Skip to main content Skip to footer 
The festival of Agios (Saint) Panteleimon takes place on the islet of Chiliomodi, where an evening vespers service is performed on the eve of his name-day every July the 27th. The festival attracts a large number of visitors, not only for the religious ceremony but also to the beautiful landscape and deep blue sea – and especially for the hearty feast enjoyed by the locals and visitors alike, as they all partake of the island dances and delicious food. To reach Chiliomodi, you board boats at the port of Patmos at Skala.
Patmos, following the tourism and economic development of the last decades, enjoys its global reputation as a UNESCO World Heritage Site, as well as its designation by a special law of the Greek Parliament as a Holy Island, is one of the most important summer destinations. The island produces excellent honey and cheeses such as mizithra and xinomizithra. Xinomizithra perfectly accompanies Greek coffee and is offered during the “kafedisma” (having coffee and small talk accompanied by some sweets or cheese outside the chapels after liturgy).
The island’s cuisine is also acclaimed for its tiropita, using three different kinds of cheeses and sprinkled with cinnamon – but then again, good cheese must be matched with good wine: the traditional red grape variety of the island is the Fokiano . The Fokiano grape, a forgotten Greek variety, is now once again being cultivated. With its rich history and references in antiquity, it is intimately linked with the Aegean islands.
The cuisine of Patmos has a wide variety of dishes, including the poungia, the ahladakia, the dasogalo, anthonero, the artos, every Friday after liturgy, kolokythanthi with feta cheese or with rice in a casserole, schinopsomo and often serve katsiki kapama with tomato, thick-cut fried potatoes, and cinnamon sticks. At weddings, and celebrations, stuffed goat (katsiki) and katsiki kapama accompanied by thick pasta and an abundance of local grated cheese are consumed. At engagements, the groom takes xerotigana to the bride’s house on a large platter adorned with flowers or ribbons.
Photo: Konstantinos Stamboulis
