Ikarian Foods

Ikarian gastronomy is credited as a pillar of the Blue Zone diet and closely linked with the locals longevity.

Honey

The quality of Ikarian honey is incomparable and cannot be overstated. This rare honey, perhaps the best in the world, is 100% pure, natural, unheated, and unpasteurized. Its special characteristics are a function of the unique environment in which the indigenous Ikarian bees gather their pollen. The island’s honey contains anti-cancer, anti-inflammatory and antibacterial properties when part of a regular diet. Our beekeepers place the hives in the pristine hard-to-reach mountainous areas where the bees feed on pine, heather and a broad range of native wildflowers and herbs. Due to its mountainous and undulating rocky terrain, conventional commercial agriculture does not exist on the island of Ikaria, resulting in a very pristine environment. Local honey is available in most shops throughout the island and many of the specialty shops allow for tastings. Make room in your luggage for this must-buy!

Kathoura

Kathoura is the most popular cheese in the island. It is a white, goat cheese, known to have been made on the island since the 17th century. It is made with local goat’s milk and is usually unsalted, with mild, sweet and spicy varieties.

Kolokasi

The sweet potato of Ikaria! The ‘kolokasi’(Colocasia esculenta), is a rare plant,found only in Ikaria and Cyprus. It is in fact a bulb, like celeriac with coarse brown or purple skin, in a conical shape. It is a hard, white bulb  which is cultivated for 14 months in the soil and softens and sweetens when cooked. Historically, the kolokasi helped the locals survive hunger during the Second World War.  Note of caution, it should not be consumed raw because they contain toxic substances, which are destroyed only during the cooking process. It has a high nutritional value, rich in vitamins, magnesium, phosphorus, potassium and is a good source of iron and protein. It contains prebiotic fibers, very rich in insulin.

Kaisia

The fruits have a special place in the Ikarian diet. It is a type of apricot, from which we can eat the kernel, which has known cancer-fighting properties. It is usually in spring or early summer at the local grocery stores and fruit vendors along the roads. Until the Second World War, Ikaria exported kaisia. Today, however, the production is small nd generally grows in the climes of Southern Ikaria, from Xylosyrtis to Maganitis.

Herbs

Ikaria has a variety of herbs, some of which are entirely indigenous only to the island.  In the mountains and home gardens can be found wild oregano, thyme, sage, chamomile, pennyroyal, heather, rosemary, mint, fennel, mint and St. John's Wort among the most well-known. Herbs feature greatly in local cooking, as well as in homeopathic balms and ointments. You can book horticulture walking tours in Raches.

Goat

The island’s wild goats, known as Rasko, are white or black kids that roam freely in the mountains. Their meat has little fat and is considered a delicacy, usually eaten boiled or roasted. It is the most popular food served at the Panigiria feasts. Over the centuries the island has been inhabited, the Rasko was significant to the islanders’ survival, especially during the years of pirate attacks, Ottoman occupation and wars. 

Oil

Ikarian olive oil is organic extra virgin produced by single cold pressed methods at local presses.  It accompanies almost all meals, is of excellent quality and very beneficial to the health and longevity of the locals. The quantity produced is sufficient to meet the demand of the entire island, so you will rarely be served anything but the best-quality locally produced oil.

Fish

Every day, you can see local fishermen sailing out with their nets for the day’s catch. Boats also come in from the neighboring islands of Fournoi and Samos to supply households and taverns with fresh fish and seafood, such as sea bream, scorpion fish, octopus and squid.

Jams

Every household makes his own jams and spoon sweets ​​from local fruits, such kaΐsia, oranges, cherries, bergamot and rose. Today, there are local producers and women's associations selling them packaged at grocery and specialty stores.

Soft drinks & Beer

A small, local distributor has been producing the local orange and lemon-flavored soft drinks for decades. Originally, they were sold in glass bottles, but now are available in plastic soft drink packaging at groceries, convenance stores and restaurants throughout the island. Just look for the I © Ikaria label.

Soufiko

There is no dish most closely associated with Ikaria than Soufiko. It is a hundred-year-old recipe made from local seasonal vegetables grown home gardens. This vegan dish is made from mixture of various vegetables, a generous amount of olive oil and is best when served with fresh baked bread and a side of kathoura cheese.