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Tavernas & Restaurants of Karpathos

7/4/2022

18 Comments

 

Find Your Kefi !

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This week’s Karpathos destination is the eateries of this inimitable island. We’re going to take you to the best tavernas and restaurants in Karpathos where the foods we talked about last week leap off the menus, and the hosts make you feel right at home. When it comes to eating out, Karpathos is all about scrumptious meals and wholehearted hospitality!

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If you’re wondering what the difference is between a taverna and a restaurant, here’s the bottom line: A taverna is basically a casual eatery with a well-stocked bar that serves ouzo, Metaxa, etc., and has live music (usually at night and into the wee hours). A restaurant can be more formal and may or may not have music. Some tavernas call themselves restaurants and vice versa. And some call themselves BOTH! Confused? Don’t be. You’ll figure out what it is when you see it. When in Greece, just go with the flow! 

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Olympos
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Show Me the Taverna!

So where do you eat in Karpathos when you visit? With over 70 restaurants and tavernas (or tavernes in Greek) throughout the island, you never have to eat at the same place twice…unless you really want to. 

Most people will stroll through a town and see what catches their eye (or nose). You could be wandering downhill in Olympos in the late afternoon and spot tables set by the side of a windmill overlooking the sea. Your first thought is WOW, what an amazing spot to enjoy the local, rustic fare, have a glass of wine and watch the sun set over the water (this place actually does exist, read on for more details). 

You could be enjoying a day at the beach and, between swimming and sunbathing, you smell fresh fish cooking at the taverna overlooking the shore (lots of those). Suddenly you realize it’s lunchtime and that it doesn’t get more perfect than this…unless you throw in a Greek salad and some crusty bread. Eat a little, go for a swim, then eat some more. 

This is the good life, Greek-island style!
Follow us for a tour of some of the notable tavernas and restaurants in Karpathos and see if you can pick a favorite…we dare you! 

Price guide: L (low), M (moderate)
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La Gorgona, Diafani

Owner/chef: Gabriella (she’s from Genoa)

Menu: Greco-Italian fare

Price: L-M

Food: Delicious and beautifully presented. Cooking classes by Gabriella, upon request!

House specialties: Gabriella's pasta, tarama, stuffed eggplant, zucchini fritters, eggplant salad, parmigiana, pestos, divine homemade tiramisu and Limoncello, the best cappuccino and espresso (mocha or macchiatto) on the island. Picnic sandwiches and pizza for the beach.

Atmosphere/hospitality: Pretty setting, warm and gracious host, interesting people, very social and fun!

View: Overlooks the Diafani fountain and breathtaking bay…a mini paradise!

Music: Yes


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Gabriella's specials
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La Gorgona overlooking the Diafani fountain and bay

Taverna Perdika, Menetes

Owner/chef: Kostas Zavolas and his wife Sophia (their five daughters help out)

Menu: Local and traditional Greek fare

Price: L

Food: Delicious generous portions at very reasonable prices.

House specialties: Tzatziki, dolmadakia, eggplant salad, local cheeses, gyro, makarounes, fried calamari (freshly caught by Kosta), moussaka…if it’s on the menu, it’s great! An ouzo and loukoumathes drizzled with thyme honey are complementary.

Atmosphere/hospitality: Set in the mountains in a beautiful village, there’s a simple beauty to this taverna that’s very comfortable. The Spartan décor seems like a magical throwback to the island’s rustic beginnings. Very friendly and fun!

Music: Yes


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roast lamb and potatoes
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loukoumades

Four Seasons Taverna, Amoopi

Owner/chef: Mike, George, and the entire Diakos family

Menu: Local and traditional Greek fare, as well as giant pizza.

Price: L-M

Food: Great food and service!

House specialties: Delicious homemade onion bread served with olive spread, tender veal. An ouzo to start and small dessert (fruit or homemade cakes) for a sweet finish are complementary.
Special drink: Try their "Ouzo-Orange" or "Bloody Ouzo."

Atmosphere/hospitality: The welcoming Diakos family goes out of its way to make sure everyone has a special experience. A roof garden adds a relaxing, lovely place to sit and listen to music.

View: Ideal view of Amoopi Bay from the terrace on the upper floor. For an unforgettable evening, go for an early dinner and watch the rising moon from the "balcony to the Aegean."

Music: Yes


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onion bread with olive spread and butter
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seafood platter

Perama Maria Taverna, Amoopi

Owner/chef: Stamatis and Maria (a very friendly husband-and-wife team)

Menu: Traditional Greek fare prepared fresh daily. Check out the little yellow post-it note on the menu for the genuinely Greek dishes.

Price: L-M

Food: Maria has watched her family cook delicious food for over 25 years so you know what she cooks comes straight from her heart. You can put in a special request with Stamatis a day in advance and he’ll gather the ingredients the next morning and have your meal prepared for you that evening.

House specialties: Oven-roasted lamb, goat kleftiko, moussaka, fresh fish soup, and shrimp saganaki. An ouzo and small dessert are complementary.

Atmosphere/hospitality: Small, simple, and intimate, with about 15 tables. Quick and friendly service. Stamatis and Maria are there to make sure everyone is happy and enjoying the finest on the menu.

Music: No

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roasted lamb and potatoes
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Milos Taverna, Olympos

Owner/chef: Family owned along with the adjacent gristmill and outdoor wood-burning oven

Menu: Karpathian fare unique to Olympos. Not to be missed!

Price: L

Food: Completely local and fresh. Great value!

House specialties: Kritamo toursi (fresh sea-greens salad), dolmathakia, stuffed zucchini blossoms, homemade bread, makarounes, lemony keftethes (lamb meatballs), kolokithokeftethes (zucchini patties), moussaka. Loukoumathes drizzled with thyme honey are complementary.

Atmosphere/hospitality: Rustic, ancient, charming, and welcoming.

View: A veranda that faces the valley on one side, and on the other, a terrace that overlooks the east coast of the island with breathtaking sea views. A great place to eat and watch the most spectacular sunset in the Aegean.

Music: No


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Psarotaverna Dolphin, Finiki

Owner/chef: Nikos Kaoukakis and his family (they’re from Crete)

Menu: Local and traditional Greek fare, specializing in seafood

Price: L-M

Food: Great service and gorgeous fish. The owner and his brother have a fishing boat and go out every morning to make sure they have fresh daily specials.

House specialties: This is a fish taverna featuring the best fish in Karpathos, if not all of Greece, so all things fish: Spaghetti with lobster, fried barbouni, tsipoura (sea bream), shrimp or mussels saganaki, hand-cut fries, fresh horta (wild greens sautéed with olive oil and garlic), Cretan raki (whiskey). Pagoto (ice cream) is complementary.

Atmosphere/hospitality: Warm and very friendly. A cozy beach waits across the road for an afternoon siesta. This is a place where memories are made.

View: Magnificent view of the charming bay of Finiki and the island of Kasos.

Music: No


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mussels saganaki

I Kriti Taverna, Arkassa

Owner/chef: Victoria and Yanni

Menu: Local and traditional Greek fare

Price: L-M

Food: Delicious and beautifully prepared. Can accommodate vegetarians.

House specialties: Oven-roasted lamb, makarounes, homemade pies and cakes.

Atmosphere/hospitality: Warm and very friendly. Victoria speaks five languages and is happy to tell you about the history of the island.

Music: No

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Under the Trees Taverna 
~on the coastal road from Finiki to Lefkos (500m north of Piles exit)

Owner/chef: Kostas Ikonomides

Menu: Local and traditional Greek fare with a highlight on fish

Price: L

Food: Huge portions, delicious Greek food, inexpensive. Kosta grows his own vegetables and takes pride in the food he serves.

House specialties: Fresh fish, calamari, grilled tsipoura, crab salad, fried cod, lamb chops

Atmosphere/hospitality: Friendly, good service. A welcoming, magical oasis that seems to pop up in the middle of nowhere.

View: Secluded with a spectacular seaside panorama

Music: No

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Mezzaria, Othos

Menu: Breakfast, meze, Karpathian fare, and themed meals

Price: M

Food: Petite plates and hearty meals

House specialties: Karpathian omelet (with fresh tomato, peppers, and feta), pancakes, samouses.
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Atmosphere/hospitality: Friendly and beloved town restaurant.

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To Otheitiko, Othos

Menu: Local and authentic Greek fare

Price: L-M

Food: Fresh ingredients and homemade Karpathian favorites

House specialties: Dolmadakia, gyro, souvlaki, makarounes, fried zucchini, loukoumades drizzled with honey
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Atmosphere/hospitality: Friendly and welcoming in a delightful village.


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Taverna Nina, Kastelia Lakki, Amoopi 

Owner/chef: Ekizoglou family

Menu: Local and traditional Greek fare

Price: L

Food: Fresh ingredients, everything is homemade, genuine and organic

House specialties: Stifado (rabbit, lamb, or beef stew with pearl onions), gyro, pork and lamb souvlaki, kleftiko, greek salad, crab salad, makarounes, octopus in vinager, moussaka, horta. An ouzo or wine and fresh melon are complementary.

Atmosphere/hospitality: Friendly, funny brothers manage the taverna. Tollis Ekizoglou, the waiter, greets you with a smile, suggests the best dishes on the menu, and keeps you entertained with his stories. They also have a pool where you can swim and eat poolside.

View: Terrace overlooks the beautiful bay of Lakki.

Music: No


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stifado

The Life of Angels, Pigadia (Apodimion Karpathion 69)

About: More than 110 years old, The Life of Angels started out as a coffee shop for the men of the villages to gather, talk, enjoy a demitasse, play tavli (backgammon), and perform traditional Karpathian music. Built in 1830 by Zoedia Karavias, it remains a one-of-a-kind structure on the island.

Owners/chefs: Zoe Konstantinidis Frangos and her daughter Angeliki Frangos

Menu: Greek, Mediterranean, and Vegetarian

Price: M

Food: Generous servings of locally sourced, organic produce and meats from Karpathos and Crete. Traditional Greek cuisine using family recipes passed down for generations. Zoe, the heart of the restaurant, made it her mission to support local farmers, feature vegetarian fare, and offer home-cooked foods (like she would to guests in her own home)—it’s no wonder this eatery is seriously popular with tourists. Cooking classes are offered during the day for customers who are interested in learning how to make a specific dish.

House specialties: Fresh beef stifado and oven-baked Karpathian lamb.

Atmosphere/hospitality: Welcoming family ambiance

View: The best view of Pigadia bay.
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Music: Yes

Mike’s Restaurant, Pigadia

Owner/chef: Manolis and Minas

Menu: Local and traditional Greek fare, as well as Italian dishes

Price: L-M

Food: Fresh vegetables and succulent meats. Raki and loukoumathes are complementary.

House specialties: Moussaka, kleftiko, horta, grilled tsipoura alongside a legendary baked potato with a yogurt sauce.

Atmosphere/hospitality: Friendly, quick, and attentive staff.

View: Pigadia harbor or charming side-street.

Music: No

Al Porto, Pigadia

Menu: Italian

Price: L-M

Food: Reviewers claim the pizza is like dining in Italy (for when you need a break from Greek food). Try the onion, tomato, and olive red pizza.

House specialties: A variety of pizza and pasta dishes, including Pizza Crado with mascarpone cheese and a garden-fresh summertime spaghetti with tomato and pesto.

Atmosphere/hospitality: Friendly and fun.

View: Charming side street with Pigadia harbor partial view.

Phone: +30 2245 022772

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onion, tomato, and olive red pizza
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summertime spaghetti with tomato and pesto
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Al Porto

Pelagos, Pigadia

Owner/chef: Panaretos family

Menu: Local and traditional Greek fare

Price: L

Food: The food is average but Pelagos is actually popular for their live music, meze, and drinks. We suggest you come to Pelagos after dinner for traditional Greek bands, dancing, and a nightcap (or two).

House specialties: Shrimp Saganaki, ouzo, Metaxa, cocktails

Atmosphere/hospitality: Friendly and welcoming family. Slow food service but great music and a fun time.

Music: Yes! It starts at 8:30pm and goes until midnight, featuring musicians like Konstantinos Maris, a brilliant lyra player. Then the traditional Karpathian three-piece acoustic group takes over and plays into the wee hours. If you want to try the local dances like the sousta, this is for you!
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These were the tavernas and restaurants that received high marks for food, atmosphere, cost, and hospitality. We also put together a slideshow (below) of tavernas and restaurants that deserve honorable mention~plus they're really pretty!
Most Karpathian restaurants and tavernas have wonderful local dishes as well as traditional Greek fare. Their rustic round bread loaves, spanakopites, and pickled wild sea-fennel salad are to die for, but so are their souvlaki, dolmadakia, stuffed tomatoes, peppers, and zucchini flowers. 

If you find yourself in an area with no clue as to which eatery is good, there’s one simple rule: When in doubt, follow your nose. Is the smell of the food like a Siren call? Is it shouting “Come, sit, EAT!”? Is the aroma making you suddenly ravenous and feeing weak in the knees? If you answered yes to any of these Qs, you have your answer. Add a stunning view (which is typical here but not necessary), good hospitality, and reasonable prices (most are!), and an ouzo or cold Mythos beer (which will make everything look and taste even better) and you have the makings of a meal fit for a Greek god…YOU!
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spanakopites
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stuffed zucchini flowers & dolmadakia
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stuffed tomates & peppers
For more Karpathos taverna/restaurant listings check TripAdvisor.com. It’s the only organized online list at the moment. Note that the town attributions aren’t always correct and their rating system is a bit off, so click on the individual restaurant listings and read the comment section for reviews, and to see which town they’re actually in.

Kitty Kefi

Need a feline fix while you're on vacation? You'll have no trouble getting some 1-on-1 (or 1-on-12) on this island! Cats roam free in Karpathos, as they do all over Greece, and they’re everywhere! Like you, they love Greek food (this is their kefi!) so don’t be surprised if these irresistible creatures come to your table for a taste. They have a keen sense of smell, especially for fish, and love human company! (Some eateries would prefer not to have dozens of kitties flocking to their customers, so check with your waiter to see if it’s okay to feed them.)
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I hope you found your kefi (food or feline) in our Karpathos taverna tour. To try a popular taverna specialty, see our recipe for Kritamo Toursi in our blog Pickling~Greek Island Style. For more on Greek-island cooking, check out our blog Greek Cooking with a Karpathos Island Twist. Stay tuned for more segments on the island's history and culture! If there's anything you'd like to know about Karpathos or its foods, let us know and maybe we'll do an entire blog on it.

Our new cookbooks Kukla’s Kouzina: A Gourmet Journey~Greek Island Style, Meze (Appetizers & Petite Plates) and Spreads & Dips are available on Amazon. These are the first two books in a series that we have developed and we’re excited to see this dream become reality! For details about the books and us, go to our BOOKS page. Meze and Spreads & Dips will complete their gourmet journey when they arrive in your home!

Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.

Thanks for following us and we’ll see you next Monday!

Until then~
Kali orexi! Good appetite!

Kelly
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Copyright © Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    

Web design by Kelly Salonica Staikopoulos
18 Comments

Pickling~Greek Island Style

7/19/2021

12 Comments

 

Toursi (Τουρσί) ~ Greek Pickled Vegetables

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Toursi (Τουρσί) is the Greek word for pickled vegetables and is a common, tasty way to preserve them throughout the cold winter months. The most common vegetables found in Toursi are carrots, cauliflower, string beans, red bell peppers, and green chili peppers, which are combined and pickled in a vinegar and/or brine solution. Every region in Greece has its own, unique way of making and flavoring Toursi, and so do we. In Karpathos, wild sea fennel is the main ingredient and an island favorite (and a taverna specialty~see Tavernas & Restaurants of Karpathos for a listing of the best eateries there).
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Sea Fennel or Kritamo (Κρίταμο), also known as Rock Samphire, is a green, fern-like vegetable that can be found growing on rocky Mediterranean shores where it is directly exposed to drying sun, strong winds, and the salty sea—it not only survives these extreme elements, it thrives in their presence. Sea fennel has a naturally occurring salty taste and resembles its aromatic namesake, fresh fennel, in flavor. It makes a stunning garnish and, in Karpathos, is especially enjoyed pickled.

One of our subscribers who recently vacationed in Karpathos wrote to us and shared her experience with the island’s pickled sea fennel. She mentioned how much she loved it, asked where she could find it, and wanted to get a recipe. We thought it was a great idea for a blog so everyone can enjoy.

Karpathos~Style Pickled Wild Sea Fennel (Κρίταμο Τουρσί, Kritamo Toursi)

Be sure to choose young sea fennel before it flowers. If you can’t find sea fennel in your area, substitute thinly sliced fresh fennel with the chopped fronds.

2 cups water
1 cup cider vinegar
1½ teaspoons sea salt
1 garlic clove, halved
2 small bay leaves
2 pounds wild sea fennel, rinsed
2 pre-sterilized 1-pint jars
2 lemon slices
Extra-virgin olive oil, for serving

1. Combine water, vinegar, salt, garlic, and bay leaves in a large saucepot and bring to a boil over medium-high heat. Add sea fennel and cook until just tender, about 5 minutes (do not overcook).

2. Using a slotted spoon, transfer sea fennel, garlic and bay leaves to sterilized jars, dividing evenly. Top each with a lemon slice. Carefully pour hot vinegar mixture over each, filling within ½ inch of the top of the jars. Firmly but gently tap each jar against the counter to release any trapped air or run a knife along the inside edge to the bottom. Wipe the top of the jars dry and cover tightly with the lids. Refrigerate overnight before serving. (Can be stored in the refrigerator up to 1 month.)

3. To serve: Drizzle the chilled Toursi with olive oil for a condiment or side dish, add to salads with citrus sections, or use as a garnish for fish or meats.
Recipe by Kelly Salonica Staikopoulos
Copyright © Kukla's Kouzina: A Gourmet Journey~Greek Island Style
 
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​I hope you enjoyed pickling with us and we welcome you to send us your requests or ideas for future Kukla's Kouzina blogs. To learn more about Karpathian cuisine, check out our blog Greek Cooking with a Karpathos Island Twist. Stay tuned for more upcoming segments on uniquely Karpathian foods and culture!

For more Karpathian/Greek recipes, check out our new cookbooks Kukla’s Kouzina: A Gourmet Journey~Greek Island Style, Meze (Appetizers & Petite Plates) and Spreads & Dips, available on Amazon. These are the first two books in a series that we have developed and we’re excited to see this dream become reality! For details about the books and us, go to our BOOKS page.

Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.

Thanks for following us and we’ll see you next Monday!

Until then~
Kali orexi! Good appetite!

Kelly

Copyright © Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    

Web design by Kelly Salonica Staikopoulos
12 Comments

Greek Cooking with a Karpathos Island Twist

7/5/2021

33 Comments

 

Karpathos~A Food Lover’s Paradise

PictureOlympos woman stuffing zucchini flowers
Our Karpathos getaway travels into the island’s kitchens this week for a look at the unique style of cooking that makes Kukla’s Kouzina tick!

Step into our kouzina and learn about what makes our cuisine so different from the other corners of Greece, and what makes it so irresistible. 

Last week you got to see the beauty of Karpathos, this week you get to taste it!  

Kalos orisate!  (kah-LOHS oh-REE-sah-teh) Welcome!

Mythological Proportions

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Karpathian cuisine is as awe-inspiring as the Titans, the elder gods who made Karpathos their home. The island's history dates as far back as 2500 B.C. and its occupation by numerous peoples and their cultures is reflected in its cuisine. This history tells the story of pieces of a puzzle that, over centuries, came together to form what is now known as Karpathian cuisine.

This cuisine's diversity is an effect of not only climate and location, but also of occupation by various civilizations recurring throughout time as a result of wars and invasions.  

Records show that Karpathos was inhabited by numerous outside cultures which began in Neolithic times with the Minoans, who introduced a variety of foods from the sea, as well as savory olives and their complex flavorful oils, herbs such as oregano, and thyme-scented honey. 

The Minoans were followed by the Mycenaeans, whose culture was rich in farm-fresh, as well as dried, fruits and vegetables, sheep and goat dairy products, game meats, chicken, celery, cardamom, mint, and fennel. Then the Phoenicians transported wine to the island’s shores. The Dorians came next with their Spartan diet of olive oil, garlic, pomegranates, figs, whole grains, apples, grapes, flax seeds, lentils, and a number of other high-nutrient staples we now refer to as superfoods. The Romans arrived with barley, millet, wheat, and cheese, all of which were infused with honey in certain recipes. The Venetians instituted pasta into the Karpathian diet, which led to the creation of pastitsio. And the language of the Ottomans inspired recipe names such as moussaka, tzatziki, giouvarlakia, keftedes, and mboureki. There was even a Genovese basil-loving pirate, Moresco, who ruled over the island! Aromas of citrus, allspice, cinnamon, and crystallized vanilla dominate Karpathian cooking, and it is unknown whether they sprouted here and were taught to others or vice versa. Tomatoes became incorporated into Greek cuisine in the late nineteenth century and were widely used in Dodecanese cooking during the Italian occupation from 1911 to 1947, and still are today. This is just one element exclusive to the nature of cooking in this area. 

The Italian occupation resulted in a marriage between the two styles of cooking, and this melding is well represented in the meals you’ll encounter on this island, like pasta with meat sauce or makarounes. Some restaurants feature both cuisines and you’ll see items like shrimp parmigiana and pizza on the menu alongside moussaka and souvlaki. 
   
These influences, combined with the island’s faithful native roots, have made Karpathos incomparable in its novel style and preparation of food, creating a culinary icon that lives only on this distinct island and is enhanced in the pages of our cookbook.

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cooking a goat in an outdoor kettle, Karpathos
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baking bread in an outdoor stone oven, Olympos

Keeping up with the Karpathians

To become truly familiar with a culture one must live with its natives, breathe the same air, and of course, sample its foods. Foods reveal a story of the people who create them—cultures of the sea have diets abundant in fish, those inland take from the earth, and their use of spices reflects the passion they happily share. On Karpathos, all these elements combine to tell the tale of a civilization with a generous lifestyle that makes every day a celebration.

The recipes born here reflect their heritage and maintain an originality that sets them apart from standard Greek cuisine. Foods also vary by location on the island, as some are extracted from the unspoiled mountain village of Olympos that remains frozen in time, others from the inland farming town of Volada. Then there's the picturesque, age-old fishing port of Finiki that can’t be beat when it comes to seafood. 

Eating on this island is truly a slice of heaven of which the myths only hint!
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fishing boat, Finiki
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fresh catch, Finiki
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A Dish by any Other Name

The differences between Karpathian cooking and mainstream Greek cuisine are apparent in a number of dishes that share a common name but actually have their own distinct food personalities. The following examples are proof positive that a rose, or dish, by any other name is just as sweet…or savory.    

Spanakopites Karpathikes  (Karpathian spinach pies)

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Savory spanakopites Karpathikes do not mimic the well-known spanakopita but exhibit their own distinctive, undeniable charm. Spice-scented homemade dough half-moons are filled with a spinach, rice, and onion mixture that is lightly flavored with lemon juice and herbs (no cheese in these, and you won’t miss it!). These individual pies are baked until risen, golden and seriously aromatic. 

On the island, especially in Olympos, baking is done in stone or brick communal ovens outside of the home. The food not only tastes better but it keeps the house cool…seriously important when it’s warm-to-hot most of the year. A classic case of If you can't stand the heat, take it out of the kitchen!

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communal outdoor brick oven, Olympos

Makarounes  (pronounced mah-ka-ROO-nes)

In the world of everyday pasta dishes, most people think of a tomato-based sauce. In Karpathos, pasta takes on a whole new meaning. Makarounes, an island specialty, is a peasant dish whose star ingredient is a homemade, finger-rolled, shell-shaped pasta (similar to cavatelli). The makarounes are cooked, then tossed with onion and garlic that were sautéed in olive oil, and topped with grated hard myzithra cheese (sheep and/or goat’s milk). Although this sounds too simple to fall into the realm of Greek cuisine, one forkful will prove that you don’t need a dozen ingredients and hours slaving over a hot stove to make a delicious Karpathian dish. Quick, easy, and entirely satisfying!
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makarounes, first scored with the tines of a fork, then rolled with fingertips.
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cooked makarounes tossed with sautéed onion and garlic, then topped with grated myzithra

Arnaki Kleftiko  (slow-baked spring lamb, pronounced ahr-NAH-kee KLEF-tee-koh)

In Greek, kleftiko means stolen. In Karpathian history, thieves (kleftes) lived hidden in the mountains and would steal a lamb or goat, then they'd slow-cook the meat (up to 24 hours) in the ground in a sealed pit so there would be no smell, no visible smoke, and no sign of a stolen animal. The meat was so tender and delicious that the recipe was passed down through the generations and was named after the thieves. In Karpathos, kleftiko is still made the old-fashioned way (isn’t that usually the best?), on the bone, marinated in garlic and lemon juice, and slow-baked in a pit-oven. Sometimes it's wrapped in parchment and baked in a clay pot.
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Left: arnaki kleftiko baked in a pit (the meat is so tender it falls off the bone). Right: kleftiko wrapped in parchment and baked in a clay pot.
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Mbaklavas Karpathikos  (Karpathian baklava)

Unlike mainland baklava, mbaklavas Karpathikos is made with an olive oil-based pastry dough that is rolled into a spiral of thin layers, then sliced, and deep fried. Once drained and cooled, the diamond-shaped, flaky slices are drenched in a fragrant, spiced honey syrup and sprinkled with walnuts. Made for special celebrations, these extraordinary treats are piled high on trays, wrapped in colorful cellophane and tied with elaborate bows. When dining on the island, you can find these at just about every restaurant and it’s the first thing on the menu at bakeries.
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Karpathian baklava
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traditional baklava
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kouloures
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psilokouloura
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sweet kouloures
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Olympos woman rolling out the dough for spanakopites
Other must-try indigenous foods you’ll find on the island include full-cream cheeses like salty almotyri (armotyri) and spiced meriari served with a variety of rustic bread loaves and kouloures (donut-shaped biscuits made with wheat, barley, or a combination of both), psilokouloura (thin, sesame-covered, olive-oil breadsticks), kouloumbotes olives, ofto (baked lamb or goat stuffed with rice), skaros yahni (baked fish) or “Karpathian fish” as the locals call it because the skaros fish can only be found in the Karpathian sea, kavroumas (strips of pig meat, similar to bacon, that are fried and served with bread), lahanopita (cabbage pie), drilla (a thick goat’s-milk sour cream), vyzanti (lamb stuffed with bulgur or rice and baked in a wood-burning oven), and hondros (meat prepared with bulgur). 

Pastries are also abundant and include xylikopites (pies made with creamed cheese, honey and sugar), sweet tourtes or sitakopita/myzithropita (mini pies or tray-sized pie prepared with locally-made sheep’s and/or goat’s-milk sitaka or myzithra cheeses), alevria cookies (the dough is kneaded in honey and butter), sisamomeli (a sesame-and-honey confection served at weddings), and poungia (Carnival spiced cheese crescents with honey).    


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Olympos baker stringing kouloures to dry after baking

Farm to Table ~ the Original Movement

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beekeeper
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Karpathian thyme honey
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fresh figs
Food in Karpathos is prepared using homegrown ingredients. It’s been that way for centuries because, as an isolated island, it’s difficult to get supplies from the mainland. There are also very few markets on the island so when ingredients are needed, the natives go to the source. 

Thyme honey comes from their bee farms and is extracted from their own honeycombs. Fruit and vegetables are grown organically. Cheese is made from the milk of their sheep and goats.  Bread is baked using their own grains that are ground in their gristmills powered by the wind.

If you’re eating in Karpathos, most of the ingredients are as local as local gets. This is the purest form of the farm-to-table movement, and it started here!
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basil
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wild artichoke
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zucchini flowers
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gristmill inside of windmill, Olympos
We hope you enjoyed our Karpathian kitchen raid. In next week's blog Tavernas & Restaurants of Karpathos, we'll take you into the best tavernas and restaurants in Karpathos where the foods we just talked about leap off the menus, and the hosts make you feel right at home! For our classic Karpathian recipe for Kritamo Toursi, check out Pickling~Greek Island Style.

Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.

Thanks for following us and we’ll see you next Monday!

Until then~
Kali orexi!  Good appetite!

Kelly

Copyright © Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!

Web design by Kelly Salonica Staikopoulos
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    This Greek cooking blog is a companion to our  cookbook series 
    KUKLA’S KOUZINA: 
    A Gourmet Journey~
    Greek Island Style, including Meze 
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    (Appetizers & Petite Plates) and Spreads & Dips, on Amazon. Visit our BOOKS page for more info.


    It's a Greek cooking school in your own home. Here you'll learn about Greek-island foods and will find cooking techniques that will demystify what is sometimes considered a complicated cuisine, allowing you recreate the dishes of the gods in your own kitchen! ​

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    olive oil kouzina

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       This exquisite olive oil produced by Mentis Estate is hand picked and carefully pressed by local artisans, creating a pure unblended oil that is aromatic and fruity with an acidity of less than 0.5%. 
       Mentis Estate is truly the finest olive oil we at Kukla's Kouzina have ever tasted and it's our first choice for serving with crusty bread, drizzling on salads, and finishing a dish. 

       Check out our blog Olive Oil~Branch to Bottle to see what makes Mentis Estate so special. Delicious (υπέροχος)!

    author  
    Kelly Salonica Staikopoulos

    Read all about Kelly, Kukla's Kouzina's blogger, and the rest of our team in our about page!


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