• 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.

• Byzanti: lamb or goat filled with rice, entrails, raisins, pine nuts, aromatic herbs and spices which is then cooked in a wood-burning oven. • The dish traditionally served at weddings is hondros, or coarse wheat with meat. Hondros can be boiled in milk, for a creamy texture, or in water and then covered with browned onion and cheese just before serving. • Alevria : dough rings with honey and butter. • Psilokoulouro: a type of bread ring, is more of a work of art than food. It is a large, round ring of bread in whose center twelve strips of dough are placed in a thatched design and the whole thing is dusted with sugared sesame seeds before baking. • Zebilia, small crescent-shaped pies with a raisin and nutmeg filling that are dusted with white and black sesame seeds before baking.

• Byzanti: lamb or goat filled with rice, entrails, raisins, pine nuts, aromatic herbs and spices which is then cooked in a wood-burning oven. • The dish traditionally served at weddings is hondros, or coarse wheat with meat. Hondros can be boiled in milk, for a creamy texture, or in water and then covered with browned onion and cheese just before serving. • Alevria : dough rings with honey and butter. • Psilokoulouro: a type of bread ring, is more of a work of art than food. It is a large, round ring of bread in whose center twelve strips of dough are placed in a thatched design and the whole thing is dusted with sugared sesame seeds before baking. • Zebilia, small crescent-shaped pies with a raisin and nutmeg filling that are dusted with white and black sesame seeds before baking.

• Byzanti: lamb or goat filled with rice, entrails, raisins, pine nuts, aromatic herbs and spices which is then cooked in a wood-burning oven. • The dish traditionally served at weddings is hondros, or coarse wheat with meat. Hondros can be boiled in milk, for a creamy texture, or in water and then covered with browned onion and cheese just before serving. • Alevria : dough rings with honey and butter. • Psilokoulouro: a type of bread ring, is more of a work of art than food. It is a large, round ring of bread in whose center twelve strips of dough are placed in a thatched design and the whole thing is dusted with sugared sesame seeds before baking. • Zebilia, small crescent-shaped pies with a raisin and nutmeg filling that are dusted with white and black sesame seeds before baking.

• Byzanti: lamb or goat filled with rice, entrails, raisins, pine nuts, aromatic herbs and spices which is then cooked in a wood-burning oven. • The dish traditionally served at weddings is hondros, or coarse wheat with meat. Hondros can be boiled in milk, for a creamy texture, or in water and then covered with browned onion and cheese just before serving. • Alevria : dough rings with honey and butter. • Psilokoulouro: a type of bread ring, is more of a work of art than food. It is a large, round ring of bread in whose center twelve strips of dough are placed in a thatched design and the whole thing is dusted with sugared sesame seeds before baking. • Zebilia, small crescent-shaped pies with a raisin and nutmeg filling that are dusted with white and black sesame seeds before baking.

• Byzanti: lamb or goat filled with rice, entrails, raisins, pine nuts, aromatic herbs and spices which is then cooked in a wood-burning oven. • The dish traditionally served at weddings is hondros, or coarse wheat with meat. Hondros can be boiled in milk, for a creamy texture, or in water and then covered with browned onion and cheese just before serving. • Alevria : dough rings with honey and butter. • Psilokoulouro: a type of bread ring, is more of a work of art than food. It is a large, round ring of bread in whose center twelve strips of dough are placed in a thatched design and the whole thing is dusted with sugared sesame seeds before baking. • Zebilia, small crescent-shaped pies with a raisin and nutmeg filling that are dusted with white and black sesame seeds before baking.

• Byzanti: lamb or goat filled with rice, entrails, raisins, pine nuts, aromatic herbs and spices which is then cooked in a wood-burning oven. • The dish traditionally served at weddings is hondros, or coarse wheat with meat. Hondros can be boiled in milk, for a creamy texture, or in water and then covered with browned onion and cheese just before serving. • Alevria : dough rings with honey and butter. • Psilokoulouro: a type of bread ring, is more of a work of art than food. It is a large, round ring of bread in whose center twelve strips of dough are placed in a thatched design and the whole thing is dusted with sugared sesame seeds before baking. • Zebilia, small crescent-shaped pies with a raisin and nutmeg filling that are dusted with white and black sesame seeds before baking.

• Byzanti: lamb or goat filled with rice, entrails, raisins, pine nuts, aromatic herbs and spices which is then cooked in a wood-burning oven. • The dish traditionally served at weddings is hondros, or coarse wheat with meat. Hondros can be boiled in milk, for a creamy texture, or in water and then covered with browned onion and cheese just before serving. • Alevria : dough rings with honey and butter. • Psilokoulouro: a type of bread ring, is more of a work of art than food. It is a large, round ring of bread in whose center twelve strips of dough are placed in a thatched design and the whole thing is dusted with sugared sesame seeds before baking. • Zebilia, small crescent-shaped pies with a raisin and nutmeg filling that are dusted with white and black sesame seeds before baking.

• Byzanti: lamb or goat filled with rice, entrails, raisins, pine nuts, aromatic herbs and spices which is then cooked in a wood-burning oven. • The dish traditionally served at weddings is hondros, or coarse wheat with meat. Hondros can be boiled in milk, for a creamy texture, or in water and then covered with browned onion and cheese just before serving. • Alevria : dough rings with honey and butter. • Psilokoulouro: a type of bread ring, is more of a work of art than food. It is a large, round ring of bread in whose center twelve strips of dough are placed in a thatched design and the whole thing is dusted with sugared sesame seeds before baking. • Zebilia, small crescent-shaped pies with a raisin and nutmeg filling that are dusted with white and black sesame seeds before baking.