Saborea South Aegean: Una aventura gastronómica única
Explora los sabores auténticos de South Aegean en una experiencia gastronómica inolvidable.
The South Aegean is the Greece of postcards, a stunning region that encompasses two of the most famous archipelagos in the world: the Cyclades and the Dodecanese. It is a mosaic of more than 150 islands, each with its own personality. From the white villages and blue domes of Santorini and Mykonos, through the medieval history of Rhodes, to the volcanic beauty of Milos and the tranquility of lesser-known islands. It is a destination for sailing, exploring ancient ruins, relaxing on spectacular beaches and experiencing the essence of Greek hospitality.
Food and evening experiences in South Aegean
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Flavors of South Aegean
Aegean cuisine is the quintessence of the Mediterranean diet. Based on fresh seafood, local vegetables, legumes, exceptional cheeses and the ubiquitous olive oil. Each island offers its own specialties.
Must-Try Dishes
Tomatokeftedes (Tomato Fritters)
A star starter ('meze') from Santorini. Crispy fritters made with tasty local cherry tomatoes, mint and onion.
Santorini Fava
A smooth and delicious puree made from a local variety of yellow peas. It is typically served with olive oil, onion and capers.
Kopanisti
A creamy and spicy cheese, with an intense and salty flavor, very popular in the Cyclades, especially Mykonos.
Louza
A type of cured pork loin, seasoned with herbs and spices, which is left to air dry. Typical of Mykonos and other Cyclades islands.
Fresh Fish and Seafood
From simple grilled fish to sun-dried octopus and seafood stews like 'kakavia'. The freshness of the sea is the protagonist.
Gouna
Fish (mackerel or horse mackerel) seasoned with herbs, dried in the sun for a day and then grilled. A specialty of Paros.
Revithada
A chickpea stew cooked slowly overnight in a clay pot. The most emblematic dish of the island of Sifnos.
Matsata
Fresh homemade pasta, similar to noodles, traditionally served with rooster in tomato sauce. A hearty dish from the island of Folegandros.
Typical Drinks
Ouzo
Considered the national drink of Greece, it is a liqueur with a powerful anise flavor that is usually drunk with water (which gives it a whitish color) and accompanied by appetizers.
Tsipouro / Raki
A grape pomace brandy, similar to Italian grappa. It is a welcome drink and a symbol of hospitality, especially in Crete.
Santorini Wines (Assyrtiko)
The island is famous for its dry white wines made from the Assyrtiko grape, which grows on the unique basket-shaped vines on the volcanic soil.
Retsina
A white or rosé wine to which pine resin is added during fermentation, giving it a unique aroma and flavor that evokes ancient Greece.
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Tomatokeftedes (Tomato Fritters)
A star starter ('meze') from Santorini. Crispy fritters made with tasty local cherry tomatoes, mint and onion.
Santorini Fava
A smooth and delicious puree made from a local variety of yellow peas. It is typically served with olive oil, onion and capers.
Kopanisti
A creamy and spicy cheese, with an intense and salty flavor, very popular in the Cyclades, especially Mykonos.
Ouzo
Considered the national drink of Greece, it is a liqueur with a powerful anise flavor that is usually drunk with water (which gives it a whitish color) and accompanied by appetizers.
Amygdalota
Soft ground almond cookies, often scented with rose water and sprinkled with icing sugar. Popular in all the Aegean islands.
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Travel advisory
In high season (July-August) it is essential to book accommodation, ferries and flights well in advance. Meltemi winds can be very strong in summer, occasionally causing ferry cancellations. Be careful with prices in the most touristy areas of Mykonos and Santorini; always check the menu before sitting down. Although cards are accepted in most places, it is advisable to carry some cash, especially for small towns and traditional taverns.
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