The Dodecanese (“12 Islands”) chain includes 150 islands, 26 inhabited, dotting the Aegean Sea between Greece and Turkey, stretching between Patmos on the northwest to Rhodes on the southeast which has made them a meeting point for various cultures and peoples. History buffs will love the Byzantine era architecture and Medieval castles that surprise and delight the eye at every turn. The sailing is magnificent, with steady winds to ease your passage. Here are some islands for you to consider in your itinerary: (Rhodes, Symi, Halki, Tilos, Kos, Nisyros, Astypalaia, Kalymnos, Leros, Patmos, Leipsi, Karpathos, Kaso, and Kastelorizo).
Despite multiple foreign influences, the inhabitants of the Dodecanese have kept alive their Greek language, traditions and customs.
The islands offer unique landscapes with traditional villages, picturesque cobbled streets, and beautiful beaches with crystal-clear seas. The natural diversity of the region combines lush vegetation, seascapes and a colourful animal world, making it an ideal destination for nature lovers. The Dodecanese also offer many holiday options, from cosmopolitan life to tranquil getaways, satisfying the needs of every visitor.
With 15 main and 4 smaller inhabited islands, as well as several uninhabited islets, the Dodecanese have a special gastronomy, influenced by different cultures. Each island has its own identity and attractions, with Rhodes being the capital and most cosmopolitan island of the region.
Gastronomy of the Dodecanese
The bright sunshine and dry climate of the Dodecanese islands concentrate the flavours of any produce grown there, so even a simple salad can be a culinary delight. Eating seasonally is a way of life in the islands and the fresh fruits and vegetables elevate every meal to the heights of gastronomy. While the following recipes are inspired by the traditional cuisine of the Dodecanese, it should be noted that food always tastes better when enjoyed with family and friends at a seaside taverna.
Among the foods to enjoy when visiting the Dodecanese islands, fresh seafood of various kinds is a staple of the cuisine from octopus and kalamari to marinated fish dishes and flavorful fish stews. The local cheeses of each island are also unique including krasotyri from Kos, a white goat cheese aged in red wine giving it a distinct flavour and red colour on the outside. Fragosika, the fruit of the prickly pear cactus, is a favourite on all the islands, including Symi where it is called the island’s ‘banana’, according to Taste Atlas.
‘Makarounes me sitaka’ is a traditional dish from Kasos that features homemade pasta mixed with sitaka, a creamy sheep’s and goat’s milk cheese of the island, and topped with caramelized onions.
Gemista, stuffed vegetables, are a favourite in the islands as well, made with or without meat. Stuffed grape leaves, dolmadakia, are a classic, often made alongside gemista when the grape leaves are available. They are a specialty on the island of Kalymnos where they are known simply as filla (leaves). Revithokeftedes, known as pitaroudia in Rhodes, and pithia on Nisyros, are chickpea fritters, a favourite on many Dodecanese islands as well.
