In Patmos, you can also find tastes borrowed from other Greek islands such as Crete or even the Ionian Islands, relishing thus a wider “cosmopolitan” experience, which, by the way, is another ancient Greek notion, prophetically meaning “citizen of the world”

The adjacent to the Dodecanese uniquely Mediterranean island of Crete, with its long history, seductive natural surroundings and proud inhabitants offers great excitement as an authentic gastronomic experience.
The traditional pilaf rice of Chania prepared with rooster or beef, the famous “ofto” roasted baby goat which is served almost everywhere in Crete, fresh salads and traditional ‘dakos’ (barley rusks with fresh tomato, soft white cheese and olive oil) are just some of the recipes of traditional Cretan cuisine.

Furthermore, the flavours of the Ionian Islands, with their Italian names and distinctive character, form a separate chapter in the Greek culinary arts. ‘Savoro’, which means “sour”, is a wonderful recipe with rosemary and vinegar widely used in the Ionian Islands to season and preserve fish, as well as vegetables and is also applied in Patmos with its equally important Italian background.

‘Bourdetto’ (scorpion fish cooked in a red-hot spicy tomato sauce), ‘sofrito’ (veal steak slow cooked in a white wine, garlic and herb sauce), ‘pastitsada’ (braised beef, pork or rooster in a spicy cinnamon tomato sauce usually served with rigatoni pasta), ‘stifado’ (beef stew with baby onions), ‘strapatsada’ (scrambled eggs with tomato and feta), ‘tsigareli’ (wild greens or cabbage in spicy tomato sauce), ‘pastitsio tis nonas’ (baked pasta and mince with a béchamel sauce topping), ‘bakaliaros me agiada’ (de-salted preserved codfish fillets with ‘skordalia’ garlic sauce) are some of the recipes that incorporate centuries of history and culture.
Superb wines and unique drinks and beverages like kumquat liqueur and ginger beer, and desserts and sweets such as ‘pantespani’ syrup-soaked sponge cakes, ‘mandola’ nougat and ‘pasteli’ sesame seed and honey bars accompany the rich yet delicate gastronomic cultural traditions of Greek cuisine.

WHERE TO EAT

Greek dining establishments are theoretically divided in different categories depending on the type of food that each specializes in or the way the treat is prepared. Yet, due to excessive demand for classic Greek dishes, these categories have faded over the years, many places have extended their menus and only if they specialize in something, it will be listed. The main general categories to be found in Patmos, all within a short distance from Patmos Villa Sophia, are the following:

RESTAURANT: (Estiatorio in Greek)
The most refined dining establishment offering Greek and international cuisine.
TAVERNA:
A typically Greek picturesque joint serving a variety of traditional dishes, usually at more modest prices.
MAGHERIO:
A magherio is a tavern that specializes is cooked dishes and if you are looking for yummy pastitio, mousaka or other backed and casserole dishes at the best value for money , this is your place.

LOCAL FOOD RECIPES AND PRODUCTS

Traditional Patmos Cheese Pie

Ingredients:
For the “fillo” dough
1 ½ flour for all purposes
150gr butter
½ glass olive oil
1 cup of coffee sugar
300gr lukewarm milk
1 sachet dry yeast
1 table spoon rose water
A little cinnamon

For the filling
800gr “myzithra” cheese from Patmos
800gr fresh cheese from Patmos
16 eggs

Preparation
We knead all the ingredients together to make the cheese pie dough. As soon as we knead it we leave it for a while to “rest”. Then we roll out “fillo” layer 5mm thick and spread it in a round baking pan.
At the same time we grate the 800gr local “myzithra” cheese and the 800gr fresh local cheese and stir with 15 local eggs. Next we add 1 teaspoon local rose water and a little cinnamon.
Finally we put the filling in the baking pan after we have spread the “fillo” and bake at 200 degrees for 50 minutes.