Authenticity, tradition and influences around the world
Leros is famous for its rich local cuisine. The island has been producing since the 7th century until today, legumes, oil, wine, wheat, figs and honey. There are also products that are made with traditional recipes that were preserved over the years from generation to generation with influences from Italians and Egyptians. Do not miss to taste local cooked dishes and you will find variations that reveal the beauty of the local cuisine. You will have the opportunity to taste small cuisine secrets as adding a little tomato in dolmades, plenty of savory in the meat and also discover authentic greek dishes as fish soup, lobster with orzo and so many others. Whether you prefer to have lunch at cafes, taverns or restaurants, one thing you should take for granted …in Leros the food is always tasty and the atmosphere warm and friendly.
Pastries.
Amongst the stronger flavors on our island are tasty breads such as “multigrain”, “Byzantino”, which are varieties of blended flours and will accompany your breakfast in a unique way! You can combine them with fresh butter and honey. Lerian handmade pies and mainly cheese pies that are made with local mizithra cheese and spinach, are delis that you will find easily in all bakery shops.
Please note: Bakeries are open in the morning and close at noon until the next day as soon as fresh bread is sold.
Honey.
You can find plenty of honey by many producers. Taste the thyme honey of the island, which is especially tasteful and wonderful in both color and aroma.
Savory.
The most fragrant herb on the island. It grows everywhere, it looks like oregano, but it’s stronger in smell and taste. Locals put plenty in food and in salads. It’s worth taking some back home before you leave the island.
Pastes (Salted).
The most beautiful and definitely the most famous lerian product on the island. It is actually salted mackerel, made with a traditional recipe that demands the fish to remain in wooden barrels for sixty days and the water to be changed every second day. In many of the local fish taverns you will find salted food that is prepared specifically for consumption within the restaurant, following the recipe from father to son. It is for sure that you can not say no to a lunch with ouzo and meze (appetizers) of salted mackerel, vinegar anchovy or octopus.
Fish and seafood.
Fresh fish is definitely something you will not miss in Leros, as there is plenty seafood of all kinds directly from its crystal clear waters. There is a great chance that if you have lunch at local tavern someone from the family or even the owner might be a fisherman. In case you want to cook them yourself, you will find them on the marble stalls of Agia Marina, where fishermen display them in the mornings and you have the chance to bargain the prices.
Pougkakia.
Pougkakia are local pastries that are baked and fried with thyme honey, walnut, almond, tangerine and sesame seeds. You don’t need a lot of words and descriptions, just try them.
Last but not least, you will be surprised by all the existing vegetarian menus that are available.
