Skiathos – Foodie Paradise

I love Greek food. There’s something so delicious and comforting about good quality, basic ingredients, cooked simply to showcase the produce. Salads, where tomatoes actually taste like tomatoes. Freshly caught fish, grilled and served with vegetables. Hearty Moussaka and Stifado.

It’s no surprise, with Skiathos being an island, that fish and seafood are abundant on the menus of most tavernas. Many tavernas actually have their own fishing boats. Grilled fish with local greens is an island speciality. Skiathos has much vegetation and many of the local leaves and herbs are used as accompaniments.

Sea Bass & Island Greens. Taverna Bakaliko.

I find I rarely stray from seafood when eating out, as these photographs show!

Grilled Shrimps. Taverna Kabourelias.
Red Mullet. Taverna Kabourelias.
Spaghetti with Shrimps. Taverna Bakaliko.
Seafood Platter. Taverna O Batis.
Seafood Platter. Taverna Limanaki.
Shrimp Saganaki. Ergon Deli.

Another local speciality is Lobster Spaghetti. A lot of tavernas serve this for two.

Spaghetti with Lobster. Taverna Akrogiali.

Pastries and pies are very popular, the most famous of which is the spiral shaped Skiathos cheese pie. I fully appreciate the work that goes into producing these after attending a cooking class at Ergon Delicatesan where I assisted in making one! Absolutely delicious drizzled with local honey.

Tyropita – Cheese Pie. Ergon Cooking Lesson.

Local herb pies, or Kalapodia, shaped like shoes are also a must try. Another dish I assisted with in the cooking class.

Kalapodia – Herb Pie. Ergon Cooking Lesson.

Greek tavernas usually offer a wide range of hot and cold appetizers and meze. I can never resist a Greek Salad with Feta or a creamy Tzatziki.

Greek Salad.

I’m not much of a carnivore but no trip to Greece is complete without Lamb Kleftiko. Tender chunks of lamb, cooked in parchment with two types of cheese, potatoes, peppers and tomatoes.

Lamb Kleftiko. Taverna O Batis.

Or indeed Chicken Souvlaki.

Chicken Souvlaki. Taverna Mouragio.

A perfect vegetarian option is Gemista or stuffed vegetables. Tomatoes, peppers and aubergines stuffed with a rice mixture. I sampled these on a sailing trip on a traditional Greek fishing boat. The Captain’s wife had made them. We became good friends on that trip and she made me some more during my visit!

Gemista, courtesy of Giannoula from Artemida Cruises.

The Greeks make delicious cakes and donuts too.

Orange Cake, Ariston Bakery.
Loukomades – Greek Honey Balls of Skiathos smothered with honey & cinnamon, from the little pink kiosk in the New Port.

Not to mention the gelato…

Greek Yoghurt & Berries Gelato, Fregio.

Breakfast tends to be of a continental style in Greece. Breads, cheese, ham, pastries, yoghurt and fruit. We had breakfast at our hotel most mornings but we did venture to Meltemi Brunch Cafe in the New Port a couple of times. Highly recommended for giant croissants! It was here I sampled a traditional Greek Breakfast of scrambled eggs with tomatoes, olive bread, local cheese pie, bread and homemade preserves, yoghurt and local honey, fresh orange juice and Greek Mountain Tea.

Traditional Greek Breakfast. Meltemi Brunch Cafe.
Giant Chocolate Croissant. Meltemi Brunch Cafe.

I was very pleasantly surprised with the excellent Greek wines. I love a crisp, dry white and found quite a selection over the duration of my holiday. Popular grapes being Assyrtiko, Malagousia, Moscofilero and Roditis.

Being a Barista I do like a good coffee! I also love to embrace local coffee culture. The most popular caffeine based beverage in Skiathos was the Freddo Cappuccino. Coffee served over ice with cold foamed milk. I became quite partial to these.

Cappuccino Freddo

I also sampled traditional Greek Coffee and was shown how to prepare it at Ergon. Coffee grounds are heated in water in a Briki pot over a gas stove. There are three levels of sweetness, with sugar being added to the pot according to taste. Traditionally this was made with the heat from the Sun.

Greek Coffee being prepared at Ergon Deli.

Travelling for me is all about embracing local cuisine. As a seafood lover, the Greek Islands are always on my radar. I’ve been to many of them over the years and I fully intend to visit more.

Until next time Greece!

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