The wisdom of traditional recipes that are passed on from generation to generation

The Greek traditional cuisine is famous for its nutritional value as well as its excellent taste. It's based on the Greek olive oil, the variety of fresh ingredients and the wisdom of traditional recipes passed on from generation to generation. The Skyros kitchen is based on the traditional Greek and Aegean cooking, with local dishes that are made by local and seasonal products.
Skyros is known for its dairy products, honey and fava (split peas). The kefalograviera (a very hard, salty cheese) in Skyros is placed inside a jar so it can be roasted with thyme, it is sealed and kept there for months. The local ksinotiri (sour cheese) is served with a traditional pie and the dry mizithra and mint go with the hand made spagghetti. Locals also make sweet and sour trahanas (mixture of cracked wheat that is fermented with yoghurt and then dried and sieved into tiny pellets), that they also use in their pies and stuffed tomatoes.
As in all Greek islands, there is plenty of fresh fish in Skyros as well. Skyros is famous for its lobster, spaghetti with lobster and crab spagghetti. If you prefer meat, you will be particularly pleased, as the main occupation of the people in Skyros is stock farming. In Skyros, the animals graze freely in green pastures while a lot live at the islets around.
Of course, there are wild herbs, fresh fruits and seasonal vegetables.
A typical dessert is kidinopasto (quince paste) and the pancakes offered in weddings.
Some traditional recipes of Skyros cooking: a dish made out of agalipes, (sea anemones), fried cheese pies with trahana and mizithra cheese, served as an appetizer or with honey, milk pie and manites (mushrooms) gathered in the woods during the fall and eaten roasted.
In Skyros, the taverns offer excellent Greek cuisine with plenty of local dishes. You can enjoy your meal in a tavern by the sea, after swimming in the sea, and at night, in one of the restaurants in the Chora.