Samos - Gastronomy Tours

Samos is a Greek island in the eastern Aegean Sea off the coast of western Turkey, from which it is separated by a 1.6-kilometre strait.

In ancient times, Samos was an especially rich and powerful city-state, particularly known for its vineyards and wine production. It is home to Pythagoreion and the Heraion of Samos, a UNESCO World Heritage Site that includes the Eupalinian aqueduct, a marvel of ancient engineering. Samos is the birthplace of the Greek philosopher and mathematician Pythagoras, after whom the Pythagorean theorem is named, the philosophers Melissus of Samos and Epicurus, and the astronomer Aristarchus, the first known individual to propose that the Earth revolves around the sun. Samian wine was well known in antiquity and is still produced on the island.

The island was governed by the semi-autonomous Principality of Samos under Ottoman suzerainty from 1835 until it joined Greece in 1912.

Gastronomy – Local Products

The wines of Samos hold a distinguished place in Greek and international winemaking tradition. They are produced mainly from the aromatic Muscat of Samos grape, a variety that thrives in the island’s unique microclimate. Their long history, from antiquity to the present day, is closely linked to culture, trade, and religion. Samos wines are renowned for their natural sweetness, balance, and complex aromas. They serve as ambassadors of Greek land abroad, strengthening the local economy and preserving a tradition based on collective effort and quality. Their recognition through international awards confirms their timeless value and authenticity.

The cuisine of Samos is influenced by Asia Minor and is distinguished by its unique flavours. The excellent local dishes are made with local ingredients and feature abundant seasonings.

The traditional Easter oven-baked goat is considered a speciality of Samian cuisine, and, more specifically, a stuffed goat back roasted in the oven with potatoes, or as kokkinisto (with red sauce). An important place in the cuisine of Samos is also held by the revithokefte (chickpea meatballs), kolokythanthi fried or stuffed with rice, and the egg kambounia, that is, chopped onion shoots fried with eggs. In addition, there is boureki that differs greatly from that found in other parts of Greece, as it is filled with yellow zucchini and local cheese, cinnamon, and other spices, and is either fried or baked in the oven. They are a wonderful combination of the sweet and the savoury, sometimes sprinkled with cheese and sometimes with honey. Wonderfully flavorful are also the island’s gemista, stuffed vegetables that, aside from tomatoes and bell peppers, include eggplant and onions. There is also the giaprakia, with vine leaves from the island’s famous muscat vineyards.

Unique is the so-called yiorti, which is made exclusively by the faithful for the celebration of saints. It is made from goat meat, boiled in a kettle for around 12 hours, along with many onions and ground wheat. This dish is served hot immediately following the Holy Liturgy. Also characteristic is the keskekior kiskek, which is cooked over low heat overnight on New Year’s Eve and is ready for serving on the dinner table on New Year’s Day. It is made from the same ingredients as the yiorti, except that the wheat, rather than ground, is husked and used whole.

Notable are the traditional tiganites (pan cakes), which are eaten with cheese or petimezi.

Among the sweets, a place of honour in Samos’ cuisine is held by the xerotigana, diples, or katmaria, which housewives serve as treats for festive family moments.

There is also moustalevria, petimezi, baklava and katades, a delicious Christmas sweet similar to stuffed melomakarona, sprinkled with powdered sugar. Tahinopita, a pie or bread made with tahini, is a delicious sweet traditionally made for Ash Monday. Starozoumo, a sweet soup, is made from wheat, tahini, grapes, sugar, cumin, cloves, cinnamon and pomegranate and is served both for memorial services and on Good Friday.

Finally, do not forget to mention the local products such as Samos Olive oil, honey, ouzo and souma, as well as herbs and essential oils.