastronomy.

The local cuisine is rich and famous for its simplicity, its diversity, its strong flavors and the fresh seasonal ingredients.

From the seaside tavern to the most outlying mountain villages taverns, from food festivals / fairs, as an agricultural cooperatives, the visitor can experience the nutritional treasure of Evia and Skyros.

In all coastal villages, you can enjoy the unique tavern with seafood dishes. Fresh seafood and fishes are prepared and cooked in time and accompanied by fine ouzo or raki. Top in Skyros is the spaghetti with lobster.

If you still choose some of the equally famous restaurants with meat, the result will surely reward you! Delicious lamb, goat, patties, country, local sausages, gardoumpes, "kokoretsi", "bekri meze", pies, "tyropitaria", local cheese, homemade bread and local wine are some of what you can enjoy.


Buy and enjoy forage and dairy products in Karystia, in Skyros, Central and North Evia. It is well known for the quality and the taste.


Finally savour the Evian sweets, like baklava, macaroons, dried figs, local and handmade pasteli ( sesame with natural honey)  sweet preserves amd many others. 


Some of the special dishes that you can enjoy in Evia is "Kourkoubines" or "Goglias" (a kind handmade pasta specialty in Karystia) trachanas, rooster cooked in wine, lamb with pasta, fried shrimp, octopus sauted in wine sauce, spaghetti with seafood and many others with excellent quality the taste.



Traditional Recipes of Evia


As the saying goes, "a good breakfast gets you a long way", visitors can almost in all accommodations start their day with a rich breakfast, made with fresh local food products, which will provide the necessary energy all day consisting of bread, pies, cookies, yogurt, pancakes with honey, eggs, milk, butter, homebaked cakes, homemade jams and freshly squeezed juices. 


Local Dishes 


Cock au vin


* 1 ½ kg rooster

* 3 garlic cloves

* finely chopped parsley

* salt and pepper

* 1 bay leaf

* 2 cups oil

* 2 tbs cognac


Cut the rooster into large pieces. Roll the pieces in flour and place in a large pan with oil to brown. Add the cognac and then 3 glasses of red wine. Add the rest of the ingredients and cover the pressure cooker. If necessary add some more wine. Finally, take off the lid and allow it to simmer for a while for the sauce to thicken.



* ½ kg wheat flour
* 1 tsp salt
* 1 cup grated cheese "Kefalotyri"

* 1 cup oil 

* 1 cup water

* 1 cup of milk




Make a soft dough and roll out long rods as thick as your finger. Cut the rods in even small pieces and roll each piece with your finger to give it a shell-like shape. Put plenty of water in a pan and bring it to the boil. When it's boiling add the pasta and let it cook for about 1 hour. When they are ready, they will sit at the bottom of the pan. Strain the pasta and place it in a large dish. Sprinkle cheese over it and pour hot butter or oil over the top. Serve hot. If you wish, you may add a small sachet of yeast in the dough.

Lamb or Beef Stew


* 1 kg meat cut in pieces
* 1 cup oil
* salt and pepper
* 1 cup wine
* 1 finely chopped onion
* 3 cloves
* 1 cinnamon stick
* some sugar
* ½ kilo pulped tomatoes or 2 tbs tomato paste



Brown the meat in the oil and add the onions. Stir 2-3 times and pour in the wine. Add the rest of the ingredients and 3 glasses of water. Let it simmer. Finally, take the lid off and allow it to simmer for a while to thicken the sauce.

Local cheese pie


Ingredients for the dough:


* ½ kg all purpose flour

* 1 cup oil

* enough water to make a soft dough (don't add any salt)


For the filling:


* 1 bowl of salty mizithra cheese (soft white cheese)

* 1 egg (optional)

* some pepper


Mix them all together


Roll out a thin sheet of pastry and cut it in pieces of about 30cm long and 25cm wide. You turn the edge inwards along one side of its length and then you fold it 3 times to form an ‘envelope'. In the second fold you spread the mizithra cheese. When you've formed your envelope, turn the edges inwards to seal it. Put plenty of seed oil in a frying pan and heat it well. When it is hot, turn it down and place the pie with the seal facing down. Fry it until golden brown and turn over to fry the other side. Serve hot. Repeat to make as many pies as you want. You can replace mizithra cheese with kefalotiri (hard yellow cheese).


Pork Maties – Karystian recipe

Ingredients for the stuffing:

  • * ½ kg rice (for risotto)

  • * 1 cup raisins

  • * salt, pepper and some allspice

  • * 2 tsp cinnamon

  • * 1 pinch ground clove


Wash the intestines from the pork well. Rub them with lemon and orange slices and plenty of salt to get rid of the smell. Rinse well. We mix the above ingredients to make the filling - you can boil the heart, chop it finely and add it to the filling if you want - and then we stuff the intestines. If you want to make more maties, prepare more stuffing. After you finish with the stuffing, tie the ends and boil them in plenty of water. Be careful that they don't burst. When they are ready, place them in an oven dish that you have already greased with the fat that they released during the boil and roast them until they become rosy.



Prawn Saganaki



* 1 kg finely chopped tomatoes
* 10 parboiled prawns
* 1 cup tomato juice
* salt and pepper
* 3 drops Tabasco
* 2 grated onions
* 150 gr crumbled feta cheese
* some chopped parsley
* 200 gr grated kasseri (soft yellow cheese)
* pepper
* lemon juice
* 1 glass of the water in which you boiled the prawns
* 1 cup oil
* 2 green peppers chopped in thin slices



Parboil the prawns - don't boil them for too long because they will go tough - and squeeze some lemon juice over them. Sauté the onions, add the salt and pepper, the tomatoes and the prawn water. Let it simmer until it becomes a thick sauce. Pour half of the sauce in an oven dish and then add the prawns (in their shells), the tabasco and the cheese. Pour the rest of the sauce on top and sprinkle with the parsley. Cook for about 15 min in a medium hot oven. Serve hot.




* 1 ½ kg flour yellow (wheat) flour
* ½ kg fine semolina
* ½ kg white flour
* 4 tbs salt
* 1 kg milk



Mix the ingredients to make a soft dough. Cut in small pieces and spread to dry overnight. The next day crumble the dry pieces of dough with your fingers and pass it through a sieve to make it finer. Allow it to dry in the sun for a few days. When it is ready use it to make trachana soup.



Almond cookies


* 1 ½ kg blanched almonds finely ground in a blender
* 3 cups sugar
* 8 vannilas or 6-8 egg whites
* 6 tbsp bread crumbs or semolina



Add the blanched almonds in the blender and grind until very fine. Mix with the rest of the ingredients. Beat the egg whites until stiff and incorporate into the mixture. Mix the dough well and then start making small egg-shaped cookies. Place them in a buttered oven tray and roast at 175°C for about 20 min. when they are ready remove from the oven and dip in blossom water. Place them on a towel and allow them to half dry. Coat in icing sugar and let them stand for a few hours. Coat them in icing sugar again and place them in a plastic box to keep.


Karystian Pasteli (Sesame Honey Bar)


* ½ kg sesame seeds
* 250 gr honey
* 250 gr sugar



Spread the sesame seeds on an oven tray and roast at 175°C until slightly golden. Put the honey and sugar together in a pot and simmer until it starts caramelising. You know that it is ready if you add one drop of the caramel in some cold water and it sets. Take off the fire and pour over the sesame seeds. Mix well and spread the mixture on a marble surface smeared with seed oil. Oil a rolling-pin and roll the mixture into a thin layer. Use a knife to cut in pieces and with a spatula place the pieces on a grid. When they are cold wrap them separately in cling film.