• Fava me koukia: Being made from fava beans mashed up with a lemon sauce. The lemon sauce is spiced with fennel and parsley, which add a sense of bold herb flavour that creates a very bright taste. It's perfect as a snack or side dish and is a favourite among Santorini locals. • Domatokeftethes: Are made from a specific variety of Santorini tomatoes fried in a thick olive oil batter with peppers, onions, mint and herbs. The tomatoes are about the size of cherries and have a sweet flavour. • Apochti: A traditional sort of pork jerky made from salted pork loin brined in vinegar, then dried and seasoned with pepper and vinegar. It's also used in many main dish recipes in homes and restaurants all across the island. • Chlorotyri: A true delicacy in Santorini, a local goat milk cheese found only on this island and made in very limited quantities, and one you will never forget. • Melitinia: a traditional sweet treat, especially around Easter, a cheese pie made with sugar and mastic powder in homes and traditional bakeries across the island. The recipe is deceptively simple but also difficult to master. It's made of mizithra cheese blended with sugar and mastiha to create a unique pastry with a soft, creamy consistency unlike anything anywhere else.

• Kopanisti: a fine cheese that can compete with top European cheeses. Many people even refer to it as the “Greek Roquefort.” It’s thick and creamy with a spreadable texture, peppery and intense flavour, and yellowy-pink colour. It’s made from sheep’s milk, or from a mixture of sheep and goat’s milk, and takes around 4 months in total to produce. • Kremidopita: is one of many Mykonos delicacies associated with Easter. Although the pie contains onion, the tanginess of the onion is balanced with creamy tirovolia cheese. The recipe also includes dill and various wild herbs and spices. • Amygdalota: A traditional sweet with a distinctive rose aroma and almond flavour. On Mykonos, they are moulded into an oblong shape, similar to kourabiedes (butter cookies). Unlike on the other Cycladic islands, here they are baked. This results in a slightly hard exterior with a soft inside. • Sausages with black-eyed beans: Mykonos black-eyed beans are called 'kafematika' and combine well with Mykonos sausage, which is made exclusively from pork meat and fat. Unlike other areas in Greece, the Mykonos sausage is sun-dried rather than smoked. The traditional Mykonos sausage also contains savoury herbs, pepper, spice, salt, and finely chopped oregano. • Melopita: (honey pie) is a sweet pie made with the traditional Mykonos cheese, tirovolia. The original recipe is made with 2 crispy sheets of pastry wrapped around a filling of tirovolia, cinnamon, and honey. • Louza: The Myconian prosciutto. Traditionally, Louza sausages were made after the annual pig slaughter – a popular festival taking place in the autumn when each household would slaughter the pig they had fattened up over the year.

• Kaparosalata (caper salad) • Maindanosalata (parsley salad with lemon, onions and capers) • Marathopita (wild fennel pie) • Aetopita (fish and vegetable pie) • Atherinopita sounds like a pie but it’s a dish of small fish, lightly coated with flour, mint and parsley, fried and served with chopped tomato and either onions or egg. • Melomenes melitzanes (literally translating as honeyed aubergines but it’s the slow-cooked tomato sauce that gives the sweetness) • Halvadopita (a gooey nougat made of honey, sugar, vinegar, egg white and almonds and sandwiched between confectionery wafers) • Pastelaries (a kind of sesame bar made with dried figs and almonds) • Loukoumia with flavours such as rosewater, mastic from Chios and bergamot, traditionally eaten with Greek coffee or a glass of chilled water.

• Petroti: this is a fresh cow cheese which has a semi-hard texture. It is tasty and full of flavors. It can be eaten plain as a food, with other foods or served with other fruits • Volaki: this Andros Greece gastronomy desert is made of pasteurized cow milk, cone shaped and with a texture like that of mozzarella cheese. It can be eaten with salads, or bread. Once refrigerated and hard, it becomes ochre in color and spicy, it becomes a snack for ‘raki. It can also be grated over pasta. • Froutalia: this is an omelet made from potatoes, pork fat locally called glyna, local sausages and herbs. It can be served with zucchini, zucchini blossoms, artichoke or broad beans. • Lampriatis: this is an Andros Greece Gastronomy dish specially reserved for the Easter session. To make this meal, Lamb is stuffed with up to three distinct types of cheese, rice, eggs, parsley and spear mint. It is then baked slowly in a wood oven for a long while (8-10 hours). • Thyme & Heather (Riki) honeys: this is a delicious meal male of very native Andros Island products. It is usually served at breakfasts with yoghurt or bread.

• Marathotiganites (friend fennel-balls) • Revithada (chickpea stew with rosemary) • Skepastaria • Local fish such as mullet, swordfish, monkfish, squid

The birthplace of Nikolaos Tselementes, a Greek chef who’s known for changing Greek cooking for ever. Tselementes published the first Greek cookbook back in 1932. This cookbook was such a huge success that it found its way to each and every household in Greece and changed the country’s cooking mentality once and for all. • Manoura (Local Cheese) • Revithokeftedes: served as a meze dish or starter but they can definitely be enjoyed as a main alongside some salad or freshly cut French fries and contain cheese sometimes. • Mastelo: is the island’s typical meat-based dish. It consists of lamb or goat’s meat, washed in red wine, and doused in dill. It’s then slow-cooked inside a clay pot also called mastelo. • Melopita, a traditional sweet that’s made of local cheese and honey. In essence, melopita is the island’s take on cheesecake. • Fresh and delicious cookies, that come in many flavors.

• Koufeto: a traditional spoon sweet (glyko tou koutaliou) from the island of Milos. It is made by simmering pieces of local sweet white pumpkin in a mixture of water, sugar, and local honey, which is then combined with blanched almonds and lemon juice. This sweet specialty is usually associated with weddings and engagements. • Karpouzopita: Consisting of watermelon flesh, sugar, local thyme honey, flour, cinnamon, and olive oil. This dish derives its name from the Greek words karpouzi, meaning watermelon, and pita, which means pie or flat. • Pitarakia: small half-moon-shaped pastries filled with cheese. The pastry dough is typically made with flour, olive oil, vinegar or lemon juice, salt, and lukewarm water, while the filling may be as simple as crumbled local cheese (such as manoura) mixed with freshly ground pepper.

• Artichoke pie • Fennel pancakes • Furtalia which is the local omelette with potatoes, eggs and sausages or louza of Tinos • Cheeses of Tinos, produced in the modern cheese factory of the island • Kserotigana • Amigdalota • Beizedes • Sweet cheese pies

• Gouna Fish: a local specialty made of sun-dried mackerel fish, drizzled with herbs and then grilled. It is usually served with fresh lemon juice. • Karavoloi: Another authentic Parian recipe are the Karavoloi snails. Usually, large snails that are boiled and served with garlic sauce. • Octopus balls: Just like meatballs but instead of meat you add octopus. It is considered an amazing appetizer especially when accompanied with the local alcoholic drink known as souma. • Rafiolia: Traditional fried pastries made of dough, myzithra cheese, honey and cinnamon. An original recipe that has been passed from generation to generation and still fills the air of Paros with its sweet notes. • Flavorsome cheeses such as graviera, touloumotyri and xynomyzithra • Handmade pasta • Pumpkin pies • The “samota” spoon sweets • The petimezinia, myzithropitakia, lamparokouloura and lazarakia sweets as well as the authentic zahara baklava dessert.

• Sefoukloti (a traditional local pie, hearty and fragrant with chard, fennel and other herbs.) • Rosto (a delicious local dish made with pork, garlic and red wine, combined with thick pasta.) • Melachrino (one of the most delicious sweets on the island) It is very similar to Greek walnut cake or “karydopita”, but flavored with the famous local citron liqueur. • Koukoulomaeria soup (is made from white beans, wheat, corn, and olive oil.) • Salachtouri is a famous Naxian salad made with rays, mixed green vegetables, olives, and a delicious lemon dressing.

• Patatato, made with meat and potatoes cooked in the oven, is one of the most famous local dishes in Amorgos and Koufonissia. • Cream cheese (small production) • The meat of the local wild goat is equally delicious • The pasteli (made with honey and sesame), known all over the Cyclades.

• Tsigaropita, the original pie of Kea made with tsigara, eggs, milk, anise and sesame • Tsigara, a traditional dish based on pork with fat • Loza , mezze of Cyclades with corned pork, the so called “prosciutto of Kea” • Paspalas, the typical dish of Kea with pork meat cooked together with tomatoes and eggs • Chamomile, sage, lavender, verbena, basil, oregano, rosemary, “thrymbi” and sedge are among the most common herbs on the island.