Gastronomy

Blessed since ancient times, when favored by the god Dionysus, as the settlement of his two sons, Staphylus and Peparithus, Skopelos produced the famous “Peparethian wine,” a highly sought-after product in the ancient world, serving as a springboard for the island’s maritime power. Today, Skopelos is famous for its high-quality cultivation of plums, almonds, chestnuts, figs, vineyards, citrus fruits, and olives. Additionally, thanks to its impressive flora, it produces excellent honey, and it is also known for its wild greens, herbs, spices, asparagus, mushrooms, and livestock.

Among the island's culinary delights, we must certainly include seafood. Fresh fish and various seafood satisfy even the most demanding palate.

In the island's restaurants and tavernas, Skopelian chefs utilize traditional recipes and top-quality local ingredients. Mizithra and goat feta cheese, local olive oil, soumada (a traditional almond drink), bread, locally sourced fish and meats, and vegetables from the garden all contribute to a delightful culinary experience.

Let’s not forget the local spoon sweets, including those made from plums, almonds, sour cherries, oranges, mustalevria (a must-based sweet), rose petals, almond paste, and chamalia (a sweet treat), which conclude any meal or dinner perfectly.

The most famous of the local traditional dishes is Skopelos cheese pie. It is made with a special technique, has a distinctive twisted shape, and, of course, an exquisite taste, thanks to the pure, local ingredients.

Skopelian sweets, as well as other local products, are prepared and packaged by producers and local cooperatives, so if you're a visitor, you can take a bit of the island's gastronomic magic with you!