Loutra is renowned for its two warm mineral springs, which gave the island its second name of Thermia. A large number of visitors come here every year because the warm springs have been shown to have therapeutic value for rheumatic, arthritic, and gynaecological issues.
The festivals, in addition to their religious purpose, are also an occasion for great festivities which start on the eve of the feast of the Saint Anargyros, last all night, and continue for the whole next day of the feast. There is no need for an orchestra to begin the party, a violin, and a lute are enough to start the famous Thermiotikos ball. Much has been written about the dancing skills of the inhabitants of Kythnos.
It is certain that you will experience one of the rarest, authentic traditional Aegean events.
On the seafood menu of most tavernas, you will usually find roasted sardines, fried smelt, grilled bogue (a species of seabream) and mackerel, as well as fried kalamari and octopus on the coals. The larger or rarer catches, like seabream, sheepshead, white bream, snappers, mullet, groupers and swordfish are, of course, more expensive. Small, fresh stonefish can be enjoyed at only a few fish tavernas, where they prepare the exceptionally delicious fish soup called kakavia. The local cuisine is similar to the one throughout the Cycladic islands.
While in Kythnos, try the famous tiropita and sfougato. If you happen to visit Kythnos while a wedding is taking place, try the traditional dish of meat with red sauce, kokkinisto, and potatoes. Remember that whatever food you might try, it must be accompanied by one of the local cheeses or the exceptionally flavorful kopanisti. No one leaves Kythnos without trying the island’s pork, the marinated sun-dried fish, the rib chops and the local strapatsada with zucchini or the delicious caper-salad spread, the tarachta, with tomato and goat cheese or tomato, zucchini and potatoes, local goat meat (with either red or lemon sauce), sausage and salted pork, wherever found. Individual pitas, like koukoulopita with cheese and aromatic spices, kolopi with fresh spinach and other aromatic horta, pitaro with cheese, and other open-faced pitas, either sweet (with saltless cheese, sugar and anise), or salty with xinotiri. Sweets abound: sweet pitas with cheese, galaktoboureko, amygdalota, and pasteli.
*We recommend that you get access instructions at the center of the village of Loutra.
