Thasos is the northernmost island of Greece and among its largest. It lies across from Kavala, 18 nautical miles away. It was liberated from the Ottomans in 1912 and became part of the Modern Greek state.
Of all the Greek Islands, Thasos is a true authentic. While some of its neighbours have added international elements, Thasos has remained traditional to a T.
Thasos’ scenery is trademarked Greek. The island is blanketed with rolling hillsides, fertile vineyards and olive groves. Move down to the coast, and it’s got an A-grade collection of beaches. Golden Beach, on the east coast, is probably the best-known stretch of sand, partly because it’s the longest in Thasos and partly because there’s a decent selection of tavernas and hotels near the sand.
Thasos is known for ancient waterfalls, stretches of sand, and mountain villages nestled in canyons of wild beauty. The island is heavily wooded with olive, fir, cedar, dogwood, linden and plane trees, as well as other wild trees.
Life on Thasos can be traced back to the Stone Age. Since then, a number of empires, including the Romans and the Egyptians, have tried to claim the place as their own. As such, the island’s capital, Thasos Town, showcases all sorts of mementoes from the past, including an ancient Roman amphitheatre and an acropolis.
Limenaria, on the west coast, picks up where Thasos Town’s history leaves off. The island’s second-largest town was the nucleus of Thasos’ mining industry in the 20th century. You can still see the turreted mining headquarters on the headland overlooking Limenaria Beach, and there’s a mine beneath it, which you can take tours of.
Its inhabitants are engaged in the timber industry, quarrying its exquisite marble, tourism, olive cultivation and olive oil production, as well as honey production.
Exploring Thasos: The Island’s Unique Flavours
Thasos has numerous delights to tempt even the least adventurous eater. At the same time, the island offers delicious surprises for even the most seasoned traveller.
By exploring all of the villages and their local tavernas, or by eating with locals who befriend you during your holiday, you will get to know new tastes and aromas that are unique and out of your world.
If you are determined to experience as many of the best local specialities and delicacies as you can, then here are some that you should particularly look for during your holidays:
- Peppered Cabbage
This is mainly a winter dish, consisting of the local variety of pickled cabbage, combined with white beans and flavoured with peppery spices. The tart and spicy flavours pair perfectly with local red wine, which is served in the mountain villages throughout the winter as a warming and nourishing meal.
- Tatarka
This is a dish served in spring and early summer. It can mostly be found in the more sophisticated, elegant restaurants and is enjoyed by visitors who are” in the know.” It is a dish that comprises local fresh vegetables and spring herbs, combined to create an absolutely delicious, fresh blend of flavours. Tatarka can contain zucchini, zucchini flowers, sweet, fresh chillies and peppers, local herbs, and local greens. It is a simple dish whose fresh, local components give it a glorious appearance and a burst of flavour. If you do come across this being served in the restaurant, try it and dive straight in; nobody will blame you!
- Stuffed Zucchini Flowers and Sarmadakia
The flowers of small courgette plants, quite apart from their fabulous orange colour, can form the basis of a number of traditional dishes. They are picked early in the morning, before the sun rises, while they are still open, then stuffed with cheese and eggs, dipped in flour, and fried in fresh olive oil. They can also be filled with fresh herbs and rice and served along with sarmadakia (stuffed grape leaves), which can also be stuffed with rice and herb filling. This is an excellent dish for a light summer lunch, especially when served together with cool, fresh yoghurt.
Pitarakia are a type of very light fritter made from courgette slices. They’re dipped in a flour mixture with mint and spices, quickly fried, and then served with zucchini relish, which gives them a delicious, sweet taste. They are an excellent complement to a glass of retsina or ouzo, but take care not to overdo it!
- Kolios “Gouna“
This is a very local way to cook chub mackerel, a delicious fish, and is probably one of the tastiest ways to prepare it. The fish is slit open under its neck and cut all the way around, so it opens flat in one piece. The fish is lightly salted, smoked, and then baked. This gives it a unique, spicy, smoky, and salty flavour. Like pitarakia, it is also the perfect complement to a glass of tsipouro.
- Bouyourdi
Thassians have a simple and delicious way of preparing their prized feta cheese. Slices of feta are placed into a small clay pot with other soft cheeses, fresh tomatoes, sliced peppers, olive oil, and black pepper. The pot is placed in a hot oven, where all the ingredients melt together and the flavours combine to make a delicious meze. Bouyourdi is very simple and quick but priceless in its taste and appeal.
