Dodecanese, Greece
Kos cuisine relies on fresh, locally sourced ingredients. Olive oil is a central component. Herbs, vegetables, and lean meats feature prominently. Dodecanese cuisine carries unique characteristics from Roman, Byzantine, Knights Hospitaller, Ottoman, and Italian rule, leading to a fascinating blend of flavors.
Seafood stands out given the island's maritime surroundings.
Lamb, pork, and chicken are common, often slow-cooked or grilled. Goat meat also appears in traditional stews.
Fresh seafood is a highlight. Look for grilled barracuda, red mullet, sea bream. Octopus, squid, and shrimp also feature.
Yogurt, often with honey and nuts. Honey from local beehives. Traditional local bread (Honiatiko).
Unique local goat cheeses. Krasotyri matures in red wine lees; Posa sometimes ages wrapped in grape leaves.
Find in local markets and select tavernas.
Grilled octopus, calamari, various fresh fish (barracuda, red mullet, sea bream). Many coastal tavernas sell fish by weight.
A must-try given the island's location.
Moussaka (layered meat and eggplant), Tzatziki (yogurt dip), Greek Salad, Dolmades (stuffed grape leaves), Saganaki (fried cheese).
Widely available at tavernas.
Kos wineries like Hatziemmanouil and Triantafyllopoulos produce red, white, and rosé wines. Sample local varieties.
Loukoumades (Greek doughnuts), Baklava (phyllo pastry with nuts and syrup), Yogurt with Honey and Walnuts, Galaktoboureko (custard pastry).
Limited but growing, mostly within luxury resorts or high-end Kos Town restaurants. They offer modern Greek or international dishes with high-quality ingredients.
The most common dining type. Traditional tavernas provide a wide selection of Greek and Mediterranean dishes across all major towns and resorts. Often family-run, with generous portions and fresh ingredients.
Gyros/Souvlaki shops are plentiful for quick, delicious, and affordable meals. Local bakeries offer fresh bread and savory/sweet pies for inexpensive breakfast or snacks. Supermarkets provide the most economical self-catering option.
In major tourist areas (Kos Town, Kardamena), you find Italian (pizza, pasta), Chinese and Indian takeaways, and British pubs.
This variety caters to diverse tastes.
Consider focusing on local Greek food for a more authentic experience.
Explore local flavors.
Often light, coffee and pastry. Hotels offer wider buffet selections.
Main meal in rural areas, cooked dishes or larger portions.
Social affair, typically eaten later in the evening, sharing food.
Water served automatically, bottled water available.
Always inform restaurant staff about allergies. "Eho mia alleria se [allergen]" (I have an allergy to [allergen]) or an allergy card translated into Greek.
Be cautious with fried foods due to potential cross-contamination.
Many Greek dips, like fava (split pea puree) or skordalia (garlic potato dip), are naturally vegan.
Check for hidden dairy or eggs in other dishes.
Use smartphone apps like HappyCow for vegetarian and vegan-friendly restaurants. Online forums and travel blogs offer community-sourced recommendations.
Easter: Lamb on the spit is a traditional dish. Many traditional sweets. Summer: Abundance of fresh fruits (melons, figs, grapes).
Local operators and private chefs offer Greek cooking classes, often focusing on traditional Kos recipes (moussaka, tzatziki, local seafood).
Explore local markets, discover regional delicacies, and enjoy tastings at various establishments.
Visit Kos wineries (Hatziemmanouil, Triantafyllopoulos) for tours and tastings. Olive oil mills during harvest season. Honey producers.
Formal community-based tourism initiatives are less structured. You contribute meaningfully by seeking out and supporting local family-run tavernas, small guesthouses, and artisan shops.
Direct support for island economy.
English is widely spoken in tourist areas. Private tutors or small language schools may offer crash courses.
A Greek language phrasebook is a good starting point.
Bread, often with olive oil, usually comes to your table automatically and is charged per person.
Order a variety of small dishes (mezedes) to share among the table, allowing everyone to sample different flavors.
In traditional tavernas, especially for fresh fish, you may be invited into the kitchen to see the fresh catch.
Exploring Kos's culinary landscape promises delicious discoveries.
