Lesvos
The flavors of Lesvos are so geographically defined that a bite of ladotyri cheese or a sip of ouzo is enough to transport you to the picturesque alleys of Mytilene and Plomari.
Seafood and the sardines of Kalloni Gulf, along with “tiganitelia,” a few pieces of the three PDO cheeses produced on the island, and a few drops of the exceptional oil from the Kolovi olive—always accompanied by ouzo or Molyvos wine—are perhaps the best-known images and tastes. The agri-food wealth of Lesvos is shaped by the striking diversity of its natural environment, while the cuisine that arises from it is self-sufficient and famous since Roman times. Fruit, grains, pulses, herbs, meat, and sweets. Also famous is the Petrified Forest, and there is great interest in the island’s cultural history as well: from the Archaeological Museum to the pottery workshops, and from the historic cafés of Mytilene to the Agiasos Carnival.
