The local products such as fruits, vegetables and other products, grown using dry farming methods in Astypalea, are particularly flavourful, while local meats from the island’s farmers and natural dairy products complement the fish and seafood generously provided by the Aegean Sea. The crowning jewel is the famous saffron, which is wild-harvested by locals every autumn from the island’s mountain slopes.
The local thyme honey is renowned for its exceptional quality. Around 80 people are involved in its production, using static cultivation methods, and the results speak for themselves. The honey’s aromatic bouquet, rich, pure taste, and distinctive amber colour make it highly sought after. Other local products include pasta, primarily lazania and makarounes.
The island’s homemakers take full advantage of these ingredients, adding wild aromatic herbs and their grandmothers’ traditional recipes to create culinary masterpieces. Kitrinokouloura (saffron biscuits made with milk, pure butter, saffron, and spices) are a staple in every household, as are rusks flavoured with thyme and herbs.
Local Cheeses
Astypalea’s goats and sheep produce not only meat but also a variety of exceptional cheeses, such as chlorotyri, ladotyri, chlori, anthotyro, and in smaller quantities, kopanisti.
The older the cheese, the more intense and interesting its flavours. Chlorotyri (in its fresh or ladotyri form) can be eaten as a table cheese or, as is common on Astypalea, in saganaki (fried cheese).
Chlori or chlorotyri is a fresh, white, soft cheese made from sheep’s or goat’s milk, which often matures in brine, becoming firmer and suitable for grating. On Astypalea, it is also available fresh, giving it a milder taste. It is a key ingredient in local specialties, such as sweet cheese pouches.
Honey
Since ancient times, Astypalea has been producing high-quality honey. In recent years, beekeeping has flourished, making Astypalea’s honey famous not only in Greece but worldwide.
During the winter, especially in bad weather, local beekeepers feed their bees. The bees forage on the island’s fragrant thyme, herbs, and wildflowers, which is why Astypalea’s honey has such a fine flavour.
Be sure to try it during your stay on the island, either on its own or paired with traditional sweets like xerotigana (fried dough pastries).
Traditional Biscuits & Rusks
Galatokouloura
Galatokouloura are a traditional Astypalean recipe. These biscuits get their name from the milk used in the dough. Locals used to make them year-round, as they were a favourite sweet and a revitalising snack after hard manual labour. Their key ingredients are Astypalea’s thyme honey and the famous mastiha from Chios, which adds a slight tang to the aftertaste.
Kitrinokouloura
These biscuits take their name from the wild saffron (zafora) that gives them their vibrant yellow colour. Traditionally made at Easter and stored for the year in metal containers, they were a favourite snack for workers in the fields. Saffron is the key ingredient, harvested each autumn on the northern slopes of the island’s mountains. Another key component is chlori (local fresh cheese), prepared using traditional methods. Kitrinokouloura are kneaded with milk, high-quality butter, and a blend of spices that give them a slightly spicy flavour. They pair excellently with green salads and seafood, and are perfect with white wine or ouzo.
Rusks with Olive Oil & Wild Thyme or Oregano
Rusks made with olive oil and flavoured with wild thyme or oregano are another local delicacy. The locals would bake these in wood-fired ovens using their own olive oil and herbs that grow abundantly across the island. The main ingredient is pure olive oil, which imparts a rich, aromatic flavour, complemented by the intense aroma and subtle taste of wild thyme. White and yellow flour are mixed with water, olive oil, and thyme to create a crunchy, delicious rusk.
Saffron of Astypalea
Saffron is the golden treasure of Astypalea! It is harvested from the island’s mountains, where it grows wild, and is cleaned and dried naturally. The flower is violet, and once dried, it is used to add both colour and a distinctive aroma to gourmet dishes and sweets, such as the traditional kitrinokouloura (saffron biscuits).
These traditional products showcase the rich culinary heritage of Astypalea, offering a taste of the island’s unique flavours and artisanal craftsmanship.