Gastronomy

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Karpathos cuisine is primarily based on the island's own agricultural products. These locally grown products nourished by the sea breeze and the sunshine of the Aegean Sea, share a unique, full taste. Combined with the almost exclusively organic cultivation of the island the result is top quality produce from ingredients used to cook the original, tasty and healthy foods you will find in most of the island's taverns and restaurants. The traditional dishes express the rich and varied cuisine of the island's culture.

Karpathian Fish  Skaros : as the local people call it because it swims only in the Karpathian Sea
Karpathian Sardines (local fish named Menoula cooked with salt to form a sardine type)
Karpathian small shrimp
Manouli  (Fresh local goat cheese)
Agriadia  local kalamaria from the  karpathian sea
Makarounes (homemade  pasta – served with onions and cheese)
Kolokythopoulia (zucchini flowers stuffed with rice)
Dolmadakia  (grape leaves stuffed with rice)
Skaros yahni (baked fish with tomatoes and onions)
Ofto  (stuffed lamb baked for about 19-22  hours in a traditional Karpathian wooden oven)
Fakorizo  (lentils with rice)
Psilokouloura  ( baked biscuits with sisami)
Sisamomeli  (a sweet, made from sesame and honey )
Tourtes or Mizithropites (pies filled with locally made Sitaka or Mizithra cheese)
Karpathian Baklavas
Local Honey
Local olive oil
Local sweet wine

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