The almond sweets of Lesvos are considered among the best in the country. These small masterpieces are offered mainly at engagements, but also at weddings and baptisms. The Mytilene almond sweets,…

The traditional Agiasos vasilopita is made throughout the year and not only on New Year’s Eve, as is customary in the rest of Greece. Its history is lost in time and mingles with that of St. Basil…

The papalina is a unique type of sardine that is fished during the summer months in the large, rich gulfs of Kalloni and Gera. It is small in size and thick, while its flesh is off-white in color.…

This fragrant, rosewater-scented and light little dessert comes from Lesvos. It was given to women who had just given birth, in order to strengthen them and to ensure they had enough milk to…

According to tradition, the “lamprokouloura” is kneaded on Holy Thursday. By custom, girls are offered a round kouloura, which symbolizes the circle of life, and for boys a horseshoe is made,…

Platsenta is a traditional syrupy dessert from Lesvos, mainly made at Christmas for the festive table, filling the whole house with aromas. Every village has its own variation of this recipe, while…

In Palaiochori of Lesvos, on Easter Sunday, all the families cook stuffed kid goat or milk-fed lamb in the oven, which has been established as the traditional Easter dish of the area. On Easter…

Sogánia, or sougánia, or otherwise onion dolmades, are one of the most popular ouzo meze dishes of the island. Their name comes from the Turkish word “sogan,” which means onion. Sogánia are dolmades…

Tiganitelia, or zucchini flowers, are one of the most popular ouzo meze dishes of Lesvos, which one can enjoy as a guest in locals’ homes and in the island’s picturesque tavernas. Tiganitelia are…

Giouzlemedes are a traditional appetizer from Mytilene, brought to the island by refugees from Asia Minor. The word comes from the Turkish word “goz,” which means “eye,” and refers to the bubbles…