Kasos is the southernmost island of the Dodecanese between Karpathos and Crete, a peaceful gem, where customs and traditions of the past have been kept alive and nature remains untouched with unspoiled beaches, picturesque villages, and famous for its panigiria (religious festivals) where everyone is invited to participate, dancing under traditional music with the mouthwatering cuisine of Kasos – an experience you will never forget!
Gastronomy
Dairy products on the island are still crafted using traditional techniques and hand-powered equipment. Unique traditional cheeses include elaiki, made from mizithra, as well as psitari, liomatari, and armirotiri. Mizithropita, small pies filled with mizithra cheese, also stand out.
Popular local dishes feature dolmades, roast lamb, Kouloura of Kasos, and pilaf rice drizzled with hot butter, cinnamon, lemon, and black pepper. Food enthusiasts will enjoy artichokes stuffed with rice, brine-cured olives, kolokythopoulia (zucchini fritters), lachanopita (spinach pies), stewed potatoes, skordalia, and a variety of mixed wild greens (rikia).
From the sea, highlights include brine-cured picarel, fried red mullet with a drizzle of savore sauce, soupiopilafo (cuttlefish simmered with rice), and oven-baked mackerel with sauce.
