A place abundant in produce of all varieties is expected to have a rich and interesting cuisine. Naxos has both these qualities in its cooking. It is unique in many respects because islands are worlds unto themselves. Each has its gastronomic peculiarities but Naxos, being the largest of the Cycladic islands, offers more…
The island’s terrain with the high mountain dominating its centre and large plains surrounding it, has created its own microclimate, thus providing a particular variety in vegetation.
Wine production on the island is widespread due to its mild sea climate, abundant and of very high quality, to the point of being exported beyond the country’s borders.
The abundance of fresh vegetables is sent across the island to be consumed immediately. These give a special and rather nostalgic flavor to every dish, taking us back in time to when food was pure.
The top quality potatoes produced in Naxian earth, which are the main product of the island, are delectable, unique in texture and taste due to the clayey soil. They are much sought after for these qualities.
On Naxos farm animals such as goats and cattle are free grazing. Furthermore, the island’s unique vegetation and collection of aromatic herbs gives the meat an especially unique taste, texture and aroma, unlike the one coming from animals that are bred and fed in enclosed paddocks. Dairy products derived from these well-fed and unstressed animals that eat the slightly salty vegetation are also exceptional and the families that produce and sell them do so with pride.
The surrounding sea gives generously of its abundant “fruit”, fresh seafood of all kinds is caught on a daily basis and distributed across the island. The countless rocky shores of the island are a magnet for local fishermen who know every nook and cranny of the cool blue depths.